There’s a new restaurant in the old Tandem house

The Lindsay Heights property previously occupied by Le Tandem (1848 W. Fond du Lac Ave.) officially has a new identity. 1700 Pull Up, which held its soft opening on Tuesday, November 1, brings owner/chef Rosetta Bond’s specialties to a wider audience. The MATC Culinary Arts graduate originally launched the concept of comfort food as a business operated out of her home. Its new brick-and-mortar location offers both sit-down and take-out service.

When chef Caitlin Cullen made the decision in 2021 not to reopen The Tandem – which had closed in 2020 following the COVID-19 pandemic – she said the 5-year-old restaurant would have a future without her but that it was also the case it is not for her to sell. She wanted to give it away instead. To do this, it rakes wide in search of interested people. Ultimately, Bond was chosen after submitting her business plan and cooking for a tasting panel that included Juli Kaufmann, developer of Cullen and The Tandem.

Kaufmann, president of Fix Development, calls 1700 Pull Up “a testament to resilience” and says of owner Bond, who has faced challenges ranging from supply chain delays to rising food costs to the struggle to find and afford to pay employees: “Ro has proven she has the courage and passion to succeed.

1700 Pull Up lists its daily menu on a blackboard. “When we run out, that’s it for the day,” she says. She does Turkey Leg Thursdays – stuffed turkey legs are a Bond signature. The legs are stuffed with things like alfredo shrimp. Stuffings will vary. “I’ve been making them for years,” she says of the stuffed turkey legs. “I picked up something I had at a restaurant in Texas and brought it back here.”

On Fridays, the restaurant offers seafood dishes, including catfish dinners and seafood gumbo (also chicken gumbo), along with sides like Cajun rice, spaghetti, and salad of cabbage. Fried and whole chicken specials will be available on Tuesdays, Wednesdays and Saturdays.

The dishes at 1700 Pull Up are very personal to Bond. “I took recipes from my ancestors, aunts and uncles and revisited them,” she says.

Hours: Tue-Fri 11am-8pm; Sat-Sun 11am-6pm



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