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Milwaukee's Delightful Kimpton Journeyman Hotel


“Hip” is the best word to describe The Kimpton Journeyman Hotel in Milwaukee, Wisconsin. But this hotel also provides lots of luxury, as shown with a giant chandelier, beautiful art, and a fireplace with plenty of seating to visit or just relax.

 

 

Three of us had the pleasure of staying at this very special hotel during a recent trip to Milwaukee. Not only did we enjoy the spacious and comfortable lobby, where coffee is served in the morning and a happy hour of wine and small treats like pizza invited us to linger in the afternoon, but we were delighted with our rooms. A touch of humor awaited us when we checked into our rooms. Since the Kimpton knows that many of us miss our pets while traveling, we each found a ceramic dog with a dog bowl displaying the dog’s name. Our room was large and contemporary and included a glass-enclosed oval soaking tub and shower. I want this bathroom in my home!

 

 

Our dinner promised to be memorable thanks to Tre Rivali Restaurant’s executive chef, Heather Terhune, whom most people know from season nine of Top Chef. Tre Rivali’s menu speaks of Mediterranean flavors applied to local fish, meat, and produce. The dishes are full of robust and hearty ingredients prepared in a wood-fired grill and oven.

 

We were urged to try the olive-oil braised charred octopus with salsa verde and preserved lemon. It truly was the most tender and flavorful octopus I’ve eaten. While Tre Rivali is known for its small plates, we decided to share several of the large plates. I highly recommend the Moroccan spiced-lamb ragout with delectable additions of sweet potatoes, apricots, dates and pearl couscous. This dish is everything it should be and Mediterranean flavors radiate in every bite. Another large plate--a creamy corn flan, curry roasted carrots, and a sweet tomato jam - brought just the excitement needed to the swordfish served alongside it. We loved it.

 

What’s a meal without dessert? Deliciousness awaited us when the moist olive oil cake with sea-salt ice cream topped with candied orange and a second-dessert of butterscotch budino, served with rosemary shortbread were placed on our table. The blending of flavors could not have been more perfect and made for sweet dreams that night.

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