8 Great Milwaukee Brunch Spots for Long, Languid Weekend Mornings

Eight venues that can cap off a busy week with a scrumptious brunch

Buckley’s Restaurant & Bar

Gotta Have: Homemade pop tarts, Spanish baked omelet, baby Dutch pancake, chorizo-avocado scrambler and a new French toast sandwich with ham and manchego

Vibe: Not dressed up for church, but not chillaxed ripped jeans, either; lots of strong black coffee and stiffer drinks

Specifics: Sun 10 a.m.-2 p.m. $7-$19. (801 N. Cass St., 414-277-1111)


Breakfast poutine at Goodkind
Breakfast poutine at Goodkind; Photo by Adam Ryan Morris

Gotta Have: Falafel waffle (exactly that, and topped with yogurt sauce, lemon marmalade, sumac onion and a hardboiled egg), breakfast poutine, aebleskiver pancake puffs stuffed with Grand Cru cheese and grape jam, and linguine alla carbonara, which may seem odd for brunch but trust us and the egg, pecorino and pancetta that’s in it.

Vibe: A little ruffly, roll-out-of-bed, lots of Bay View populists nursing drinks like the “fix-it gim-lit” (enhanced with Emergen-C) and spicy bloodys and munching on whipped tofu avocado toast.

Specifics: Sun 10 a.m.-2 p.m. $7-$14. (2457 S. Wentworth Ave., 414-763-4706)

Blue’s Egg

Gotta Have: Stuffed hash browns, classic eggs Benedict with pulled ham, monkey bread (definitely “crunk it,” which means, with whiskey-caramel sauce), crispy blue crab cake with buttered challah and poached eggs, the inventive daily specials

Specifics: Sat-Sun 7 a.m.-2 p.m. $6.50-$12.95. (317 N. 76th St., 414-299-3180)

Tip: If you don’t mind elbow-to-elbow seats, head for the bar – your best chance to get a spot when it’s packed (as it often is) with families.

Story Hill BKC

Gotta Have: Shakshouka (Tunisian poached eggs in tomato ragout), chicken torta, the “crep-urrito” of scrambled eggs, cumin tomato sauce and jalapeno mayo stuffed inside a crepe

Vibe: The cheerful, cocktail-slinging staff dressed in checkered shirts and tan aprons seems to know you’re hungry; come early.

Specifics: Sat-Sun 9 a.m.-2 p.m. $6-$16. (5100 W. Bluemound Rd., 414-539-4424)

Croque monsier, French toast bread pudding and a frittata, all from Story Hill BKC. Photo by Chris Kessler

Mimosa’s morning jambalaya with pulled chicken, breakfast sausage and shrimp. Photo by Adam Ryan Morris


Gotta Have: Blueberry pancakes; chicken souvla skillet (roasted potatoes, pulled chicken, yogurt avocado sauce, feta eggs); homemade Greek yogurt with fruit, granola, smoked pecans and honey; pan-fried potatoes topped with cheddar and ham

Vibe: Warm and diner-y, with lots of families and amiable waitresses carrying pots of regular and decaf

Specifics: Sat-Sun 6 a.m.-3 p.m. $3.45-$24.95. (9405 S. 27th St., Franklin, 414-574-5132)

Tre Rivali

Gotta Have: Warm, gooey monkey bread; Spanish-style tortilla; Tuscan chicken fritte (fried chicken) with rosemary biscuits and Italian sausage gravy; mascarpone-stuffed brioche French toast

Specifics: Sat-Sun 8 a.m.-2 p.m. $8-$18. (Kimpton Journeyman Hotel, 200 N. Broadway, 414-291-3971)

Tip: Take a seat near the windows of the Mediterranean-imbued dining room facing Broadway and watch the Third Ward masses stroll by.

Café at the Plaza

Gotta Have: Blueberry or lemon poppyseed pancakes, Italian biscuits and gravy, Plaza scramble, avocado toast

Vibe: Retro cafe with an art deco feel; the curved counter is cozy and friendly. The intimate, ivy-covered courtyard will lure you outside.

Specifics: Sat-Sun 7 a.m.-2 p.m. $7-$15. (1007 N. Cass St., 414-272-0515)

Harbor House

Gotta Have: The raw bar and salads, lunch items (cedar-plank salmon, lobster pot pie, sliced roast beef, etcetera) and desserts, all from the buffet tables. Pace yourself. You can make multiple trips to the tables, so make the rounds first, see what looks enticing, and opt for small portions.

Vibe: The lake is a cheerful backdrop.

Specifics: Sun 10 a.m.-2 p.m. Adults $39.95; children 12 years and under $15.95 (550 North Harbor Drive, 414-395-4900) ◆

‘High Risers’ appears in the May 2017 issue of Milwaukee Magazine.

Find it on newsstands beginning May 1, or buy a copy at milwaukeemag.com/shop.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.