Dish on Dining

Transfer of Pizza
Give it up for Downer Avenue. Instead of a business closing, there’s good news on the street. John Rossetto, an owner of Walker’s Point’s Transfer Pizzeria and Cafe, announced earlier this week that he and two of his partners will open a second pizzeria in the digs once occupied by Ristorante Bartolotta – and Henry’s (2625 N. Downer Ave.), if you can remember back to Coffee Trader days. The Transfer sibling will be called VIA Downer, as in “by way of” or “route.” It continues the transit theme started by Transfer, which is located near the County Transit Station on First and Mitchell. Transfer pizza master Vasyl Lemberskyy will be executive chef of both restaurants. Like Transfer, VIA is going to be a pizza joint. Pizza options are numerous – around 40. Rossetto says the menu – which also features apps, pastas and panini – will expand. As for the decor, they’re shooting for comfy, lively and casual. Can it be accomplished? I say so. ETA on opening? Let’s say, conservatively, spring. But I’ll update you before then.

Pizza Is on Fire
Speaking of pizza (see item above), Crisp Pizza Bar & Lounge (1323 E. Brady St., 414-727-4217) is open – not in its full capacity, but serving wood-fired pizzas in the evenings and offering live entertainment. Contrary to reports that the pizzas are New York style, they’re Neapolitan – i.e., baked in a brick oven, the flames from which you will see as soon as you walk inside the building. The owners have toned down the colors since it was Vucciria. The menu features 36 topping options. A slice costs $5. A large pie goes for $20 (with up to three toppings). There’s also a salad bar, soups (spicy tomato-basil and Guinness lamb stew), and sandwiches, including a Reuben. A juice bar is also in the works. Next week (March 22), the regular hours maykick in. They would be: 10 a.m.-bar time.

B’s Move
Goodbye Stonewood Village. Mr. B’s: A Bartolotta Steakhouse’s long run at the Colonial Williamsburg-esque development is soon ending. The last bone-in filets will be served on Saturday, March 27. The move to the new space – the former Agave Southwestern Grille (18380 W. Capitol Dr.) – is scheduled to begin the very next day. The new building is currently undergoing its conversion to Bartolotta-hood. Wood-burning ovens will arrive from Washington State. While you’ll find all the expected Mr. B’s steaks and chops, the crew is planning to bulk

the menu up with more items – sandwiches, entrée salads and specialties. The space also has a sizable patio, so the timing couldn’t be better with spring almost here. I don't have a definitive reopening date. Best scenario is to call the restaurant: 262-790-7005.

Breakfast at the Park
I’d love to know the attendance figures for the Winter Farmer’s Market on Saturdays at Wisconsin State Fair Park (Ag Village, Gate 5, 640 S. 84th St.). I’m still trying to get there myself. Next week, four local chefs will prepare breakfast at the market. Peter Sandroni (La Merenda), Andrew Schneider (Le Rêve) and Louis Danegelis (Lee John’s Catering) are among them. The prix fixe sampler menu includes a Spanish omelet with free-range eggs, oatmeal brûlée, Croque Monsieur, apple turnover with Winesap apple, and Alterra fair-trade coffee. March 27, 8:30-11:30 a.m. Cost: $8 adults; $4 children.

Flowing Cause
When you think about it, going to a restaurant is really pretty selfish. It’s all about satisfying your own hunger. But events planned for World Water Week make me feel better. For the first year, Milwaukee is helping out the UNICEF Tap Project, a campaign that helps bring safe, clean drinking water to kids all over the world. Eight local restaurants are involved. Usually tap water in restaurants is free. The campaign encourages diners to donate a $1 or more for their tap water, to benefit this UNICEF project. Restaurants participating: Sala da Pranzo, Cafes Hollander and Centraal, County Clare, the Wicked Hop, Miss Katie’s Diner and Lucky Liu’s (a Chinese restaurant on N. Van Buren St.). World Water Week happens next week: March 21-27.

(Pseudo) Fish Fry ’o the Week
I love finding a fry disguised as something else. Take the “Stack’d Ahoy” at Stack’d Burger Bar (170 S. First St., 414-273-7800). This is a pretzel bun with battered cod, cheddar, lettuce, tomato, pickles and tartar sauce. It’s one of two special burgers available – a nifty promotion that features one burger concocted by a staffer, the other by a customer. The second March special is a patty for St. Patty. The “Blarney” has corned beef, Swiss, cabbage and caramelized onions on a pretzel bun.

Hey! Another thing. In my never-ending quest to master 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.