Technically, the new decade doesn't begin until 2021 (or so the experts at the Farmers Almanac say). However, as we move into 2020, there's little harm in taking a look back at how far we've come. After all, the Milwaukee dining scene in 2010 was a far cry from what it is today.
Birch + butcher
Chef Miles Borghraef might be known for his open hearth live fire cooking at Birch + Butcher; but his talents and passions for cooking take a backseat to one thing only: the Grateful Dead.
If you appreciate the nuanced flavors offered up by hearth-fired cooking, you're sure to appreciate Birch + Butcher, where any number of ingredients and dishes -- from breads and vegetables to meats -- are treated to smoking or roasting over a hot wood fire. That includes the restaurant's burger.
It's time to celebrate the life of Chef Todd Moore, former chef de cuisine at Lake Park Bistro and a man who dedicated the better portion of his adult years to food and culinary-related endeavors. We remember Moore and offer details on his upcoming memorial celebration.
There was a loaded slate of candidates for Milwaukee's best new restaurant of 2018, with several culinary newcomers scoring well with voters. However, only one could come out on top of the scrumptious scrum of restaurant rookies.
It seems the foodie-filled slate at the Mequon Public Market just keeps getting better and better. Today, yet another tenant for the much anticipated new North Shore market was announced. And it's a doozy.
If you've yet to get your hands on a bottle of wine from Stringer Cellars, the local winery that's making a splash with high quality wines made from Napa Valley grapes, this weekend presents the perfect opportunity.
If you ask food editor Lori Fredrich, she'll say there's not nearly enough pie in this town. Of course, that makes her even more grateful for spots like Honeypie, Hatched and the relatively new Full of Beans Cafe in Walker's Point.
What do chefs eat when dine out? We asked the question of Andrew Miller of Merriment Social and Third Coast Provisions. He says he looks for simple well-prepared comfort-driven fare.
We got a first look at the brunch at Birch + Butcher, which offers a smattering of creative dishes in both small and larger plate formats, along with a nice selection of brunch-worthy drinks.
Yeah, 2017. You were an interesting year. You've been great. And terrible. And wonderful. And tragic. But, in the words of Robert Browning, "How sad and bad and mad it was - but then, how it was sweet." This piece is about celebrating the sweetest of those times.
We got a first look at the space and menu at the new Birch + Butcher restaurant during the restaurant's soft opening on Thursday, Nov. 16. And there's every reason to put the restaurant on your list of spots to visit.
The butcher shop portion of Birch + Butcher, the new restaurant and superette located in the North End's Denim Park development opened softly this weekend, serving fresh hot coffee from Chicago's Dark Matter and a selection of fresh meat cuts, cheeses and charcuterie.
Miles Borghgraef is the sort of chef whose mind never really comes to rest. And it's one of the many reasons Milwaukee diners have good reason to look forward to his latest project, Birch + Butcher, a restaurant and butcher shop in the new North End development