Beta by Sabor

I’ve always loved Sabor and Beta is a wonderful compliment to the all you can eat Brazilian steak house. Beta is all small plates with very interesting, yet delicious ingredients. Some of my favorites include chicken and waffles with apple whiskey syrup, scallops with banana purée, and pork rinds with bacon dust and hot honey.

Delicious, out-​of-​this-​world food that will have your taste buds going, «Oooh la la!!!»
Came here for Downtown Dining week for the first time; we were immediately seated at a circular booth table — cozy, good view. The restaurant itself is an extension of Sabor (the main restaurant next door) and is an «experimental”-type venture in the world of small-​plate dishes; hence, the name «Beta.»
The service was great — waiter explained and described every component of our plates and even catered to our whimsical needs by recommending the right cocktail (s) for us.
Now on to the main point — the FOOD:
Delicious, tantalizing, mouth-​watering, unique. The chefs here really do know how to meld different foods together into one tasty morsel. We ordered from the «Cold Snacks» and the «Meat Snacks» column and were blown away. Not by the size, mind you — this place is about portion control! — but by how ornately put together the food was. The combinations of flavors are fantastic and we just wanted more and more with every bite.
One thing to remember: food here is just what they advertise: small plates. Hell, they even appropriately name them as «snacks» on the menu– they’re not full-​sized meals by any means and look more like appetizers than entrees. So if you’re looking to feel full, this place is probably not for you.
If you want amazing morsels, tasty cocktails, a lighter bite and a relaxing atmosphere, Beta is for you.

«I am sorry, Sabor is completely booked.»
The man at the host stand seemed genuinely apologetic at having to break the bad news. Perhaps noticing my look of disappointment he quickly added,
«We do have room in Beta.»
I had been looking forward to ingesting the copious meats of the churrascaria, but too hungry to search for another restaurant, I decided to give Beta’s small plate dining a try.
They offered me the option of sitting on a leather couch or at a high table. Dining on a couch wasn’t appealing so I got a seat at a long, narrow table by the entrance to Sabor. Yay! Not only was I not going to get to enjoy the rodizio lunch but I’d get to enviously watch all the lucky people who would.
Beta was offering a prix fixe menu. As an appetizer I selected the Toast and Jam: chicken liver pâté with caramelized onion served in a quaint glass jar with toasted bread. I enjoyed how the sweetness of the onions complimented the savory pâté.
My entrée was Beta Pork Belly Sliders: four steamed buns filled with pork belly and topped with scallions. The menu listed the pork belly as being braised with Dr. Pepper. They were sweet and tangy, but I couldn’t taste any Dr. Pepper.
The Crème de Papaya dessert was refreshingly cool and a nice finish to the lunch.
During my meal, I observed the people entering Sabor. Soon a trend became evident: a large number of them were obese. No, not just fat; obese. By contrast all the diners in Beta were slender. I was probably the fattest one in there. Given my propensity for overindulging at churrascarias, I realized I felt much better about myself after dining at Beta than I would have after a meal at Sabor. No, that isn’t sour grapes talking. Well… mostly it isn’t.

I’ve become quite fond of Milwaukee’s dining scene — this might be my favorite of them all.
Highly creative and balanced menu, We sampled a dozen or so small plates and not a hiccup among them.
Nice tight cocktail and wine selection. Incredibly cheerful and professional service.
Really an outstanding place.

I visited Beta last night for Downtown Dining, but I saw new items on the menu that I wanted to try instead. This place continues to amaze me! Seriously, every visit has been outstanding. The chef continues to push boundaries and create new and exciting dishes. After last night’s visit, I can now say that I have had EVERYTHING on the menu and even an item that won’t be on the menu until next week, a very savory duck breast salad with black garlic custard, black and white truffle oil, sunflower shoots, candied sunflower seeds and topped with pieces of crispy duck skin. OMG! How does he come up with these combinations? The scallops and banana purée are back on the menu due to popular demand. There are other newer items like a savory Confit Rabbit & Wild Mushroom Bread Pudding, Buffalo Frog Legs, Poached Shrimp Cocktail with jumbo prawns, and a perch fry using raised perch from Sweet Water Organics. Menu items range from $ 3.00 to $ 13.00 and everything is AWESOME!
I haven’t even talked about the amazing cocktails that their head mixologist, Clint, creates. I’ve posted a few of those photos in Unilocal!over my past visits, too.
I hope by now, you have experienced Beta. If not, I’m not sure what you’re waiting for. This is truly one of Milwaukee’s gems!

I was there with Ms. Rachel F. from the previous review (I am one of the ‘favorite derby girl’). I was pleasantly surprised with the food there — while the menu was small, it was all very well done. Each plate was a perfect melding of favors and by the end of the meal, I was neither too full or too empty. I walked away with a great feeling of satisfaction, which doesn’t happen at my restaurants.
As for the service portion of the evening, that is where the disappointment happened. The waiter seemed overwhelmed, while it didn’t seem overly busy in the restaurant (nothing out of the norm for a place located where it is, on a Friday night). Drinks came after the first plates arrived, silverware missing (so we sat and stared at our food in front of us!), and then refills of drinks never arrived, which he didn’t realize until the bill came.
Slightly frustrating, but the food was what saved this evening. Also, the good company… if not for those things, I would have lowered my rating my a star.

One of the BEST Cocktail Dinners I have ever attended!
Thank you to Paul, Mike, Chef Mitch, and Master MIXER Clint!
Seriously… Amazing. Wish I could come up with a critique… how about a 5^th course? lol
Flavor profiles, colors, textures, contrasts in general and all seasoning was SPOT ON! Each Dish & Cocktail were artfully & skillfully done well.
For a first time visit… I AM IMPRESSED!
I’ll be back very soon!

Beta buzz. There certainly was a good amount of it when this super meta «restaurant inside a restaurant» opened, and as a result, I had planned on checking this spot out long before this past weekend. That said, it apparently just wasn’t in the cards. On Saturday night, I finally made it to Beta for some pre-​show bites and drinks with some of my favorite derby girls.
I want to preface this review by saying a few things, if you’ll allow me, dear Unilocalers. (Actually, you can’t stop me… so… bwahaha!)
1. I implicitly enjoy the tapas concept.
2. I am implicitly leery of anything that’s overly focused on ‘molecular gastronomy.‘
3. I am implicitly more critical of places that are super hyped. In fact, I’m leery of hype in general. While palpable buzz is certainly a good thing, hype is something different; and for me, hype equates to heightened expectations.
So Beta. Small, innovative, well-​thought out plates. A menu that offers but doesn’t over-​offer. A focus on desserts. Some really great cocktails and a nice wine list.
Mind you, Beta is a restaurant inside of a restaurant. After the nice host/​hostess checks your coat, you’ll be guided no more than 20 steps to Beta… a collection of tables and booths that’s small yet not so intimate; high ceilings and server foot traffic and a brighter than normal ambiance and relatively close seating makes for this situation of tables, booths, couches and chairs to seem a bit one-​off. So ambiance? I’m torn, for sure. I’m not a hater, but I’m certainly not in love, either.
The food? I absolutely adored some of our plates; others, not so much. As Rick R mentioned, the scallop/​banana purée dish was amazing… this unexpected confluence of flavors was spot on, in my book. Also fab? The ‘chicken and waffles’ dish… this dish stood out as the most balanced, varied, and interesting to me all the way around. That said, I was underwhelmed by our cheese plate, and the Mediterranean deviled eggs (though beautiful in presentation and in texture). Halibut and veal cheeks? Awesome themselves and with their pan sauce… they certainly didn’t need the asiago cream sauce that they come with.
Here’s where it gets dicey, folks. Our server? It was though he had never worked in a restaurant a day in his life. Conceptions of normative service and rapport? None. Seamless service? Definitely not. Awkward? Absolutely. Slamming plates and fumbling with knives and keeping us waiting for plates and utensils for five minutes while our food stared us in the face? Oy. Our first round of drinks arrived well after our food did… quite obvious that drink orders take forever. (Not sure if this was our server’s fault, or the fault of an overtaxed bar staff.) And at the end of the meal, we still hadn’t received our glasses of wine that we had ordered at least 15 minutes prior. Our server had the gall to ask us if «we wanted them taken off the bill or what.» At any rate, pretty unacceptable service all around, and certainly not appropriate for such an upscale-​ish joint. I hate to rag, but it’s true.
So, for Beta. I think I’d dole out 3.5 stars if I could; that said, I’m rounding up because they’re filling an interesting niche in the city, and they’re certainly on the right track. Some serious flow issues to work out — server training/​bar times — but I’ll return to give it another whirl and form a more comprehensive opinion, definitely.

I may have a new favorite restaurant in Milwaukee!!!
I took my friend Kevin here last night for his combination Christmas/​Birthday Present. 5 Stars for me as a friend!!!
Amazing food and amazing craft cocktails! This is Small Plate kind of place, but be aware that does not translate to small prices!
FOOD
ROASTED BEETS AND PICKLES
Roasted Red and Yellow Beets, Micro Greens, Aged Goat Cheese, Hard Boiled Egg, House Made Pickles and Avocado Dressing.
Great start to the meal. The Beets were tender and sweet. Every component added its own unique flavor to create one of the best salads I’ve ever had!
CURED MEAT PLATE
Two types of Salami and a Chorizo served with Fresh Blueberries, Blueberry Bourbon Honey, Homemade Pickles, Candied Jalapenos, Whole Grain Mustard and Crisp Flat Bread.
Another great plate of food. I loved being able to combine the parts in different ways to create my own tastes. They could sell the Pickles at Sendik’s! I am Not a fan of Jalapeño’s, but the sweetness from the candying made the so good I was fighting Kevin for them.
FRESH PORK RINDS
Tossed with Bacon Dust and Nacho Powder with a side of Hot Honey.
One Word Review… Addicting!!!
BARBEQUE TURKEY TAIL
Slow Confit Turkey Tail, Pickled Door County Cherry Barbecue Sauce, Crispy Fries and 6 Year Aged Widmer Cheddar.
Kevin ordered this and I was skeptical. I was also wrong. I have never had such tender Turkey! You could actually flake it apart with a fork! The barbecue sauce and cheese worked together in a way I would Have Never thought they could. I guess that’s why I am not a Chef!
BRAISED VEAL & HALIBUT CHEEKS
Pan Reduction Sauce and Creamed Arugula.
It might be politically incorrect, but I love Veal and the Cheeks are the best part. Amazingly Tender, they were the best part of this dish. The Halibut was very good and the Arugula was an interesting spicy change from the traditional creamed spinach.
BRAZILIAN FRIED BANANA ICE CREAM
Half Order Spiked with Oronoco Rum.
Made at a Special Station in the dining room with Liquid Nitrogen as we watched. I think I could eat a Gallon of this stuff! Smooth and Creamy, it was the best Restaurant made Ice Cream I’ve ever had.
Our Drinks were so good they deserve their own reviews!
ENGLISH GENTLEMAN
Cucumber, Mint, Plymouth Gin and St. Germaine.
Light, minty, floral and sweet. A refreshing start to the evening.
FALLEN CHERRY
Black Pepper Infused Scotch, Vanilla Bean Syrup, Door County Cherries, Egg White.
Reminded me of an Old Fashioned, with the modern twist of the Black Pepper And the beautiful foam from the Egg White.
FOOL’S“S PARADISE
Green Tea Infused Grey Goose La Poire, Demura Syrup, Fresh Lemon Juice.
A great Iced Tea with a definite Kick.
BRAZILIAN COFFEE
Great Coffee with a healthy Hit of Kahlua.
A great end to the night that actually paired really well with the Ice Cream.
Our Server, Kelsey, was fantastic! Friendly, knowledgeable and attentive without being overbearing. The GM, Michael stopped by to check on us a few times and even made our Ice Cream while giving us a Tutorial on the workings of the NitroCream Machine! They are easily Wheelchair Accessible.
I can’t wait to go back to Beta!!!

This is simply the best. Great atmosphere, very comfortable. I would eat anything off the menu and if it was allowed I would eat the menu.
The deviled eggs were better then anything your grandma put out during your family reunions. They come in many flavor profiles, I suggest you try them all.
They have great house-​made toast and jams, I suggest you try them all. I highly recommend the Avocado and Blue Cheese spread, so good.
I love chicken and waffles and their version is a great take with some down-​home flavors. I would have paid twice as much but the $ 8.50 made me love it even more.
It was a classic combination of flavor that was tender, flavorful, and perfectly cooked.
Also get the Pork sliders braised in Dr. Pepper, the cod cheeks, and just about anything else. You will not be disappointed.
I’m already thinking of my next trip back.

I’ve been lucky enough to have two meals at Beta since it opened. The first time, went with a co-​worker who is not an «adventurous» eater to say the least. The second time, a group of four went out for a special occasion. Had great experiences both times.
First of all, the place has cool, unique décor that easily lends itself to celebrating a fun special occasion. (Here’s a tip — sit in a booth!) Cocktails are strong, original and tasty. On my first visit, the knowledgeable waitstaff informed us that the restaurant makes all of its own liquor infusions. Between the two visits, I’ve tried the majority of the dishes on the menu and all of them were extremely tasty. My favorites are the chicken/​waffles, scallops/​banana purée and the halibut/​pork cheek dishes. I have never wanted to lick a plate as much as I wanted to when I ordered the halibut/​pork cheek dish. What an amazing combination of flavors. As a scallop lover, I was super pumped about a scallop dish totally unlike anything I’ve had before. After tasting so many different dishes, Beta will be my go-​to place when I want something unexpected and memorable. The only miss for me was the carpaccio. Just wasn’t as flavorful and exciting as the rest. Hoping to get a large enough group so we can try the homemade ice cream created tableside.

Highly disappointed. We were sat in the middle of a walk way at a make shift table, and had to request to be moved. One of the guests at my table did not receive her first drink until 20 minutes after the other guests at the table had received their first drinks. The server shared that she had dropped her first pisco sour. We were then informed by our server that another table also had to wait 30 minutes for their first round, and because of the wait time she was not left a tip on their $ 200 bill. The server then proceeded to tell us that the bartenders were «douche bags», she was «up their ass», and that she was «clumsy» as she had dropped a knife in the middle of the table. I had hoped that it was her first week due to her over sharing of inside information, but she informed us that it was not. Another server that was waiting on the table behind us rested his hand on the back of my chair every time he came to talk to his table which created several uncomfortable moments between my back and his hand throughout the visit. I figured that maybe he needed my chair to hold him up, and did not say anything out of concern that he might fall over. We ordered the saffron crab jam which had extremely fishy bite, the scallop and banana purée was far too sweet and would have been better listed on the dessert menu, the bone marrow was undercooked and the bottle of wine (not inexpensive) was slightly corked. We had an overall bad experience outside of the «surf and turf capaccio», a nice surprise on a Milwaukee menu, and good company which we had provided for ourselves.

Any place that can make pork rinds sexy gets my vote!
I cannot even believe that I consumed so many variations on pork in one sitting. From pork rinds to pork belly sliders, I loved it all. Even the chicken and waffles were covered in bacon.
I loved the living room quality. We sat on couches around a coffee table, looking at the wine closet, and chatting. It was a very comfortable intimate setting that was quite unexpected.
The Dark and Stormy was perfection… And it was even on special that night, so apparently Beta and I are meant to be.
The specialty drink prices are a bit high for me, but the food was reasonable for the quality. Go in with a mind set to share and watch how many drinks you’re adding to your tab and you won’t break the bank.

My wife and I had a great dinner/​experience at Beta by Sabor. Atmosphere and service were wonderful.
The scallops were cooked perfectly. The veal cheeks were extremely tender — don’t miss the veal and halibut cheek combo.
The liquid nitorgen flan was a great touch and was a truly unique experience.
Beta is a wonderful addition to downtown Milwuakee and the small plate experience is a great compliment to Sabor.

Scallops were good, pork belly sliders were better, but the chicken and waffles were amazing! I could have honestly eaten 3 orders by myself — the sausage gravy is perfect. Also got the flan-​cicles and the fried banana nitrogen frozen ice cream. Overall an outstanding meal, will definitely go back!

This was the perfect spot for our weeknight, girlfriend spot. Booths, big chairs, couches or table dining with great lighting and attentive staff were effective as the first impression. Atmosphere was contemporary but not edgy. If you want to sample molecular gastronomy, this is a great jumping-​off point. Dusts, foams and micro-​greens on most of the items, from micro-​basil to bacon dust. First out of the kitchen were the deviled eggs –very light with cheese (asiago?) dust, finished with the perfect hint of truffle oil. Definitely updated from MeeMaw’s Memorial Day variety. The toasts and jams were fun and unpretentious, some classic and some straight-​up whacky. Loved the pork rinds and chili honey. Lots of cocktail choices, Sabor’s wine list and perfect flexibility behind the bar to ensure everyone gets exactly what they want. Extra points for properly sized ice cubes; yes, it matters.

I was lucky enough to get a sneak preview of the menu at Beta, the new restaurant-​within-​a-​restaurant presented by the owners of Sabor Brazilian Churrascaria. And wow, I’m more than excited for this new spot to open on July 22^nd.
Three simple phrases would serve well to describe the décor: Super Comfortable, Pleasingly Upscale, and Ripe for Socialization. The atmosphere is hip, but welcoming. There are plenty of spaces to sit and enjoy intimate nibbles for two (or 15), and even spaces to lounge with your after dinner cocktail. And, speaking of cocktails, don’t get me started on the food…
One of the first dishes we sampled were their deliciously smooth and earthy truffled deviled eggs, which come garnished with fried mushrooms and celery leaves. They were upscale comfort food at its best — wonderfully presented and embellished with the perfect amount of truffle flavor ($ 6.75 for four whole stuffed eggs).
There were also deliciously crispy pork rinds, sprinkled with bacon dust, nacho powder, and served with a hot (local) honey ($ 4). The rinds were perfectly puffed, crispy but not greasy, and seasoned to perfection.
We moved along to a sampling of Beta’s house-​made toast and jams, including a gorgeously earthy mushroom duxel, foie gras pâté with blueberry bourbon honey (swoon), caramelized onion and cheese brulee (deliciously creamy fontina custard laced with wonderfully sweet onions), and a wonderfully fresh tomato jam. Even better, these options were priced for sampling & sharing with most portions priced at around $ 3.50 each (the exception being the foie gras at $ 10).
More hefty samples included the pork ragout ($ 8) — a combination of braised pork shoulder, jowl, and belly braised and embellished with apples and golden raisins. Each cut of pork was braised in its own unique liquid, giving the dish multiple layers of flavor. The pork was served over crisp fried polenta with a side of pickled cabbage to balance the richness of the pork.
A down-​home favorite by far was the waffles served with fried chicken, sausage gravy, and a drizzle of whiskey apple syrup ($ 8.50). This classic combination was tender, flavorful, and perfectly balanced. The sausage gravy had hints of mustard and gouda cheese which played ever-​so-​nicely with the apple syrup drizzle.
All the dishes were reasonably priced and the perfect size for sharing — which is the whole point, according to COO, Paul Berlin. He envisions people bringing groups of friends and enjoying the adventure of trying new dishes, with virtually no risk. And he’s onto something. I can just imagine taking a small slew of friends here and sampling the entire menu!
It’s also apparent that mixology will be a specialty at Beta, which has started infusing its own vodkas, making simple syrups, and even experimenting with its own bitters. We tried a variety of drinks, my favorite being «Grace’s Song,» a masterpiece created by Chicago bartender, Nate Howell of Sable ($ 10). This delicious combination of Milagro Blanco, cucumber, cilantro, siracha, and agave syrup is a summer masterpiece — fresh and light, with the perfect amount of complexity. Novelty drinks would include the Kentucky Breakfast Old Fashioned made with bacon-​infused Knob Creek bourbon, maple syrup, and Luxardo Maraschino ($ 9).
If you’d like a bit of entertainment in your evening, you’ll want to make sure to order a bit of Beta’s freshly «churned» ice cream, frozen to order with the help of a bit of liquid nitrogen. Not only does it make for a good show, but their ice cream (and sorbet) is decadently smooth and rich, thanks to the quick-​freeze process.
Talking with Chef Mitch Ciohon, I was excited to learn that, in addition to making plenty of condiments and infusions in-​house, Beta will be sourcing plenty of local ingredients. Currently working with the Underground Food Collective in Madison and Bolzano Artisan Meats in Milwaukee’s Riverwest to procure its charcuterie and sourcing its honey from local West Allis producers, Mitch also has his eyes on working with local farmers to produce specialty ingredients not normally found on the market.
I appreciate the ingenuity I saw on Beta’s menu — something difficult to find at some other Milwaukee establishments. It’s adventurous without being inaccessible, upscale without being snobbish, and quite frankly, perfectly delicious.
Can’t wait for my next trip back…