Carol Deptolla - Top 30 Restaurants 2016

At the Bartolotta group’s swanky downtown restaurant, chef Nick Wirth has been breathing new life into Bacchus’ entrées. The ideal roast chicken, with juicy meat and crisp skin, now is matched with herbed buttermilk dumplings, mustard greens and Madeira sauce, for instance. Desserts by pastry chef Allie Howard are as wondrous as ever; in summer, a dessert called Chocolate ’n Peanut filled a peanut poundcake shell with chocolate mousse and candied peanuts, embellished with caramel and chocolate ice cream. - Carol Deptolla, Milwaukee Journal Sentinel Food Critic

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