In 1961, Bob Terese and Corinne Owen opened a small pet shop in downtown Chicago. Part of their mission: to employ workers with developmental disabilities so they can lead productive and fulfilling lives. That little pet shop has since relocated and expanded into a 70-acre campus called Lambs Farm, which has a variety of residential and vocational programs that continue to help those in need. Nearly 250 individuals live here today in group homes and individual apartments; they have access to employment opportunities and a number of recreational services, such as camping and hobby clubs. In addition to the expansive pet shop, the campus also has a farmyard, a bakery, and assorted shops that sell goods handcrafted by Lambs Farm residents.
Miramar Bistro pleases patrons with a high-concept menu that straddles French, Cuban, and American sensibilities. Dive in with herb-marinated olives ($6.50) or an artichoke terrine ($9.95), or opt to start with a crab, scallop, and lobster cake ($14.50), the preferred cake of birthday parties all over Atlantis. Sandwiches include Cuban ham and cheese ($9.50) and pressed chicken pesto ($8.75), as well as croque monsieur ($8.95) and croque madame ($9.95), often called the Mork and Mindy of cuisine. Steak au poivre ($25.95) is the stuff meaty dreams are made of, while a duo of short ribs and rack of lamb ($32) means cowboys and shepherds can finally break bread without also breaking into a blistering freestyle rap battle. A lunch menu is available to quell daytime appetite insurrections, and a Sunday brunch buffet helps pack maximum pleasure into precious weekend hours.
Carlos and Debbie Nieto?the proprietors of the once-famed Carlos' restaurant and its successor, Nieto's?took inspiration from the bistros of Paris when they opened Cafe Central in 1995. Today, Adam Nieto and his dedicated team craft a variety of contemporary, French-inspired food. Salads feature poached chicken or traditional ni?oise toppings, and roast duckling comes drizzled with peach sauce. They also offer risotto that changes weekly along with their long standing grass fed beef cheeseburger.
The dining room also cultivates an ambiance based on the City of Light. Black-clothed tables topped with natural butcher paper reminiscent of a quaint caf? play host to dishes of country pat? and center cuts of Black Angus filet mignon. Colorful artwork accentuates the butter-yellow walls. A classic black-and-white checkered floor makes the whole place pop, and requires you to checkmate your waiter before they will offer you dessert.
For more than 50 years, Michael’s Restaurants have been sating foodies with a tantalizing menu of hand-cut, Prime Angus beef aged for at least 30 days and fresh aquatic fare. Diners can start a culinary journey through the Deep South with fried green tomatoes topped with lump blue crab in lemon-herb cream ($12). A 13-oounce bone-in filet ($37) satisfies the primal urge to gnaw, and the 24-ounce porterhouse, which combines a tender filet mignon and New York strip ($39), is suitable for sharing or consuming solo to impress a werewolf paramour. Guests can unite the immortal lovers surf 'n' turf by adding a Maine lobster tail ($16) or three grilled scallops ($6) to any steak. Wood-fire-grilled salmon over wild rice ($18) or grilled-chicken caesar salad ($12) appease lighter nibblers, and nonmeat eaters may savor the fettuccine alfredo ($12) or combine pan-seared pecan green beans ($4) with a wood-fire-grilled vegetable kabob ($4) to create a diverse epicurean garden.
Bluette Café's menu is brimming with traditional French favorites, such as salade nicoise ($17), croquet monsieur ($12), and steak frites ($26), along with more fusiony foods such as root vegetable curry ($14) and salmon burgers topped with horseradish pate, cucumber, and salmon roe and served on a pretzel roll ($14). Savor plates of duck leg confit with heirloom bean and sausage cassoulet ($19) while comparing Bluette Café's chic décor to that of its Lincoln Park sister restaurant, sweets & savories, but avoid favoritism, which might instigate a food fight.
Patrick Murphy fell in love with French cuisine without even leaving American soil. In fact, he barely left the Midwest. Ever since his apprenticeship with award-winning chef Sanford D'Amato, Patrick's been dedicated to crafting French cuisine with gigs at Coquette Cafe in Milwaukee and Café Boulud in New York City. At Le Rêve, he draws on those experiences, using seasonal ingredients to craft his own take on French classics. Cooking for breakfast, lunch, and dinner, he whips up everything from crepes with mushroom, gruyère, and basted egg to pan-bagnat sandwiches with grilled chicken and roasted-caper aioli.
For Carol Deptolla of the Milwaukee Journal Sentinel, "It's not a trip to Le Rêve without one of the intricate pastries for dessert." Pastry chef Abelardo Guadarrama whips up these sweet treats, which range from tarts filled with housemade caramel sauce and chocolate ganache to gluten- and nut-free options such as crème brûlée. Along with housemade breads and croissants, daily and seasonal desserts fill the tempting glass display inside Le Rêve's dining room.
"Milwaukee, rolled in a sweet topping of Paris chic." That's how Milwaukee Magazine describes Le Rêve's interior, which aptly mirrors the two geographic influences of Chef Patrick. A former bank, the more than 100-year-old building sports classic café touches such as a terrazzo floor, exposed brick, and leather banquettes. To top it off, bartenders serve wine, spirits, and cocktails from behind a zinc-topped bar, which supplies 700% of your daily zinc intake with just one quick lick.