Hittin’ the big time

In the world of food magazines, Saveur is about as haute as it gets. So I was shocked when I was casually perusing it during breakfast (tomatoes and cottage cheese) and my eye caught the word Milwaukee. We’re a runner up to Dublin! (My father would be so proud) Just ahead of Budapest, who knew? Of course, it’s in the “Old-School Bar Scene” whatever that means. My guess is that they came to Milwaukee and went to Safehouse, that miserable excuse for a bar.

Pastiche

I had lunch last week at Pastiche, a small restaurant on the south side. I had ratatouille. Having spent a lot of time in the south of France, I know ratatouille. I can make a pretty good version of it myself. In my experience, ratatouille is served cold or room temperature. I have always assumed this was done because it’s best made the day before. At Pastiche, however, it was served hot. I much prefer that. 

This was the best ratatouille I’ve ever had. My lawyer, with whom I was dining agreed. Although he had never had it before and as we were walking to the car afterward couldn’t remember what it was we’d had, so I’m not sure his opinion was valid but as lawyer I’m sure he thinks it is. 

Great service too.