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Flavor File

By JEN KENT
Photos by Matt Haas

October 2016

The highly anticipated DanDan, a restaurant owned and operated by Dan Jacobs and Dan Van Rite, opened in late July, offering what Jacobs refers to as an "updated approach" to Chinese cuisine. "For me, Chinese (food) brings back happy memories of being a kid and going out to dinner," he says. "Our theory behind opening DanDan was that if we enjoy cooking (Chinese food), people will be happy eating it."

"It was something we thought Milwaukee needed, and something that we’re passionate about," echoes Van Rite.

To create DanDan’s menu, the pair spent months visiting Chinese restaurants across the country, sampling various dishes and styles of Asian cuisine. A recommended entry point? The roast duck chow fun, pictured here.

The dish itself, which Van Rite describes as having "great texture," cohesively marries multiple flavor profiles —

a testament to the duo’s uncanny culinary talent. The duck is seasoned, roasted and shredded in-house, and the homemade chow fun noodles are steamed, cut and then pan-seared. Preserved radishes and additional unexpected ingredients, like marinated tofu and crunchy celery, are paired with more traditional Chinese sauces, herbs and spices, from soy sauce and black vinegar to ginger and garlic. "(The dish has) great flavors, but it’s not going to knock your face off," says Jacobs.

I couldn’t agree more. 360 E. Erie St., (414) 488-8036, dandanmke.com m

 







 

This story ran in the October 2016 issue of: