The Lounge & Tasting Room at Ardent
Permanently Closed
Innovative New American tasting menu with farm-fresh ingredients
Innovative New American tasting menu with farm-fresh ingredients
"Eating a meal at Ardent feels like watching an orchestra play a concerto—every course builds on the last, and thoughtful wine pairings deepen the flavors rather than just getting you wasted. What sets this fine dining restaurant apart from all the other prix-fixe and farm-to-table options in Milwaukee is that the chef-owner sources beef and other ingredients from his family’s Wisconsin farm. There are only a set number of reservations available Friday and Saturday nights for the eight-course tasting menu, which is what you want. They also have a lounge that’s open Friday to Monday, which is still a great dinner spot for a smashed burger or a roast half-chicken, even if it’s not quite as memorable as the tasting." - kristine hansen
"Eating a meal at Ardent feels like watching an orchestra play a concerto—every course builds on the last, and thoughtful wine pairings deepen the flavors rather than just getting you wasted. What sets this fine dining restaurant apart from all the other prix-fixe and farm-to-table options in Milwaukee is that the chef-owner sources beef and other ingredients from his family’s Wisconsin farm. There are only a set number of reservations available Friday and Saturday nights for the eight-course tasting menu, which is what you want. They also have a lounge that’s open Friday to Monday, which is still a great dinner spot for a smashed burger or a roast half-chicken, even if it’s not quite as memorable as the tasting." - Kristine Hansen
"From James Beard to Food & Wine, recognition for the East Side’s premiere fine dining establishment continues to validate Milwaukee as a serious gastronomic destination. Chef Justin Carlisle curates a seasonal, ever-changing menu of high-minded new American fare with manicured tasting menus that might include caviar, tartare, pheasant, and some type of sorbet. The lounge, which doesn’t require reservations, is more accessible to Joe Six-Packs, who can enjoy thoughtful small plates, spreads (smoked trout, chicken liver mousse), boursin cheese-topped smash burgers, and roasted chicken. The hot dog comes with Nueske’s bacon and shaved foie gras, making it both ‘Sconnie proud and high brow." - Todd Lazarski
"We are excited to host you back in our dining room! To ensure safe practices, we will be limiting room capacity to keep guests distanced when possible."
"Justin Carlisle has established himself as one of Milwaukee’s top culinary ambassadors. The James Beard-nominated chef offers up one of the Midwest’s best tasting menus featuring seasonal produce and locally raised meat in an extremely intimate setting. Carlisle’s family farm often supplies the restaurant with beef and other high-quality ingredients which make for a memorable experience when paired with the world-class service." - Titus Ruscitti