I'd like to present to you, our friends and neighbors, the newest addition to our Milwaukee eatery scene.
WIth us warm (or is that cold?) Midwesterners liking our typical fare, and with Olive Garden being a venture into cultural experiences for most of us, Suzanne and I have decided to bring you something new.
Don't worry, it's not that new. This is, after all, a burger joint. We will be serving burgers, made from meat, fish, vegetables and soy (okay, maybe soy is too diverse for some of you…), and fries, made from every kind of root veggie we can think of.
Here's the catch. We invite you to try something new (tempered with the old favorites). We're gonna enrich your tastebuds, and hopefully, your worldview. We love to share recipes, so ask about your favorites!
Each burger can be served open or closed, on sourdough, naan, corn tortilla, laffa or a traditional burger bun.
Side options (1 per meal) include pepper chickpea salad, broccoli kugel, curry fries, and onion rings
Our opening night burger menu is as follows:
Wasabi Burger
--A 1/4 lbs fire breathing burger. This guy has wasabi ground into the meat before it even hits the grill, rendering the burger a creative green color. Don't like green? We can use plain horseradish. Topped with the typicals, and a sweet mayo sauce.
Taboulleh Burger
--Don't know what Taboulleh is? Pronounced Ta-Bull-Eh, it's got something for the fresh ingredient lovers among us. This 1/4 pounder is held together with the help of not breadcrumbs or flour, like a conventional burger, but bulgur wheat. Kneaded together with parsley, mint and onion, and topped with a tomato tapenade and a creamy lemon sauce, this burger could compare to the real thing, plus meat.
Beets Burger
--Ever bitten into one of these sweet veggies only to have to wonderful fuchsia color run down to the floor? Well, here's your opportunity! A thick slice from the center of a roasted beet, topped with sliced hard boiled egg, onion and a champagne vinaigrette.
New additions arriving after opening day!
WIth us warm (or is that cold?) Midwesterners liking our typical fare, and with Olive Garden being a venture into cultural experiences for most of us, Suzanne and I have decided to bring you something new.
Don't worry, it's not that new. This is, after all, a burger joint. We will be serving burgers, made from meat, fish, vegetables and soy (okay, maybe soy is too diverse for some of you…), and fries, made from every kind of root veggie we can think of.
Here's the catch. We invite you to try something new (tempered with the old favorites). We're gonna enrich your tastebuds, and hopefully, your worldview. We love to share recipes, so ask about your favorites!
Each burger can be served open or closed, on sourdough, naan, corn tortilla, laffa or a traditional burger bun.
Side options (1 per meal) include pepper chickpea salad, broccoli kugel, curry fries, and onion rings
Our opening night burger menu is as follows:
Wasabi Burger
--A 1/4 lbs fire breathing burger. This guy has wasabi ground into the meat before it even hits the grill, rendering the burger a creative green color. Don't like green? We can use plain horseradish. Topped with the typicals, and a sweet mayo sauce.
Taboulleh Burger
--Don't know what Taboulleh is? Pronounced Ta-Bull-Eh, it's got something for the fresh ingredient lovers among us. This 1/4 pounder is held together with the help of not breadcrumbs or flour, like a conventional burger, but bulgur wheat. Kneaded together with parsley, mint and onion, and topped with a tomato tapenade and a creamy lemon sauce, this burger could compare to the real thing, plus meat.
Beets Burger
--Ever bitten into one of these sweet veggies only to have to wonderful fuchsia color run down to the floor? Well, here's your opportunity! A thick slice from the center of a roasted beet, topped with sliced hard boiled egg, onion and a champagne vinaigrette.
New additions arriving after opening day!