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Embracing Simplicity

By JEANETTE HURT
PHOTOS BY DAVID SZYMANSKI

Nov. 2017

Can you get a delicious dish with only six ingredients or fewer (not including salt or pepper, of course)? Just a handful of well-chosen, high-quality ingredients in the hands of an able chef become sublime dishes ó craveable cuisine that embraces simplicity.


Eggplant Fries at Hello Falafel

Coated in chickpea flour seasoned with turmeric and salt, these eggplant frites are served with a drizzle of honey, mint and sesame seeds. This dish first appeared at Hello Falafelís parent restaurant, Odd Duck, and itís now on the permanent menu at Hello Falafel. Theyíre crunchy, sweet and savory, and you canít eat just one. 2301 S. Howell Ave., (414) 509-5924, hellofalafelmke.com



Chicken Batard at Belfre Kitchen

This superior sandwich starts with a crusty French bread slathered with mustard and fig jam, plus chicken, brie cheese and bacon. Weíd eat this batard without the chicken ó itís that good! 606 N. Genesee St., Delafield, (262) 303-5066, belfrekitchen.com

 

Beet Salad at Parkside 23

Parkside 23ís beet salad is a diner favorite. The simply prepared dish ó which features just four ingredients: roasted beets, Wisconsin goat cheese, maple-glazed walnuts and an apple cider vinaigrette ó bursts with freshness and flavor, embodying the restaurantís commitment to sourcing farm-to-table ingredients. (Parkside 23 even has its own on-site farm.) Enjoy the salad solo, or add protein for a heartier meal. 2300 Pilgrim Square Drive, Brookfield, (262) 784-7275, parkside23.com

 

Pan Tomate at Movida

The Catalan version of bruschetta smashes fresh tomatoes and roasted garlic right into crusty bread rubbed with olive oil and balsamic vinegar. In Barcelona, itís usually served on giant, round, crusty bread, but at Movida chefs serve this delicious tapa on baguettes. And since itís a tapa, itís meant to be shared. 524 S. Second St., (414) 224-5300, movidamke.com


Pasta all Bietola Ricotta e Pecorino at Zarletti

A simple pasta dish can be sublime. Fresh Swiss chard is sautťed in garlic and olive oil, then tossed with homemade pasta, ricotta and pecorino Romano. The result is creamy, garlicky goodness that shows what homemade pasta is all about. 741 N. Milwaukee St., (414) 225-0000, zarletti.net







 

This story ran in the Nov. 2017 issue of: