Chef-owner of Coquette Michael Stoltzfus, turns chicken as its fries at the restaurant. The small plate is served with watermelon squares, watermelon hot sauce, aioli, peanuts, mint and cilantro.

At Coquette, chef Michael Stoltzfus has been embracing fried birds for years. In 2012, he held a special dinner of fried chicken and champagne, the drink he believes pairs best with the dish. About 20 ...

There are restaurants where experiencing the upper reaches of contemporary cuisine can feel like standing on your toes – you get an elevated perspective, but it’s no way to live. Then there’s Coquette ...

IAN MCNULTY Coquette on Magazine Street. Coquette launches a new series of private dinners later this month with an unconventional but highly appetizing combination: fried chicken and Champagne. This ...

Coquette Cafe Coquette Café focuses on detail, dishes from around the globe Angie and Sanford D'Amato opened Coquette in February 1999, and in doing so, truly created one of Milwaukee's best dining ...