Helmed by a professional duo of seamstresses, Fabric Shapers steers apprentices of all skill levels through two-hour private sewing lessons tailored to their individual goals and projects. Amateur stitchers can absorb basic threading techniques as those with prior knowhow learn to tackle more advanced subjects, such as linebackers made from yarn or fashion-design concepts. Acquire the skills to hem your own pants, or study the art of alteration for snugger, more flattering duds. Instructors can also guide students as they chart schematics for a custom garment styled from preexisting apparel, transforming an obsolete dress into a chic blazer or several hundred blindfolds for an upcoming consortium of piñata aficionados.
Epicurean partners Angelo Vasta and Michael W. Major use their heart-and-stomach-spanning passion for cuisine to bring Milwaukee–area diners a stunning slice of The Boot. The dinner menu accounts for all tastes with fresh, authentic dishes such as the manicotti al cinghiale with braised wild boar in chianti wine sauce ($18) or the salmone alla griglia, a garlic- and tomato-tinged meal that pays tribute to its notoriously hard-drinking fish with a drizzle of chardonnay sauce ($22). Pizzas are available for those who only eat circles ($7.50–$9), and an extensive, elegant wine selection offers vinos that, unlike trendy store-bought versions, are not served in a box, fish bowl, or Ziploc bag with a Twizzler straw.
A fourth generation restaurateur, Ferrante’s owner Amy Ferrante-Gollwitzer mines her rich ancestry to feed the North Shore irresistible Italian cuisine made from enduring family recipes. Pie guys go for specialty pizzas such as the olive oil and garlic-coated tomato basil ($22.15 for a large) or the Amy’s, a meaty mix of sausage, pepperoni, bacon, and ham (22.15 for a large).
Chow down on hearty sandwiches while sipping fruit smoothies at The Hub, a cozy spot offering a bevy of huggable, Chicago-inspired comfort eats amid an inviting atmosphere. Patrons can choose from a host of menu items that satisfy both discerning and cast-iron palates. Allow taste buds free reign across the asiago roast beef panini, a melty marriage of roast beef, asiago cheese, ground mustard, optional red onions, and toasty italian bread ($6.49). All-beef Chicago-style hot dogs bench-press neon relish, diced onion, yellow mustard, and sport peppers atop a poppy seed bun ($3.39 each). The Hub features plentiful vegetarian options, such as the veggie dog ($3.19), three-cheese panini with mozzarella, provolone, and fontina on tart sourdough bread ($5.95), and harmoniously crunchy salads ($5.95–$7.95). Smoothies ($3.75 regular, $5.50 large) sweet-talk blushing tongues with a variety of flavors, including the breezy Brazilian Orchard (with açaí, peach, pear, and apricot), strawberry pineapple, and bubblegum. Bubble teas ($3.75) and milkshakes ($3–$3.50) pack a flavorful punch that’s more rejuvenating than outrunning a territorial badger during a morning jog.
Pino Piroso dedicated himself to founding a distinctive, Roman-style pizzeria, saying that "after years of hard work, we knew we had built something very special." His lauded chain eventually grew to include franchises in six states and two countries outside of the United States. Despite their geographic separation, each location has the same stringent standards for their ingredients and their Exit-sign locations. No kitchen stores pizza fixings in a freezer—instead, the cooks begin every morning by stirring sauces, kneading dough, and dicing fresh seasonal toppings from local farms. The circular or rectangular pies can support as many as 33 of these familiar and nontraditional toppings, such as goat cheese, sweet corn, and roasted chicken.
Downtown Pizza’s chefs crown their signature pies with inventive toppings such as hawaiian jerk sauce and sliced corned beef before pairing them with wings, pastas, or gooey desserts. Tufted leather booths squeak as diners vie for the final slices of German pizza loaded with sauerkraut, bratwurst, and potatoes or steamy pot-pie pizzas that pile tender bits of chicken atop rosemary-crumble crust. Vegetarian pizzas arrive slathered in creamy pesto sauce or topped with marinated mock duck, and six varieties of sauce souse the breaded and baked chicken wings. Hanging lights emit a soft glow that accents the retro pizzeria’s red and turquoise walls on which vintage plates and kitschy salt and pepper shakers perch in shadowboxes and await puppet-show requests.