If you’ve ever
enjoyed chef Kos Saeng’s signature sushi rolls at Screaming Tuna in
the Third Ward or Yokosa in Brookfield, you’ll want to check out his
latest restaurant venture, Slice ‘N Dice in Pewaukee. "We
decided to branch out west because we have family out here,"
Saeng says. You can’t go wrong with any of Saeng’s superb sushi
rolls, but the Signature Slice roll is my favorite. It consists of
shrimp, crab, tuna and a mix of eel sauce and spicy lava sauce.
Another good choice is the Korean filet mignon. Saeng marinates the
bone-in steak in a homemade marinade — all of his sauces are made
from scratch. It tastes like a cross between filet and Korean short
ribs. On the seafood side, Saeng does an Asian interpretation of the
classical fettuccine Alfredo. He uses Japanese udon noodles, adds a
bit of yuzu (citrus) sauce to the cream and tops the dish with
scallops, shrimp and veggies.
planning to add spiced apple cider drinks and a Thanksgiving roll or
two to the November menu. "I always like to do things a little
differently," he says. "For example, I like to add bacon to
some of my rolls. I’ll also do some holiday-themed rolls for
Christmas, but with a twist."
Chavez is putting his stamp on his first restaurant venture, Cafe La
Paloma in Walker’s Point. Chavez, who previously worked in finance,
adorns the beautiful Cream City brick walls of his restaurant with his
brightly colored paintings, masks and sculptures. The menu displays an
artisan’s touch as well. Quesadillas feature made-from-scratch
tortillas using blue and yellow corn. They are filled with chicken,
pork or steak, or vegetarian with mushrooms and roasted poblano
peppers. The fish tacos and moles are flavorful, too. Margaritas are
handcrafted — no premade mixes, Chavez says. At only $6.50 a drink,
they’re a delicious bargain.
Aaron Rodgers-Ryan Braun partnered restaurant, is being renamed HOM
and expanding its menu and revamping its decor to further reflect its
commitment to farm-to-table cuisine. Its wood-fired grill will still
be cooking up fresh foods from local farmers and purveyors like Yuppie
Hill Poultry and Rushing Waters trout. A bar menu will feature more
casual fare and a new dining room menu offers twists on familiar fare,
such as the bacon and eggs appetizer — a potato latke topped with
maple glazed-Berkshire pork belly, a fried egg, cheddar cheese and
pickled red onion. Design changes are taking place after hours.
"It’s going to highlight Wisconsin," says Omar Shaikh,
president of SURG Restaurant Group. The bar area will be decorated
with pictures of anything Wisconsin — the Dells or Camp Randall, for
partnership with SURG continues (SURG severed ties with Braun earlier
this year). "We didn’t want Aaron behind just one individual
concept, and it’s much better for him to be involved in our overall
plan," Shaikh says.
Druschitz took over the kitchen at Kil@wat at Hotel Intercontinental
last February, and recently unveiled a new menu. "I wanted to
take Kil@wat’s already excellent menu to the next level," says
Druschitz, adding that he hopes diners who haven’t visited in a
A seared diver
scallop and pork belly appetizer is accompanied by a cucumber salad
and a mango-lemongrass coulis. The roasted beet salad comes with a
caramelized shallot and honey dressing, and is topped with house-made
his culinary team also have focused on increasing the speed and
efficiency of dining for its theater-going guests. "We’ve
re-evaluated some of our processes to ensure that we can serve our
theater diners an unforgettable meal while keeping in mind their full
schedules," Druschitz says.