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Jake's Delicatessen -- Milwaukee

Jake's Delicatessen -- Milwaukee
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  • Jake's Delicatessen -- Milwaukee

    Post #1 - June 9th, 2004, 4:38 pm
    Post #1 - June 9th, 2004, 4:38 pm Post #1 - June 9th, 2004, 4:38 pm
    So I had read some good press, real good press on Jake's. A quote from a person on another board suggested "as good as Katz' in NYC" OK, if it even approaches Katz' , I'm there.

    I finish with a client in Elkhorn, look at the map, Milwaukee is only 40 minutes away and it is "kind of" on the way back to the office in Schauburg, kind of....... OK, twist my arm.

    First the atmosphere. Terrific. Wood slat ceiling, old funky neon on the inside, dive place. The smells are great.

    I take a number, as it is 11:45am and getting busy (number dispenser just to right of door as you enter).
    I'm starting to drool, walking around, surveying the whole set up. One of the guys is digging briskets out of a steamer in front of him; I'm now getting delirious.

    Then something in the cooler catches my eye, a familiar logo, VIENNA. What the F is Vienna doing in a place like this, a place I thought was due to become my new Midwest Corned Beef and Pastrami shrine.

    Just then, my number is called. I was thrown off and now did not know what to order.

    "Is your corned beef and pastrami from Vienna?" I ask.

    "Yes"

    "Ummm, I'll take 1/2 lb of both and some pickle spears"

    OK, the ugly truth is that the corned beef and pastrami are Vienna. Not bad, but certainly not road trip worthy.

    The huge positive is how Jake's handles the product, keeping it unbelievably moist in those steamers. Then lovingly slicing it by hand. By far the moistest product I've had in the Midwest, the texture is perfect.

    If you are in the area (and you are if visiting Speed Queen BBQ), then stop by, but don't drive from Chicago for Jake's.

    Jake's
    1634 W North Avenue,
    Milwaukee
    414-562-1272
    I did absolutely nothing and it was everything I thought it could be.
  • Post #2 - June 9th, 2004, 5:01 pm
    Post #2 - June 9th, 2004, 5:01 pm Post #2 - June 9th, 2004, 5:01 pm
    What the F is Vienna doing in a place like this


    Fow what it's worth, no lesser a pastrami temple and corned beef shrine than Langer's in LA sports a big Vienna Beef sign out front -- something I have noted on the LA board of another site a few times. Turns out, this deservedly legendary deli did for a long time proudly use Vienna, though now has moved to a local packer.

    Anyway, the point is, great pastrami and CB are made at the deli, after Vienna or Excel or whomever delivers it. I understand that a certain BBQ aficianado smokes corned beef from such places, transforming it into something greater still.

    Also, Vienna and other packers do different things for different customers. This is why, regardless of the growing number of retail outlets for restaurant suppiers, you and me are never going to get the same steaks from Stockyards or Allen Brothers, or the same fish from Plitt, as Gibson's or Joe's, etc.

    So be proud of Vienna; people in other parts of the country think it's a big deal. Hell, Johnny Apple likened eating a dog at the Vienna store to drinking a pint at the Guiness brewery in Dublin.
  • Post #3 - June 9th, 2004, 5:07 pm
    Post #3 - June 9th, 2004, 5:07 pm Post #3 - June 9th, 2004, 5:07 pm
    Willie, sorry you weren't as smitten with Jake's as I was. When I went with my parents two months ago, I was blown away, not just by the moistness of the meat, but by the complex anisey spicing on the pastrami. That didn't strike you? Oh well.
  • Post #4 - June 14th, 2004, 6:00 pm
    Post #4 - June 14th, 2004, 6:00 pm Post #4 - June 14th, 2004, 6:00 pm
    Seth Zurer wrote:Willie, sorry you weren't as smitten with Jake's as I was.
    Don't get me wrong Seth, the meat is terrific for the Midwest better than anything I've had in Chicago or elsewhere in the Midwest, but I was expecting Katz' quality AND homemade. I will have their sandwiches again as I pass through MKE a bit.

    They do add extra spices to both the corned beef and pastrami. I believe a paprika based spice for the corned beef, I say this due to the way my paper was "stained" with the hues wet paprika and that one can view them shaking the spices onto the meat after they remove them from the steamer pit.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #5 - June 14th, 2004, 8:59 pm
    Post #5 - June 14th, 2004, 8:59 pm Post #5 - June 14th, 2004, 8:59 pm
    JeffB wrote:
    What the F is Vienna doing in a place like this


    Fow what it's worth, no lesser a pastrami temple and corned beef shrine than Langer's in LA sports a big Vienna Beef sign out front -- something I have noted on the LA board of another site a few times. Turns out, this deservedly legendary deli did for a long time proudly use Vienna, though now has moved to a local packer.

    Anyway, the point is, great pastrami and CB are made at the deli, after Vienna or Excel or whomever delivers it. I understand that a certain BBQ aficianado smokes corned beef from such places, transforming it into something greater still.

    Also, Vienna and other packers do different things for different customers. This is why, regardless of the growing number of retail outlets for restaurant suppiers, you and me are never going to get the same steaks from Stockyards or Allen Brothers, or the same fish from Plitt, as Gibson's or Joe's, etc.

    So be proud of Vienna; people in other parts of the country think it's a big deal. Hell, Johnny Apple likened eating a dog at the Vienna store to drinking a pint at the Guiness brewery in Dublin.


    You are right about Langers. Here's a picture from just last Saturday.

    Image

    The pastrami was as good as ever. Whether they start out with Vienna product or not, it is cooked and spiced on premise and hand cut. It's melt in your mouth delicious and served on that particular kind of rye bread that they have where the middle is almost white bread soft, but the crust is crunchy. Now that was one good sandwich

    Image

    Edited to fix links to pictures
    Last edited by stevez on May 22nd, 2006, 3:25 pm, edited 1 time in total.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #6 - June 14th, 2004, 9:24 pm
    Post #6 - June 14th, 2004, 9:24 pm Post #6 - June 14th, 2004, 9:24 pm
    Great photos! Everyone should have a digital camera and an obsessive food-picture-taking habit, I think.
  • Post #7 - June 14th, 2004, 9:43 pm
    Post #7 - June 14th, 2004, 9:43 pm Post #7 - June 14th, 2004, 9:43 pm
    When we're heading to or from the U.P., we try to work in a stop at Benji's, the other classic deli in Milwaukee, which also claims to "proudly serve Vienna Beef." I am not a regular at any of the Skokie delis, but I like Benji's better than Manny's. Great corned beef and pastrami (not to mention tongue and turkey pastrami). Matzo ball soup that will cure anything. Sprechers root beer on tap. I've never tried the "Supper Hoppel Poppel" but it has lots of fans, including Michael Stern. http://www.foodspot.com/benjisdeli/index.html

    http://www.roadfood.com/Reviews/Overview.aspx?RefID=2167
  • Post #8 - June 16th, 2004, 3:02 pm
    Post #8 - June 16th, 2004, 3:02 pm Post #8 - June 16th, 2004, 3:02 pm
    Damn...I swore I wouldn't post on these sites any more. But, since I'm referenced in this thread (I was the one on the "other site" that drew comparisons between Jake's and Katz's).

    My original quote, from that "other site" was:

    [b]If you told me last Friday that a sandwich anywhere in the midwest, including Chicago, would hold its own against those found in the finest delis of Manhattan (Katz's being my favorite for the record), I would have laughed you off the planet. [/b]

    Certainly, I would never proclaim Jake's to be the equal product to Katz's. I still contend that it does "hold it's own". I hope, SW, you didn't get the impression that I was proclaiming Jake's the equal of Katz's.

    The fact that a sandwich even CLOSE to Katz's in the 29 state corned beef and pastrami hell that is the western United States (California not included, although I usually don't want to admit California is part of the U.S.) elevates the product in my mind.

    As for the Vienna-ness of it, I completely concur with the other folks. This was good quality corned beef, complete with the requisite fatty excellence, and it was prepared and handled well. It most definitely wasn't the pseudo-deli-case crap 99.99% of places west of Manhattan slap between the bread.

    Jake's is the culinary equivalent of an undefeated team in AAA baseball. Some times they're SO good, you start to daydream if they could beat the D-Rays or the Tigers. As long as they're "in the neighborhood", I'll happily keep a season ticket while I wait for my rare opportunities each year to visit one of the classic parks in the bigs.
  • Post #9 - June 20th, 2004, 9:50 am
    Post #9 - June 20th, 2004, 9:50 am Post #9 - June 20th, 2004, 9:50 am
    Ann Fisher wrote:When we're heading to or from the U.P., we try to work in a stop at Benji's, the other classic deli in Milwaukee, which also claims to "proudly serve Vienna Beef." I am not a regular at any of the Skokie delis, but I like Benji's better than Manny's.


    Ann,

    Benji's is one of my grandmothers favorites. Among her friends, at least those that are still with us, it's a given that any lunch will be at Benji's, all they do is agree on time.

    While I like Benji's I don't agree it rivals Manny's, but that's why Baskin Robbin's makes 31-flavors of ice cream, we all like something different. Jake's, on the other hand, does, on a good day, rival Manny's. Also, in reference to Sweet Willie, last time I chatted up the Mrg of Jake's, which was about 7-8 months ago, they were using Kelly and Eisenberg (Elston Ave in Chicago) for corned beef and Vienna for pastrami.

    As has been outlined in great detail by Evil Ronnie, a professional chef, manufactures of corned beef such as Kelly and Eisenberg, and most especially a giant corned beef concern like Vienna, make many different products. All the way from portion controlled pre-cooked/sliced lean to green (raw) deckle (point/fatty part of the brisket)

    To quote Seth's personal Korean lunch chef Sue, "It's all good" Well, actually, the lean pre-cooked/sliced isn't really all good, but most of it's good, especially if properly handled.

    Enjoy,
    Gary
    Last edited by G Wiv on June 21st, 2004, 3:29 am, edited 1 time in total.
  • Post #10 - June 20th, 2004, 10:01 am
    Post #10 - June 20th, 2004, 10:01 am Post #10 - June 20th, 2004, 10:01 am
    stevez wrote:You are right about Langers. Here's a picture from just last Saturday.


    Mr. Z,

    Your Langer's corned beef sandwich is absolute gastroporn, great picture!

    Enjoy,
    Gary
  • Post #11 - June 20th, 2004, 11:33 am
    Post #11 - June 20th, 2004, 11:33 am Post #11 - June 20th, 2004, 11:33 am
    G Wiv wrote:
    stevez wrote:You are right about Langers. Here's a picture from just last Saturday.


    Mr. Z,

    Your Langer's corned beef sandwich is absolute gastroporn, great picture!

    Enjoy,
    Gary


    Thanks...but it's pastrami.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #12 - May 22nd, 2006, 2:27 pm
    Post #12 - May 22nd, 2006, 2:27 pm Post #12 - May 22nd, 2006, 2:27 pm
    Jake's reviewed by Michael Stern @ Roadfood

    E.M.
  • Post #13 - July 1st, 2006, 10:58 pm
    Post #13 - July 1st, 2006, 10:58 pm Post #13 - July 1st, 2006, 10:58 pm
    On a whirlwind tour of the Milwaukee area today we made the mandatory lunch stop at Jake's. Fantastic hand-sliced pastrami, great matzoh ball soup (although these were floaters, not so much to my taste). There's nothing I can say about this place that hasn't been said many times before, but I think it really is a must-stop for us on any trip to or through milwaukee.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #14 - August 20th, 2006, 8:43 pm
    Post #14 - August 20th, 2006, 8:43 pm Post #14 - August 20th, 2006, 8:43 pm
    Floaters? I wonder if they've changed something...Jake's matzo ball was about the densest I've ever had. Tasted kinda off, a bit old, dry-ish...broth was very good, though.

    So, yeah, not news to anyone around here, but I was so, so impressed with the corned beef and pastrami. Close to tying Katz's, in my book. I'll be back.



    Image
  • Post #15 - August 28th, 2006, 1:38 pm
    Post #15 - August 28th, 2006, 1:38 pm Post #15 - August 28th, 2006, 1:38 pm
    On the way to Door County, we made a scheduled stop at Jakes soley because of the touting on this board. I matriculated at the University of Wisconsin Madison and have many friends in Milwaukee, not a one knew of Jakes.(not the best eaters)
    Lunched at Manny's earlier in the week, Jakes was better, Way Better. Matso ball broth tastey, full of chicken essence. Ball a little dense for my goym tastebuds but wonderfull when allowed to soak up that wonderful broth. Coned beef, simple appropriate sized and tasty. Some succulent fat rolling down my arm. Rueben was the perfect balance. I enjoyed it even better than the plain sandwich.

    Service was outstanding and fast at the tables. I took # 84 when I walked in but decided to sit at the table. there appeared to be about twenty people waiting for take out. When I walked out I heard number 84 being called out.

    Most of my trips to Milwaukee and north will include this stop, five minutes from 43.
  • Post #16 - August 28th, 2006, 8:43 pm
    Post #16 - August 28th, 2006, 8:43 pm Post #16 - August 28th, 2006, 8:43 pm
    ndgbucktown wrote:Floaters? I wonder if they've changed something...Jake's matzo ball was about the densest I've ever had. Tasted kinda off, a bit old, dry-ish...broth was very good, though.

    So, yeah, not news to anyone around here, but I was so, so impressed with the corned beef and pastrami. Close to tying Katz's, in my book. I'll be back.



    Image


    That's gorgeous. You know I'm probably the only person around to have a bad experience at Jake's. That picture and the above comment (as well as all the old glories) surely make me wanna try again soon.
  • Post #17 - August 28th, 2006, 11:27 pm
    Post #17 - August 28th, 2006, 11:27 pm Post #17 - August 28th, 2006, 11:27 pm
    Vital Information wrote:That's gorgeous. You know I'm probably the only person around to have a bad experience at Jake's. That picture and the above comment (as well as all the old glories) surely make me wanna try again soon.

    Rob,

    I was starting to get worried, we were agreeing with each other way too much. Me, I love Jake's, been going there most of my life and have been telling people visiting Milwaukee about it, along with Speed Queen, Solly's and Kopp's, since I moved to Chicago 25+ years ago.

    Jake's (Milwaukee)
    Image

    Nice pics in the Shree thread.

    Enjoy,
    Gary
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #18 - August 5th, 2007, 12:48 am
    Post #18 - August 5th, 2007, 12:48 am Post #18 - August 5th, 2007, 12:48 am
    Had the great pleasure of hitting Jake's today -- for the first time . . .

    Image


    Image
    No need to twist my arm


    Image
    Pastrami, right out of the steamer, meets the knife


    Image
    Jake's slices by hand. If they didn't, the tender meat would be torn to shreds on a machine.


    Image
    Ready to serve, in a flash.


    Image
    Pastrami, glorious pastrami. Yes it's Vienna but it's lovingly and carefully prepared


    Image
    Corned beef on rye


    Image
    Pastrami and corned beef on rye -- still steaming


    Image
    Maybe next time, a reuben . . .


    Image
    I look forward to seeing this sign again

    Unfortunately, lunch wasn't quite as good . . .

    =R=
    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #19 - September 11th, 2007, 4:30 pm
    Post #19 - September 11th, 2007, 4:30 pm Post #19 - September 11th, 2007, 4:30 pm
    I love Jake's and this thread makes me want to go there for lunch tomorrow.

    There is another deli in the Milwaukee area that deserves a mention and that is the Rochester Deli in downtown Waukesha. It is pretty new (maybe 3-4 years old) so it will likely never get mentioned in the same breath as Jake's, but it is worth a visit. The pastrami and corned beef are spectacular...maybe not quite on par with Jake's, but pretty darn close...and they are open for lunch and dinner and they are walking distance from my house. I believe they use Vienna as well, but as with Jakes they seem to know how to get the most of it.

    http://www.rochesterdeli.com/
    Visit my new website at http://www.splatteredpages.com or my old one at www.eatwisconsin.com
  • Post #20 - April 19th, 2008, 11:26 pm
    Post #20 - April 19th, 2008, 11:26 pm Post #20 - April 19th, 2008, 11:26 pm
    Hi,

    My options are pretty daunting presently with the Edens under construction. Strap on my patience and stare at a car's bumper negotiating a slow, tedious trip to Chicago or go north to Wisconsin. A drive to Milwaukee for a pastrami Reuben at Jake's in Milwaukee seemed like a much more pleasant use of my time.

    My heart was in my throat when I approached Jakes to see it boarded up.

    Image

    Fortunately Jake's is open despite taking a hit two weeks ago by a car.

    My Moms were very impressed with food as well as the steady stream of customers. We had a pastrami sandwich, pastrami Rueben and a regular Reuben between the three of us. There was a reverent silence as we ate these most excellent sandwiches.

    Afterwards we drove over to Northern Chocolate to visit the legendary owner. I prepared the Moms that we may be asked not to walk off the carpet and about his interest in dental care. My Mom went first who was still puzzling over where the bell was when the door opened. The owner took an instant liking to Mom commenting she must have been "Queen for a Day." This was a theme he repeated until I realized he meant the game show of the downfallen of the 1950s. My Mom then advised how one of her childhood friends had actually been on the show and won a washer-dryer combo. He returned to dipping strawberries while carrying on a conversation with Mom who gamely told him naughty stories. We bought a cross section of candy plus some lovely molded pieces. My only regret he did not inquire if we brush and floss daily.

    Afterwards we drove a wee bit more north to have malted chocolate and caramel cashew ice cream at Kopp's. When I told the Moms we might be visiting Milwaukee more this summer due to traffic, nobody complained.

    Northern Chocolate
    2034 N. M. L. King Drive
    Milwaukee, WI
    414-372-1885
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #21 - April 20th, 2008, 12:35 am
    Post #21 - April 20th, 2008, 12:35 am Post #21 - April 20th, 2008, 12:35 am
    Cathy2 wrote:My heart was in my throat when I approached Jakes to see it boarded up.

    Sweet Carol Channing's Ghost, you gave me quite a start...................

    Sounds a fun day!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #22 - April 20th, 2008, 9:14 am
    Post #22 - April 20th, 2008, 9:14 am Post #22 - April 20th, 2008, 9:14 am
    G Wiv wrote:
    Cathy2 wrote:My heart was in my throat when I approached Jakes to see it boarded up.

    Sweet Carol Channing's Ghost, you gave me quite a start...................

    Sounds a fun day!


    Yes, it was a fun day. I am glad, too, the Jake's report was good news rather than bad.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #23 - April 20th, 2008, 11:26 am
    Post #23 - April 20th, 2008, 11:26 am Post #23 - April 20th, 2008, 11:26 am
    C2--

    The window you wrote in was positioned on my Mac screen so I only could see the sentence that ended "boarded up"--you 'bout gave me a heart attack!

    Whew!! Scary...

    Anyway, all's well that end's well, and it sounds like you and Moms had a good time.

    Geo
    PS. So when's everyone going to come up here and take a visit to Schwartz' with me??
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #24 - January 31st, 2010, 1:25 am
    Post #24 - January 31st, 2010, 1:25 am Post #24 - January 31st, 2010, 1:25 am
    Hi,

    Visited Jake's in Milwaukee, which offered quite a number of surprises:

    - A new menu as opposed to the overhandled sheets of paper once made by photocopier.

    Image

    - Additions to the menu:
    - Pastrami Dog: hot dog wrapped in pastrami & swiss, served on a pretzel roll for $5.99
    - Philly Corned Beef: onions peppers, cheese for $7.99
    - BBQ Corned Beef" served on a Kaiser roll for $6.29

    - A website: http://www.jakesmilwaukee.com

    Image

    - Heated bathroom. In the past it was icy cold in winter. One did their business and hussled out of there to return to the warmth of the deli.

    - A computer ordering system.

    Image

    - Portion control, menu stated 1/2 pound potato salad for $1.99

    Image

    - A smaller portioned pastrami reuben sandwich, though the price was roughly the same at $9.49

    Image

    While there was the usual crowd up front collecting take-out orders, it was smaller than those encountered at every visit before. As usual not a problem getting a table promptly.

    There is a new owner since July who once worked for the Texas Roadhouse chain. There are plans to open a stall at Mitchell Airport and a second location somewhere else in Milwaukee.

    They do have a cool shirt. On the back is an outline drawing of a cow between two slices of bread for a mere $12. Cool addition for those who like food t-shirts.

    A hear a few hearts breaking. I will leave you to reflect on what was and hope for the best going into the future.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #25 - January 31st, 2010, 7:20 pm
    Post #25 - January 31st, 2010, 7:20 pm Post #25 - January 31st, 2010, 7:20 pm
    Cathy2 wrote:I hear a few hearts breaking


    One of them is mine.... :cry:
  • Post #26 - January 31st, 2010, 7:28 pm
    Post #26 - January 31st, 2010, 7:28 pm Post #26 - January 31st, 2010, 7:28 pm
    I'm with Ann. But, on the other hand, compared with warnings of the Death of Jake's, this re-vivification is still welcomed. The sammich looks right, that's all that counts, in the end, given what C2 said about the crowds (albeit smaller) still being there.

    Death would have been far, far worse....

    Geo
    Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick! :)
  • Post #27 - February 1st, 2010, 4:37 pm
    Post #27 - February 1st, 2010, 4:37 pm Post #27 - February 1st, 2010, 4:37 pm
    Without going into details, one of the owners is no longer with Jake's. The food and the suppliers are still the same. Some new sandwiches have been added to the menu and some upgrades have been made. My heart is pounding! Better yet, when July arrives, there's no more smoking in Jake's.

    CSD
    Born and raised in Chicago, escaped to Wisconsin.
  • Post #28 - February 7th, 2010, 3:25 pm
    Post #28 - February 7th, 2010, 3:25 pm Post #28 - February 7th, 2010, 3:25 pm
    Image

    Photo courtesy of MSPD 2/6/10 Business as usual...
    Born and raised in Chicago, escaped to Wisconsin.
  • Post #29 - February 7th, 2010, 4:26 pm
    Post #29 - February 7th, 2010, 4:26 pm Post #29 - February 7th, 2010, 4:26 pm
    chicagostyledog wrote:Image

    Photo courtesy of MSPD 2/6/10 Business as usual...

    Are they still slicing the meats by hand? It's hard to say for sure but the corned beef in MSPD's picture looks pretty thin and uniform. This is how I remember Jake's corned beef:

    Image

    Image

    And you can have a look at an earlier photo by MSPD on Chowhound, here. Business as usual? I hope to get to Milwaukee soon for some firsthand reassurance.
  • Post #30 - February 7th, 2010, 5:46 pm
    Post #30 - February 7th, 2010, 5:46 pm Post #30 - February 7th, 2010, 5:46 pm
    Rene G wrote:
    chicagostyledog wrote:Image

    Photo courtesy of MSPD 2/6/10 Business as usual...

    Are they still slicing the meats by hand? It's hard to say for sure but the corned beef in MSPD's picture looks pretty thin and uniform. This is how I remember Jake's corned beef:

    Image

    Image

    And you can have a look at an earlier photo by MSPD on Chowhound, here. Business as usual? I hope to get to Milwaukee soon for some firsthand reassurance.


    Business as usual according to MSPD, without MK slicing the beef.
    Born and raised in Chicago, escaped to Wisconsin.

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