 |
|
American
Continental
Eclectic/Int'l
French
Mediterranean
Vegetarian
Contemporary Ethnic
Monday - Thursday
5:30 PM - 9:00 PM
Friday
5:30 PM - 10:00 PM
Saturday
5:00 PM - 10:00 PM
Sunday
Closed
Visa
Mastercard
Amex
Discover
Diners Club
Travelers Check
Personal Check
Gift Certificates
Handicap Access
Pre- Theatre
Reservations
Romantic
Smoke Free Dining
Valet Parking
|
|
|
|
PRESS
Sandy and
Angie D’Amato and the staff of Sanford are beyond proud to be one of . .
.
THE BEST 11 RESTAURANTS IN THE U.S.A.
Eleven restaurants in this year’s Zagat survey earned a near perfect 29
out of a possible 30 for food:
1. Bacchanalia in
Atlanta, Georgia
2. Barrington’s in Charlotte, North Carolina
3. Carlos’ in Chicago, Illinois
4. Jean-Robert at Pigall’s in Cincinnati. Ohio
5. Thomas Henkelmann in Greenwich, Connecticut
6. French Room in Dallas/Fort Worth, Texas
7. Sanford
in Milwaukee, Wisconsin
8. Restaurant Nicholas in Red Bank, New Jersey
9. Gary Danko in San Francisco, California
10. The Inn at Little Washington in Washington, Virginia
11. Xaviar’s at Piermont in Westchester/Hudson Valley, New York
TOP 50 RESTAURANTS IN
THE COUNTRY – “40” – Sanford
Gourmet Magazine –
October 2006
Although it occupies a former grocery store in the Italian neighborhood
in Milwaukee where he grew up, Sanford D’Amato’s restaurant quietly
reminds you that this is a city whose spectacular museum was designed by
Santiago Calatrava. The menu looks everywhere for inspiration:
Appetizers might include Thai smoked squab consommé, shrimp and pea
samosas, Moroccan couscous, and a pear and Roquefort tart. But D’Amato
also likes to honor his location by offering grilled elk loin and by
serving tomatoes only in season.
HALL OF FAME – Sanford
D’Amato
Milwaukee Magazine –
October 2006
Sanford “Sandy” D’Amato, co-owner of the eponymously named East Side
restaurant (plus French siblings Coquette Café and Harlequin Bakery),
the James Beard award winner has honed Milwaukee’s palate for good food
– slow, seasonal food that’s less about quantity than quality, more
about substance than style, though there’s plenty of style. Our closest
thing to a celebrity chef (with none of the enfant terrible
attitude), D’Amato isn’t just in a class by himself. He is class.
ZAGAT SURVEY - Sanford
2006/2007
Food 29 / Décor 26 /
Service 29
(Ratings are based on 0-30)
“Words can’t describe” the “world-class” experience at this
“hits-on-all-cylinders” East Side New American “gem” that’s definitely
“in a league by itself” (as evidenced by the fact that it’s ranked No. 1
for both Food and Service in Wisconsin); eponymous toque-owner Sandy
D’Amato gets “all the details right” – from the “sophisticated”
“gourmet” fare, to the “unbeatable” service provided by “friendly caring
staffers” who can “feel your table’s mood”, to the “intimate”,
“ultramodern” dining room; P.S. “try the chef’s ‘Surprise’”, and
“especially fabulous seven-course” tasting menu.
FRENCH BISTRO –
COQUETTE CAFÉ KEEPS STANDARDS HIGH
Article by Jeff
Beutner, Shepherd Express – November 9-15, 2006
“… The D’Amato’s have obviously paid a lot of attention to the Coquette
Café. Attentive, polished service meets a kitchen boasting consistency
and a proper pace, critical to those with theater tickets at nearby
venues. Above all, the café has that rare, magical combination of high
quality and affordability.”
ZAGAT SURVEY -
Coquette 2006/2007
Food 25 / Décor 22 /
Service 23
“Tucked away” in the “trendy” Third Ward, this “charming bistro” (the
“more casual” and “affordable” French “little sister” of award-winning
chef Sandy D’Amato’s “renowned Sanford”) features “homey” yet “nuanced”
selections (folks “love” the “excellent hanger steak”) served with a
Midwestern lack of pretension” “in a warm setting”; P.S. proximity to a
plethora of playhouses makes it a “great” place for pre- or post-theater
dining.”
BEST NEW BAKERY –
Harlequin Bakery
Milwaukee Magazine -
October 2006
A
spin-off of Coquette Café, Harlequin Bakery sets a news standard in
Milwaukee, with marvelous croissants, caramelized onion and walnut
bread, rhubarb or plum tarts, buttermilk donuts, brioche and countless
other delights.
PARISIAN DREAM:
SWEETS, SAVORIES AND NOW TEA AT HARLEQUIN
Article by Caroline
Goyette, Shepherd Express – August 2006
“… In addition to artisan breads – with varieties such as honey sesame,
currant and toasted flaxseed, black pepper asiago and caramelized onion
and walnut – Harlequin supplies the D’Amato restaurants with crisps for
cheese boards, Sanford’s signature rosemary and olive oil sticks and, of
course, a wide range of sweets and pastries. Patrons can purchase any
of these items to take home to their own kitchens, or enjoy Harlequin’s
breakfast and lunch menu in house or to go. In addition to sandwiches,
the bakery offers soups, salads, pizza, quiche and other savories for
lunch, and light, French-influenced breakfast items such as croissants,
brioche buns, granola, oatmeal and fresh fruit. Creamy fruit tarts,
cupcakes and hand-dipped chocolates are difficult to resist for
dessert. The bakery’s atrium seating area is cozy and light-filled,
with green and white-woven chairs and slender tables one might expect to
see at a sidewalk café on Montparnasse. Harlequin blend coffee, also
for sale by the pound, is excellent, as is the bakery’s signature tea
blend, Organic Harlequin Vanilla Black … ”
SHORT ORDERS – BAKING
BAGUETTES
Jeff Beutner, Shepherd
Express – November 9-15, 2006
When dining at Coquette Café you will notice a paper-wrapped baguette
with a label from the Harlequin Bakery. In fact, you walk right past
the bakery when entering the café (it’s in the lobby). Harlequin is
also owned by Sanford and Angie D’Amato, who aim to ensure high
standards for their restaurants. The mini-baguette is right on target
with a chewy crust and a lot of character. The bakery has a walk-up
counter with an espresso bar and a decent tea selection. The seating
area has the feel of a country tearoom. Sandwiches are pre-made with
that same great bread. There is a daily quiche and slices of
Roman-style pizza served at room temperature, as in Rome. The thin
crust is excellent. Those with a sweet tooth will find many cookies,
brownies, tarts and pastries all made from scratch in the bakery. This
is an affordable lunch spot for those on a modest budget.
MILWAUKEE TALKS: CHEF
SANDY D’AMATO
Interview by Drew
Olson – OnMilwaukee.com
Two-Part Article can be obtained at
http://onmilwaukee.com/articles/sandydamato.html
|
|
|
|
Sanford
Recipes
Culinary
Classes
Chef
Bios
Sample
Menu
Photo Gallery
View
Sandy D'Amato's weekly column and recipe in the Milwaukee Journal
Sentinel Sunday Entree Section,
The
Kitchen Technician
Coquette
Cafe
Harlequin Bakery
|
|
|
