It will be three years in July since Stella Van Buren opened its doors at The Westin Downtown. April will also mark two years since Zach Espinosa, longtime chef for the Bartolotta Restaurants, took the helm at the restaurant. And you can see his influence on the new spring menu, which features a number of delicious new items.
Zach Espinosa says that the way he eats has been forged largely by the identity he's created as a chef. That means fresh, high quality ingredients, and not too many of them. His picks for great restaurant dishes reflect his experience at both Harbor House and Mr. B's.
Chef Zach Espinosa will take on a new challenge as head chef for Mr. B's, A Bartolotta Steakhouse. The news comes with the departure of Chef Dane Baldwin, who has been a part of the Bartolotta Restaurant Group since 2004.
Cafe Grace will open on Tuesday, July 19, completing the Bartolotta's restaurant triad at the Mayfair Collection. We have an exclusive peek at the finished product, complete with a video journey illustrating its evolution from construction to cafe.
Taqueria El Jefe, the new Bartolotta's taco concept at the Mayfair Collection, will open June 21, adjacent to the recently launched ABV Social. We got an exclusive peek at the finished product, along with a glimpse at the journey to completion.
ABV Social, a sports bar and pub with a unique warehouse feel, will be opening in early June. And we've got an exclusive peek at the finished product, along with a glimpse into the journey to completion.
It's time to leave winter behind and think spring. Each day of the show, area chefs and food and beverage experts will present sessions focus on topics including coffee brewing, grilling, cooking with fresh seasonal vegetables and more.
Though I've yet to get the gumption to try and do my own feast of the seven fishes at Christmas Eve at my house, I do dream. And, this year, I asked seven of Milwaukee's best chefs to ante up a recipe that I could include on my menu, should I decide to take the plunge. Here's what they served up ...
Last week, planning to write a feature about crab cakes, I sought out Zach Espinosa, chef at Harbor House. We ended up having an in-depth discussion of what makes a great crab cake, the sourcing of crab meat and much more, including a discussion of trends in seafood. So, like a great chef does with an unexpected delivery of a new ingredient, I called an audible and am sharing the entire conversation with you here.
Look around, and you're likely to find "sustainable" seafood just about everywhere. But, what are some of the issues with sustainable sourcing, and what can you do to help local restaurants to make positive changes to their menus?
Restaurant closings for Monday, Jan. 6, Wisconsin's Feast of Talent, featuring Chefs Justin Carlisle and Dave Swanson, an author event with Stacey Ballis, a white truffle dinner at Dream Dance and Lobsterpalooza at Harbor House.
If you haven't tried oysters before, it's a good time to give them a try. And we've got some tips and tricks to help you make the leap from newbie to oyster-lover.
Local Farmer Open House | accolades for Five O' Clock Steakhouse | Taste of Milwaukee | Slo Pig | cooking classes | coffee classes and more.
James Beard Award-winning Chef Adam Siegel will return to the James Beard House in New York City Jan. 23.
Zach Espinosa likes to talk about his history with beets. The day care center he attended with his brother served them canned, and he hated them.