Refreshed And Reimagined, Bacchus – A Bartolotta Restaurant Redefines Fine Dining In Milwaukee

MILWAUKEE, WI – There is a new, kinetic energy emanating from Bacchus[1] – A Bartolotta Restaurant; one that’s replacing familiarity with freshness, juxtaposing the old with the new, and shattering long-held beliefs, and challenging the very idea of what fine dining can be in Downtown Milwaukee. The award-winning restaurant, located in the historic Cudahy Tower, is reopening its doors following a summer hiatus, with a reimagined experience, inspired interior design, and a bold new menu that reemphasizes Bartolottas commitment to locally sourced, seasonal ingredients.

“This goes beyond the age-old axiom of, ‘New Look, Same Taste,’” says The Bartolotta Restaurants[2] Co-Founder Paul Bartolotta[3]. “This is us resetting expectations and elevating the experience in every sense, for every sense. It is, in the simplest of words, fine dining, redefined.”

In recognition of the restaurant’s 15th anniversary, Chef Bartolotta and his team, including seasoned Executive Chef Nick Wirth[4], have reinvigorated Bacchus with a modern aesthetic and newly-unveiled seasonal menu, one that, he says, “emphasizes more progressive dishes and flavor profiles.”

“We’ve made very bold changes throughout Bacchus, and that’s also my approach to the menu,” explains Chef Wirth, who spent much of the summer hiatus reeducating himself in the kitchen and experimenting with new flavors from local farms and food suppliers.
“We’re so fortunate that our guests have embraced the diversity of our menus,” he adds. “Whether it’s Italian, French, or Vietnamese, it gives us culinary license, the freedom, so  to speak, to elevate our cooking using classic as well as modern techniques, and create what I call full-bodied, big flavored dishes.”

Chef Wirth’s seasonal menu is highlighted by local favorites, including a Roasted Venison Loin, Wagyu Flat Iron Steak, and a 20 oz. Prime Chateaubriand for two. The menu also includes new vegetarian options and an outstanding, locally sourced cheese selection; as well as a signature, three-course menu of Bacchus’ most popular dishes ($55), and a six-course menu offered Monday through Saturday ($85). In the coming months, Bacchus will also unveil a new tasting room experience for guests in the space previously known as the Lakeview Dining Room.

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