We're excited to share Mark's personal take on his experience at the newest hankr restaurant, the cheel! Mark is one of the founders of hankr and helps make sure we deliver the most swoon-worthy photos to you. Let's hear it from his point of view!
Ready for something different? The cheel is a =different= place. Walking in, it resembles a Wisconsin corner tavern: old wood, bar mirrors, double hung windows, comforting. You feel welcomed by the owners, Barkha and Jesse, and you WILL meet them while you eat. They're proud of their food and their place. They're proud of you for coming. They want to know what you think.
The cheel is hard to describe to first-timers. Its food sounds eclectic on the menu, but in reality the food blends ingredients and spices you may already know in different, but mindful, ways. Tastes are comforting and don't always reveal themselves with just one bite. Further into each dish, different flavors emerged, unexpected dimensions.
Savory dumplings with lamb, ginger, red onion, and fresh herbs, wrapped in a delicate flour dough. Choose to have them steamed, baked, or fried. Served with classic aachar. Five per order. Veggie Momo is available for $8.
Most meals at the cheel should start with Momo. Momo most closely resembles a pot sticker, and is prepared pretty much any way a pot sticker is. A Momo gets your taste buds prepped for the meal ahead. The bundles are made to be dip-able in the tangy aachar sauce. Aachar is tangy, and there won't be much left once you taste it!
House made paneer (Nepali cheese) simmered with green peas, potatoes, garlic, ginger, onion, tomatoes, freshly ground cumin, coriander, cinnamon, bay leaves and green cardamom. Served with saffron basmati rice and your choice of dal.
They say it's cheese and yet it's hard to believe you're eating cheese. The soft cubes have a similar consistency to tofu, but with a meatier, richer texture. The curry is spicy and smoky, with a hint of incense in the air. The dal and rice offer a pleasant contrast in texture.
Besan Batter Meagre (Fish Fry)
I love it when restaurants put a spin on the Wisconsin classic Friday Night Fish Fry. The cheel brings Nepalese flavors into the batter of delicately fried fish. Only offered Fridays, this fish fry is also amazingly gluten-free. Fish of course pairs very well with the cheel's extensive beer selections. I would put this fish fry in my top 10.
Besan batter meagre - besan (chickpea flour), anise, Nepalese red pepper, yogurt and mustard coated meagre served with Himalayan tarter and golden raisin slaw and rice. Meagre is a deep sea water fish, it's low in fat white meat that has a firm texture and it's very moist and tasty.
There's much more to see at the cheel. Find your favorites and let us know!
The cheel is open Monday through Thursday from 11:30am to 2:30pm and from 5:00pm to 10:00pm, Friday from 11:30am to 2:30pm and 5:00pm to 11:00pm and Saturday from 5:00pm to 11:00pm.
What is a "cheel" anyway? - it's Nepalese for "eagle", and there's an eagle proudly standing upon the peaks of the rooftop. Who would think of eating Nepalese? In Thiensville, WI... you should!
PS: Here are some drinks that quenched our thirst and more. We highly recommend trying one of the lovely refreshments below...
Forgive & Fernet
Pineapple Plantation Rum, Fernet-Branca, Coconut water, pineapple sage simple syrup, cherry bark vanilla bitters, salt, lime
Pisco, lemon juice, simple syrup, egg white, angostura bitters, caramelized brûlée finish at the bar. Wow!
Hungry for more?
Here are a few other popular stories about great Milwaukee food...check them out!
If you work for, run or own a restaurant and want to see your food alongside the above, let us know and we can come by and share a demo of hankr (we have released a bunch of new features over the last couple months...with more to come).
Milwaukee wants to see your food.