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There's no shortage of articles and television shows that showcase the dishes chefs cook at their restaurants. But, what do they love to eat when they're not at work? In this beloved series, we ask Milwaukee area chefs to share three of their favorite dishes from locally owned restaurants. Love this? Check out the rest of the series.
Birch
459 E. Pleasant St., (414) 323-7372
birchonpleasant.com
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If you've had the pleasure of dining at Birch, you've experienced the work of Chef Kyle Knall and his team in showcasing some of the best of Wisconsin through wood-fired cuisine.
Before taking the helm at Birch in 2021, where he was honored with a 2022 James Beard Foundation nomination for Outstanding Chef, Knall's career included work at the famed Gramercy Tavern, an eatery that, for over 25 years, has served as a model of the symbiotic relationships that are possible between local farms and purveyors and restaurants. He also cut his teeth at Maysville in New York before opening Kenton’s in New Orleans and returning to New York to launch Electric Lemon.
Under Knall's leadership at Birch, the hyper-seasonal New American restaurant celebrates Wisconsin farmers and producers with a menu that puts fresh ingredients – including vegetables, meats and fish – at the fore.
On the latest installment of "What Chefs Eat," we sat down with Knall to find out what he loves to eat when he's dining at other chefs' restaurants.
Video by Courtney Bondar.
For more great video content, including the What Chefs Eat series, subscribe to the OnMilwaukee channel on YouTube.
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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