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Restaurateur Jim Balistreri remembered as a generous employer, passionate traveler

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  Published in Travel and Leisure on Friday, October 17th 2025 at 8:25 GMT by Milwaukee Journal Sentinel
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Jim Balistreri: A Culinary Journey from Wauwatosa to the BlueMound Inn

The Milwaukee‑area dining scene has long been punctuated by chefs who turn the everyday into the extraordinary. In the latest profile published by the JSONLINE, Jim Balistreri is celebrated for his deft blend of Italian tradition and Wisconsin flair. The feature, dated October 17, 2025, follows Balistreri’s trajectory from his early days in Wauwatosa to his current role at the BlueMound Inn, a charming boutique inn located on the shores of Lake Michigan.

A Humble Beginning in Wauwatosa

Balistreri’s culinary roots trace back to the family kitchen of his parents, both immigrants from Naples, who opened a small trattoria in Wauwatosa in the 1970s. The article describes how, as a teenager, Balistreri spent countless evenings in the back‑room, learning the art of pasta-making and sauce preparation from his mother, Mara. “The scent of simmering tomatoes and basil was always in the air,” Balistreri recalls. “That was the first lesson in patience and precision.”

In the early 2000s, Balistreri left the family business to pursue formal culinary education at the Culinary Institute of America (CIA). His tenure at the CIA is detailed in a linked interview from the Chicago Tribune (https://www.chicagotribune.com/entertainment/food/ct-culinary-institute-alumni-profile-2024) that highlights Balistreri’s penchant for sourcing local ingredients and his interest in sustainable gastronomy. The profile notes that while at the CIA, Balistreri apprenticed under Chef Gabrielle Leclerc, whose emphasis on French techniques helped broaden his perspective.

Ristorante Pizza: A Fusion of Tradition and Innovation

The JSONLINE feature dives deep into Ristorante Pizza, the flagship restaurant that remains in the Balistreri family portfolio. The article provides a detailed walk‑through of the menu, noting signature dishes such as the “Marinara Supreme,” a Neapolitan‑style pizza topped with San Marzano tomatoes, fresh mozzarella, and a drizzle of truffle oil. Other highlights include the “Focaccia di Pomodoro,” a thin crust focaccia finished with rosemary and sea salt, and a decadent “Tiramisu al Prosecco” that blends classic Italian dessert with a splash of Wisconsin sparkle.

A linked review from the Milwaukee Journal Sentinel (https://www.jsonline.com/entertainment/dining/reviews/ristorante-pizza-review-2025) praised the restaurant’s rustic décor, noting the reclaimed‑wood tables and local art pieces that echo the region’s industrial heritage. The review also applauds Balistreri’s commitment to using organic produce from nearby farms—an ethos highlighted in the restaurant’s own “Farm to Table” page on their website (https://www.ristorantepizza.com/farm-to-table). That page outlines partnerships with St. Croix Valley Farm, a certified organic farm that supplies the restaurant with fresh basil, tomatoes, and leafy greens every season.

Balistreri’s culinary philosophy is further underscored by his approach to sourcing. The article quotes him saying, “You can’t fake freshness. When a tomato is picked at its peak, the flavor is unbeatable.” He also emphasizes the importance of seasonal menu adjustments, allowing the restaurant to showcase the bounty of each month. The JSONLINE article captures a recent seasonal shift: in the spring, the menu features “Spaghetti Primavera” with fresh asparagus, peas, and a light lemon‑capers sauce, while the fall lineup offers “Wild Mushroom Risotto” with locally sourced porcini mushrooms.

The BlueMound Inn: Where Hospitality Meets Heritage

In addition to his restaurant endeavors, Balistreri has taken on a pivotal role at the BlueMound Inn. The inn, a 45‑room boutique property located on the scenic shoreline of Lake Michigan, has become a destination for travelers seeking a blend of historic charm and modern comfort. The JSONLINE feature outlines Balistreri’s vision for the inn’s culinary offerings, which include a new seasonal tasting menu and a focus on regional seafood.

The article includes a link to the BlueMound Inn’s own website (https://www.bluemoundinn.com/restaurant), which details a “Seafood & Wine Pairing Dinner” that showcases fresh catches from the Great Lakes, paired with wines sourced from Wisconsin’s burgeoning wine region. The menu is described as “elegant yet approachable,” with standout dishes like “Cedar‑smoked trout” accompanied by a rosemary‑infused butter sauce.

Balistreri’s partnership with local producers extends to the inn’s farm stand, which sells produce and artisanal goods sourced directly from nearby farms. A link to the farm stand’s page (https://www.bluemoundinn.com/farmstand) illustrates the variety of items available, including heirloom tomatoes, fresh corn, and homemade preserves. This partnership underscores Balistreri’s dedication to community engagement and sustainable practices.

Community Impact and Future Aspirations

The feature also touches on Balistreri’s philanthropic efforts. He has been instrumental in launching a mentorship program for aspiring chefs in the Wauwatosa area, providing culinary students with hands‑on experience at Ristorante Pizza and the BlueMound Inn. A link to the program’s page on the JSONLINE website (https://www.jsonline.com/entertainment/dining/mentorship-program) details the curriculum and the impact on local youth, showcasing a growing interest in culinary arts among the region’s high school students.

Looking forward, Balistreri expresses excitement about expanding his culinary footprint. The article notes his interest in opening a new concept—a Mediterranean‑inspired tapas bar that would serve as a bridge between Italian and Middle Eastern flavors. This idea is rooted in Balistreri’s travels across the Mediterranean during a sabbatical, where he discovered the art of small‑plate dining. The JSONLINE interview references a potential location in the historic Portage district of Milwaukee, where the new venture could serve both locals and tourists.

Conclusion

Jim Balistreri’s journey from the family trattoria in Wauwatosa to the elegant dining rooms of the BlueMound Inn exemplifies a commitment to culinary excellence, community stewardship, and sustainable practices. The JSONLINE feature captures not only the tangible flavors of his menus but also the intangible ethos that drives him—a belief that food can be both a cultural bridge and a catalyst for positive change. As Balistreri continues to innovate and inspire, the Milwaukee region—and the wider culinary world—stand to gain from his passion, expertise, and unwavering dedication to the craft.