After months of refinement and refinement, Saffron officially unveiled its brunch program last weekend. The event, with a DJ on-site, ushered in a new era for trendy Indian restaurant, 223 N. Water St. , as owners Fatima and Hanish. Kumar continues to build on the good fortune of his first year in business.
Although brunch was first introduced smoothly in April, the Kumars said they’ve used the past few months as a test, adjusting dishes along the way until they’re completely satisfied with the scheduling.
The resulting menu includes a combination of familiar brunch features, such as French toast and eggs benedict, as classic North and South Indian dishes.
But even American-trending dishes have an Indian twist. French toast, for example, is stuffed with mango compote and cinnamon-infused cream cheese, while waffles and poultry include heavily spiced breaded meat and sweet pepper aioli; Maple syrup is optional.
“We wanted to have a clever combination so other people could just join in the brunch items,” Kumar said. “Because some of the brunch dishes are very unknown, they are very well known in India, but in the U. S. It’s just not something other people know about. “
The couple has a special hobby of sharing those new dishes with the city, as well as educating visitors about the background of certain foods.
Masala dosa, a rice pancake stuffed with mashed potatoes infused with curry, lentils, coconut chutney and highly spiced tomato chutney, is one such dish. Native to South India, the hearty pancake is a breakfast staple and so filling that eaters skip lunch and wait for dinner, Kumar said.
Another option, Delhi chole bhature, has its roots in northern India and consists of chickpea masala and pickled onions served with fried bread.
The dining venue has also expanded its drinks menu to complement brunch and now offers coffee and coffee in addition to its famous Kullar chai. There are also a variety of new juices as well as signature cocktails.
An exclusive Bloody Mary is enhanced with flavor thanks to homemade tomato juice and a secret blend of spices. A satay side of tandoori poultry and extra tofu complements the drink.
A variety of mimosas are also available, adding aged orange, strawberry, lychee and jamun (a spicy Indian berry), as well as golden coffee, which enjoys vodka, oat milk and coffee liquor.
In the midst of the brunch release, the Kumar added and reintroduced several sides, all the bagel naan and lotus root chips in high demand.
Not a fan of brunch? The restaurant’s lunch and dinner menu is also available in the morning.
Throughout August, Sunday brunch will feature a DJ “to turn up a little pop” in the morning, Fatima Kumar said. Saturday brunch will remain a quieter affair, he said.
Saffron’s hours of operation have been extended in parallel with the brunch rollout. The restaurant is now open Sunday and Tuesday to Thursday from 17:00 to 21:30 and Friday to Saturday from 17:00 to 22:00 for dinner. Breakfast is presented from Tuesday to Friday from 11:30 a. m. to 3 p. m.
Brunch takes position on Saturday from 11h to 15h. et Sunday from 10. 30h to 15h
At Swans Creperie in Riverwest, they serve savory treats and pancakes 4 days a week in two cozy rooms that have been remodeled from an old Riverwest bar and eater into a cozy, colorful, and bright space. Dino, the original owner of the status quo, which was regularly the bar, wouldn’t recognize its position with its mismatched chairs and captivating patchwork wall topped with squares of wallpaper in multiple colors and designs.
During a verbal exchange with the owner, Kate Bryan, I learned that she had collaborated with Fred Kaems, a local muralist, to create the wall. Bryan had collected old rolls of wallpaper that Kaems, his artist’s eye, placed on the wall. If you look closely, you will see that the organization of patterns and colors on the wallpaper is not random. It has been carefully arranged to create a beautiful wall of art in this cozy room.
In this cheerful place, you order and pay at the counter. Plan to use your credit card; They don’t settle for cash. After your order, a waiter will bring you the food as soon as it is ready, making sure your pancake hasn’t wilted under a heat lamp.
After two recent lunches with friends, I tried all but one savory pancake and found that each pancake had its own unique flavor combinations. Our lunches won unanimous and unreserved praise, starting with presentation on a variety of outdated dishes that seemed to match non-matching chairs and duvet-shaped wallpaper. If we eat with our eyes and you order the pancake called Italia, then you are on your way to the Seven Swans Plate Club. It is artfully presented and decorated with cherry, basil and balsamic tomatoes, while inside there is pesto, mozzarella and tomatoes. It’s like a Margarita pizza with pesto and it’s delicious.
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A new CBD and hemp shop is now open in the historic 3rd arrondissement, inviting consumers to stop, browse and say up, I mean hello.
TerraSol, which operates as a Wisconsin hash dispensary, opened in early July at 240 N. Milwaukee St. This is the first Milwaukee location for the Menomonee Falls-based company, led by co-owners Keefe Olig and Mike Sickler.
In recent months, business partners have remodeled the interior of the historic building, with an estimated budget of $420,000, seriously. Construction was in the building beyond the Mpirik Medical Society and, long before that, an elevator company.
Olig told Urban Milwaukee early in the proceedings that his goal was to repair the historic charm of the building through walls and other additions that have accumulated over the years, while retaining major points and visually appealing items of interest such as “huge boardwalk, in safes. “
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The last time we tested Lakefront Brewery in 2015, its seventeenth year at its location in a former forced plant at 1872 N. Commerce St. , owner Russ Klisch had recently replaced the concrete ramp leading to the front of its second floor and had also installed secure railings, seating and a kayak dock along its waterfront façade, while adding many other less visual attributes to the installation. The innovations were sublime and really extensive in construction, mixing with the construction of the 1908 brewery and the imposing, muscular Holton Viaduct above.
In 2019, in collaboration with Retailpaintingss, a local consultancy owned by a woman, Klisch installed a 40-foot-tall demonstration with 71 kegs of beer in the northeast corner of the building, all equipped with programmable LED lights. The “Kegnado” was born, adding a bit of fantasy to the old commercial corridor, where fantasy was once unknown in the tanneries and warehouses of the neighborhood. As Klisch noted, “the paintings have preserved the original look of our century-old construction and contributed to the culture of laughter we have here at the brewery to make it a destination for our citizens and visitors. “
I held my birthday party at Lakefront in late February 2020, and a short time later, the brewery suspended visitation, being one of the first institutions to close due to COVID, and before such closures were imposed. By 2022, the brewery was out of its COVID precautions, and Klisch transitioned from bottles to cans, while making plans to renovate his prom on the river. On Tuesday, July 18 of this year, the Milwaukee Riverwalk Patio, Beer Hut and Beer Garden opened to the public in a grand ceremony all with a classic “hop cutting ceremony,” just as it had happened a quarter of a century earlier when the river walk first opened there. so they are “bins. “)
As the time to cut the hop farm approached, I approached the new open staircase with its balcony, entering through a glazed iron foyer topped by the remains of an old copper filtration tank that Klisch had reserved for extended use. Previously, access to the waterfront was a forged gate leading to steep steps lined with ugly corrugated metal panels. It looked more like access to a mine shaft than one of the 10 most sensible tourist attractions in the area. The first user I met was May Klisch, who was taking a picture of her husband with another woman.
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A new cocktail bar downtown will be included in the vault’s inventory.
Prohibition-era bar Vault is coming soon to the Associated Bank River Center, 111 E. Kilbourn Ave. This is one of 4 new ones scheduled to open at Rivercenter Market, facing the public.
Located on the west side of the River Center building, Vault will have an upscale vibe with high ceilings, white lines and gold accents. A wide, three-station platform sits 50 feet above the Milwaukee River, allowing visitors to get an up-close look at passing boats. and perspectives of the downtown cityscape.
A variety of vintage cocktails, adding Prohibition-era libations, will form the center of the beverage menu, with a collection of premium beers, wines and spirits to round out the offerings.
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When Paper Table began painting on its downtown Milwaukee site in 2021, the so-called virtual dining room came with plenty of promise.
Residents would have more than a dozen new restaurants to visit, while aspiring restaurateurs would have the ability to overhaul their business with reduced overhead and the help of expert mentors.
The food corridor officially opened in August 2022 with one supplier, Blac Bistro. Since then, there have been more than a dozen concepts, adding five controlled through a tenant, with a maximum duration of no more than 3 months. After just under a year of activity, the turnover rate of the food corridor is more than 70%.
Several other food vendor licenses were licensed, but parted ways with the food broker before opening.
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The Lakefront Brewery ranch can turn an enemy of Hidden Valley. The whey-based dressing already has an unwavering following among Wisconsinites, who are known for brushing everything from pizza and popcorn to pasta and potatoes. There’s even a ranch-flavored ice cream market. .
But those unsure, or even opposed to hot sauce, replace their minds with the brewery’s version, which is brewed in-house at the rate of about 65 consistent gallons per week.
“You see the length of the vessel and the whisk we use to make a batch,” said Kristin Hueneke, executive chef at Lakefront Brewery.
In creating the recipe, Hueneke said he “spent a lot of time researching and experimenting” to improve the flavor of the sauce, which contains a variety of herbs and “an embarrassing amount of mayonnaise,” he said.
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Megawich, the latest restaurant on Brady Street, is now open and ready to satisfy even the biggest appetites with its colossal sandwiches.
Located at 1426 E. Brady St. , the new dining venue focuses on quality and quantity, providing a variety of burgers and submarines filled with extra protein, vegetables and sauces, as well as snacks and drinks.
Adham Awadalla, co-owner of Megawich with Wael Elsayed, told Urban Milwaukee in March that it will “fill a niche” in the domain by providing new features that appeal to families and scholars, as well as the late-night crowd.
The dining venue began its stylish opening at the end of June, just in time for an eventful July, and has already generated a slew of positive comments in the community and on social media with its tagline “bigger the merrier. “
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The local Heirloom MKE food truck suffered a significant loss over the weekend, when the vehicle was destroyed by fire in the early morning hours of Saturday, July 22.
The chimney, which occurred in Bay View, did not spread to any surrounding buildings and no one was injured. An investigation into the cause of the chimney is underway, according to owners Pete and Jess Ignatiev.
“This food truck is everything to us. It is our livelihood. This is our future. It allows us to pay our employees, pay our bills, open a new restaurant. . . and now it’s gone,” the Ignatievs wrote in an online statement.
For better or worse, the Ignatievs are familiar with the unpredictable nature of the industry. Before launching Heirloom MKE in 2020, the couple was about to open a physical restaurant. But the COVID-19 pandemic arrived before the opening.
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Eating from farm to table has come naturally to Oscar Villarreal. The Madison chef grew up on a farm in the small town of Delavan, where he and his circle of family tended the land, incorporating the culmination — and vegetables — of his hard work. in classic Mexican recipes.
“I still have all the scents of the fields,” Villareal said, which is the smell of mint, potatoes and a typhoon entering the property. “It was probably one of the most productive childhoods I could have tried to imagine. “
Villarreal’s life, in a way, is also farm-to-table. As a young man, he left the kin circle farm to pursue a career in the hospitality industry: he began his studies at a school on Lake Geneva and then headed south to Florida to finish at Walt Disney World.
The 20-year industry veteran has run several restaurants in Wisconsin. He opened Migrants, a Madison taco restaurant, in 2020. After 3 years of coming up with the concept, Villarreal will open a location for now. This time in Milwaukee.
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