Sunday, February 27, 2011

MKE Foodies Tweet Up #2: Distil

Despite the fact that February has, in essence, kicked my rear well into March, Eating Milwaukee did find a few spare minutes to attend this month's MKE Foodies Tweet Up at Distil, downtown.

Some of the tasty food highlights included:

Duck Confit Roulade on crostini with home-brewed pickle:

Scallop Chorizo with Polenta:

Pork fritter with citrus:

And the ultra-decadent Popcorn in Duck Fat with Parmesan Cheese:

The duck confit was a pleasant twist, not quite a pâté, not quite a forcemeat, not quite a paste. The bold duck flavor was at the forefront, with a distinct iron flavor of liver. 

The scallop chorizo was my personal favorite of the evening. Smoky notes of paprika meld with deep flavors of the ocean, juxtaposed with a sweet, tart, and richly spiced stewed cherry tomato. The thick and flavorful polenta rounds out the textural fun.

The pork fritter was quite possibly the most cryptic: breaded in cracker meal, deep fried, the fritter was almost creamy in texture, served with a piquant aioli(?) and a thin sliver of spring onion. 

No bar would be complete without popcorn, and since we're downtown, it serves perfectly that Distil's be tarted up a bit: popped with duck fat, and tossed with salty and nutty parmesan cheese. The popcorn was both rich and light, a bit greasy but intensely flavorful at the same time.

The full gallery of shots of the tweet-up is available here:

Distil Tweet-Up

The Details:

722 N. Milwaukee St.
Milwaukee, WI 53202
Website available here

Distil Milwaukee on Urbanspoon


  1. Hello,

    We bumped into your blog and we really liked it.
    We would like to add it to the

    We would be delighted if you could add your blog to Petitchef so that our users can, as us,
    enjoy it.

    Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
    and benefit from their exposure on

    To add your site to the Petitchef family you can use or just go to and click on "Add your site"

    Best regards,