3 dishes

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3 dishes: Paris Dreibelbis of Black Sheep

Published May 29, 2019

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Chef Paris Dreibelbis of Black Sheep.

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3 Dishes: Chef Ekwe Amuzu of Wauwatiki

Published March 29, 2019

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Chef Ekwe Amuzu of Wauwatiki.

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3 Dishes: Jed Hanson of MOTOR Bar & Restaurant

Published March 6, 2019

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Chef Jed Hanson of MOTOR Bar & Restaurant.

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3 Dishes: John Korycki of Harbor House

Published March 1, 2019

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Chef John Korycki of Harbor House.

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3 Dishes: Francisco Sanchez of Sabrosa Cafe & Gallery

Published Jan. 30, 2019

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Chef Francisco Sanchez of Sabrosa Cafe & Gallery.

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3 dishes: Sasha Krohn of Culaccino Bar & Italian Kitchen in West Bend

Published Jan. 23, 2019

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Chef Sasha Krohn of Culaccino Bar & Kitchen in West Bend.

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3 Dishes: Michael Magee of View MKE

Published Dec. 19, 2018

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with View MKE Chef Michael Magee.

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3 Dishes: Thomas Hulman and Jeff Badders of MOVIDA

Published Oct. 25, 2018

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with MOVIDA Chef de Cuisine Thomas Hulman and Stand Eat Drink Culinary Director Jeff Badders.

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3 Dishes: Andrew Althoff of North Shore Boulangerie

Published Oct. 22, 2018

Andrew Althoff, a chef whose career has included work at Lake Park Bistro, Mason Street Grill and Eddie Martini's, took the reins at North Shore Boulangerie late this summer. So we sat down with him to get a sense of his style and approach to food.

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3 Dishes: Joe Schreiter of Mistral

Published May 18, 2018

Chef Joe Schreiter notes that the menu at Mistral aims to showcase unique Mediterranean flavors. However, it does so in a way that's both flexible and familiar.

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3 dishes: Joe Heppe of I.d. in Delafield

Published May 11, 2018

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with I.D.'s executive chef, Joe Heppe, about the sorts of food he's putting on the table.

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3 Dishes: Klayton Mutchler of Phoenix Hospitality

Published Jan. 17, 2018

What's in a restaurant? In this series, we ask chefs around the city to describe their restaurants in their own words and recommend three dishes that embody the best of what they offer. In this edition, we talk with Klayton Mutchler of ABV Social, Cafe Grace and Taqueria El Jefe.

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3 Dishes: Guy Davies of Good City Brewing

Published Dec. 13, 2017

In this series, we ask chefs to recommend three dishes that embody the best of what they offer. In this edition, we talk with Guy Davies of Good City Brewing about creating food that pairs well with beer and creating a restaurant experience in a brewery.

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3 Dishes: Mark Salamone of Dorsia

Published Nov. 22, 2017

In this series, we ask chefs to recommend three dishes that embody the best of what they offer. In this edition, we talk with Mark Salamone of Dorsia about the housemade pasta and pizza that makes Dorsia stand out from the crowd.

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3 Dishes: Patrick Murphy of Kindred

Published Nov. 15, 2017

In this series, we ask chefs to recommend three dishes that embody the best of what they offer. In this edition, we talk with Patrick Murphy of Kindred about creating comforting, memorable fare that's appropriate for sharing.