The philosophy of the restaurant is to start with the finest possible ingredients, coming from as close to home as possible, supporting local farms and artisans whenever possible. The ingredients are treated with the utmost respect, coaxing and elevating the natural flavor to the highest possible level.
The restaurant's inspiration starts with the seasonal bounty of produce. They embrace what each season will bring and take great care in the development of the menu. The food is described as Modern Ethnic, integrating taste profiles and food traditions from around the world into modern dishes.
As important as the food is to the restaurant's vision, the service and comfort of guests play an equally important part. The goal is for guests to feel comfortable, as if they have been invited into the restaurant's home. The staff strives to be attentive but not intrusive and to always anticipate guests' needs.
The head chef entered the culinary world at a young age, helping out with his uncle's catering company. He then worked at a chef owned and operated cafe, starting as a dishwasher and working his way up. After culinary school, he joined the kitchen staff at the restaurant and eventually became Chef de Cuisine. He later purchased the restaurant from his mentors and has received several prestigious awards for his culinary skills.
The founder grew up in Milwaukee and attended the Culinary Institute of America. He worked at various restaurants before opening the restaurant with his wife in 1989. The restaurant quickly became regarded as one of the best in the Midwest, earning accolades for its culinary excellence.
2024 / ranksmap.com
