With the opening of the Fiserv Forum comes a lot of new openings Downtown, including a Chicago pizza chain that we’ve been anticipating for years, a new spot from Mazen Muna and the rebirth of Turner Hall’s restaurant. Plus, there’s poke in Wauwatosa and pizza in Whitefish Bay.
Pizano’s Pizza and Pasta 1154 N. Water St. 414-217-1777 pizanoschicago.com $$
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A Chicago pizza chain has opened in the MSOE Grohmann Tower apartments Downtown. Pizano’s announced their plans to open in that spot almost two years ago. This is the sixth location of the restaurant, with the others all in the Chicagoland area. The large space seats 220 diners and is decorated in Wisconsin-themed sports memorabilia, not Illinois (phew!). Pizza—deep dish ($13.45-$29.95) and thin crust ($19.20-$26.70)—are the focus, but the menu is lengthy and includes all types of Italian American dishes. Fried calamari ($14.25) is the highlight of the appetizer menu, while Chicago-area favorite chicken vesuvio ($16.95) with wine, garlic, oregano and potatoes is something you won’t find anywhere else in our neck of the woods. A long list of pastas, including homemade lobster ravioli ($18.95) and sandwiches, burgers and desserts round out the menu.
Taco Bar 782 N. Jefferson St. facebook.com/tacobarmke $
facebook.com/TACOBARMKE
A modern taco shop has opened in the former Peking House space Downtown. Taco Bar is owned by Mazen Muna, who also owns Plum Lounge next door as well as the Dogg Haus—one location of which is opening right next door. The shiny, upscale space includes a dramatic backlit tree sculpture holding tequila bottles behind the bar. About 18 types of tacos are offered, which you have to order at the counter or bar. Inspiration for the tacos comes from all over the globe. The Mongolian beef ($4.50) includes grilled steak, scallions, cucumber and sesame; tika taco ($4.25) has spicy tikka chicken, jalapeños, cilantro and raita sauce; falafel ($3.75) is topped with hummus, Jerusalem salad, tahini and mint; and the three-legged pig ($4.25) contains herb-roasted pork, bacon, chicharrónes and apple vinaigrette.
R&R Poke 1460 Underwood Ave. 414-585-0882 rrpokewi.com $-$$
A poke, sushi and smoothie restaurant has opened in Wauwatosa. R&R Poke is named for owners Ren Zhang and his wife, Rachael Zhao. Zhang grew up in the restaurant industry and previously owned Cheng Wong in West Milwaukee. The storefront, counter-service restaurant allows diners to see their poke being made behind the counter. Signature poke bowls include the seafood harvest ($13.95) with tuna, salmon, shrimp, avocado, mango, spicy mayo and eel sauce; and seafood-less chicken gone wild ($8.95) with chicken and sweet teriyaki. Diners can also build their own poke in a rice bowl, sushi, burrito or salad format. The restaurant also offers a large selection of fruit and herbal teas ($2.25+), fresh juices ($4.75-$5.75), fruit smoothies ($4.25-$5.25) and bubble milk tea ($3.55-$4.55).
Tavern at Turner Hall 1034 N. Vel Phillips Ave. 414-346-0800 tavernmke.com $$-$$$
The restaurant inside Turner Hall in Downtown Milwaukee has reopened. The Tavern at Turner Hall (as it’s now called) is being operated by Mike Eitel and his Caravan Hospitality group, which also operates Nomad World Pub and SportClub. The décor is vintage social club with some Cuban influences. The food menu is an eclectic mix of bar favorites, sandwiches, trendy bowls and substantial entrees. Four types of wings ($14 for a dozen), from piri piri to lemon parmesan garlic, are offered. Burgers are one-third pound and come with toppings like caramelized onions, pepperjack cheese, chipotle aioli and avocado ($12). Cubanos ($9) and brats ($6) span the sandwiches, while entrees range from herb-crusted salmon ($20) to a 12-ounce ribeye ($28).
Trouble and Sons 133 E. Silver Spring Drive troubleandsonspizzeria.com
facebook.com/Trouble-and-Sons-Pizzeria
A new pizzeria has opened in the location of the former Roman Candle pizzeria in Whitefish Bay. Trouble and Sons is owned by Anne Marie Arroyo and Temela Greene, who also own Moxie just down the street. The new space has similar quirky, shabby-chic décor with an emphasis on artwork and accommodating families. Pizzas have a medium-thick, doughy crust, described as “homestyle.” At opening, the focus is on pizzas, soups and salads, but there are plans to add pasta to the menu in the future. A full bar is available, including cocktails, draft beer and a curated selection of Italian wines.
Closings
Swig in the Third Ward and Ka-Bobs in West Allis have both closed. Meanwhile, Antigua, a Latin fusion restaurant in West Allis, has moved to new location—6207 W. National Ave.—a space that is larger and allows for more catering operations.
