Posts Tagged ‘il mito’

From the genius of local Chef Michael Feker comes a new Mexican place on Milwaukee’s west side, in the building that once held Birdie’s Café.

Feker is perhaps best known in the area for his restaurant IL Mito, in Wauwatosa, serving Italian and Mediterranean cuisine in a casual fine dining setting.

His new venture is 2Mesa, which represents the Spanish words “tu mesa,” meaning “your table.” Chef Feker and his wife want to be your table away from home.

Tucked in the neighborhood, 2Mesa is just what this location needed. Breakfast is served daily from 7:30am to 2pm, with lunch service from 11am to close and dinner beginning at 5pm.

We had our first visit to 2Mesa on a Saturday morning, around 11am, so we had our choice between breakfast and brunch.

2 Mesa (2)

After much deliberation, we chose the Divorced Omelet-organic eggs complimented with herbs, cheese, ham, and spinach and topped with both green and red sauces. Served with Mexican potatoes and beans.

Of course, we also had to try their Bloody Mary.

2 Mesa (1)

The stats:

Spice: Just the right amount of spice.

Mix: Housemade with your choice of tequila or vodka

Chaser: Full-Size bottle of Miller Lite or Corona

Fixin’s: 2 Olives, Lemon, Lime and salted rim

Price: $8?

This Bloody Mary was the perfect consistency and tasted very light and refreshing. However, it is quite petite! It was almost like having a beer with a Bloody Mary chaser. Now there’s certainly nothing wrong with that… we’ll just have to order two next time!

And there will definitely be a next time because this place is something special. We love the cozy atmosphere and the food was delicious and priced just right.

Thank you for bringing a great place like this to the neighborhood, Chef Feker!

 

 

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Last Saturday, I attended the East Town Association’s Heat it Up Event, a Bloody Mary & Chili tasting at Cathedral Square Park in downtown Milwaukee. I had first attended this event last year and this year did not disappoint.

Location:

Heat It Up takes place in a fenced in area in Cathedral Square Park. Each establishment has a table under a tent and participants line up in front of each one to claim their samples. You don’t get to experience the actual atmosphere of the restaurant (and they don’t get the benefit of you potentially buying additional food/beverage), but it’s much easier on the participant. You maximize your tasting time and you’re surrounded solely by people who share your passion.

Price/Samples:

Heat It Up went up in price to $25 this year, but for that price, you UNLIMITED get samples of 19 different Bloodies and 13 chilis.

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Heat it Up offers the awesome combination of Bloody Marys AND chili.The samples are ample-sized and, even though only one place offered a beer chaser, excellent. In my opinion, they are a fair representation of each establishment’s actual Bloody….BECAUSE THEY ALLOW ACCOUTREMENTS (unlike the Tomato Romp).

Voting/Winners:

Each participant is allowed to vote for one chili and one bloody mary. Thus, the announced winners were as follows:

1st Place Chili – Nines at the River Club
2nd Place Chili – Burke’s Irish Castle
3rd Place Chili- Maxies Southern Comfort

1st Place Bloody Mary – Miller Time Pub*
2nd Place Bloody Mary – Camp Bar
3rd Place Bloody Mary -Buckley’s Restaurant & Bar

*Also got my vote!


I didn’t make it to each place, so I’ll give you a few highlights of the Bloodies that stood out in my mind:

1) The No.1 Bloody, from Miller Time pub (pictured top left row, above), was my favorite as well. A beefstick, shrimp and jalapeno popper among other items make this a meal in itself.

2) Burke’s Irish Castle (pictured middle right), was made with tomatillos and Irish Whiskey. Definitely different and not half bad!

3) McBob’s (bottom left) also used Irish Whiskey. This popular late night Reuben joint also includes a mini reuben in its Bloody.

4) Millioke (not pictured) used a “pizza flavored” Bloody Mary mix. They had a piece of cheese, pepperoni and an olive as fixin’s, plus a sprinkle or Parmesan. Different for sure— and very good.

5) Blue Jacket (not pictured) used gin and bitters. I’m not a fan of gin, so I definitely didn’t gravitate toward this one, though I gave it the old college try.

This event is an incredible deal and was sold out again this year. I highly encourage you to check it out next year—and to stop in to each of these establishments to do you own tastings in the meantime!

Yesterday, instead of heading down to the East Side for the Tomato Romp like I have for the past few years, I decided to head to East Tosa for a new event instead—the Bloody Mary Throwdown.

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The Bloody Mary Throwdown is a Bloody Mary competition designed to crown the best Bloody in East Tosa and was added as part of the “Chili’n on the Avenue” chili cookoff event, which typically takes place in July. However, this year, since East Tosa hosted the Gran Prix event, the Chili’n event was pushed back (and I actually think it works much better in September—who wants to eat chili in July?!) and they added some new elements, including the throwdown.

For $5, participants could purchase a 5oz Bloody Mary at each of four participating establishments and rate them on various characteristics. image

Here are my notes on each:

1) Sherbrooke (Bloody Canuck)

Of the four places, Sherbrooke was the only one where I had previously enjoyed a Bloody Mary. Known for their Canadian fare (we also enjoyed poutine while there), this Bloody Canuck was made using a basil garlic infused vodka and included a pickle, lemon, lime, olive and smoked mozzarella. I thought this was a solid bloody overall, but it was not my personal favorite on the day. My companions, however, liked this one the best.

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(Note the bar is covered in pennies—good trivia question: It is made of $182 worth if you’re wondering!)

Also: We ended up back at Sherbrooke later in the day, where I tried another variety of Bloody—the bacon horseradish. It is named for the infused vodka and sadly, did not actually include bacon.

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2) Bel Air Cantina (Bel Air Mary)

Bel Air Cantina is a new Mexican restaurant in East Tosa and a very popular joint thanks to their $2 tacos on Tuesdays & Thursdays. I’ve always enjoyed their margaritas, but never a Bloody Mary.

Theirs was made with tequila instead of vodka, technically making it a Bloody Maria. It was also made with “sangrita,” a special mixture of tomato juice, orange juice and other flavorings (not to be confused with sangria!). 

For a garnish, there was chorizo, lemon, lime, an olive, jalapeno and cheese.

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This was definitely a unique Bloody Mary, but I was not a fan of the tequila.

3) Il Mito (Chili Infusion)

Il Mito is an Italian restaurant in Tosa and as such, this Bloody had an Italian flair—it was made with a mixture of red pepper and cucumber infused vodkas and included a garnish of smoked mozzarella and a grilled brussels sprout. It was yummy, but not my favorite.

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4) Cranky Al’s (Bloody Buddy)

Cranky Al’s, the donut shop by morning and pizza parlor by night establishment, was the most surprising to me—maybe because I wasn’t even aware they had a liquor license. Despite a bad start (the bartender accidentally forgot the tomato juice at first!), this ended up being my favorite. It came with a lemon, lime and slice of bacon and had a spicy/sweet flavor—much like a BBQ potato chip.

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After casting our votes, we were entered into a drawing to win various prizes. Then, we headed over to the chili and salsa competition for some more fun with tomatoes.

All in all, it was a really fun day/event, but we didn’t get to see the results of the competition. In case you’re wondering, Sherbooke was crowned the Bloody victor.

I’m hoping they will keep the throwdown as part of the Chili’n event in the future—maybe Walter’s or Juniper 61 will join in—or maybe they will let civilians enter like they do for the chili aspect!

I’m also hoping they will consider making this a fall event anually. I thought this was the perfect time of year and I’m already looking forward to next year’s event.

Kudos to the committee for pulling off such a fun event!

Cheers!

PS-My real favorite Bloody of the day didn’t come from the event—we kicked off the morning with some awesome Bloodies made by my friend Sarah: