Milwaukee Cocktail Week: It's going to be a blast

If you've wondered where we've been for the past couple of weeks, it's time for us to come clean.

We've been busy planning a HUGE cocktail party.
And not just any cocktail party. This one is a pretty big deal.

We were asked to be a part of the planning committee for the first-ever Milwaukee Cocktail Week. And we were more-or-less put in charge of the food for the Kick-Off Event, which is coming up this weekend.

We took our job pretty seriously. In fact, we went out and found some of the best chefs in Milwaukee and got them to volunteer to cook up a bunch of amazing tail-gate food.

And no -- it's not just your ordinary run-of-the mill tailgate fare.

For instance, here's the line-up:

• Bavette La Boucherie - a great new female-owned butcher shop in town, owned by Chef Karen Bell, is making up mini Oktoberfest beer brats with pickled mustard seed and sauerkraut.
• The awesome new spot, Love Handle, is bringing their A-game with garlic sausage stuffed porchetta on a baguette with beer mustard.
• Paul Funk, expert charcuterie master from Hinterland Erie Street Gastropub is being a little mysterious about his offerings, but we trust he'll come up with something awesome.
• Joe Muench from Maxie’s, a great restaurant that serves some of the best low-country Southern fare in town is bringing smoked pork and cheese hot links with Bourbon peach bbq sauce and roasted jalapeno slaw. For the vegetarians, they'll be serving up kettle cooked lentil sloppy joes with smoked onion jam (I know, right?) 
• Chef Justin Aprahamian from one of Milwaukee's best fine dining establishments, Sanford, is pulling out all the stops with his duck sausage with black currant mostardo.
• Smoke Shack, one of our best barbeque spots is serving seitan sloppy joe sliders made with their house sauce -- which is smoky and chocolatey and delicious.
• One of my personal favorites, Wolf Peach, is serving up Milwaukee classics like smoked garlic polish sausage, jalapeño cheddar brats and old school classic brats

Imagine all that food paired with expertly crafted cocktails. All for $30. Yeah -- that's what's happening.

Football fans will be able to watch the Packer game on a GIGANTIC television. And people -- like me -- who could care less, will be able to mix, mingle and eat ourselves silly.

I'd love to hang out with you.

So, if you're in the area, you should come. Really.
You may never again see James Beard Award nominated chef Justin Aprahamian of Sanford serving up tail-gate style fare ever again.

And that, in and of itself, is a pretty good reason to show up.

Here are the details:

Milwaukee Cocktail Week Kick-Off
Sunday, September 22, 2013
11:30 AM to 3:30 PM
Horny Goat Hideaway
2011 South 1st Street
Milwaukee, WI 53207

Tickets:  $30 in advance

©BURP!

Wisconsin Cheese Goes Upscale: Our Cheese Dinner at Bacchus Milwaukee

Did you know that Wisconsin produces more cheese than all of Italy?

And that it takes nearly 10 pounds of milk (just over a gallon) to make 1 pound of cheese?

It's true. Wisconsin dairy farms produce more than 23 billion pounds of milk every year. That's about 14% of the country's total milk supply.As the nation's leading producer of cheese, Wisconsin has a long and productive history, which hearkens back to the mid-1800s.

We were fortunate to have been invited to a special tasting of some delicious Wisconsin cheeses at Bacchus restaurant in downtown Milwaukee. With an emphasis on fresh seafood, exquisite handmade pastas, and perfectly grilled meats, Bacchus serves up some of the best in high end dining in Milwaukee. They also happen to serve an amazing selection of Wisconsin Cheeses.

Among the cheeses we sampled were:
Dunbarton Blue, Roelli Cheese, Shullsburg, WI

Four-Year Aged Cheddar, Widmer’s Cheese Cellars, Theresa, WI

Gran Canaria, Carr Valley Cheese, LaValle, WI

Marieke’s Raw Milk Gouda, Holland’s Family Cheese, Thorp, WI

Shaft Bleu Cheese, Emmi-Roth Käse, Monroe, WI
Pleasant Ridge Reserve, Uplands Cheese, Dodgeville, WI
Ahh, cheese...

Our cheese plate was served with fabulous acacia honey, imported from Germany, and a delicious fig preserves -- both of which were perfect when served with the creamy blue cheese.

As we noshed on each delicious variety of cheese, we chatted with one of the dinners hosts, Heather Porter Engwall of the Wisconsin Milk Marketing Board. She had plenty of great stories to share -- both about the history of Wisconsin cheeses, and about the phenomenal cheese-makers whose ingenuity has helped Wisconsin to become the overwhelming leader in artisan cheese. She pretty much has the coolest gig in the world.

One of our favorite cheeses, Bandaged Cheddar, hails from Bleu Mont Dairy, where Willi Lehner, a Swiss-American cheesemaker brings astounding creativity to the art of cheese.

His modest farm operates solely on solar- and wind-power. His bandaged cheddar, which as the name suggests, is wrapped in bandages, then spritzed with a mixture of water and previous rinds before being aged on special spruce boards in an aging cave. The cheese is unlike many other cheddars you've probably tasted. The flavor is curiously gamey -- and yet it offers up plenty of welcome buttery nuttiness and a very clean finish.

In addition to our cheese plate, we were delighted to sample a selection of tapas, including a delicious toasted brioche with maple braised pork belly.

We sampled a delightful veal ravioli with spinach, toasted pine nuts, and buerre fondue.

A chilled corn soup was garnished with Maine lobster, creamy avocado, and sweet piquillo peppers.

There was also beet and watermelon salad with crisp proscuitto, arugula, Marcona almonds, and a delicious sampling of Hidden Springs goat cheese.

And we both delighted in a farm-fresh string bean salad featuring Salemville blue cheese, frisee, radishes, and toasted hazelnuts.

For dinner, I ordered the Strauss free-raised veal chop, which came with a baby potato salad dressed in a rustic mustard vinaigrette and served with veal jus.

Lo was delighted with her seared sea scallops, which were served on a bed of caramelized fennel and sauteed spinach, and dressed with a honey-red wine sauce and red grapes.

It's difficult enough to describe the incredible satiety one feels after imbibing in such a delicious array of food and drink, but we were also privileged to enjoy great conversation with a wide array of great people.

We had the incredible good fortune of being joined by a variety of other Milwaukee foodies -- including Mel from A Taste of Life, Stef and Katie from Haute Apple Pie, and the crew from Eating Milwaukee. We were able to chat briefly with Executive Chef, Adam Siegel, who spoke honestly about both the wonders and limitations of his efforts to source as many local foods as possible to accommodate his dinner guests at Bacchus.

Thank you, thank you to Adam Siegel, Chef de Cuisine Andrew Ruiz and all the others on staff at Bacchus who made our dinner truly memorable. And we send a very special thanks to everyone at the Wisconsin Milk Marketing Board who made this dinner possible. Heather and Megan -- it was great to meet you both! And we look forward to many more years of supporting (and eating) delicious Wisconsin cheese.

Full Disclosure: Although we received our meal and drinks free of charge, we were not paid to advertise for the Wisconsin Milk Marketing Board or any businesses mentioned in this article. All opinions expressed in this blog entry are our own and are reflective of our experience.


©BURP! Where Food Happens

Exciting News for the Burp! Blog

We have some very exciting news to share with all of you!!

Thanks to all of your votes, we've been selected as the first of four finalists in the Family Recipe Revival.  

As part of our prize pack, we'll receive Strauss pasture-raised veal loin chops, three months of free digital cable from Time Warner Cable, a dough cutter and pastry scoop from Wolf and Sub Zero, a Regal Ware baking pan and an Il Mito points card worth $25.

But, THE BEST PART is, our Chocolate Hazelnut Schaum Torte will be featured on the menu at Il Mito Trattoria from Sunday, February 28 through Saturday, March 6. All of the net proceeds from the sale of our dessert will benefit the Hunger Task Force of Milwaukee!

So, here's your excuse to eat more chocolate!  After all, it's for a good cause. 
We'll definitely be swinging over to Il Mito sometime next week... maybe you can join us?  Check in at the Burp! Facebook page for all the details (and become a fan)!

As if all that isn't exciting enough, our recipe will be automatically entered into the Family Recipe Revival Finals, which means we'll be competing with three other recipes (yet to be chosen) at the end of March for the chance to be crowned Family Recipe Revival champion. If our Schaum Torte recipe wins the popular vote, it will be featured on the Il Mito menu for an entire year!  Again, the net proceeds of the torte would benefit Hunger Task Force.

Voting on the final four recipes begins Monday, March 22 and runs through Sunday, March 28 -- so we'll be rallying the troops again for another round of voting later on in March.

In the meantime, thanks for all the support!
And we hope to run into you over at Il Mito Trattoria!

Of course, if you're not in the area, you could always make one up for yourself!
Chocolate Hazelnut Schaum Torte


©BURP! Where Food Happens

In Memoriam: Artichoke a la Mode Pizza

When I awoke (literally) this morning to the news that one of our favorite pizza joints (and a Milwaukee icon) was ablaze, I was in shock.

Pizza Man has always been our "go to" restaurant.  It was one of the places we chose to mark any number of celebratory occasions (birthdays, anniversaries, job offers).  It was the place where we'd go when life had taken us for a ride, and left us yearning for familiarity and the comfort of an old friend. (how many tear-filled sessions I've had, drowning my sorrows in deep dish pizza, I may never know).  It was also one of our favorite spots to dine with friends and family.

Seems there was NO occasion that didn't suit the Pizza Man.  And we weren't the only ones to think so.  There was always a wait. I can't count the number of times we found ourselves standing around waiting for a table (though, in most cases, we simply left the friendly hostess our cell number and grabbed a beer or two over at the Eastsider, a neighborhood bar just across Oakland Avenue).  And that fact alone should be seen as a testament to the quality of both the food and the atmosphere -- which included an old wooden door (which opened and closed thanks to the power of pulleys and weights), darkly stained wooden booths, and walls hung with shelves of jars featuring Italian specialties like olives, roasted red peppers, and canned beans.

If a comparison is even fair, Pizza Man was the historic equivalent of Lombardi's (New York), Santarpio's (Boston), and Giordano's (Chicago).  The interior of Pizza Man itself was a historic marker, since it became a Milwaukee tradition to write or carve one's name or other messages on the wooden booths.  The restaurant was also known for its huge wine list, which included over 500 wines from California, Washington, and Oregon.

When we weren't ordering Pizza Man's delicious deep dish pizza (sometimes just their plain old cheese, sausage, mushroom & onion -- which was simply incomparable), we'd often order a pie affectionately referred to as artichoke a la mode -- a thin crust variety topped with mozzarella cheese, artichokes, generous dollops of cream cheese, and slices of fresh tomatoes and garlic.

This wonder of a pizza became one of our absolute favorites -- so much so that we decided to recreate a riff on the original at home.  A sourdough crust replaced the thin crust, and roasted cherry tomatoes stood in for the fresh tomato slices... but this pizza was a pretty great stand-in for the real thing.

In memory of Pizza Man, all the good times shared -- and, hopefully, all the good times to come:
Artichoke a la Mode Pizza

Other great memories and photos also available on ThirdCoast Digest.


©BURP! Where Food Happens

Ward's House of Prime: How would you like YOUR steakhouse?

Sometimes food blogging has its perks.  One of the benefits is being given the opportunity to check out some of the new restaurants on the block.  And that makes for some pretty delicious field trips.

This weekend, we had the pleasure of attending the soft opening for a new Milwaukee steakhouse. And, despite the fact that we're not your typical meat and potatoes folks, we were pretty curious about Ward's House of Prime.

The question at the tip of our tongues all evening was: "Does Milwaukee really need another steakhouse?" After all, Ward's is located on the corner of Mason and Jackson Streets in Downtown Milwaukee (in the spot formerly inhabited by Yanni's) -- just blocks away from the Zagat-rated Carnevore Steakhouse Moderne, Mason Street Grill, and not far from the Milwaukee location of Mo's... A Place for Steaks.


But, Ward's is making some pretty hefty claims -- high-end entrees at reasonable prices,  an "upscale yet relaxed atmosphere," and an extensive 500-bottle wine list that promises to be one of the best deals in the city.  So, we were eager to give them a chance.

We arrived early, figuring we'd beat the crowds; but, we found quite a number of curious onlookers had already arrived to check out the scene. Attentive wait staff were just beginning to offer bite-sized portions of menu staples. The bar was open and the house wine was flowing.

The Menu
Ward's menu includes standard steakhouse favorites, including prime rib, filet mignon, New York strip, and rib-eye, as well as a nice selection of seafood and chicken dishes. We were most disappointed with the menu's lack of regard for the vegetarians among us. Certainly, the emphasis here is steak. However, there is an increasing demand for vegetarian entrees in Milwaukee -- particularly at upscale restaurants which seek to "wine and dine" Milwaukee tourists and corporate travelers. The one vegetarian entree on the current menu is fair, but none-too-inventive -- butternut squash ravioli in boursin cream. Other veggie options could include stone-fired flatbread pizza or salad, and a fair selection of vegetable add-ons (including seasonal brussels sprouts, asparagus, the prerequisite creamed spinach, and green beans almondine); but, it's always a shame when the vegetarians in the crowd have to settle for the side dishes. Deal breaker? Probably not.  But, we'll be interested to see if Ward's can expand their menu to be a bit more inclusive.

In today's economic times, starting a business can be risky; but, Ward's appears to be saddling up for the challenge. One of the distinguishing aspects of Ward's menu is its "all inclusive" nature; entrees are served with a choice of soup or salad, and potato. While many downtown steakhouses feature pricey entrees with a la carte side dishes, Ward's provides the whole shebang at a price that won't break your pocket book.

Ward's also plans to offer a bar-only menu that will feature more casual food.
"I don't want this to be known as just a 'special occasion' restaurant," says owner, Brian Ward, "I want this to be an everyday sortofa  place.  Casual, but upscale."

How the menu looks is all well and good, you say, but how does it TASTE?
Well, we did have the opportunity to give a number of the major offerings a try -- and we found that Ward's food lived up to the hype. 

We sampled:

1. Smoked beef carpaccio -- tender, smoked beef on crisp crostini with just a hint of briney goodness from the black olive tapenade.
2. Chicken brochettes -- grilled chicken, pineapple, green pepper, and onion with a sweet hoisin glaze.
3. Succulent shrimp cocktail -- nothing too exciting about this basic appetizer; but the shrimp was fresh and tender, and the cocktail sauce more along the lines of a petitely diced salsa than a sweet puree.
4. Vegetable flatbread -- al dente zucchini, summer squash, tomatoes and a caramelized glaze topped this crisp pizza appetizer.
5. Caprese salad smartly featured bright cherry tomatoes, fresh mozzarella, and sweet basil with a pleasant olive-oil vinaigrette.
6. Mushroom risotto -- delicious al dente rice with earthy mushroom flavor.
   
7. Prime rib -- succulent, well-seasoned beef. Tender and perfectly cooked.  Definitely worthy of the Ward's name.
8. Bacon-wrapped water chestnuts -- the classic appetizer. Flavorful smoky bacon wrapped around crisp water chestnuts. Peef was in heaven.
   
9. The Prime rib chili was probably the most disappointing dish we sampled -- a bit too sweet for our taste, with few seasonings to note.  Unique concept -- but definitely not the best use for an otherwise delicious prime rib.

The Guys Behind the Steak

Brian Ward, Owner,  began his restaurant career as a busboy at Open Hearth Restaurant in Milwaukee.  After training in MATC’s culinary program, he served as Head Chef at Smith Brothers Fish Shanty in Port Washington, General Manager of Highland House in Mequon, and most recently, General Manager of Mo’s – A Place for Steaks. 

Bill Baumann, Executive Chef, is a self-taught chef who began his career at Milwaukee’s landmark German-American restaurant, Karl Ratzsch’s. After leaving Ratzsch’s, Bill honed his craft as Sous Chef for Ristorante Bartolotta. In 2000, he became the Executive Chef of Mo’s – A Place for Steaks, where his culinary skills helped the steakhouse become a Milwaukee favorite. It was a few years into his tenure at Mo’s that Baumann began working with then-General Manager Brian Ward.




The Verdict

Ward's House of Prime officially opened its doors to the public yesterday (Monday, November 16th). 

While it isn't the most original restaurant to come out of downtown Milwaukee, it appears that Brian has a good gauge of his prospective audience. Milwaukee is a fairly traditional town, which means that uber-trendy establishments usually get the boot after a year or two (at best).  Ward's brings a modern twist to the traditional steakhouse with affordable "full plate" entrees, an impressive (but not daunting) wine list, and a downtown neighborhood feel.


Our kinda place? Probably not. But, it's exactly the sort of spot we'd probably take our parents the next time they're in town.


©BURP! Where Food Happens

Inspiration Sandwich: Tomato with Provolone & Hot Peppers

It was 9pm on a Friday evening (almost every Friday evening, in fact), circa 1992.

We were sitting in a grimey booth at Fuel Café -- a little hole-in-the-wall coffee shop that made it to Milwaukee just in time to take advantage of a dying coffee culture. The floors bore red, white, and black checkered tile. The walls sagged heavy with local art, hung in the hopes of a fortuitous sale... plopped between dirty posters advertising the latest concerts by the strangest local bands. The bathroom walls told tall tales -- painted and markered up with pop-philosophy, written daily by free spirited patrons inspired by 25 cent refills of piping hot joe.

Peef and I sat there, smoking cigarettes, and sipping the strongest coffee in the universe. It was at one of those tables that we discovered mancala. Ourselves. Poetry. And sometimes a really great sammich. We weren't married. Gosh, we weren't even dating at that point. We were just hangin' out, being friends.

And we were seriously cool.

Gosh, how things have changed.
We didn't start dating until 1996, but we've been happily hitched since 1998. Most nights, these days, we're more likely to be found in our 10x10 foot kitchen than a coffee shop. Cigarette smoking has gone by the wayside, replaced by (hopefully) better habits. Same thing goes for the late-night coffee swilling, which has been replaced (more recently) by things like... sleep.

Fuel went non-smoking in October of 2007.
They cleaned up their grimey booths and put in a new counter. And the owners started building an awesome restaurant empire -- with the likes of Comet Café, Balzac, Palomino, Hi-Hat, and (the newest addition) HoneyPie Café .

Fortunately, some of the good stuff remains. Fuel still has great coffee. And the menus at both Fuel and Comet still feature two of my favorite sammiches:

Toasted Cheesy Tomato
Fuel’s famous gooey sub. The best mozz & provolone, fresh tomato & onion melted with Italian herbs & olive oil on a toasted sub roll.

The Buttafucco
Add hot Italian giardiniera peppers from Glorioso’s to the Cheesy Tom.

Both Fuel and Comet pride themselves in obtaining as many locally sourced ingredients as possible, which is awesome. But, the more we thought about it, the more we realized that we could try our hand at making these sammiches ourselves. And you can't get much more local than that!

Inspired by a handful of Jen Ehr tomatoes from the West Allis farmer's market, we set out to do some damage.
In addition to the tomatoes, we gathered up a few slices of local provolone, some farm fresh red onions, a demi-baguette from the bakery, a handful of herbs from the garden, a spread of mayo, a few shreds of crisp lettuce, and a jar of hot pepper giardiniera... and we were set.
The sammiches were assembled in a matter of moments.
They just needed to be placed under the broiler for a few minutes to make sure the cheese got all nice and melty.
Ah, the memories. So much tied up in a few simple ingredients -- put together in just the right way.
As we opened the oven door, our eyes feasted on the sight. The cheese was melted, the bread perfectly crusty. The smell of fresh tomatoes and herbs hovered right up top, just beneath the briny heat of the hot peppers. We were thrilled. Stomachs growling, we grabbed our sammiches, a couple of glasses of nice red wine, and sat down to dinner.

Taking that first bite was somewhat of a revelation. Somehow, I was transported back to a more innocent time and place -- when all we needed was $5, a good cup of coffee, and some great conversation.

It was a bit like going home.



©BURP! Where Food Happens

Restaurants We'd Like to Try

While the kitchen at BURP! is less active (we've been busy, and Paul has been out of town on business quite a bit), I figured I'd share some of our food related ramblings.

It's been a while since we ventured out to try a new Milwaukee restaurant. But, lately, the itch has hit. And I think we might just have to try one of these out in the near future.

1. Stonefly - We like the Riverwest neighborhood for its bohemian appeal, and we seem to find hidden gems there all the time (like Nessun Dorma, one of our favorite summer haunts). So, we're hoping that Stonefly, owned by the former co-owner of Barossa (one of Milwaukee's first restaurants to feature "local, organic fare"), will be a winner.\
2. La Merenda - Yay for tapas! Lo has been enamoured by small plates ever since her first visit to the Black Bottle in Seattle (where she feasted on such delicacies as blasted broccoli and grilled portobella and butter bean salad). Now that Milwaukee has joined in on the small plates trend, she's ecstatic, and excited to try this new spot.
   
3. Triskele - This casual, comfortable-looking spot seems to be a nice place to lay low and enjoy a nice dinner.
4. Meritage - Not sure why we haven't tried this hidden gem, since it's just a mile or two away (and the emphasis is on seasonal, local food). Jan Kelly (former owner of Barossa) is one of our heroes, and I've heard raves. So, let's go!
5. Hinterland - I remember when the first Hinterland location opened in Green Bay. In the land of snow, ice, and Packers, it was before its time. Now, I'm curious about the Milwaukee Third Ward location... although we'll have to wait until we have a few more pennies to slide together to try this one.
   
6. The Social - Not really a newcomer, this used to be an old favorite of ours, but we haven't visited their new location yet (despite the fact that they've been there for over a year now).
   

©BURP! Where Food Happens

Restaurant Review: Bayou

So, Bayou isn't exactly the new kid on the block anymore.
But, we managed to avoid all the hype until yesterday when we visited for Lo's birthday.

Not the BEST cajun food we've had (Fishbones in Delafield is still the clear winner in our book); but we enjoyed ourselves. And the dessert made the trip worthwhile.

Check out the review on the News From Peef & Lo blog.

Restaurant Review: Maxie's

OK -- the Bad Bloggers are back.
And it's time for the "it's about time cuz you ate there almost a week ago" restaurant review.
If you have been wondering how Maxie's holds up to the palates at Burp! you can now rest easy.

We give it 2 out of 4 burps.

What does that mean?
Well, let's start with the appetizer: the heirloom tomato salad with goat cheese.
This dish held up relatively well, considering its relatively steep price tag. The tomatoes, perfectly ripe and juicy, and sliced to perfection, wreaked of summer. The fact that they were local heirlooms was an added bonus. They were splashed with a slightly tangy balsamic vinaigrette, which helped to bring out their sweetness, and accompanied with a pleasantly tangy (and "goaty") chevre. *slurp* The app earned at least 1/2 a burp all by itself.

Our entrees didn't quite live up to all of the hype.
The first thing we noted is that it took an unusually long period of time for them to compose our dinner plates. Peef ordered one of the specials -- the St. Louis style ribs, which (while tasty) were crisped to an almost charred blackness on one side. The ribs were almost redeemed by their accompanying sides -- crisped french fries, a lovely arugula salad with fresh sweet corn and a small bowl of delectable cajun baked beans (which packed quite a punch of flavor).

Lo's fried oyster po'boy fared a bit better. In fact, of all the dinners, the sandwich platter won our vote for best choice. The oysters, crisped to perfection, seemed a bit bland on their own. But, when paired with the zest of the cajun mayonnaise and a bit of crunch from a leaf or two of fresh lettuce, they made a fine sandwich. The "cajun fries" turned out to be nothing more than waffle fries embellished with a bit of cajun seasoning; but they were crisp and perfect when dunked in a bit of ketchup and chipotle tabasco sauce. What made the sandwich platter unique were the homemade refrigerator pickles -- which were a pleasant cross between a sweet pickle and something more tangy. These would have been great placed right ON the sandwich; but, they were equally lovely eaten right out of hand.

Our dinner companion (Lo's dad) ordered crab cakes, which were served with a generous portion of sweet potato fries ("different" -- but "like dessert for dinner" he declared) and a lovely mound of bleu cheese coleslaw (which didn't thrill his palate -- he doesn't like blue cheese--but which Lo thought was nicely balanced and a pleasant departure from the "usual" slaw). Again, the sides overshadowed the main dish (two over-crisped crab cakes) and left us all feeling as if seafood really were something better ordered on the East Coast, rather than in Milwaukee.

The factor that made us decide that the trip was ALL worthwhile turned out to be dessert. The three of us sampled TWO of the offerings -- the key lime pie and the bourbon peach tart -- both of which left us smacking our lips with delight. The key lime was "too tart" at the start, but the flavor mellowed out into limey bliss as it mixed with the pleasant crunch of the graham cracker crust. The peach tart tasted home-baked, with a slightly too-thick crust and a filling of fresh bourbon-soaked peaches, caramelized in a hot oven. The desserts were capped off with cups of genuinely fabulous coffee, which left us lingering at the table long after we declared ourselves "too full to move".

We'll give Maxie's another chance to earn another burp... maybe for dinner, but more likely for lunch when we can sample more of the sandwich menu. And we'll definitely be back for more dessert (and coffee).