MUScoop
MUScoop => The Superbar => Topic started by: Benny B on June 06, 2016, 02:30:43 PM
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http://www.bizjournals.com/denver/morning_call/2016/06/colorado-restaurant-chain-says-its-expanding-big.html
Though not a whole lot, I think I've seen more Boston Markets close in the past few years than I've seen open in the U.S. With supermarkets (Marianos, especially) expanding their "hot bar" offerings at much lower prices, I figured Boston Market's days were numbered around here, but evidently, there's a market overseas. Good for them, but holy cow, I don't care if it's rotisserie or fried chicken, but does anyone else remember when you could get enough chicken and sides for two meals for under $15? Try to get a family-sized box/bucket with a couple sides and biscuits at Popeye's or KFC and it runs upwards of $30. When did chicken get so expensive.
Aside: Is it just me, or does anyone else see the (Canadian) irony in putting more "Boston Market" stores in the Middle East?
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Got Culver's 8 piece chicken last week and it came with a pint of (really good) cole slaw, a large box of onion rings and 4 dinner rolls for like $18.50 and that was with a $1 up charge for the onion rings instead of fries or mashed. Really tasty.
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I'm probably far from the healthiest cat on Scoop but if I ate fried chicken from any of the above mentioned fast food places there would be serious gastro-intestinal ramifications.
Cheap chicken should not be a good thing.
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Y'all utter tink 'bout goin' grain free, hey?
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Y'all utter tink 'bout goin' grain free, hey?
Not if it's going to make me talk like that.
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This is a joke, right? Hope they don't try Italy, it would further ruin their low opinion of us. Just more of the race to the bottom.
Is there a real restaurant left in Milwaukee? Is everything boilable bags and microwaves? Karl Ratzsch and the Phister may be all that is left???
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This is a joke, right? Hope they don't try Italy, it would further ruin their low opinion of us. Just more of the race to the bottom.
Is there a real restaurant left in Milwaukee? Is everything boilable bags and microwaves? Karl Ratzsch and the Phister may be all that is left???
Actually, Milwaukee had become quite the foodie town.
You should visit it sometime.
There have been a number of articles recently where out-of-state travel and food reviewers are pleasantly surprised about how great the restaurant scene is in Milwaukee.
Here is one of them:
http://www.chicagomag.com/Chicago-Magazine/June-2012/Midwest-Foodie-Destinations-Milwaukee/
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This is a joke, right? Hope they don't try Italy, it would further ruin their low opinion of us. Just more of the race to the bottom.
Is there a real restaurant left in Milwaukee? Is everything boilable bags and microwaves? Karl Ratzsch and the Phister may be all that is left???
What the hell does Boston Market have to do with the restaurants in MKE?
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My in-laws from Indiana hate going to Milwaukee because "there's always a wait at Red Lobster and there's nowhere else to eat."
Like 95% of Indiana natives, they won't eat anywhere that doesn't have 12 locations. You want to make fun of food culture, start with Indianapolis. Certainly I would within the US today, but Milwaukee isn't that far off from being put up against just about any city of its size in the world when it comes to gastronomy.
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This is a joke, right? Hope they don't try Italy, it would further ruin their low opinion of us. Just more of the race to the bottom.
Is there a real restaurant left in Milwaukee? Is everything boilable bags and microwaves? Karl Ratzsch and the Phister may be all that is left???
if you haven't been to milwaukee in a while, you should refrain from commenting, good or bad because it makes you look foolish...wait... never mind.
milwaukee has many really really good restaurants. starting with sanford and the ballistreri's group. then there are many others and don't forget about conejitoes
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Actually, Milwaukee had become quite the foodie town.
You should visit it sometime.
There have been a number of articles recently where out-of-state travel and food reviewers are pleasantly surprised about how great the restaurant scene is in Milwaukee.
Here is one of them:
http://www.chicagomag.com/Chicago-Magazine/June-2012/Midwest-Foodie-Destinations-Milwaukee/
Oh Boy,
First, I was in Milwaukee for my 50th reunion last year.
Second, Boston Market is typical American cuisine, nothing more than boilable bags and microwaves. Milwaukee is typical American cuisine, that is what Boston Market has to do with Milwaukee.
Finally, Milwaukee back in the 60's had lots of world class restaurants with international cuisine. They had chefs and not microwave operators, they had ingredients flown in from around the world, German, French, and even real Italian food. I was ashamed to show my wife around town were there were lots of sports bars, river tables, and run down restaurants. The suburbs might be better but I don't think so. There may be real chefs at the country clubs, but all I saw were food warmers. Not to mention tables without tablecloths or clean utensils. Even Real Chili was the pits; after all my bragging about Real Chili over the years, I was embarrassed.
Oh well, I suppose globalization goes both ways, we export Boston Markets and import Prosecco.
What happened to real Polish food like Alexander's on the south side, or wild bore at Frenchie's?
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Oh Boy,
First, I was in Milwaukee for my 50th reunion last year.
Second, Boston Market is typical American cuisine, nothing more than boilable bags and microwaves. Milwaukee is typical American cuisine, that is what Boston Market has to do with Milwaukee.
Finally, Milwaukee back in the 60's had lots of world class restaurants with international cuisine. They had chefs and not microwave operators, they had ingredients flown in from around the world, German, French, and even real Italian food. I was ashamed to show my wife around town were there were lots of sports bars, river tables, and run down restaurants. The suburbs might be better but I don't think so. There may be real chefs at the country clubs, but all I saw were food warmers. Not to mention tables without tablecloths or clean utensils. Even Real Chili was the pits; after all my bragging about Real Chili over the years, I was embarrassed.
Oh well, I suppose globalization goes both ways, we export Boston Markets and import Prosecco.
What happened to real Polish food like Alexander's on the south side, or wild bore at Frenchie's?
speaking of wild bores.... ;)
Where exactly did you eat in Milwaukee besides Real Chili?
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Oh Boy,
First, I was in Milwaukee for my 50th reunion last year.
Second, Boston Market is typical American cuisine, nothing more than boilable bags and microwaves. Milwaukee is typical American cuisine, that is what Boston Market has to do with Milwaukee.
Finally, Milwaukee back in the 60's had lots of world class restaurants with international cuisine. They had chefs and not microwave operators, they had ingredients flown in from around the world, German, French, and even real Italian food. I was ashamed to show my wife around town were there were lots of sports bars, river tables, and run down restaurants. The suburbs might be better but I don't think so. There may be real chefs at the country clubs, but all I saw were food warmers. Not to mention tables without tablecloths or clean utensils. Even Real Chili was the pits; after all my bragging about Real Chili over the years, I was embarrassed.
Oh well, I suppose globalization goes both ways, we export Boston Markets and import Prosecco.
What happened to real Polish food like Alexander's on the south side, or wild bore at Frenchie's?
it took me 3 minutes on zomato to find 15 restaurants that i would call gourmet and i've not been to Milwaukee in 10 years. You need to find a different lens to look through....you'd be amazed at what's out there.
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Oh Boy,
First, I was in Milwaukee for my 50th reunion last year.
Second, Boston Market is typical American cuisine, nothing more than boilable bags and microwaves. Milwaukee is typical American cuisine, that is what Boston Market has to do with Milwaukee.
Finally, Milwaukee back in the 60's had lots of world class restaurants with international cuisine. They had chefs and not microwave operators, they had ingredients flown in from around the world, German, French, and even real Italian food. I was ashamed to show my wife around town were there were lots of sports bars, river tables, and run down restaurants. The suburbs might be better but I don't think so. There may be real chefs at the country clubs, but all I saw were food warmers. Not to mention tables without tablecloths or clean utensils. Even Real Chili was the pits; after all my bragging about Real Chili over the years, I was embarrassed.
Oh well, I suppose globalization goes both ways, we export Boston Markets and import Prosecco.
What happened to real Polish food like Alexander's on the south side, or wild bore at Frenchie's?
I spent this past weekend in Milwaukee for downtown dining week and it was wonderful as always.
I go up 3 times a year with my wife to explore the restaurant scene. Quite frankly, I find it just as interesting, more accessible and just as delicious as what Chicago has going on.
Boston Market is awful. Haven't been in years, because it was so awful. Truth be told, I think Real Chili is dog food as well.
But this thread had nothing to do with Milwaukee when it was started other than Boston Market has locations there, just like they do in every other city
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My in-laws from Indiana hate going to Milwaukee because "there's always a wait at Red Lobster and there's nowhere else to eat."
Like 95% of Indiana natives, they won't eat anywhere that doesn't have 12 locations. You want to make fun of food culture, start with Indianapolis. Certainly I would within the US today, but Milwaukee isn't that far off from being put up against just about any city of its size in the world when it comes to gastronomy.
I was in Downtown Indy a few years ago and it felt like every single restaurant was a chain. Went hunting for a local joint and there was nothing (other than bars).
Had brunch at a nice spot in the Broad Ripple neighborhood that weekend, but I got the feeling that neighborhood would get old after about 3 weeks.
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Oh Boy,
First, I was in Milwaukee for my 50th reunion last year.
Second, Boston Market is typical American cuisine, nothing more than boilable bags and microwaves. Milwaukee is typical American cuisine, that is what Boston Market has to do with Milwaukee.
Finally, Milwaukee back in the 60's had lots of world class restaurants with international cuisine. They had chefs and not microwave operators, they had ingredients flown in from around the world, German, French, and even real Italian food. I was ashamed to show my wife around town were there were lots of sports bars, river tables, and run down restaurants. The suburbs might be better but I don't think so. There may be real chefs at the country clubs, but all I saw were food warmers. Not to mention tables without tablecloths or clean utensils. Even Real Chili was the pits; after all my bragging about Real Chili over the years, I was embarrassed.
Oh well, I suppose globalization goes both ways, we export Boston Markets and import Prosecco.
What happened to real Polish food like Alexander's on the south side, or wild bore at Frenchie's?
You complain about globalization in a post where you dismiss a number of locally-sourced restaurants (including the James Beard-winning Sanford -- thanks, rocket) as "boiler bags and microwaves" while longing for the glory days of a menu that featured hippo and tiger meat. Amusing, as always.
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You complain about globalization in a post where you dismiss a number of locally-sourced restaurants (including the James Beard-winning Sanford -- thanks, rocket) as "boiler bags and microwaves" while longing for the glory days of a menu that featured hippo and tiger meat. Amusing, as always.
Serious?
If 'yes' i'm equal parts amazed, appalled, and fascinated (strictly about the procurement process on the latter)
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speaking of wild bores.... ;)
Where exactly did you eat in Milwaukee besides Real Chili?
Very good, back in the day the wild "boar" was imported from Texas and raised on farms/ranches.
I'll check out Sanford on my next visit.
naginiF recommended Zomato, I'll check that out as well, thanks naginiF.
While our eating out was less than expected the town was a big hit especially the art museum, lakefront, airport, and the flowers in the pots downtown. The campus is a work of art, being that I come from the 60's. I stood at my bar in the Vogue across from the library and next to my stool at the original Real Chili, brought back many wonderful memories. Even the Ardmore is all changed, they even moved the head and expanded the place. My trip was among other things a reality check.
Over the years I have been everywhere, Buffalo, Wichita, Reno, Atlanta, Dallas, Johnstown, Birmingham, St. Louis, Tullahoma, Albany Ga., etc. and was not surprised to see that Milwaukee has changed. However, it is still clean, friendly, and welcoming, still lots of gemutlich. Karl Ratchies was what I expected and happy that it was still in business.
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there was a restaurant years ago(1970's-80's) on the east side that served lion meat, hippo and that exotic wild game or whatever-i think it was called "frenchy's"
http://restauranttimetunnel.blogspot.com/2008/07/frenchys-restaurant-milwaukee.html
Anonymous said...
I just found, in an old box of memories, a complete menu from Frenchy's dating from 1958 or 1959! Brings back memories of fine dining. African Hippopotamus @$8.75or Deep South Raccon @6.25 or a Filet Mignon Louis XV @$6.75 among a zillion other entrees!
back to our international "most interesting man in the world" did ya'll know that when vogue goes out for fine dining, the waiter tips him? he never says anything tastes like chicken...not even chicken. i think the vogue man has sipped a little too much balsamic, hein'a?
btw, i didn't even know boston market was still around. if i were boston, i'd sue them :D
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. Karl Ratchies was what I expected and happy that it was still in business.
Karl Ratchies bas since been sold, menu was updated and interiors completely gone over for the 1st time in generations
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there was a restaurant years ago(1970's-80's) on the east side that served lion meat, hippo and that exotic wild game or whatever-i think it was called "frenchy's"
http://restauranttimetunnel.blogspot.com/2008/07/frenchys-restaurant-milwaukee.html
Anonymous said...
I just found, in an old box of memories, a complete menu from Frenchy's dating from 1958 or 1959! Brings back memories of fine dining. African Hippopotamus @$8.75or Deep South Raccon @6.25 or a Filet Mignon Louis XV @$6.75 among a zillion other entrees!
back to our international "most interesting man in the world" did ya'll know that when vogue goes out for fine dining, the waiter tips him? he never says anything tastes like chicken...not even chicken. i think the vogue man has sipped a little too much balsamic, hein'a?
btw, i didn't even know boston market was still around. if i were boston, i'd sue them :D
Didn't The Natatorium serve weird meat like that? And you also got to watch a dolphin show while you ate.
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Didn't The Natatorium serve weird meat like that? And you also got to watch a dolphin show while you ate.
i tended bar at the public natatorium for a few years while going to school. it was owned by jj garlic who also had the place next to hegarty's on the first floor of the catholic knights building. the menu was pretty much american classic steak and sea food, i think the weirdest thing he served was sweetbreads-brutal!! i also got to swim with the fish-was pretty cool!
oh, sweetbreads is a huge euphemism for the thymus or pancreas, but i also thought thyroid gland-sorry if i ruined some dinners
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there was a restaurant years ago(1970's-80's) on the east side that served lion meat, hippo and that exotic wild game or whatever-i think it was called "frenchy's"
http://restauranttimetunnel.blogspot.com/2008/07/frenchys-restaurant-milwaukee.html
Anonymous said...
I just found, in an old box of memories, a complete menu from Frenchy's dating from 1958 or 1959! Brings back memories of fine dining. African Hippopotamus @$8.75or Deep South Raccon @6.25 or a Filet Mignon Louis XV @$6.75 among a zillion other entrees!
back to our international "most interesting man in the world" did ya'll know that when vogue goes out for fine dining, the waiter tips him? he never says anything tastes like chicken...not even chicken. i think the vogue man has sipped a little too much balsamic, hein'a?
btw, i didn't even know boston market was still around. if i were boston, i'd sue them :D
Across the street from the Schroeder Hotel, today it is the downtown Hilton, there was the original Frenchies, it was next door to a strip joint. With the smell of the stock yards and breweries Milwaukee had an industrial heart which has mostly been exported. Not a political statement, just a little history.
Those were the days, we even had electric busses down by Schusters where the busses turn the corner around. Understand if you don't understand a little Polish-English translation.
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This is a joke, right? Hope they don't try Italy, it would further ruin their low opinion of us. Just more of the race to the bottom.
Is there a real restaurant left in Milwaukee? Is everything boilable bags and microwaves? Karl Ratzsch and the Phister may be all that is left???
Umm....
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Very good, back in the day the wild "boar" was imported from Texas and raised on farms/ranches.
I'll check out Sanford on my next visit.
naginiF recommended Zomato, I'll check that out as well, thanks naginiF.
While our eating out was less than expected the town was a big hit especially the art museum, lakefront, airport, and the flowers in the pots downtown. The campus is a work of art, being that I come from the 60's. I stood at my bar in the Vogue across from the library and next to my stool at the original Real Chili, brought back many wonderful memories. Even the Ardmore is all changed, they even moved the head and expanded the place. My trip was among other things a reality check.
Over the years I have been everywhere, Buffalo, Wichita, Reno, Atlanta, Dallas, Johnstown, Birmingham, St. Louis, Tullahoma, Albany Ga., etc. and was not surprised to see that Milwaukee has changed. However, it is still clean, friendly, and welcoming, still lots of gemutlich. Karl Ratchies was what I expected and happy that it was still in business.
New on the scene in Milwaukee. Some of the best damned. Salsa on the planet. And, it's grain free!
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Across the street from the Schroeder Hotel, today it is the downtown Hilton, there was the original Frenchies, it was next door to a strip joint. With the smell of the stock yards and breweries Milwaukee had an industrial heart which has mostly been exported. Not a political statement, just a little history.
Those were the days, we even had electric busses down by Schusters where the busses turn the corner around. Understand if you don't understand a little Polish-English translation.
Maybe wanna do a double check. Frenchies was located on east North Ave. where Beans and Barley is currently situated, ai na?
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speaking of wild bores.... ;)
Where exactly did you eat in Milwaukee besides Real Chili?
Exactly!
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Exactly!
Yep, it reminds me of a couple I knew who announced with great conviction, "The food in Canada is terrible!"
Come to find out they had done one driving tour back in the late 60's or early 70's and did not care for what they ate in the roadside restaurants they stopped at. Therefore, all food in the entire country is crap.
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I was in Downtown Indy a few years ago and it felt like every single restaurant was a chain. Went hunting for a local joint and there was nothing (other than bars).
Had brunch at a nice spot in the Broad Ripple neighborhood that weekend, but I got the feeling that neighborhood would get old after about 3 weeks.
You didn't look hard enough, Harry & Izzy's, St. Elmo's, ANYTHING in Fountain Square, ANYTHING on Mass Ave, the City Market and Capital Grill. Took me about 15 seconds to think of that list, doesn't even cover the restaurants in the Broad Ripple area or other areas of Indy.
http://www.visitindy.com/indianapolis-indys-top-25-local-restaurants.
Hoosiers get a bad rap, sometimes rightfully so, but there are local and fresh choices. Problem is, the chains can dominate any metropolitan area (Hard Rock, Rock Bottom, Dick's, etc).
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I was in Downtown Indy a few years ago and it felt like every single restaurant was a chain. Went hunting for a local joint and there was nothing (other than bars).
That's what you get in a big convention town. Like it or not, people gravitate toward what is known even if it is a more higher end chain like Ruth's Chris or the Oceanaire.
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You didn't look hard enough, Harry & Izzy's, St. Elmo's, ANYTHING in Fountain Square, ANYTHING on Mass Ave, the City Market and Capital Grill. Took me about 15 seconds to think of that list, doesn't even cover the restaurants in the Broad Ripple area or other areas of Indy.
http://www.visitindy.com/indianapolis-indys-top-25-local-restaurants.
Hoosiers get a bad rap, sometimes rightfully so, but there are local and fresh choices. Problem is, the chains can dominate any metropolitan area (Hard Rock, Rock Bottom, Dick's, etc).
Yes, the chains dominate the metros... as evidenced by the fact that Dick's and Hard Rock Cafe in Milwaukee are always packed.
Of the three "local" Indy restaurants you listed, one's a chain, and the other two... one was spun off of the other with the specific intention of franchising nationally. It's so tragic that Hoosiers don't even realize that their "local" restaurants are actually chains. I'm surprised you didn't exemplify Bonefish Grill, Palomino or Morton's on your 15-second list.
With that said, St. Elmo's is a great place. But every major city has several local restaurants at least on par with St. Elmo's. Indy has nothing else... at least nothing the locals can name because they insist on naming chains as local gems instead of the other homegrown place they have up on 96th Street.
As to the second tier, Yats and Shapiros are excellent spots, but again, even for every local restaurant on your "25" link, every other major city has at least two of those places.
And the most delicious irony here? Let's not forget that one of the most chic "local" restaurants in Indy has roots in Milwaukee.
I rest my case.
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LOL!!! Thanks for nitpicking Benny!!!! So, should we define what's a chain? Is a chain 100+ restaurants across the US. Is a restaurant with less than 20 locations unique enough to have a local flare? Are we railing against microwave heater restaurants vs those that have an actual chef on staff? Two sister restaurants with different menu's unique enough?
::)
We should probably rule out all Italian and Mexican restaurants across the US as unique since they all serve similar food....
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Should Sobelman's be considered a chain now too?
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LOL!!! Thanks for nitpicking Benny!!!! So, should we define what's a chain? Is a chain 100+ restaurants across the US. Is a restaurant with less than 20 locations unique enough to have a local flare? Are we railing against microwave heater restaurants vs those that have an actual chef on staff? Two sister restaurants with different menu's unique enough?
::)
We should probably rule out all Italian and Mexican restaurants across the US as unique since they all serve similar food....
Also, this entire thread assumes that all chain restaurants are crap. Is that necessarily the case? I know a lot of them are, but I have had a nice meal at many "chains". After all, if a restaurant is so good that it is jammed all the time, doesn't it often make sense to open up another location?
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LOL!!! Thanks for nitpicking Benny!!!! So, should we define what's a chain? Is a chain 100+ restaurants across the US. Is a restaurant with less than 20 locations unique enough to have a local flare? Are we railing against microwave heater restaurants vs those that have an actual chef on staff? Two sister restaurants with different menu's unique enough?
::)
We should probably rule out all Italian and Mexican restaurants across the US as unique since they all serve similar food....
I'm just railing on Indiana. My in-laws are all Hoosiers, and so although I've become something of an expert at it, I still need a practice range to perfect my craft.
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You didn't look hard enough, Harry & Izzy's, St. Elmo's, ANYTHING in Fountain Square, ANYTHING on Mass Ave, the City Market and Capital Grill. Took me about 15 seconds to think of that list, doesn't even cover the restaurants in the Broad Ripple area or other areas of Indy.
http://www.visitindy.com/indianapolis-indys-top-25-local-restaurants.
Hoosiers get a bad rap, sometimes rightfully so, but there are local and fresh choices. Problem is, the chains can dominate any metropolitan area (Hard Rock, Rock Bottom, Dick's, etc).
Admittedly, we did not. We confined ourselves to a few square block radius and relied upon walking around instead of the internet the first night. Won't make that mistake again!
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LOL!!! Thanks for nitpicking Benny!!!! So, should we define what's a chain? Is a chain 100+ restaurants across the US. Is a restaurant with less than 20 locations unique enough to have a local flare? Are we railing against microwave heater restaurants vs those that have an actual chef on staff? Two sister restaurants with different menu's unique enough?
::)
We should probably rule out all Italian and Mexican restaurants across the US as unique since they all serve similar food....
A chain is any restaurant with multiple locations, typically owned by some corporate restaurant group. Chains restaurants don't have master chefs at each location. That's why they are chains.
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Also, this entire thread assumes that all chain restaurants are crap. Is that necessarily the case? I know a lot of them are, but I have had a nice meal at many "chains". After all, if a restaurant is so good that it is jammed all the time, doesn't it often make sense to open up another location?
Yes, and no, when I did a lot of travel I would, for convenience, eat at the hotel or a chain like Outback, Macaroni Grill, or even a salad at Burger-King. When I roamed around the third ward in MKE I found nothing but bars selling food. No table cloths, lots of noise, the usual Midwest sports bars.
Jammed is not my selection criteria for a good restaurant.
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Exactly!
Karl Rachies, where I also had dinner with my parents in 1965, and the Pfister. Some place on a park within walking distance of the hotel and we walked around the third ward and found nothing of interest.
The dinner at the reunion banquet at the new union was very good for banquet style dinning. Breakfast at the Pfister is outstanding.
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Yes, and no, when I did a lot of travel I would, for convenience, eat at the hotel or a chain like Outback, Macaroni Grill, or even a salad at Burger-King. When I roamed around the third ward in MKE I found nothing but bars selling food. No table cloths, lots of noise, the usual Midwest sports bars.
You didn't look hard enough.
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Karl Rachies, where I also had dinner with my parents in 1965, and the Pfister. Some place on a park within walking distance of the hotel and we walked around the third ward and found nothing of interest.
The dinner at the reunion banquet at the new union was very good for banquet style dinning. Breakfast at the Pfister is outstanding.
I'm friends with a couple of the chefs at Morel in the third ward. I think you would most likely have found it to your liking.
Edit: I guess it's technically in walker's point.
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Karl Rachies, where I also had dinner with my parents in 1965, and the Pfister. Some place on a park within walking distance of the hotel and we walked around the third ward and found nothing of interest.
The dinner at the reunion banquet at the new union was very good for banquet style dinning. Breakfast at the Pfister is outstanding.
The 1st time I thought it was a typo but I guess not, it's Ratzsch not Rachies ::)
http://www.karlratzsch.com/
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Karl Rachies, where I also had dinner with my parents in 1965, and the Pfister. Some place on a park within walking distance of the hotel and we walked around the third ward and found nothing of interest.
The dinner at the reunion banquet at the new union was very good for banquet style dinning. Breakfast at the Pfister is outstanding.
So let me get this straight. You came back to Milwaukee for a Marquette 50th reunion for a couple days, in the "new" union that is 30 years old. You walked around one specific neighborhood, couldn't find anything to your liking, and that was enough to convince you that Milwaukee doesn't have any good restaurants?
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So let me get this straight. You came back to Milwaukee for a Marquette 50th reunion for a couple days, in the "new" union that is 30 years old. You walked around one specific neighborhood, couldn't find anything to your liking, and that was enough to convince you that Milwaukee doesn't have any good restaurants?
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Yes, and getting back to my criteria for a "good restaurant"; table cloths, waiters or waitresses with clean uniforms, an on premise chef, fresh ingredients, no boilable bags, no microwaves, unwrapped butter, hot bread, fresh flowers, quiet room, etc.. Therefore, no corporate dinning qualifies as a good restaurant. And BTW the union is new, nice and typical of the architecture for it's time, but new nonetheless.
In Vegas I found Gallagher's steak house, same as NYC, now that is a steak house. Dry aged beef is something you can't find in New Jersey or Milwaukee for that matter.
Back in the 1960's we had world class restaurants in Milwaukee. The follow-on generations have no idea what qualifies as a good restaurant.
A baked potato without aluminum foil, a Caesar salad made from scratch with a fresh egg, coffee in a saucer with a doily, I know, I'm just a bore....sorry.
The best restaurants in America, NYC, Nantucket, Las Vegas, and Washington D.C., Boston as honorable mention.
Second Division: Atlanta, Dallas, Wichita, Chicago, Philadelphia, and Milwaukee.
Third Division: St. Louis, Pittsburgh, New Orleans
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Yes, and getting back to my criteria for a "good restaurant"; table cloths, waiters or waitresses with clean uniforms, an on premise chef, fresh ingredients, no boilable bags, no microwaves, unwrapped butter, hot bread, fresh flowers, quiet room, etc.. Therefore, no corporate dinning qualifies for as a good restaurant. And BTW the union is new, nice and typical of the architecture for it's time, but new nonetheless.
In Vegas I found Gallagher's steak house, same as NYC, now that is a steak house. Dry aged beef is something you can't find in New Jersey or Milwaukee for that matter.
Back in the 1960's we had world class restaurants in Milwaukee. The follow-on generations have no idea what qualifies as a good restaurant.
A baked potato without aluminum foil, a Caesar salad made from scratch with a fresh egg, coffee in a saucer with a doily, I know, I'm just a bore....sorry.
Milwaukee has dry-aged beef steakhouses. Carnevour, Mason Street Grill....
Again, you should probably spend more than one weekend in town every 50 years before you bash the restaurant scene.
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Milwaukee has dry-aged beef steakhouses. Carnevour, Mason Street Grill....
Again, you should probably spend more than one weekend in town every 50 years before you bash the restaurant scene.
But make sure there is a doily under the coffee cup, for God's sake!!!
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Yes, and getting back to my criteria for a "good restaurant"; table cloths, waiters or waitresses with clean uniforms, an on premise chef, fresh ingredients, no boilable bags, no microwaves, unwrapped butter, hot bread, fresh flowers, quiet room, etc.. Therefore, no corporate dinning qualifies as a good restaurant. And BTW the union is new, nice and typical of the architecture for it's time, but new nonetheless.
In Vegas I found Gallagher's steak house, same as NYC, now that is a steak house. Dry aged beef is something you can't find in New Jersey or Milwaukee for that matter.
Back in the 1960's we had world class restaurants in Milwaukee. The follow-on generations have no idea what qualifies as a good restaurant.
A baked potato without aluminum foil, a Caesar salad made from scratch with a fresh egg, coffee in a saucer with a doily, I know, I'm just a bore....sorry.
The best restaurants in America, NYC, Nantucket, Las Vegas, and Washington D.C., Boston as honorable mention.
Second Division: Atlanta, Dallas, Wichita, Chicago, Philadelphia, and Milwaukee.
Third Division: St. Louis, Pittsburgh, New Orleans
There's New York and Chicago, and then there's everyone else.
Milwaukee dining is no better or worse than any other decent sized city in America.
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Milwaukee has dry-aged beef steakhouses. Carnevour, Mason Street Grill....
Again, you should probably spend more than one weekend in town every 50 years before you bash the restaurant scene.
I shall return, I will look up Carvenour and expect to find dry-aged beef, I'll be very surprised and happily stand corrected. Frequently dry-aged beef is advertised, but it is not the real thing.
I may have walked by the place, may have been turned off by the lack of tablecloths. Think it was a artists bar back in the 1960's that offered raw beef on rye bread with horseradish just before closing.
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There's New York and Chicago, and then there's everyone else.
Milwaukee dining is no better or worse than any other decent sized city in America.
I'll go along with that in the aggregate, but the exception does prove the rule. I'll still put Washington D.C., and Nantucket as well as Vegas above the typical and above Chicago, again, in the aggregate.
In it's class Milwaukee is also above the average. Places like Buffalo, Pittsburgh, Cleveland, leave a lot to be desired.
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But make sure there is a doily under the coffee cup, for God's sake!!!
It is a selection criteria because if that kind of attention to detail is present the chances are that the rest of the experience will be exceptional. Coffee mugs, artificial flowers, wrapped butter are just indicative of corporate type dinning.
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I'll go along with that in the aggregate, but the exception does prove the rule. I'll still put Washington D.C., and Nantucket as well as Vegas above the typical and above Chicago, again, in the aggregate.
In it's class Milwaukee is also above the average. Places like Buffalo, Pittsburgh, Cleveland, leave a lot to be desired.
Agree that for the mid-size rust belt cities, Milwaukee probably has the best dining scene. But that isn't saying too much.
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Yes, and getting back to my criteria for a "good restaurant"; table cloths, waiters or waitresses with clean uniforms, an on premise chef, fresh ingredients, no boilable bags, no microwaves, unwrapped butter, hot bread, fresh flowers, quiet room, etc.. Therefore, no corporate dinning qualifies as a good restaurant. And BTW the union is new, nice and typical of the architecture for it's time, but new nonetheless.
In Vegas I found Gallagher's steak house, same as NYC, now that is a steak house. Dry aged beef is something you can't find in New Jersey or Milwaukee for that matter.
Back in the 1960's we had world class restaurants in Milwaukee. The follow-on generations have no idea what qualifies as a good restaurant.
A baked potato without aluminum foil, a Caesar salad made from scratch with a fresh egg, coffee in a saucer with a doily, I know, I'm just a bore....sorry.
The best restaurants in America, NYC, Nantucket, Las Vegas, and Washington D.C., Boston as honorable mention.
Second Division: Atlanta, Dallas, Wichita, Chicago, Philadelphia, and Milwaukee.
Third Division: St. Louis, Pittsburgh, New Orleans
Lots of that criteria you list is going away.
Even at the pretty high-end country club I managed, the white tablecloth and servers in a tie thing went away 5 years ago.
We had our upstairs main dining room (jacket required, no jeans) and renovated the first floor to have an expansive patio and more casual experience.
The first year, we kept both rooms and kitchens open. Turns out that the only people who came to eat in the formal dining area were members that were over 65 years old. We'd have 4 tables upstairs and have a 45min wait to be seated downstairs.
The next year we closed the formal dining room. The 65+ crew put up a stink, but it was determined that there aren't enough of them and they don't spend much money (split meals, one drink each, etc).
This is an industry wide trend that I don't see reverting back.
Not many investors will be too willing to pump money into a white tablecloth, fresh flower centerpiece, quiet, stuffy environment anymore.
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Lots of that criteria you list is going away.
Even at the pretty high-end country club I managed, the white tablecloth and servers in a tie thing went away 5 years ago.
We had our upstairs main dining room (jacket required, no jeans) and renovated the first floor to have an expansive patio and more casual experience.
The first year, we kept both rooms and kitchens open. Turns out that the only people who came to eat in the formal dining area were members that were over 65 years old. We'd have 4 tables upstairs and have a 45min wait to be seated downstairs.
The next year we closed the formal dining room. The 65+ crew put up a stink, but it was determined that there aren't enough of them and they don't spend much money (split meals, one drink each, etc).
This is an industry wide trend that I don't see reverting back.
Not many investors will be too willing to pump money into a white tablecloth, fresh flower centerpiece, quiet, stuffy environment anymore.
Agreed. Vogue's issue doesn't seem to be with Milwaukee as much as it is with trends in dining. Sounds like you're looking for old-fashioned fancy.
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I shall return, I will look up Carvenour and expect to find dry-aged beef, I'll be very surprised and happily stand corrected. Frequently dry-aged beef is advertised, but it is not the real thing.
I may have walked by the place, may have been turned off by the lack of tablecloths. Think it was a artists bar back in the 1960's that offered raw beef on rye bread with horseradish just before closing.
rocket... 4ever... Doc... what's the professional consensus regarding sinking a full set of dentures into a steak? Go or no-go?
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The best restaurants in America, NYC, Nantucket, Las Vegas, and Washington D.C., Boston as honorable mention.
Second Division: Atlanta, Dallas, Wichita, Chicago, Philadelphia, and Milwaukee.
Third Division: St. Louis, Pittsburgh, New Orleans
Still waiting for President Grant to extend the railroad to San Francisco, I see.
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Lots of that criteria you list is going away.
Even at the pretty high-end country club I managed, the white tablecloth and servers in a tie thing went away 5 years ago.
We had our upstairs main dining room (jacket required, no jeans) and renovated the first floor to have an expansive patio and more casual experience.
The first year, we kept both rooms and kitchens open. Turns out that the only people who came to eat in the formal dining area were members that were over 65 years old. We'd have 4 tables upstairs and have a 45min wait to be seated downstairs.
The next year we closed the formal dining room. The 65+ crew put up a stink, but it was determined that there aren't enough of them and they don't spend much money (split meals, one drink each, etc).
This is an industry wide trend that I don't see reverting back.
Not many investors will be too willing to pump money into a white tablecloth, fresh flower centerpiece, quiet, stuffy environment anymore.
My dad's first job out of the Army was in the HR department (back then they called it Personnel) of the Chase Park Plaza Hotel, which was basically St. Louis's Pfister. He told me that if he was interviewing a server, one way he determined whether their previous experience was in a high-end restaurant was if it was tray service or arm service. In other words, fancy places brought your food out on a tray. Not-so-fancy places have food carried out of the kitchen on the server's arms. I think about that every time I have an expensive meal served to me off of a waiter's elbow. But then again, I had a tray when I was a teenaged Big Boy waitress.
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Yes, the chains dominate the metros... as evidenced by the fact that Dick's and Hard Rock Cafe in Milwaukee are always packed.
Of the three "local" Indy restaurants you listed, one's a chain, and the other two... one was spun off of the other with the specific intention of franchising nationally. It's so tragic that Hoosiers don't even realize that their "local" restaurants are actually chains. I'm surprised you didn't exemplify Bonefish Grill, Palomino or Morton's on your 15-second list.
With that said, St. Elmo's is a great place. But every major city has several local restaurants at least on par with St. Elmo's. Indy has nothing else... at least nothing the locals can name because they insist on naming chains as local gems instead of the other homegrown place they have up on 96th Street.
As to the second tier, Yats and Shapiros are excellent spots, but again, even for every local restaurant on your "25" link, every other major city has at least two of those places.
And the most delicious irony here? Let's not forget that one of the most chic "local" restaurants in Indy has roots in Milwaukee.
I rest my case.
Tinker Street, Mesh, Vida, Bluebeard, Reveal, Black Market, Louie's Wine Dive, The Eagle, Penn & Palate, Plow and Anchor, Union 50...
That's just downtown and off of the top of my head.
I lived in Indy from 2009-2011 and again from 2013-present. None of those restaurants existed when I was here the first time. The majority have been started from 2014 onward. Indy is still very much a chain town, but the "foodie" options are expanding quickly.
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My dad's first job out of the Army was in the HR department (back then they called it Personnel) of the Chase Park Plaza Hotel, which was basically St. Louis's Pfister. He told me that if he was interviewing a server, one way he determined whether their previous experience was in a high-end restaurant was if it was tray service or arm service. In other words, fancy places brought your food out on a tray. Not-so-fancy places have food carried out of the kitchen on the server's arms. I think about that every time I have an expensive meal served to me off of a waiter's elbow. But then again, I had a tray when I was a teenaged Big Boy waitress.
If the waitress has dirty ankles, the chili is good.
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Dry aged beef is something you can't find in New Jersey or Milwaukee for that matter.
Just stop already, dry-aged steaks can even be purchased in stores to throw on the Weber here.
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Yeah but do you drink coffee out of a mug?
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Yeah but do you drink coffee out of a mug?
All of Vogue's posts in one convenient meme:
(https://cdn.meme.am/instances/500x/60647944.jpg)
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My dad's first job out of the Army was in the HR department (back then they called it Personnel) of the Chase Park Plaza Hotel, which was basically St. Louis's Pfister. He told me that if he was interviewing a server, one way he determined whether their previous experience was in a high-end restaurant was if it was tray service or arm service. In other words, fancy places brought your food out on a tray. Not-so-fancy places have food carried out of the kitchen on the server's arms. I think about that every time I have an expensive meal served to me off of a waiter's elbow. But then again, I had a tray when I was a teenaged Big Boy waitress.
Love it, we are getting very discerning about our taste in restaurants.
Never thought about arm service, must add it to my list, thanks.
Today I ate at a local N.J. dinner, wife is in Italy for June, and yes it was arm service and no, the steaks are not dry-aged. In fact they are probably USDA Select, if that, so I eat chicken kabob.
Hay, I'm being good, I'm not comparing Milwaukee to Italy, just its peer group of Midwest cities.
Even Italy is going to hell in a handbasket, but at least they make the baskets in Italy.
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rocket... 4ever... Doc... what's the professional consensus regarding sinking a full set of dentures into a steak? Go or no-go?
Dry aged or a ponderosa? Is the denture implant supported or do they use fixadent? Lots of wide open criteria before I step into that one.
I had a dude all line up for my last denture in school. Needed it to graduate. So we relieve him of the last vestiges of what we shall call teeth. Allow him to heal for a few weeks. I run into him in a bar and he's gumming everything in sight. I go, vinny, 'bout time we start putting some teeth back in your mouth. He looks at me, quite inebriated, and says F-that. I've found I can eat anything and everything I want now and even better than when I had teeth. Sonuva...had to buy a denture patient from a junior
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If the waitress has dirty ankles, the chili is good.
That's a beauty. I've always wondered if she soiled up her ankles, I don't wanna know...
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Dry aged or a ponderosa? Is the denture implant supported or do they use fixadent? Lots of wide open criteria before I step into that one.
I had a dude all line up for my last denture in school. Needed it to graduate. So we relieve him of the last vestiges of what we shall call teeth. Allow him to heal for a few weeks. I run into him in a bar and he's gumming everything in sight. I go, vinny, 'bout time we start putting some teeth back in your mouth. He looks at me, quite inebriated, and says F-that. I've found I can eat anything and everything I want now and even better than when I had teeth. Sonuva...had to buy a denture patient from a junior
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As an undergrad I had visions of becoming a dentist. I had a summer job working in a dental lab, making dentures, crowns and bridges. One day a kit came in with most of the upper teeth stuck in the impression. That's when I decided to change career path.
Dey might make decent bread but u gadda put your hands in some gross chit, heyna?
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I'll go along with that in the aggregate, but the exception does prove the rule. I'll still put Washington D.C., and Nantucket as well as Vegas above the typical and above Chicago, again, in the aggregate.
In it's class Milwaukee is also above the average. Places like Buffalo, Pittsburgh, Cleveland, leave a lot to be desired.
Chicago is regularly rated one of the top restaurant cities IN THE WORLD, yet its second tier in your opinion. And I don't know where this Nantucket notion comes from. Probably from a good, old school dining experience in the 70s. Not to mention no mention of LA or SF, probably 2 of the top 5 restaurant scenes in the country.
Vogue, you're a good guy and I don't mean to disparage your many years of dining experience, but you seem as qualified to speak on the current dining scene in the US as I do on the bar scene at Marquette in the mid 60s, 20 years before I was born.
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Dey might make decent bread but u gadda put your hands in some gross chit, heyna?
Nice.
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McCalls bro, ya gotten check out Rare Steakhouse, hey?
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As an undergrad I had visions of becoming a dentist. I had a summer job working in a dental lab, making dentures, crowns and bridges. One day a kit came in with most of the upper teeth stuck in the impression. That's when I decided to change career path.
are you chittin me? how many years ago? today one has to disinfect/not quite sterilize the impression before the lab even opens it up. ya can't heat/pressure sterilize as that would distort and ruin the impression. if this happened, and i'm not saying it didn't, either it was a sick joke or some hate being thrown back at the lab. i laughed right out loud when i read your post-my dog is still looking at me funny. great story! i'm sure the labs could write books
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rocket... 4ever... Doc... what's the professional consensus regarding sinking a full set of dentures into a steak? Go or no-go?
Depends if I made da denture or some utter cat, hey?
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are you chittin me? how many years ago? today one has to disinfect/not quite sterilize the impression before the lab even opens it up. ya can't heat/pressure sterilize as that would distort and ruin the impression. if this happened, and i'm not saying it didn't, either it was a sick joke or some hate being thrown back at the lab. i laughed right out loud when i read your post-my dog is still looking at me funny. great story! i'm sure the labs could write books
True story, no chit. 1978. My boss called the Doc and asked for an explanation. I don't recall the outcome but I don't think I poured the mold on that one. There were no universal precautions for BBPs or other agents in practice at our lab. Re-finishing dentures was particularly nasty. The owners were all ex-Navy guys.
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True story, no chit. 1978. My boss called the Doc and asked for an explanation. I don't recall the outcome but I don't think I poured the mold on that one. There were no universal precautions for BBPs or other agents in practice at our lab. Re-finishing dentures was particularly nasty. The owners were all ex-Navy guys.
"Re-finishing dentures was particularly nasty"
especially if ya found a few curly ones between the teeth too. EYN'a? ?-(
back in "78, one wasn't even required to wear gloves. i don't even know if there was a box of them in the office. not until 82-83-84-85, they just kinda "recommended" you use them. they said, start to try to get used to doing stuff with gloves. even root canals?? b/c a big part of endo was tactile sense and gloves ruined the "experience" think bareback or the intro of sheepskin/lambskin ::)
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But then again, I had a tray when I was a teenaged Big Boy waitress.
Is that when you stopped washing below the calves?
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Chicago is regularly rated one of the top restaurant cities IN THE WORLD, yet its second tier in your opinion. And I don't know where this Nantucket notion comes from. Probably from a good, old school dining experience in the 70s. Not to mention no mention of LA or SF, probably 2 of the top 5 restaurant scenes in the country.
Vogue, you're a good guy and I don't mean to disparage your many years of dining experience, but you seem as qualified to speak on the current dining scene in the US as I do on the bar scene at Marquette in the mid 60s, 20 years before I was born.
+1
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Every time I step into a Boston Market, I'm reminded of cafeteria style food/servings.
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Every time I step into a Boston Market, I'm reminded of cafeteria style food/servings.
i didn't even know they still existed-i see there are 10 in the milwaukee metro area including 2 in racine. when you can go to just about any grocery store and buy a whole rotissierre chicken for around $6-7, add some slaw and beans or whatever for another $5, who needs a B.M.?
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i didn't even know they still existed-i see there are 10 in the milwaukee metro area including 2 in racine. when you can go to just about any grocery store and buy a whole rotissierre chicken for around $6-7, add some slaw and beans or whatever for another $5, who needs a B.M.?
After that meal, just about everyone.
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After that meal, just about everyone.
i'm laffing my arse off-cheezus that was funny. i see, i forgot to tro in some gas-x to minimize the brain damage
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After that meal, just about everyone.
To think the Arabs believe they've been getting hammered by American natural gas production already...
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Karl Ratchies bas since been sold, menu was updated and interiors completely gone over for the 1st time in generations
Yep it was Frenchy's ran by Paul LaPointe.
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I see that the Gasthaus is closing. I think that the main problem here is that German food, while good, isn't exactly in the mainstream these days. I mean, look at this.
http://www.weissgerbergroup.com/gasthaus/wp-content/uploads/2014/03/NEW-Dining-Room-Menu-2016-WS.pdf
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I see that the Gasthaus is closing. I think that the main problem here is that German food, while good, isn't exactly in the mainstream these days. I mean, look at this.
http://www.weissgerbergroup.com/gasthaus/wp-content/uploads/2014/03/NEW-Dining-Room-Menu-2016-WS.pdf
No, the main reason is an estate issue and the family can't settle ownership of the building so they sold it to a developer. Now there will be Panda Express + another stripmall with a coffee shop. My lord the suburbs suck donkey sack. Chains, stripmalls, no soul. Puke.
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No, the main reason is an estate issue and the family can't settle ownership of the building so they sold it to a developer. Now there will be Panda Express + another stripmall with a coffee shop. My lord the suburbs suck donkey sack. Chains, stripmalls, no soul. Puke.
wow! really? the gasthaus restaurant bldg is a nice looking bldg. a little out of place on the busy intersection, but they've been there for a while. that's too bad. i guess chains and strip malls are where the money is, but panda express?? aren't they like the taco bell of chinese food? them and wangs wok? i've never been to a panda's-are they that good?
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wow! really? the gasthaus restaurant bldg is a nice looking bldg. a little out of place on the busy intersection, but they've been there for a while. that's too bad. i guess chains and strip malls are where the money is, but panda express?? aren't they like the taco bell of chinese food? them and wangs wok? i've never been to a panda's-are they that good?
no, you're right. I love me some Panda Express, but it is as Chinese as Taco Bell is Mexican.
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wow! really? the gasthaus restaurant bldg is a nice looking bldg. a little out of place on the busy intersection, but they've been there for a while. that's too bad. i guess chains and strip malls are where the money is, but panda express?? aren't they like the taco bell of chinese food? them and wangs wok? i've never been to a panda's-are they that good?
There is vacant storefronts within a PW of the gasthaus. Not sure there is really much there but there must be. It's like there is no master plan for Waukesha - oh wait, burbs dont do that.