Café 1505 Blog

For the past 20 years Café 1505 has proudly served North Shore community. We appreciate the loyalty that you have shown over the years. What has impressed me most about the relationship we have built with you is your willingness to share ideas and suggestions. Most people in most restaurants would not take the time to share comments on how to improve.   

Twice in the last couple days I have heard people love coming to the café but that they have the entire menu memorized. Chef Ken and I talk about this almost daily as we walk the fine line between continuing to offer the staples that you come for while pushing the envelope. He and I both take a lot of pride in our current menu offerings but also know that we cannot become complacent.

In 2011, one of our “food goals” is to bring the menu as close to the Café as possible. What do I mean? Last year we grew quite a bit of our produce over the summer months. We grew our own herbs as well. Chef Ken and I spent many Saturday mornings at local farmer markets from West Bend to Fox Point. We developed a number of new relationships with local producers of milk, cheese, eggs, meats, produce, etc. We have always prided ourselves on our breads and rolls made every morning by local bakeries. We will continue this trend in 2011 as we look to make our own cheeses, bake even more of our own breads and rolls, and introduce more unique and seasonal specials.

In the meantime, we have heard your call for new and exciting options. We will begin to cure our own fresh salmon for Lox served with a toasted sesame bagel, cream cheese, red onion, capers, and tomato. We will begin featuring new eggs benedict specials like the Irish Benny with our sirloin tip hash and béarnaise sauce. Finally we will continue to push the envelope with specialty pancakes (like potato and crunchy granola), frittatas and stratas, freshly squeezed strawberry orange juice, brunch cocktails, and flat bread pizzas.

We are proud of what we have accomplished thus far at Café 1505, and we look forward to pushing the boundaries in 2011. We very much enjoy hearing your thoughts on our menu, and we enjoy preparing new and exciting specials. Thank you for being such loyal guests and for taking the time to offer suggestions. It is a pleasure serving you.

Enthusiastically,

Bill