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Electrical Lime Taqueria in downtown Milwaukee: Menu has broad appeal

In some cases, in the pandemic, opportunities occur to test one thing new. That’s how Electric Lime Taqueria arrived to open up at 730 N. Milwaukee St., in place of the bar Dick’s.

The cafe serves tacos, tortas, snacks, bowls and desserts, along with cocktails produced with fresh new juices and household infused liquors.

Adam Kirchner, who in no way reopened Dick’s right after it closed in the lockdown, turned to longtime mate Jessica Orr to appear up with a new cafe for the space.

The pandemic had introduced Orr back to her hometown of Milwaukee she was living in New York when COVID-19 strike, performing as an worldwide design and artistic director for an architecture firm.

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She resolved on a contemporary taqueria that leans on conventional flavors and menu products that would attraction to vegans and other individuals with dietary limits. (A single fryer is dedicated to foods without having gluten.)

“I want everyone to arrive and sit at the desk — vegans, vegetarians, pescatarians, gluten free of charge,” Orr mentioned.

Midcentury-style tiles on the floor and green tones punctuate the dining room at Electric Lime downtown.

Orr included an awning to the creating in homage to its history as a Heinemann’s restaurant. Inside of, she added pops of pink and green, and vintage touches like vinyl composite flooring tiles. The cafe opened in mid-August.

Gabriel Garcia joined Electric powered Lime as chef and operating associate the Milwaukee indigenous formerly was at Merriment Social and at Zarletti in Mequon.

Daniel Oliva, earlier of the Kimpton Journeyman rooftop bar the Outsider in the Third Ward, is beverage director and standard manager.

Diners will come across nine kinds of tacos ($3 to $5 apiece), this sort of as carnitas, battered fish or shrimp, potato, and “trickin” — battered avocado.

The sandwiches involve the Mexico Town avenue torta ($11), with levels of ham, carnitas, head cheese, cheese, beans and garnishes like pickled jalapeño.

The Mexico City street torta ($11) at Electric Lime downtown has ham, carnitas, head cheese, cheese and beans plus garnishes on a telera roll. The taqueria also serves a vegetarian sandwich.

Shareable snacks contain a trio of household salsas (verde, roja and macha) with chips ($3), guacamole ($7), shrimp ceviche ($13) and a vegan edition of chicharron ($7) that Garcia devised, built of flour, fried crisp and served with cabbage, cucumber, avocado and salsa.

The dwelling salad ($9 to $14, with a preference of optional meats) is 1 of 4 bowls on the menu mixed greens, goat cheese and candied almonds get a blood orange and guajillo chile dressing.

Electric Lime's Diabla drink: Libelula tequila, cassis, ginger liqueur and house Fresno chile cordial. Daniel Oliva, the beverage director and general manager, previously worked at the Kimpton Journeyman's rooftop bar, the Outsider.

Oliva’s cocktails ($9 to $13) incorporate dwelling-built components, these as hibiscus grenadine in the Dawn cocktail. Other beverages contain the Diabla: Libelula tequila, cassis, ginger liqueur, Topo Chico and Fresno chile cordial. Frozen Margaritas occur in flavors that consist of hibiscus.

Hrs for the two kitchen and bar are 4 to 10 p.m. Tuesday and Wednesday, 4 p.m. to midnight Thursday and Friday, 5 p.m. to midnight Saturday.

Electrical Lime has some sidewalk seating in addition to indoor dining. Takeout for now is by buying at the cafe.

Valet parking is obtainable, and a Hop prevent is close by.

Weekend brunch is anticipated to commence by the finish of September find updates on Instagram and Fb.

A perch near the window at Electric Lime Taqueria.

Get hold of dining critic Carol Deptolla at [email protected] or (414) 224-2841, or through the Journal Sentinel Food stuff & Household page on Fb. Comply with her on Twitter at @mkediner or Instagram at @mke_diner.