Il Mito Enoteca Awards

Il Mito Enoteca Restaurant Review:

You’ve gotta like a restaurant where the chef-owner promotes his cooking school next door. Michael Feker culls from seasonal, fresh produce --- much of it grown locally by Milwaukee’s own Growing Power --- to design a menu that dances between Italy and other Mediterranean countries. The three-course dinner special for Sunday and select weeknights helps guide your choices. Still, we like to kick off the meal with an antipasto platter of cheeses, served with dried apricots and figs, before mulling over a second course of flatbread pizzas or salads, specifically chopped vegetables in a balsamic glaze or a Piedmontese dish, consisting of three mushroom varietals, including Feker’s addition of shiitake. Among the main courses, we favor Tuscan-style pork medallions with white beans, sun-dried tomatoes, feta and basil and the lamb, braised with leeks, fennel and tomatoes. Specialty drinks, such as the Venetian spritzer (sparkling wine with limoncello and lemon liqueur), sport Italian flair. Save room for a slice of tiramisu, or the day's offering of gelato and sorbet. Sunday brunch moves into the offbeat category with green eggs and ham as well as a cinnamon-scented breakfast flatbread, in addition to fluffy frittatas, braised fish of the day and three savory pizzas (one topped with bacon).