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All kinds of new

Photos by Dan Bishop

November 2013

Slice ‘N Dice

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.

Saeng is 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."

Cafe La Paloma

Artist Jose 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.


8-Twelve, the 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 instance.

The Rodgers 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.


Chef Robert 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 while return.

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 ricotta.

Druschitz and 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.


This story ran in the November 2013 issue of: