to everyoneís different culinary preferences and needs right
now," says general manager Jack Ford-Teich. "Itís filling
but still light."
the dish a "wink and a nod" to the restaurantís co-owner,
Sonia Sandroni, who is originally from Colombia. The "patacon"
is a green plantain blanched in hot oil, smashed flat, and then cooked
crispy for service. Seasonally appropriate Flyte Family Farm beans,
cilantro rice and a Colombian-style soffrito sauce are layered atop
the plantain, and a sunny-side up egg, sourced from Three Brothers
Farm in Oconomowoc, tops off the dish. Garnishes include fresh
cilantro, lime zest and a slice of fresh lime. Similar to Engineís
sister restaurant, La Merenda, using ingredients from local farms and
purveyors is top priority.
90 to 95 percent of foods used come from within 45 miles of the two
restaurants. "Chef (Peter) Sandroniís main focus is to keep the
quality level high and the prices affordable," he adds. "We
want people to be able to eat this well as part of their
lifestyle." 217 W. National Ave., (414) 226-5695,
Although the restaurantís weekday and weekend menus differ slightly,
the patacon con huevo is a popular staple on both menus.