Culinary no-no #625

THERE ARE THOUSANDS AND THOUSANDS OF FOOD BLOGS, BUT ONLY ONE CULINARY NO-NO!

This week’s blog is about Bacchus, one the most superb restaurants in not only the Milwaukee area, but the state. Bacchus just re-opened after a recent renovation.

I love Bacchus. Always, always, always an impeccable experience.

Uh, Kev. Excuse me. If that’s the case, how can Bacchus possibly be your selection this week?

Good question. Stay with me and follow along. First, the backstory.

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That’s the original Boulevard Inn that opened in 1946 at Sherman Boulevard and Lisbon on Milwaukee’s north side just across from Washington Park. That bronze statue is Baron Friedrich Wilhelm von Steuben, the Prussian hero of the American Revolutionary War.

Albert and Marie Gaulke gutted what was already a restaurant and transformed it into an elegant place with white linen tablecloths and a pianist who performed regularly. The menu: sauerbraten, wienerschnitzel, rouladen, goulash, roast duckling and steaks and lobster, chopped chicken liver pate, and shrimp cocktail.

Then in 1992…

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An arsonist destroyed the building. So Gaulke family members moved to Cudahy Tower at the very east end of Wells Street near downtown Milwaukee.

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The new Boulevard Inn closed in 2003. The Bartolotta Restuarnat Group took it and re-named the place after the god of agriculture and wine and the son of Zeus.

Bacchus has great food, always elegantly presented. Some examples.

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Wild Mushroom Soup served over a bed of porcini mushrooms, a smoked Gouda beignet and a truffle vinaigrette.

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Smoked Beef Carpaccio featuring Pleasant Ridge reserve, mustard greens, fried capers, and horseradish vinaigrette.

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Soft shell crabs  served with Napa cabbage slaw, honey mustard chili glaze.

 

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Roasted Duck Breast. Duck fat potato pavé, sautéed morels, blueberry-infused duck sauce.

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Beer battered grouper cheeks, with root vegetable slaw and a potato pancake.

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Strauss veal medallion, acorn squash purée, Madeira mushroom sauce.

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 Eclair garnished with coffee, passion fruit and vanilla.

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Key Lime Tart served with toasted coconut, lime meringue and graham crumble.

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Dessert served last October when some Milwaukee Brewers executives paid a visit.

Consistently rated as one of Milwaukee’s top restaurants. A terrific special occasion spot or date night destination, Jennifer and I dined there often when we were courting.

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As mentioned, Bacchus has been re-designed.

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The ceiling is gone from the main dining room.

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The conservatory got a new floor featuring bright tiles.

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The bar has been completely stripped of wallpapering, flooring, and other fixtures.

So why this week’s no-no designation?

This clearly is not one of the most egregious no-no blogs. Understandably owners customarily upgrade their restaurants. Before he died Joe Bartolotta was making renovation plans with his family. The so-called “dark” interior would be brightened. Some decor was removed and replaced.

I thought Bacchus looked great and I never considered it to be too dark. If someone had suggested to me a few months ago Bacchus needed an architectural overhaul, my immediate response would have been, ‘why’?

OnMilwaukee.com Senior Writer Lori Fredrich has a thorough article on what she calls a “renaissance” at Bacchus with a “worthy refresh” that’s “vibrant.”

The new look isn’t really what grabbed my attention. Fredrich writes there are “bold new flavors.” Bold as in charred Spanish octopus with  hummus, preserved lemon and fried chickpeas along with Calabrian chilies.

My concern if you will is that Bacchus doesn’t get too bold, or dare I say it, too weird.

Executive Chef Nicholas Wirth told OnMilwaukee.com “And my goal with each dish is to begin with great tasting ingredients. I don’t want to overcomplicate them.”

Hmm.

TAGLIATELLE PASTA 

Braised rabbit ragout, roasted pearl onions, wild mushrooms, Parmesan cheese

BEET SALAD

Smoked goat cheese, spiced sunflower seeds, apple cider vinaigrette

YELLOWTAIL KINGFISH

Avocado purée, marinated bok choy, jasmine rice cake, sweet soy glaze

SEA SCALLOPS

Acorn squash purée, Romanesco, cauliflower, pork belly lardons, white wine butter sauce

CRISPY JASMINE RICE

Avocado purée, baby bok choy kimchi, sweet soy glaze

GRILLED MARINATED TOFU

Sautéed spinach, butternut squash, candied cranberries, vegetable demi-glace

And where’s the beef?

Bacchus’ main, non-vegetarian menu has seven items to choose from.  Three are seafood (with Bartolotta’s Harbor House a hop, skip and a jump away). The others are a flat iron steak, venison, duck, and a Chateaubriand for two.

I’ve confessed on my blog that I’m not fussy. But there are many occasions when a chef can go too far.

Can’t wait to visit Bacchus sometime, but it’ll be tough since our mini-foodie, 10-year old Kyla has zero options.

I wish Bacchus well. Just please don’t enter the culinary Twilight Zone.

CULINARY NO-NO BONUSES

Shamed in the Lunch Line

Flight Attendant Says You Shouldn’t Drink Coffee on Planes

ICYMI, Culinary no-no #624

 

 

2 thoughts on “Culinary no-no #625

  1. Pingback: Culinary no-no #626 | This Just In… From Franklin, WI

  2. Pingback: My Most Popular Blogs (10/07/19) | This Just In… From Franklin, WI

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