Twisted Fire brings unique dishes, Wisconsin pride to Oconomowoc

By Alex Nemec

Nov. 8, 2018

 Twisted 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 TeePee microgreens.
Photo courtesy of Kaitlin Schleef

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.

“We 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.

The 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.

The scallops are quite popular, he said. They are seared and served with purple sticky rice, honey sriracha carrots and a maple-soy reduction.

“The 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 recipe here.”

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.

“The 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.