So here we are in the west side of Milwaukee (beer country). And two cooks start a restaurant which combines a New York deli with French Riviera nuances. What a bizarre concept, especially when it's based on romaine lettuce which one rarely sees in Provence.
"The French Rivera influence comes from the time Schultz spent traveling in France and is primarily represented at Laissez Faire in salad form....the goat cheese with bacon is spring mix with bacon, sunflower seeds and goat cheese with a sherry vinaigrette. The lunch salad starts with romaine and adds blue cheese, cucumber, scallions and hard-boiled egg with a cobb dressing. The Duck Confit tops them all with duck, romaine, spring mix, walnuts and dried apricots with a balsamic reduction."
Food marketing!
