Dish on Dining

Season of Braun
Ryan Braun? Everybody knows who he is, even me. The 26-year-old Milwaukee Brewer is adding “restaurateur” to his list of accomplishments. The deal was finalized yesterday, Fratellos GM Brendan Moore told me. The space that Ryan Braun’s Waterfront Grill will take over is Fratellos Waterfront Restaurant (102 N. Water St.), which closed for good on Wednesday March 3. (If you haven’t been there, the “waterfront” referred to is the Milwaukee River, just east of the Third Ward Bridge.) Other media has reported that Braun’s restaurant could be open in early April, but I'm not talking dates here. Braun has a second restaurant in the works, in Lake Geneva. That will be Ryan Braun’s Tavern & Grill (430 N. Broad St.).

Coquette Transitions
Two jubilant guys will be seeing a lot of the walls inside the Third Ward’s Coquette Cafe. Nick Burki and Chris Hatleli officially took over the 11-year-old French restaurant on March 1. Former owners – it’s weird to write that – Sandy and Angie D’Amato have worked on and off with the two chefs for years. Burki and Hatleli were Coquette’s opening chefs. They also shared the small behind-the-bar work station at The Social, in its first incarnation on Second Street. While they haven’t always worked together – for instance, Hatleli at one point was the chef at another name from the past, Sol Fire – they most recently shared chef duties at the Milwaukee Art Museum’s Cafe Calatrava. Burki’s told me they want to keep Coquette running like a smooth engine. The existing staff is there, and the menu is not changing. The D’Amatos, who are focusing on their 21-year-old Sanford Restaurant, are staying on as consultants to Coquette (316 N. Milwaukee St., 414-291-2655).

School of Speck
Have you ever wanted to learn more about dry-cured meats? Who wouldn’t? Scott Buer of Riverwest’s Bolzano Artisan Meats (3950 N. Holton St.) is combining a kind of primer on old-world food craftsmanship with a smart method of marketing his company. Buer’s Charcuterie School (offered on Saturdays beginning March 13) covers the dry-curing process and what’s special about it. For instance, Bolzano’s prosciutto (a variety called Speck) is cold-smoked in fruitwoods and dry-cured for nine months. Happily for all, Buer will have loads of samples available during class, because how better to appreciate dry-cured meat than by eating it? Classes run an hour and 30 minutes; the cost is $20 each. I hear there are openings in March 13 and 20 classes, but not March 27. To register, e-mail Buer at info@bolzanomeats.com.

Incidentally, if you’re wondering where to buy Bolzano meats, Glorioso’s (1020 E. Brady St.) is one source. Another is the Winter Farmer’s Market,

held Saturday mornings through April 24 at Wisconsin State Fair Park (Ag Village, Gate 5, 640 S. 84th St.). Market hours are 8 a.m.-noon.

Month of Closure
Last September, a fire in an apartment above the Paddock Club caused damage to this Elkhart Lake restaurant (61 S. Lake St., 920-876-3288). The Chisholm siblings – chef Lynn worked for several Bartolotta restaurants – had to close the restaurant for about six weeks last fall to make repairs. They’ve closed the restaurant again this month (March) to finish up the repairs. The Chisholms anticipate reopening on April 1.

Coffee Achievers
Barista! One of the words I never tire of saying aloud. Alterra Coffee is hosting the 2010 Great Lakes Regional Barista Competition, March 11-14 at Discovery World (500 N. Harbor Dr.). There’s no admission charge, and anyone who wants to watch the artistry of the barista is free to come, hang out and admire the talent. There’s something called the “4th machine,” which lets people sample the competitors’ skills – from coffees to signature beverages. Baristas from five states are competing for the chance to go to Anaheim, CA, in April for the U.S. Barista Championship. Competition hours are Fri March 12, 11 a.m.-5:30 p.m.; Sat March 13, 11 a.m.-5 p.m.; Sun March 14, 10:30 a.m.-1 p.m. After the Saturday competition, people are heading to Sabor Brazilian Churrascaria (777 N. Water St.) for an after-party that anybody’s welcome to attend. It features a cash bar, appetizers, live samba and some things that will be pertinent to the coffee lover.… In other Alterra news, the Prospect Avenue cafe (2211 N.) is closing nightly at 6 p.m. to begin a renovation project reported to last around four months. The earlier closing time started today (Thursday March 4). The Alterra folks are promising expanded seating and a food menu à la locations like Alterra at the Lake.

Fish Fry of the Week
You know what Friday is. (Besides being the day that fills a working girl’s – and boy’s – heart with joy.) It’s Fish Fry Day! But don’t think fish fries are limited to bars and American-style restaurants. No, sir. Wasabi Sushi Restaurant is all about tempura fish. Eight ounces of Sapporo beer-battered cod, served with sautéed vegetables, is $14. This special runs through April 2. (15455 W. Blue Mound Rd., 262-780-0011)

Hey! Don’t stop reading! In my quest to master the latest technology, I’m now on Twitter! Follow me @ann_christenson.

Don’t miss this week’s Shopaholic to learn about new stores and events in the world of local retail.

If you spot a restaurant openings or closings, don’t hesitate to post it on my column, or e-mail me directly: ann.christenson@milwaukeemagazine.com.