Fire’s stuffed shrooms are crimini mushrooms filled with
artichokes and goat cheese, roasted in a wood-fired oven
and then topped with truffle bread crumbs and Pink
Photo courtesy of Kaitlin
OCONOMOWOC — Twisted Fire, a new restaurant at 515 E.
Wisconsin Ave. that creates dishes made with live fire,
opened its doors on Nov. 1.
Twisted Fire offers salads, pinsas (otherwise called
Roman-style flatbreads) and an assortment of entrees
from burgers to scallops.
General Manager and Chef Jason Joyner said the menu will
expand in the near future, once the staff gets in a
rhythm of cooking the current dishes.
might even have specials this weekend,” Joyner said. “We
just want to make sure we are putting out the best
possible product right now.”
Joyner said recipes were made at home and were tested on
family members before the dishes started to form.
“When we started training our staff, that’s when we
started to hone in what our dishes looked like,” Joyner
said. “We had individual dishes and tested those and
then we incorporated the fire into them.”
Twisted Fire, 515 E. Wisconsin Ave., opened its doors
for the first time on Nov. 1. Twisted Fire offers
Wisconsin-inspired dishes cooked with live fire.
Alex Nemec/Enterprise Staff
Twisted Fire was open to the public last Thursday and
served about 65 people, which was a good starting
number, Joyner said.
“Thursday was the first time we’ve taken live orders and
people ordered off the menu,” Joyner said. “Friday it
was wide open and it was awesome.”
Joyner said picking a favorite dish is like picking a
favorite child, but ultimately chose the Beer-Battered
Cheese Curds and the Seared Sea Scallops.
cheese curds are fresh from Clock Shadow Creamery out of
Milwaukee, battered with a Mud Puppy Porter tempura and
served with a homemade jalapeño ranch dip.
scallops are quite popular, he said. They are seared and
served with purple sticky rice, honey sriracha carrots
and a maple-soy reduction.
cheese curds are out of control and easily some of the
best I’ve ever had,” he said. “And my sous chef Kaitlin
Schleef made them, so I’m not bragging about my own
Joyner said a hidden gem on the menu are the grits,
which is similar to Cream of Wheat: certified organic
yellow grits with a fiveyear- old cheddar cheese mixed
in as well, served with vegetables tossed in Twisted
Fire’s own barbecue spice and sauce.
Customers won’t find much for domestic beers at the bar
because almost all the beers there are Wisconsin craft
brews, Joyner said.
closest thing people can get to a domestic here is our
Pabst Blue Ribbon Tall Boy,” he said. “Otherwise we have
12 taps, all Wisconsin craft.”
Twisted Fire is open six days a week, Tuesday through
Saturday from 4 p.m. to 10 p.m., and Sunday from 4 p.m.
to 8 p.m.