Milwalky Trace

    So pretty excited to share this experience.  Big props to the cousin in law Jessi Gube for enlightening me about this place on our family vacay to Chicago.  So without further a due I give you... Milwalky Trace.  Apparently it was named after a major road or something like that?  I don't really remember because I was too busy stuffing my face holes.  You could just taste the experience and care that went into every dish.  Very simple food with a high level of technique and palette experience.  Scroll down and check out the dishes!  So good Ill even show you from the end to the beginning.

Dark Chocolate Ganache with Olive Oil and Sea Salt

The garanche was a very dark slightly bitter chocolate with a drizzle of olive oil and sea salt.  A pinch of salt further extenuates the flavors that are already in the dish, hence why salted caramel is such a popular trend nowadays.  It comes with some grilled ciabatta which I thought was buttered and drizzled with sugar but it really didn't need it.  The bitter sweet chocolate had the perfect balance for a great ending dish without being overly sweet.

Ciabatta French Toast

Here is the sugar added on the ciabatta that I was missing from the ganache dish.  A pretty standard french toast using ciabatta which is super unique, macerated berries, and some pure maple.  I prefer the ganache over this but for you all with a sweet tooth this dish is simple but awesome.

Braised Pork Shoulder with Clams

Pork belly and clams is a pretty common pairing.  I like how they used a pretty low end cut like a pork shoulder and really re-purposed it to raise its appeal.  Fresh little neck clams and a delicious spanish style chorizo broth was perfect.  Fresh cilantro on the top rounded out the dish and I am glad that the garnish belonged on the dish as opposed to just a sprinkling of parsley on the rim of a plate which I hate.

1 Dollar Fresh Oysters

We bought this restaurant out of the western oysters.  They gave us a mix of east and west oysters.  I know I may be partial but I prefer the west oysters.  They taste more of the sea and have a pleasant brine to them than the eastern ones which are a bit saltier.  Some fresh lemon and mignionet, what more could you ask for?  O yea only a dollar on Tuesdays!!

Sweet Potato Gniocchi

Not a bad dish I do like the texture of gniocchi when it is finished on a plancha or a pan as it gives it a crisp texture to complement the pillowy insides.  The dish had great flavor but I did feel the pasta was a bit dense using the sweet potato.  Still great flavor though just wanted it to round of with great texture.

Sweet Onion Fritter

These were locally sourced onions just liked the rest of their ingredients.  Neat little swirl in the cup of chipotle aioli.  I do like the spanish flair on some of the dishes.  I like how he julienned the onions and made them into a little nest.  A bit over cooked but still very good appetizer.

Grilled Little Gem Salad

Great salad.  When I first started cooking grilling greens like this was something I loved to do.  Honestly havent had a grilled salad in like 5 years till this day.  Just a simple Caesar with super fresh produce.  SO GOOD!

Gruyere Dip with Bacon Lardons

Well melty bubbly gruyer and cubes of rendered crispy bacon with bread.  Dont really need to elaborate but you could tell this picture didnt look like this for more than a couple seconds.  I think a dish like a cheese dip is pretty essential to those with simpler palates.

Tartar

Of course I pushed us to order this one.  Very good tartar, you could taste the freshness in the beef and the seasoning really came through without overpowering the meat.  Dijon and fresh herbs all over the palate.

Heyyyyyyyyyyy.... The Bronze Fonze

The best thing about this place is the menu changes with the seasons and availability of products as a restaurant should be.  Next time I go back it'll be a whole new experience!  Thanks again fam for the treat!