View our Menu. Reservations Reservations are highly recommended and can be made by gently pushing the button below. Please contact us with dietary restrictions at least 3 days in advance of your reservation.
Request a Reservation. The globally inspired menu changes with seasonally available products, so please alert us to any allergies or dietary restrictions. Food Menu. Drink Menu. After Dinner Menu. Thankfully neither took that route. Jacobs, a Chicago native who has lived in Milwaukee since , is a chef who stays true to his Midwestern roots while incorporating the global culinary influence he has sought out all his life. When not in the kitchen, Jacobs absorbed all he could reading some of the classic cookbooks by chefs including Charlie Trotter, Thomas Keller, Rick Bayless, Andrew Dornenburg and more.
At the bistro, Jacobs began working closely with area farmers, forging relationships and a commitment to support local and responsibly grown products, which is now tantamount to his everyday cooking philosophy. The late Altenberg, as well as McClain and Nahabedian became mentors and friends to the young chef. In , Jacobs decided to move north to Milwaukee where he accepted a position as sous chef at Roots and was quickly elevated to executive chef. In early , Jacobs accepted the executive chef position at Odd Duck, where he continued to garner both media and consumer attention.
Jacobs is married to ceramics artist Kate Riley, who specializes in rustic, handmade pottery for chefs and created all the serveware for DanDan and EsterEv. As a boy, the Green Bay, WI. While pursuing an architectural degree, Van Rite began working at a local restaurant, first as a server and then as a cook. After getting a taste of the kitchen, he knew he had found his true calling and outlet for his creative musings. Van Rite committed to cooking professionally, leaving architecture school just shy of graduation and enrolling in the Western Culinary Institute in Portland, Oregon.
After graduating with high honors , Van Rite cooked his way around the country — from working as a sous chef at a private ranch in Colorado to specializing in seafood in Florida, expanding his culinary repertoire and confidence. Throughout his travels, he embraced the responsibly raised lifestyle, cultivating relationships with farmers, fishermen, purveyors and growers, which became the foundation of his cooking style. Van Rite was given creative liberties with the menu at the popular gastropub and quickly caught the eye of diners and media alike.
