RESTAURANT SERIES: Joe Mama's Bar and Grill - Making the ordinary extraordinary

RESTAURANT SERIES: Joe Mama's Bar and Grill - Making the ordinary extraordinary

Daily News (West Bend, Wis.)
Published: Dec. 15, 2017

By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

COLGATE — Open less than a year, Joe Mama’s Bar and Grill, 4600 Highway Q, has quickly earned a following for its creativity on the menu.

“The menu reflects what I want to see when I go out to eat,” said Joe Vella, co-owner.

But, where it has separated itself is with a simple dish: macaroni and cheese.

“We are known for our mac and cheese,” Vella said.

How?

Well, Vella and co-owner Al Wasley see macaroni and cheese as a blank canvas for an artist, free for interpretation and modification in whatever way they want.

For example, the Thanksgiving Mac ‘n Cheese had the macaroni and cheese as the anchor or base, but mixed with turkey, stuffing, gravy, corn and potatoes, and served with a side of cranberry sauce.

Or there is the Mac Attack Cheeseburger — a half-pound Black Angus burger topped with Joe Mama’s signature Mac ‘n Cheese and applewood smoked bacon.

There is some kind of twist to the macaroni and cheese every week.

Wasley said more than 2,000 people are drawn to Joe Mama’s per week to find out the next twist, thus leading to its selection as one of the 10 recommended restaurants in the county by Daily News readers in a recent informal poll.

“Joe Mama’s has amazing food,” said Alexandra Bellini of Pewaukee. “Excellent service and a great atmosphere. It’s really had a positive impact on that area.”

“Mac and cheese all day,” said Steve Hennessy of Waukesha.

Not bad for a restaurant that opened in December 2016.

“It’s so incredibly exciting,” Vella said about the quick reception from the community. “We expected to do OK, but it’s on a whole other level.”

Wasley added, “It’s incredible to take something from nothing and turn it into a hot spot. We have about 2,000 people coming through here each week and that’s pretty awesome. It started like that. We really haven’t had a lull.”

Vella and Wasley believe that happened for a couple reasons. The first was location.

Despite the lack of signage to the establishment and not visible from a major north-south road (Highway 164). Yes, it is on County Line Road, but once it crosses Highway 164, the traffic tends to dip dramatically as it goes into the country side with plenty of trees lining a winding road.

“It has the acreage; it has the parking,” Wasley said.

They also each have an extensive background in the restaurant industry, which helped develop the restaurant. Vella’s parents owned a restaurant for more than 30 years.

“I started washing dishes and worked my way through the kitchen,” he said. “Went to the front of the house after working in the kitchen and I fell in love with bartending and never really looked back.”

Wasley had a different route to restaurants. He started about 16 years ago after being in sales.

“I wanted to work for myself and I bought a small custard stand and it evolved into a shot-and-a-beer bar and it just kind of grew into the restaurant business,” he said. “I really enjoyed it.”

Wasley admitted he tried to get out of the restaurant business after a few years. But he had found his niche.

“I realized you could be creative and have a lot of fun,” he said.

Vella and Wasley got to know each other about 10 years ago after Vella visited some places owned by Wasley. One of those places was Rookies Sports Bar & Grill in Okauchee.

“Everything that Al did was successful,” Vella said. “Every bar that he ran he did a real fantastic job. And, I learned as much as I could where I was at. You see somebody do well, you want to learn from them.”

So, Vella gave his phone number to Wasley’s girlfriend and told him he and Wasley should collaborate on a restaurant idea.

Wasley was open to the idea because of the reputation he heard when Vella managed Foolery’s, also in Okauchee.

“He’s got a bigger than life personality,” Wasley said. “He came with a great reputation.”

Their first meeting was July 2016. Wasley had just sold Tailgaters in Sussex and Vella was running Foolery’s.

“It was scary and exciting,” Vella said of his first few meetings with his future co-owner.

Wasley added, “It’s a feeling out process.

We’re about to get married to each other in business and you want to make sure we’re the right people, the right fit for each other.”

Thankfully, they got their answer quickly.

“For me, it was seeing the passion, the drive he had,” Wasley said.

Vella said, “I knew that Al was a smart business man and I wanted to learn from him.”

As it turned out, they’ve learned a lot from each other to take Joe Mama’s to a level maybe thought, at one point, unimaginable.

Some of the specials include 12 jumbo wings for $5.95 on Mondays, $1.95 jumbo beef tacos on Tuesdays, all-you-can-eat spaghetti on Wednesdays and, of course, the fish fry on Fridays.

“The menu kind of came from basically ... every place I’ve worked, I’ve worked at fine dining and shot-and-beer places, and I’ve taken a little bit from every place,” Vella said.

But the signature dish is Joe Mama’s Homemade Mac ’N Cheese — with American, cheddar, cheddar jack, parmesan and pecorino romano, served under a toasted breadcrumb topping.

“It’s just stellar,” Vella said.

Wasley called macaroni and cheese a “comfort food.”

“I don’t care how old you are, you still like it,” he said.

And Joe Mama’s is about to get bigger.

This month, representatives from the Travel Channel’s “Food Paradise” show will collect clips for an episode to run some time in 2018.

“We’re going to have to expand,” Wasley said. “We’re bursting at the seams.”

 

Saxophonist and teacher Ryan Meisel and his quartet play the Schauer Center

Saxophonist and teacher Ryan Meisel and his quartet play the Schauer Center 

Daily News (West Bend, Wis.)
Published: Dec. 9, 2017

By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

For Ryan Meisel, a frequent target of bullying growing up, there was never a choice.

He wasn’t good with girls, either.

Still, that didn’t matter.

“I wasn’t confident in life,” he said. “Music got me through life.”

Today, he’s turned music into a profession as a teacher and a performer.

Meisel is a music teacher at Erin School and is the lead member of Ryan Meisel QuArtet, a jazz quartet featuring musicians from southeastern Wisconsin.

Meisel’s quartet will open a three-show weekend devoted to the holidays at the Schauer Arts and Activities Center in Hartford on Dec. 15.

Meisel’s show is at 8 p.m. Dec. 15. The Lettermen follows with a 3 p.m. and 7:30 p.m. show Dec. 16. Paddy Homan & The Noble Call wrap up the weekend with a 3 p.m. show Dec. 17.

As someone from the community, Meisel said playing at the Schauer Center is special.

“I live in this community, teach in this community and support this community of Hartford,” he said. “All of my friends, colleagues, family and students are all going to be there so this is a very personal show. I owe them my best.”

The show has value, too.

“When you think of going to hear jazz, you think of big cities, New York, Chicago, even Milwaukee and Minneapolis,” Meisel said. “I want to continue to show that jazz thrives in small communities like Hartford and other towns across this area and the country when schools and places like the Schauer Center support it.”

Meisel, 39, was hooked to music early on. He picked up his first instrument, the violin, when he was 4. A few years later, he took on the harp.

“I loved it,” Meisel said.

Unfortunately, it was frowned upon by Meisel’s classmates. They teased him for it. He said he was seen as a kid who played girl’s instruments.

“I was made fun of a lot for embracing the artistic side of music,” he said.

He was never deterred from putting any instrument down just so he could be like the other kids.

“It was never an option,” Meisel said. “It was too much fun. I loved it.”

His mother also had an interesting theory that helped him at the time and for many years after.

“My mom always said they were jealous,” Meisel said, adding, “it was something I knew I was good at.”

He was reminded of it, too.

“My parents were very supportive and I had great music teachers,” Meisel said. “They saw the talent I had and they gave me opportunities to be featured at concerts.”

He played violin and harp through fourth grade. When he was in fifth grade, he started playing the saxophone, the instrument he still plays. He did it because of his mom. She played alto and tenor in her school bands and was a drum majorette.

“Her positive influence guided me to wanting to play those instruments as well,” he wrote on his website.

Set on becoming a musician, Meisel got more and more involved in the art form,attending camps and eventually college at the University of Wisconsin-Madison where he studied music education.

Through that, he found the perfect combination. In addition to music, he also loved working with children, teaching the beauty of music and the sanctuary music offered.

Meisel has always liked music because of the opportunity it presents to express feelings and emotions.

“I always felt a need (to play music),” he said. “I don’t feel normal when not playing an instrument.”

In his early adult years, two people provided him the foundation for his musical career as he knows it today: Chuck Hedges and Richard Davis.

Hedges frequently played at a jazz club in Elm Grove called Red Mill West.

“He tutored me in swing music and jazz,” Meisel said. “Every time I came home form college, he would let me sit in with the band.”

Davis was a music instructor at UW. He also played with some of jazz’s legends, including Duke Ellington and Miles Davis.

“They set the standard,” Meisel said. “They taught (me) how to be in a band. Nobody teaches you that in college. They don’t teach you how to write your music, book gigs or how to talk to an audience.

“Chuck Hedges, I remember once told me you have to make the audience feel like they’re in your living room and they’ll keep coming back.”

Music has allowed Meisel to have a hobby and a solid job.

He has recorded 10 albums. His first, “Live Themes” was released in 2002. His most recent album, “Spiritual Currents,” was released this year.

One of the other great parts to music for Meisel was it did lead him to his wife, Celia.

“I married a saxophone player,” Ryan said, adding, “I was always confident music.”

 

RESTAURANT SERIES: Nuckleheadz Bar & Grill - Some things are just meant to be

Daily News (West Bend, Wis.)
Published: Dec. 8, 2017

RESTAURANT SERIES: Nuckleheadz Bar & Grill - Some things are just meant to be

By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

TOWN OF WEST BEND — Sometimes, there isn’t an explanation for how things work out.

That is the case for Angie Yochem, owner of Nuckleheadz Bar & Grill, 3680 Highway NN.

About seven years ago, Yochem was let go from Nuckleheadz as a staff member. At that point, she had already been in the restaurant industry for more than 10 years. So, one of two things was going to happen — she would try restaurant ownership or leave the industry all together.

The folks who frequent Nuckleheadz are glad she pursued ownership as Nuckleheadz was voted as one of the 10 recommended restaurants in Washington County by Daily News readers in an informal poll.

“Life would’ve been totally different if we weren’t here,” Yochem said.

Yochem started in the restaurant and bar industry about 15 years ago, working at Stocky’s. She then went to Bender’s and then Muggles.

In 2009, she arrived at Nuckleheadz, doing just about everything, including dabbling with management. She was let go about a year later.

“At that point is when we decided I was either going to own a business or I was going to get out completely,” Yochem said.

It wasn’t that simple, though.

“I was a little apprehensive at first,” Yochem said. “It was my husband that pushed me to do it. He had confidence in me.”

Yochem said owning a restaurant or a bar was something that she always had as a goal, especially once she started in the industry. She wanted to do it because she loved the variety each day brings. Certainly, there are customers who are repeat visitors. But, for the most part, every day poses a new, but exciting challenge.

“It’s not a repetitive job,” Yochem said. “You never get bored.”

Her husband’s motivational speech, if you will, wasn’t spectacular. It was rather simple and to the point.

“He told me he had faith in me,” Yochem said.

Soon after, Yochem and her husband, Mike, sought places to buy. And one of the first ones they did was Nuckleheadz, which included making an offer. That offer was turned down and the Yochems researched other places, some they had put offers on.

For reasons unknown, the Yochems found themselves back at the doorstep of Nuckleheadz. It might not have been a coincidence after all.

“I was here for two years so I knew the area, I knew the people, I knew the building,” Angie said.

There was an accepted offer on one, but it wound up not working out.

“I think it was fate that brought us back here,” Angie said.

Angie took over ownership of Nuckleheadz on Nov. 15, 2012.

“We’ve been very lucky,” Angie said, crediting her staff and the customers. “I wouldn’t be able to do it without them. You can’t do it on your own.”

Another factor that favored Angie was the rural location on the corner of Highways NN and Z near Little Cedar Lake.

From the outside, Nuckleheadz doesn’t have the look of a restaurant. Far from it, actually. It has more of a bar facade. And that is partly because of the sand volleyball court and the youth baseball diamond surrounding the property.

But don’t be fooled, there is a dining area inside that offers mouth-savoring food.

“Amazing food and inviting atmosphere,” said Mary Kate Schmidt of West Bend.

There are also some who have found this remote location from afar.

“Excellent food all around,” said Jennifer Loomis of Norway, Michigan. “Always awesome meal no matter what you order.”

The go-to items on the menu are the burgers.

“Best burgers around,” said Alex Gannon of West Bend.

What separates these burgers is not their freshness, but what’s on the inside. That’s what counts.

“Stuffed with cheese,” Gannon said.

There are also unique burger offerings, such

as the Rodeo Burger, which has barbecue sauce, pepper jack cheese and onion tanglers. There is the Poutine Burger, which has choice of cheese, cheese curds, waffle fries and gravy. That’s right. It’s on the burger, not on the side.

Getting to the five-year mark was a great moment, Angie said. Wes Krimmer, owner of Krimmer’s Restaurant, said most restaurants fail within five years of opening.

“It feels like we just opened,” she said. “We’re making it. We’re doing a good job of it, I think.”

And if restaurant ownership hadn’t worked out?

“Probably some factory job,” Angie said. “I don’t know.”

She knows she is where she belongs.

“The people that live here are wonderful,” Angie said. We’ve met some amazing people in the last five years.”

 

RESTAURANT SERIES: Tochi Ramen - It’s not your college ramen

RESTAURANT SERIES: Tochi Ramen - It’s not your college ramen

Daily News (West Bend, Wis.)
Published: Dec. 1, 2017

By NICHOLAS DETTMANN

ndettmann@conleynet.com 262-306-5043

Gregg Des Rosier and the staff at Tochi Ramen, 705 Village Green Way, West Bend, want the public to get away from the stereotype of ramen noodles. You know, those packaged noodles you can find at the grocery store for only a couple dollars.

To assist in that effort, the folks at Tochi Ramen are doing it loud and proud, and it appears Washington County is getting the message.

Tochi Ramen was selected as one of the 10 recommended restaurants in the county by Daily News readers in a recent informal poll.

Tochi Ramen opened in November 2015 after about a year in Shorewood where it was known as Tochi. Des Rosier was the general manager and executive chef there.

“I think we had a good reputation coming from Milwaukee,” Des Rosier said. “I think a lot of Milwaukee people followed us here.”

At least one person did.

“I literally drive to West Bend if I want good ramen,” said Matthew Schladweiler of Milwaukee. “I’ve eaten at 20-plus ramen joints in the U.S. and this one easily is the best one by far. Better than Morimoto’s in Walt Disney World; better than Yokohama or Red Light Ramen here in Milwaukee. It’s simply the best.”

Des Rosier worked with Tochi’s owner Deb Kern for about 15 years in various roles and at various establishments, including Anaba Tea Room in Milwaukee. In Shorewood, Tochi, Des Rosier said, was an immediate hit.

“We were the first dedicated ramen joint in all of Milwaukee,” Des Rosier said. “Now there’s like five.”

One day, Kern talked to Des Rosier about ownership.

“I think initially it was to stay in Shorewood,” Des Rosier said. “But I knew the concept was working so well that if I was to take over ownership there, I was going to look for a second one anyway.”

Unfortunately, Des Rosier was forced to look elsewhere because no agreement could

be reached regarding the lease.

So, Adam Williquette, local commercial realtor and West Bend alderman, showed Des Rosier this spot just off the Milwaukee River near the River Shores YMCA.

“I didn’t think there was a kitchen in it,” Des Rosier said, adding, “When I peeked in the doors, you could only see a little bit of the kitchen and it made me want to look at this.”

What he eventually saw was the perfect place.

“This is the four times the size kitchen I was working in,” Des Rosier said.

Excited to open his restaurant, something to call his own, he was also nervous.

“You want to do a good job,” Des Rosier said. “I wasn’t afraid of the concept. I wasn’t afraid that people in West Bend would be reluctant to try it.”

Where he was nervous was because he was opening the restaurant in his home town. He thought it was more pressure.

“You know a lot of people,” Des Rosier said. “You want to do well.”

Des Rosier has been around fresh food most of his life. Growing up, the family had a garden and often grew the foods they’d later use for meals.

The reception in Shorewood to Tochi has been similar in West Bend since Des Rosier unlocked the doors to Tochi Ramen.

“I think the word of mouth has been tremendous,” Des Rosier said.

There are eight kinds of ramen dishes on the menu at Tochi Ramen, including the signature dish — The Tochi Ramen, consisting of miso broth, pork belly, crispy pork, green onion and spicy miso deviled egg.

“The instant packets you get is completely different than what we do,” Des Rosier said. “Traditional Japanese ramen can take up to 18 hours to make the broth. It’s not packaged noodles. They’re fresh noodles.

“It’s a labor love to be honest. The first time people have real ramen probably feels the same way I did; I was blown away.”

That happened to Des Rosier, a chef for about 30 years, about six years ago. He traveled anywhere he could — stateside and abroad — researching ramen to get a better understanding of how to make it and how to make it into a savory dish.

“There are books written just about ramen,” Des Rosier said.

Des Rosier said there are four types of broths — shoyu, miso, shio and tonkotsu — with ramen. And, for a chef, that helps them tap into their creativity.

“I remember the depth of the flavor from it,” Des Rosier said. “I remember there was a lot of work that went into it. I remember feeling, ‘This is the ultimate comfort food.’” And it’s not just a comfort food Des Rosier and Tochi Ramen aims to deliver to its visitors, but also an outside-the-box atmosphere, bucking the trend of the traditional Japanese or Chinese restaurant.

“We have a turntable; we play vinyl,” Des Rosier said. “Music is a very, very important aspect of what we do here.”

He added, “We call ourselves a punk ramen joint and it’s not just because of the music we play. It’s our approach to thinking about ramen.”