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Every year, in the first week of June, numerous restaurants in downtown Milwaukee participate in “Downtown Dining Week,” in which they put on special priced menus in order to attract business downtown at the start of the summer season.  This is an opportunity for us to visit new places, or revisit favorites at a break on price.

This year, we hit two. We went to Ward’s House of Prime for a lunch, which was very good.  I had the house salad, which was nice, with good fresh greens, the prime rib French dip, also very good with lovely meat and nice French fries, and the apple tart with caramel drizzle for dessert. The tart had an unusual rather thick crust, but was tasty and had evidently been made with fresh apples. Georgie had the tenderloin tips with mushroom sherry sauce over egg noodles for main dish, and found that very good as well. At $12.50 per person, this was definitely a real deal. At noon on Friday, Ward’s was busy and loud, but service was fast and friendly.

For a dinner, we went to Pastiche at the Metro Hotel, our first time visiting this restaurant at the new location.  For starters, I tried the country style pate, which I thought was very good and compared favorably with the house terrine we had had in France at places like Les Bacchantes. Georgie had the tomato bisque, which she pronounced delicious. (I am not a fan of tomato soup, but sampled it and had to agree it was the best I had had--.) For “plat” I had the “Steak Frites,” which in this case was a grilled New York Strip, accompanied by French Fries and garlic aioli. The steak had had a very effective flavor enhancing rub, was grilled to perfection, and topped with a blob of herbed butter. It was decadent and delicious. The “frites” were nicely spiced, and went down very well with the aioli. Georgie had the pan roasted chicken breast with lemon herb sauce, which was quite delicious, accompanied by some roasted fingerling potatoes, and very fresh and tender asparagus. (Georgie tried dipping the asparagus spears in my aioli, and pronounced it “the” way to eat asparagus.)

For dessert, Georgie sampled the chocolate mousse, which was a dollop of very dark, almost bitter, chocolate confection of a puddingy consistency, garnished with some fresh berries and whipped cream. I tried the strawberry shortcake, which was a square of rather coarse, yellow cake (the better to soak up juice and not turn to pulp--), set on a coating of strawberry coulis, drizzled with juice, and topped with vivid-tasting “marinated” strawberries and also whipped cream.  I could have used a few more strawberries, but I have to say that, although on first glance, the dessert portion sizes appeared small, after the rest of the meal, they were quite adequate. We went away feeling very well fed.

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