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.
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.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
A colonial-style brick mansion with two stories of picturesque wraparound porches and balconies greets visitors as they approach Tony & Mia's. Once inside, they’re met by the smell of pizzas, pastas, risottos, and steaks along with the approachable familiarity of homestyle Italian meals. Framed prints of famous Renaissance paintings fill the walls. And the warm glow of antique chandeliers evokes memories of sharing a Thanksgiving meal at the grandparents' farmhouse, or perhaps of stealing the neighbor's chandelier.
Head Chef Camille DiNicola wills into existence stone-baked, mozzarella-topped pizzas, slow-braised beef ravioli, and marinated Cornish hens. Her husband⎯manager Randy Piering⎯ensures the comfort and satisfaction of each guest. Diners relax with glasses of fine Italian wine and small plates as they listen to professional crooners sing Sinatra standards, or gather on the lawn to watch the expert spheroid-flinging of the neighborhood bocce league.
On the second floor of the tri-level Rockton Inn, pictures of palm trees and tropical fish speckle the walls, evoking the elegant ambiance of a far-off island resort or Jimmy Buffet’s billiard room. This same laid-back attitude is reflected by the kitchen, where chefs busily plate helpings of fine dining standbys ranging from USDA Black Angus steaks to sea-fresh scallops. Daily and weekly specials keep taste buds guessing, with popular themes including Tuesday's quesadilla night or Saturday's all-you-can-eat prime rib special. Elsewhere in the sprawling establishment, six HD televisions keep guests tuned in to the world at large, and performance spaces play host to special events, including live music.
Named after the early-morning first shift for crew aboard seafaring vessels, First Watch ensures chefs arrive at work with the rising sun, chopping fresh produce, baking muffins, and mixing french toast batter each day. As guests arrive, perky servers greet them with an entire pot of Sunrise Select coffee, as well as the morning paper and free WiFi. Since 1983, First Watch’s carpe-diem philosophy has spread to more than 100 locations across 13 states, pleasing crowds with thin, sweet crepes and fluffy whipped eggs, hash brown skillets, and enormous multigrain pancakes. Recently placed at the top of a Consumer Reports list of best family restaurants, First Watch takes the customer experience seriously. Chefs focus entirely on crafting nourishing sunrise feasts and midday meals, shunning afterthoughts of steaks and burgers for edible masterpieces of omelets, belgian waffles, homemade biscuits, and wholesome lunch salads and sandwiches.