Bacchus [Milwaukee]

The food was spectacular. Every single bite we had was astounding. The chef really put out some flavorful and inventive flavors. Veal ravioliette, with Swiss chard was tender, creamy, rich, a real treat to start my meal. Foie gras, seared to perfection. With a nice little French toast and quail egg to round out the salty/sweet element. The warm artichoke salad was ok, but after the ravioli, it needed to be less sweet, more acid/vinegar. Maybe just a completely different vinaigrette. The seared scallops were also cooked perfectly, along with a very rich au jus. Probably could have stopped at the small plates, but we didn't.. I had the walleye which was served with crispy skin with a really cool brussel sprout and potato cake. Hubs had the lamb loin and cooked perfectly and he I'll return for it. There was a brown butter polenta cake that was insane. Crispy on the edges and butter, butter, butter. Heavenly. Cheese plate rounded out the meal. The only problems we had were service related. Bread service was almost forgotten. We had written there was a walnut allergy and walnut bread continually showed up, even though we told the server immediately, you would have thought by the cheese plate they would have got it right. We had to pour our own wine. The staff were friendly and nice but they were busy and scattered. Being too busy shouldn't be an excuse for lackluster service. If this restaurant wants to be known for fine dining, and the prices reflect they do, they need a complete overhaul of their service, from clearing the table to pouring expensive(although price shouldn't matter) wine. They need to pull the table out for people seated in booths. Lights need to be turned down, dark napkins should be offered. We were told there were Xmas parties and that was why there was so much commotion. Then why in the world were we seated near the doors and commotion? We really felt like we could never relax. Our dinner wasn't discounted for busy commotion. We will give this place another chance if we are in the area because the chef was so great. A couple seated next to us leaned over and said, we just have to remind ourselves this isn't Chicago. Agree, however, our meal was over $350 before tip, our servers were all college educated, meaning they can take direction. I blame the FOH.
Bacchus
925 E Wells
Milwaukee, WI 53202

I've been there three times over the last four years. The meal has been outstanding each time. I haven't had service issues, however - it's certainly slightly relaxed compared to a classical Michelin starred type of place, but I've found the service solid but not over the top.

new pastry chef at Bacchus, Allie Howard, a new dessert menu designed by Howard will debut in April

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