I can see why one of Milwaukee’s top 5 restaurants for 2013 is La Merenda. It has a terrific selection of small plate/tapas style dishes from all over the world. Although in Italian, merenda means “early snack”, their small plate dishes could certainly boast that they are much more than that.
The location was adapted from an old woodworking shop and is bright and full of light. We sat on their outdoor patio which was charming and nicely appointed with planters filled with interesting arrangements. We were facing a comfortable sitting area and outdoor fireplace that I’m guessing is a perfect place to relax with a cocktail and stave off the nighttime chill. They even have their own small garden on site growing some items for use in their kitchen. Like many of the restaurants we visited in Milwaukee, La Merenda sources much of their products locally as they believe in keeping socially and environmentally responsible.
Our server was quite helpful and spaced out our share plates nicely so that we could sit and enjoy our journey through their internationally based culinary delights in a relaxed manner. Our meal began with what I deemed, my very favorite menu item in all of Milwaukee! It was their local Wisconsin Seasonal Tart of the Day and was made with smoked red pepper puree, spinach & broccoli, Montamore cheese and Clock Shadow Creamery quark cheese topped with a balsamic sherry gastrique. The crust was light and flaky, just enough to encase it’s contents and the tart was creamy, flavorful and just plain delicious! Absoutely a perfect balance of creaminess and structure.
A perfect accompaniment for the tart was the La Merenda Salad. It is made with fresh arugula, pine nuts, Keewaydin Organics dried cranberries, and Dolcina Gorgonzola with ginger balsamic vinaigrette. Very lovely, fresh and light.
We couldn’t pass up trying the Wisconsin Meadows grass-fed mother’s milk veal in the Italian Veal Ravioli. Made with Clock Shadow Creamery Quark cheese (a new favorite of mine:), topped with mushroom ragu and shaved Uplands Dairy Pleasant Ridge Reserve cheese. Wow, this was incredible!
Traveling around the world for a taste of France brought us to the Pork Belly Confit Crepes. They are homemade chive crepes filled with Maple Creek Farms pork belly confit, River Valley Ranch mushrooms, Keewaydin Organics morels served with rosemary cream sauce. Pretty darn amazing, but just a touch too salty for my palette.
