Restaurants & Bars

Three Three Five, Green Bay, WI - fantastic!

jmarek | Apr 22, 201204:18 PM    

I'm a San Francisco Bay Area hound who visited Green Bay, WI last Wednesday. My born-in-Naples-Italy food-obsessed colleague and I asked at the hotel "where should we go?" and were directed downtown to Hinterland or Chefusion. We figured we would check them both out and pick our favorite menu/atmosphere, but when we got downtown we stumbled onto something much better: Three Three Five.

Apparently, the restaurant is only open Wednesday night. Other nights, the space is used for events or the chef does private catering. The space revolves around the kitchen -- not just an open kitchen but a kitchen that centers the space. A long poured concrete counter gives a chef's table feel. Good start.

The food was excellent: modern, elegant, delicious, and not at all pretentuous. The chef (who came and talked with us -- he's a super nice guy!) has a knack for flavors. Some of our dishes, from memory:

- Beef tartare: great flavor, well seasoned, perfect texture because of the knivework - exactly what tartare should be
- Truffled grilled cheese with tomato jam - classic combo down well, good balance of sweet and earthy
- Chicken liver pate - again, classic flavors done perfectly
- Tiger shrimp with peas, tortellini, and mint - great Spring combo, best dish of the night, one of the three best pasta dishes I've had in the past couple years
- Pork belly with black rice and pineapple - another good flavor combo, but a tiny bit overseasoned for my taste. Still great
- Sticky date "coffee cake" - awesome dessert, not too sweet but great date flavors
- Rosemary panna cotta with candied pine nuts - would have been fantastic but the texture of the panna cotta was off (too much gelatin). The flavor idea was brilliant, though, and shows the chef's skill. The rosemary was subtle - you get the fragrance but don't quite taste it, which is exactly what you want. The candied pine nuts were a revelation (I'm stealing the idea for home!). Exactly the right level of sweetness. With some work on the texture, this would be a perfect dessert.

Service was a bit slow but fine -- what you'd expect from a place that isn't a restaurant every night.

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