It's been nearly three years since guests have crossed the threshhold of Dream Dance Steakhouse at Potawatomi Hotel & Casino.
In fact the steakhouse, which was beautifully transformed by a $1.8 million remodel in late 2019, was open for just over six months before the pandemic shut down eateries across the city. [Take a peek!]
But all of that will change beginning Wednesday, Jan. 18 when the signature venue reopens to the public, offering guests the same first-class dining experience they've come to expect.
That means prime beef cuts sourced from Allen Brothers, a curated selection of over 400 wines from around the globe and the attentive service that has become the signature at Dream Dance.
That guest experience will be in the hands of Rohit Nambiar, a 25-year industry veteran who most recently served as director of operations for Prairie Grass Café and Wine Club in Northbrook, Illinois. Nambiar is a Level 2 Sommelier certified by the Court of Master Sommeliers.
Meanwhile, Chef Ben Jones will head up the Dream Dance kitchen, where he'll lend over two decades of culinary leadership and experience from working in restaurants across the country. That includes an executive chef position at Sage Lodge in Pray, Montana, experience running a wood-fire catering operation and the honor of serving as guest chef at the renowned James Beard House in March of 2016. In addition to his role at Dream Dance Steakhouse, Jones will also serve more broadly as executive chef for the property.
Beginning Jan. 18, Dream Dance Steakhouse will be open Wednesday and Thursday from 5 to 10 p.m., Friday and Saturday from 5 to 11 p.m. and Sunday from 5-10 p.m. The restaurant bar will open at 4 p.m. Wednesday through Sunday; a light menu will be featured for guests until 5 p.m. and the full restaurant menu thereafter.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
