After reading Molly Wizenberg’s Bon Appétit July 20210 article, ‘Hot Peppers, Bordeaux-Style,’any foodie would want to try the Shishito pepper. Wizenberg describes them as being “silky, fruity, mild, and almost sweet, with skin that puckers and rustles like crepe paper.” She couldn’t have put it any better. The unique pepper looks like a slightly elongated jalapeno, with bright green skin and a tapered shape. Picked up at the stem, you can pop the entire pepper into your mouth and crunch off from the cap, seeds and all. Most of the peppers are mildly sweet with a delicate texture, and every fourth or fifth one packs a punch of searing heat that will make you reach for your water glass. After reading the article, I was determined to try some and was delighted to stumble across them at Sushi Samba in Las Vegas. Instead of being pan-seared in duck fat, like in Wizenberg’s article, Sushi Samba chooses to serve the peppers grilled, with lemon, sea salt and wasabi aioli (the grilling being a much healthier alternative to searing in duck fat). True to Wizenberg’s description, these peppers were beguilingly fierce and insanely addicting. Once you try them, you’ll be on the hunt for more.
Situated in downtown Milwaukee’s theater district, Kil@wat offers Shishito peppers on its tapas portion of the menu and does not disappoint. The restaurant serves up a hefty portion of the chiles, blackening and then liberally sprinkling them with sea salt, fresh ground black pepper, lime and a side of sambal chile mayo. For a healthy eater, skip the mayo – although it was nicely flavored, the peppers themselves just don’t need it; they’re that good. A generous squeeze of citrus accents the smoky char and soft, sweet chile meat. The plate really does provide enough for two or three people to share... however you may not want to.
Kil@wat’s menu boasts quite a few tasty vegetarian options, and the rosemary polenta cake is worth returning for. Although it’s made from light cornmeal, this dense wedge of polenta is packed with intense rosemary flavor and has the perfect balance of salty and savory from the addition of nutty cheese throughout. As rich and filling as chicken, the polenta entrée offers an option that is a nice break from the ubiquitous fowl. On top is a sharp arugula salad that is artfully dressed with a sweet aged-Balsamic dressing and mixed with warm earthy mushrooms and sweet figs. This is a dish that's meant to be lingered over, just begging to be paired with a good glass of wine. Like the peppers, the portion is liberal and the proportions perfect.
The ambiance at Kil@wat is striking with ultra-mod orange fabrics and warm dark wood. Perfect for a quick cocktail or a romantic dinner, the restaurant’s kitchen is apt to take risks and serves up well-balanced and eclectic cuisine for inquisitive Milwaukeeans. So go with an adventurous mind, and make sure to try those Shishito peppers – they’ll add a little fire to your evening.
http://www.kilawatcuisine.com/index.html
Second Floor of the InterContinental Milwaukee
139 East Kilbourn Avenue
Milwaukee, WI 53202
(414) 291-4793
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