Zarletti, Brian Zarletti’s latest venture, everything is made from
scratch, from the cream-stuffed burrata cheese to the wood-fired
pizzas. The only exclusion is the gluten-free pasta, which is made in
Miller’s menu stays close to its Southern Italian roots. The
preparation for the fresh fish of the day changes along with the fish,
capitalizing on seasonal ingredients. Some recent presentations
include a pan-roasted black bass with prosciutto di parma, ramps,
blood oranges and asparagus; and a roasted monkfish with fava beans,
spring peas, local morel mushrooms and a white wine, dill and tarragon
emulsion. "We get creative with local Wisconsin ingredients, but
we use them in a Southern Italian aesthetic," Miller says.
items include the arancini rice balls — saffron-infused rice stuffed
with braised pork shoulder and smoked mozzarella, topped with a pork
shoulder ragout; the fennel seed cavatelli topped with blistered
tomatoes, sausage, rapini, garlic-white wine sauce and finished with
bone marrow; and the burrata. "We make our burrata cheese fresh
every day, so fresh that it’s made just two hours before you order
it," Miller says. It’s served with grilled bread and Sicilian
extra virgin olive oil.
As the growing
season peaks this summer, Miller will be working with a lot of local
farms, making homemade mustards, pickles and preserves, as well as
doing more in-house cured salamis.
1515 W. Mequon
The new Central
Standard Distillery in Walker’s Point is the brainchild of partners
and friends Evan Hughes, Pat McQuillan and Brandt Foster. Milwaukee’s
second distillery — and one of only a handful in the entire state
— opened its doors in June after two years of planning.
"Blaze" Blazel crafts artisan rye vodka, gin and white
whiskey. The distillery not only offers tours and tastings, but
cocktails are also served. "The vodka is really smooth tasting,
and you can drink it on the rocks as it’s not a harsh vodka,"
The gin has a
variety of botanicals such as juniper, chamomile and lavender. The
botanicals were narrowed down from an original tasting of 30; it’s
more of a floral gin, along the lines of a Hendrick’s, not a
Beefeater. The white whiskey is oat-based, which makes it milder and
sweeter than other whiskeys. "Some people are scared of white
whiskeys, thinking they’ll taste like moonshine or white lightening,
but good ones really work well in cocktails, and many mixologists
really enjoy using them," McQuillan says. The whisk tea —
whiskey and iced tea — is another popular drink.
The owners plan
to age whiskey and develop other spirits and cocktails for the tasting
room. "We are really appreciative of the people in the industry
here who have been so gracious to us," McQuillan says. "Guy
Rehorst of Great Lakes Distillery has been supportive, and Brian
Ellison of Death’s Door has been more than helpful."
613 S. 2nd St.
are busy at the new North Shore Boulangerie in Shorewood. Baker/owner
Gene Webb studied in Paris and at the French Pastry School in Chicago
before opening his own cafe and bakery. Croissants — both chocolate
and almond — fly off the shelves, as do baguettes. "We add a
little bit of rum to the almond croissants, and that seems to be the
thing that makes them special," he says. French country bread is
also quite popular, and that’s the bread Webb and his chefs use for
include savory chef Kris Collette’s salad nicoise made with salmon,
as well as her quiche lorraine and vegetable quiches. The bakery is
open seven days a week; lunch service starts at 11:30 a.m. Weekend
brunch is more leisurely. If you can manage to save room, order the
lemon tart or tarte au citron.
4533 N. Oakland
temperatures climb, the line grows at Purple Door Creamery’s new
digs in Walker’s Point for its "flights" of ice cream,
which feature four small scoops, served in bowls on a wooden board.
The creamery also serves sundaes, shakes and malts, along with plain
For me, a real
summer treat is an ice cream soda. A proper ice cream soda is not like
a root beer float. It’s ice cream and syrup blended into club soda
and often topped with whipped cream and a cherry. You have to ask for
the whipped cream at Purple Door, and I recommend doing so. "Our
co-owner Lauren’s grandmother used to be a soda jerk, back in the
day, so it’s her recipe we use," says Harmony St. Laurent,
retail manager. "They’re very refreshing for summer."
205 S. 2nd St.