So I have been pretty busy reading, thinking and talking about food a lot these days.
My focus has been bringing Tim Dixon's culinary vision to life for his future developments – sorry, no more details than that for now. But, one can't help but think to the future for myself and what's next?
I think about Milwaukee often and when discussing with chef friends we talk about the culinary landscape and what we think it should/could look like.
What kind of experience do guests want? What do diners look for in a restaurant? When it comes to food is it cutting edge/molecular? Regional? Sustainable? Affordable? Gourmet grub? International?
Certainly the economy has effected how we dine, but any chef worth his or her salt will tell you it doesn't matter what you cook it's how you do it.
Growing up through restaurants over the years you learn it's quite common most chefs aspire some day to open their own restaurant. The thought has crossed my mind more than once and so Milwaukee give me some feedback – what's next?
Hi Jason! What about a place like Maude's Liquor Bar in Chicago-communal tables, family/shared style-if you want it to be...or order your own plate. http://www.maudesliquorbar.com/ it is divine- so warm & cozy too!
I would like to see more places with the lunch counter fresh/fast food feel. I'm thinking along the lines of what St. Paul Fish Market has done in the Public Market. Market Ingrediants, made to order, with a casual & clean feel.
St.Pauls+ Comet+ Loaded Slate+ Beans & Barley+ Downtown= My new favorite place.
@harold12 right on with the donuts. Good call. O'Rourke's is just amazing.
... and I also agree with the previous two reviewers. An upscale diner would be awesome. Think O'Rourke's in Middletown, Connecticut. Saw this on Diners, Drive-ins, and Drives. Looks amazing!
Donuts - A gourmet donut shop, like Voodoo Donuts in Portland, OR or Mojo Monkey Donuts in St. Paul, MN.
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