Friday, July 22, 2011
This 24 ounce behemoth starts with a roasted garlic, roasted red onion, roasted poblano, fresh basil and fresh horse radish house-INfused Rehorst vodka, then they add some tomato juice. The INfused Rehorst vodka has so much smoky flavor that there is no need to add any of the traditional Bloody Mary ingredients, it is great all on its own. (If you are feeling daring….ask them to add a little of their habenarro INfused Rehorst vodka)
Now, for maybe the best part of INdustri’s Bloody Mary (other than the vodka of course)…the fixings!!! The only thing INdustri doesn’t put in their Bloody is the kitchen sink. There is a house made spiced rim. Beef stick, a huge chunk of Wisconsin Gouda cheese, a JUMBO grilled prawn and every pickled veggie that you could ever want. You might not have room from brunch after this Bloody!
If you don’t have time to make it out for brunch this weekend be sure to check out their Happy Hour from 2-6pm Monday through Friday or for those of you who are like me and are normally working at that time, check out their S.I.N Happy Reverse Happy Hour Friday and Saturday night from 10 pm to 1 am
For those of you who want to play bartender, here is one of my Bloody Mary recipes. (I know we don’t all have infused vodka sitting around)
2 oz of your favorite vodka (please don’t waste the Goose on a bloody!)
5 oz your favorite Bloody Mary Mix (I like Mr. & Mrs. T’s)
A splash of pickle juice (try Famous Dave’s Sweet and Spicy Pickles it adds a bit of a kick)
Squeeze of lemon and lime juice
Garnish as desired (you can’t go wrong with blue cheese olives)
Sunday, July 10, 2011
1 ounce pineapple juice
1 ounce Monin sugar free vanilla syrup
1 ounce fresh lime juice
10 fresh mint leaves
2 ounces club soda
As always you can find more at Eat MKE.
Fleming's Prime Steakhouse
Thursday, June 16, 2011
Metro Bar & Cafe
Milwaukee, WI 53202
Thursday, June 9, 2011
Hand packed 8oz ground chicken burger with crispy blue cheese and granny smith apple slaw, sliced tomatoes, red onions on a corn dusted kaiser roll served with BBQ tater tots.
Chile de Arbol
One pound of fried chicken wings tossed in a spicy chile de arbol sauce with cilantro and lime.
Milwaukee, WI 53201
Monday, May 23, 2011
If you're into organic food, have a vegan diet, or are interested in sustainable local food sources you probably love this place. If you live on the Eastside you probably know about this place, mainly because it’s been around forever. I don't normally seek out places like this. I have nothing against vegans, or people trying to make the world better by buying local or organic products. I am all for saving the world. However if we could save the world and still eat steak rare by the metric ton, I'd be more likely to get on board this train.
Walking in you have a bar in front of you, a market to your right and to the left a dining room. This place is kind of like the Cracker Barrel of organic products.
Thursday, May 12, 2011
How are you doing? Hope everything is well and you have figured out a way to get out in between storms to enjoy the weather. If you haven't, please get out there it's beautiful! Don't get us wrong we are glad you took the time to stop past the blog, but once you're done please get out and enjoy the day!
I just wanted to let you guys in on a little information about the future plans of Eat MKE. We have had some moderate success getting the word out about Eat MKE. Our Facebook page has reached 600 "likes" in less than two months. So I'd like to take a second here and thank those of you that have "shared" one or more of our Facebook posts or told a friend about us. Thank you for being part of the Eat MKE tribe and for your support!
Eat MKE hopes to soon be bringing you a video feature weekly or bi weekly with a local chef. The idea is these chefs will be teaching a few tricks of the trade to our viewers as well as featuring their restaurants cooking style. I know we have a few people in the industry that read this blog. So if you are a chef and you are interested in being a part of this, please shoot us an email at email@example.com. If you aren't a chef but you know one that might be interested, feel free to tell him or her about it.
I don't want to tie us down to a specific amount of time on this next project because every time I set a deadline something always goes horribly wrong and I'm forced to eat those words. So rather then wake up tomorrow to find my car's tires have all gone flat, my house is on fire, cats and dogs, living together! I'm just saying, soon. (Knock on wood) However we are moving the ball down the field everyday so it’s only a matter of time.
Thanks again for being part of the Eat MKE Tribe!
Monday, May 9, 2011
It was 2002, I lived on Maryland Avenue and attended UWM. I use to walk down to Comet Cafe for coffee and a place to not study. It was a coffee shop where the air was mostly second hand smoke. The tables were a mix matched collection of junk. Don't knock it, most of the furniture in my old apartment was stuff I found on the street. Comet use to be packed and getting a coffee and a seat was quite a feat some nights. It was full of young people that weren't quite being called hipsters or emo yet, and our livejournal accounts weren't quite as time consuming as facebook. We smoked and drank coffee because we couldn't get into bars. Comet was there for us and It was nice to stop back in this week to find that Comet has grown up a little bit, just like me.
I'm not sure I even remember Comet serving food back then; if it did I sure didn't have the money to buy any. Looking over their menu I was impressed with what they were offering. I was also glad to see that the prices were more than affordable. This time around they definitely had food, and I could definitely afford it.
Creamy Artichoke Dip... $7
Chunks of artichokes and jalapenos topped with parmasion cheese. Served with huge ciabatta crustinis. This appetizer is a pretty common menu item. Lots of restaurants have it, people like it and it's kind of hard to mess up. This artichoke dip was one of the better versions I've tried. I liked that it wasn't just a soupy paste and had nice big chunks of artichoke throughout it.
Sunday, May 1, 2011
Scallops Rockefeller ... $12
Pan seared scallops, some sautéed spinach, touch of applewood smoked bacon, and a garlic aioli. A menu item you could find in some cozy bistro, not your everyday bar food. The dish was pulled off very well. There was barely any of that sandy grit that can ruin some scallops.
My waiter, Smitty, (if I screwed up your name let me know, you rocked) recommended this beast of a sandwich to me for lunch. Of course, being in the industry, I know if a waiter recommends something that isn't the highest priced item on the menu, they probably aren’t BSing you. Check this out, mesquite turkey breast, applewood smoked bacon, gruyere cheese, on toast. To finish it off, there was a sauce for the fries that Smitty suggested I use on the sandwich. Smitty knows his F$#%ing sandwiches. As a surprise ending, it came with a cookie. They don't tell you it comes with a cookie, but it does in fact come with a cookie. Way to screw your dessert sale guys, but thank you!
I had to ask myself, am I in a French bistro or am I in a bar with a nuclear fallout symbol on their welcome mat? Again let me emphasize, this is not your ordinary bar food. Let’s break this one down shall we? Roasted poblano veal demi glaze, scotch barley, Door County cherry risotto, and gremolata. That’s fancy for a beef short rib that doesn't have that sweet taste to it you might get other places, it has more of a salty meaty flavor and the cherry risotto is where you find your sweet contrast. Well done!
So of course I have looked online, seems like some people have had some really long wait times for food and they ended up posting about it. What do you expect when you go to a buzzing new restaurant during their peak hours? All I can say is at 1pm on a Thursday afternoon, INdustri Cafe rocked it out and the food was great. So what are you waiting for? Go Eat!
As always you can find more pictures on Eat MKE's facebook site. Also a little unknown fact, we have a website http://www.eatmke.com/ so you can check that out as well.