Milwaukee’s Grenadier’s Restaurant hosted presidents and, throughout its 29 years, stood out not only in Milwaukee, but also competed with Chicago’s finest restaurants.
In 1978, the Chicago Tribune wrote, “With all its fine dining rooms, Chicago has nothing, except perhaps for its exlusive private clubs, quite like Milwaukee’s Grenadier’s Restaurant.” The Grenadier Restaurant was my dad’s favorite place to dine. It was very British and very formal and fine dining at its best. Coat and tie a must. It has been missed since its closing.
Today are a few of the rare recipes collected from this famous restaurant, including the dish Owner and Chef Knut Apitz served to President George Bush and the game recipe’s Grenadier’s Executive Chef Charles Weber provided to the Chicago Tribune. (The links to the original articles are provided with the recipes.)
Knut Apitz, Grenadier’s chef and owner, hosted President George H. W. Bush in 1989. The following dish was “my own concoction,” Chef Apitz said. “with lightly sautéed veal medallions, fresh crayfish tails, and a very light crayfish sauce and a hint of hollandaise sauce.” The President was also served a floating island with fresh raspberries and terrine of duck.
Grenadier’s Grilled Quail Salad with Caramelized Tart Apples and Sherry Vinaigrette
1 tbsp. each: Dijon mustard, honey
1/2 c. olive or walnut oil
1/4 c. aged sherry vinegar or apple cider reduction Continue reading →
Grenadier’s Artichoke Salad with Pea Pods & Mushrooms
1 (14 oz.) can artichoke hearts, cut in half or quartered if large
½ c. white mushrooms, sliced
1 c. pea pods, strings removed, lightly blanched
½ c. sliced almonds, toasted