The Cheel, a restaurant specializing in Himalayan fare, will open this weekend on the southwest corner of Buntrock Avenue and South Main Street in Theinsville.
Beginning Saturday, July 19, The Cheel, owned by local entrepreneurs Barkha and Jesse Daily, will feature American dishes with "a Himalayan twist," as well as authentic flavors from Nepali, Tibetan, Burmese and North Indian cultures.
At the helm is Chef Joe Sandretti, formerly of Buckley’s and Pasta Per Tutti and Johnny Delmonico’s in Madison, along with general manager Ryan Palkowski, formerly of Elsa's on the Park.
The centerpiece of the menu is the momo, a Nepalese dumpling filled with a savory medley of seasoned meats and raw vegetables that is steamed, baked or sautéed and served with achars, dipping sauces made from the artful blending of a variety of Himalayan spices that are roasted or toasted and infused with oil to impart unique flavor profiles.
Other items include Choyla, featuring grilled and shredded pork ribs or soy nuts served over crispy rice, fing, a Burmese salad made from bean threads, egg crepes and toasted peanuts, lamb meatballs and classic dal, with braised lentils, chickpeas, or beans served with rice and a variety of garnishes.
The Mount BLT is a riff on the American classic served with thick slices of bacon, lettuce, tomato and Himalayan mayo on toasted bread with your choice of side and achar, a roasted tomato relish.
Cocktails will include popular classics from the 1930s, made with house-infused liquors and freshly pressed juices.
The Cheel will be open Monday through Thursday from 4 to 10 p.m. and 4 to 11 p.m. on Friday and Saturday evenings, with the bar remaining open until 2 a.m.
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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