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Tosa According to Nick

I'm a software consultant in the Milwaukee area. Among various geeky pursuits, I'm also an amateur triathlete and enjoy rock climbing. I also like to think I'm a political pundit.

Fine Dining on North Ave.

By Nick Schweitzer
Sunday, Feb 17 2008, 09:24 PM

Can you believe that you can have great Italian food on 69th and Noth Ave.?  If you've lived in Wauwatosa for as long as I have, you'd probably not believe me.  But I have to say, Il Mito is fantastic.  Actually, a lot of the changes that I see going on in Tosa impress me every time I think about it.  For instance, if you've gone walking through the village lately (now that the construction is complete), you'll see a lot of shops going in that are on a different scale than ever used to be there.  There is a high end clothing store, and even a store specializing in Olive Oil... go figure.  Of course, only time will tell in the village area since those shops tend to have very high turn over, as you only really get walk in traffic since very few people drive that one tiny street unless they're leaving the Starbucks parking lot.

But back to Il Mito, where I was for Valentine's Day.  If you didn't know it was there, I wouldn't blame you.  When I've mentioned it to people, most haven't heard of it, probably because the store front is very subdued, and it would be easy to drive by and not know it was there.  But once inside, it is very warm and inviting , and the food is simply fantastic.  They have a great menu, as well as a nice wine list.  Maybe it's a bit much to say that this is the center of a revival in Wauwatosa, but that's what I tend to think when I see a place like this in that part of North Ave.

What else is new to Wauwatosa that most people don't know about like this?

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Comments

Thomas   

Nick...

All I have to say is:

Lamb Shank!

This is rustic, northern Italian cuisine - yum.

Tom

February 17, 2008 10:33 PM

Karen Waldkirch   

Nick, I agree. We were there this weekend at 9pm and it was packed! I was glad to see it crowded and obviously thriving. Their new cooking school looks promising as well.

February 18, 2008 6:24 AM

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