Dandan chefs Daniel Jacobs and Dan Van Rite have announced that they will open another restaurant in the Historic Third Ward.
The concept is still under wraps, with more information coming sometime in June. However, the restaurant will be located in the former Coquette Cafe space at 316 N. Milwaukee St., and it is expected to open by mid-summer.
Get a taste of what's to come
That said, according to Chef Daniel Jacobs, you can get a sneak peek at some of the dishes that will be featured at the restaurant by making reservations for dinner at EsterEv, the tasting menu restaurant inside of Dandan.
"EsterEv will be used as a sort of proving ground for the dishes we're planning to serve," Jacobs notes. Seatings at the restaurant are available at 6:30 pm on both Friday and Saturday evenings.
The team
Jacobs also notes that Blair Herridge, former sous chef at Goodkind, will be the chef de cuisine at the new restaurant. In his role, Herridge will assist in menu development and refinement, while fostering growth amongst kitchen staff.
Chef Matt Haase, formerly of Ardent, has been hired as culinary director for Dandan, EsterEv and the new concept. His role will include managing day-to-day operations for each restaurant, menu development and employee mentorship.
Meanwhile, Kristen Schwab, longtime Dandan sous chef, has been promoted to chef de cuisine, a role which will allow her to further hone her craft and inventive menu offerings, many of which are influenced by her Indonesian background.
Watch OnMilwaukee for additional details as they become available.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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