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Since the restaurant is part of Night Moves Hospitality (Trash Panda Drinking Club, Space Cowboy), diners can feel assured that cocktails are as flavorful as the food. For example, Sichuan-style chili wontons become pozole dumplings in pork broth, and the bread service gets transformed into fluffy flour tortillas with truffle butter and salmon roe that are must order for anyone who’s enjoyed an order of Nancy cakes at Nancy’s Hustle.īille’s got a firm grasp of traditional Mexican flavors, too, as he demonstrated with seared duck breast that’s paired with a complex fig mole and a traditional tuna tostada. Described as a Mexican-American restaurant, Chivos applies Mexican flavors and techniques to dishes from other cultures.
#Cue club menu pro
Pro tip: ask Katsuyama to present the sea bass soup it’s memorable.Īfter earning some acclaim for his short-lived Belly of the Beast, chef Thomas Bille has found a new home in the former Calle Onze space on 11th St.
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Even those ordering a la carte should opt for both the signature salmon belly and housemade potato chip nigiri and the chocolate foie gras. Highlights from a recent omakase included the salmon over fire, where flames lightly kiss slices of sashimi a four-piece tuna nigiri flight that included a slice of highly marbled toro collar and an interactive wagyu beef and hot rock. Chef-owner Andy Chef and veteran sushi chef Yoshi Katsuyama (Uchi, Aqui) make a dynamic dyno who have created a compelling menu of hot and cold dishes that are both flavorful and visually appealing.
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Toro Toro offers an alternative that still puts the spotlight on beef alongside lighter, fresher fare that could be a meal in itself.Īdmittedly, I’m a little tardy in making my way to this Austin import that claimed the former Bistecca space on lower Westheimer, but sushi deferred is not sushi denied. is a short walk from the hotel, for example). Instagram-worthy presentations and tableside touches abound, as in a tomahawk ribeye that’s flamed with tequila and sliced or the La Bomba dessert that’s - spoiler alert - dropped onto the table to reveal a various ice creams and accompaniments.ĭowntown has plenty of options for people who want a traditional steakhouse experience (Pappas Bros. Those who want an alternative to red meat could try the salmon (served delightfully medium rare) with a sweet and spicy bacon-morita chili jam. Inspired by Brazilian churrascarias, a meal at Toro Toro might begin with shareable items such as the signature smoked guacamole, amarillo ceviche made with ahi tuna, or a Nikei-inspied sushi roll. As part of the makeover, the dining room now revolves around a bar devoted to cocktails on one side and ceviche on the other, which is a good jumping off point for what makes Toro Toro different from other steakhouses. They’re less formal reviews than a guide of what to expect along with some suggestions for what to order.ĭowntown’s Four Seasons hotel retired its Italian restaurant Quattro in favor of this pan-Latin steakhouse concept from Richard Sandoval, the globe-trotting chef who also created the hotel’s well regarded lobby bar Bayou & Bottle. Write-ups are based on actual experiences dining at the listed restaurants (sometimes more than once). As the recent pace of restaurant openings has slackened a bit, this month’s column also includes a few slightly older restaurants that still merit attention.Īs always, these are roughly ordered by the priority I would give to trying them, but all of the entries on the list have something to offer. This month’s roster of new restaurants includes downtown’s newest steakhouse, an innovative Mexican restaurant in The Heights, and a barbecue joint with huge potential.