You may not be able to pronounce the name, but that's okay. When you walk through the doors of Carini's La Conca d'Oro restaurant, it's like being in Sicily.
From the decorations of authentic fishing nets used by Peter's brother in Sicily, to the loud discussions in the Sicilian in the kitchen by Peter and his brothers, to the wonderful odors of garlic and the many dishes being prepared, you could swear you were 1000 miles away in Sicily. Chef and owner Peter Carini came to the United States in 1966 at the age of 14 with his family. Peter's dad was retirement age when they decided to uproot their family, leaving most of he personal belongings and the only way of lofe they knew, to make a new life in Milwaukee.
Two years after settling down, Peter gained employment at the Milwaukee Athletic Club as a busboy. Peter states at the time he started at MAC, the Executive Chef must have seen some potential due to his fascination with the food prep area. He spent more time watching the cooks than doing his job. The Chef took Peter under his wings and taught him everything he knwe and molded him into a great chef. Peter became Executive Chef thirteen years after starting at the club. He learned to use the freshest ingredients and to waste nothing. Peter has picked up more experience by working at Zorba's Restaurant in Brookfield and running Niko's Family Restaurant in Franklin and a few other places he worked for a short time. When Peter left his last job he swore he would not work for anyone else. The next time he cooked professionally it would be in his own kitchen in his own restaurant. It took nine months of hunting before he found the right place on the East side of Milwaukee.
Between his training at the MAC and watching his mother in her kitchen, Peter has put together an extensive menu with some of his mother's favorites and some of his own creations. The menu lists fvie types of Spiedini (thin meants rolled with seasoned breadcrumbs), 25 pasta dishes, a vegetarian section, the freshest seafoo found in Milwaukee and desserts imported from Italy. There are also American selections for those not adventurous enough to try fried squid or octopus salad.
Peter guarantees every dish on his menu. If there is an ingredient in a dish you do not like, or you want something added to a dish, you can ask the server to customize your meal as every dish is made fresh to order. Due to the fact, when the restaurant is busy, your wait could take a little longer. Peter's son Gregg, who hoped to take over the restaurant someday, has honed his skills to the point thatcustomers do not know when Gregg takes over and Peter is not in the kitchen. In fact, some of the specialties are Gregg's creations. The dream will go on when Peter is ready to retire.
The Carainis would like to think of their restaurant as an extension of your home by relaxing and enjoying your dinig experience. Leave your worries at the door and imagine you are a thousand miles away on vacation in Sicily. You are invited to purchase Carini's sauces at the restaurant or look for them at various specialty stores throughout Milwaukee and Waukesha counties.
A popular vegetarian lunch buffet is served Tuesday through Friday from 11am to 2pm. You may also choose a selection from the full lunch menu. Dinner is served from 4pm to 10pm Tuesday through Thurday, 4pm to 11pm Friday and Saturday and 4pm to 8pm on Sunday. All major credit cars are accepted and weeknd reservations are suggested. A banquet room is available for up to 75 people. |
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