The bright restaurant interior matches the colorful Latin touches on the menu. Highlights include Argentinian beef, Mexican chicken mole poblano and Spanish paella. Read more…
One of Milwaukee’s classic frozen custard stands. This stand dishes up frozen custard, hot chili, burgers, cookies and Gilles T-shirts.
Lines form early at the hostess station on the weekends. If you don’t mind a backless stool, the bar is comfortable and manned by a team of fast, friendly servers. Executive chef/co-owner Joe Muench offers familiar ideas packaged in untraditional ways. Don’t miss the stuffed browns, hoppel poppel and monkey bread. Read more…
A Tosa staple. you cannot go wrong with Balistreri’s. We recommend one of their tasty pizza pies with the thinnest and crispiest crust you’ve ever tasted. Other delicious Italian items also always available.
How do we love chorizo? Let us count the ways. First and foremost, not too sweet, like we’re eating a spicebread. The crumbled, deep-red chorizo gets a quick griddlefry, activating the smoky flavor and giving it a nicely charred/mashed texture that makes a firm pocket inside the warm, griddle-fried corn tortillas at charming little El Tsunami Taqueria Y Mariscos.
Caterina’s Ristorante has been serving family-made Italian recipes since 1982. The dining experience begins with a complimentary antipasto appetizer and then it’s up to you to choose a delicious entree. Options range from pasta to seafood to veal and steak and lots in between.
Owned by a onetime employee of Sobelman??s Pub and Grill, the bar focuses on more or less one thing: burgers. Bring your voracious appetite for the Big O burger (with chorizo, bacon, two kinds of cheese, fried onions and guac) with a side of sweet potato fries. If you??re not burgering it, try the seven-layer cheese nachos.
Daddy’s Soul Food & Grille offers their popular fried chicken and waffles, which has been building fans rapidly. While chicken is offered daily, the rest of the buffet menu changes, rotating between barbecued short ribs, meat loaf, pork chops, catfish fillets and salmon patties.
There’s an art, or perhaps etiquette, to eating tacos (nobody tells you that until the filling is falling out of your tortilla down onto your sandaled foot!). The well-seasoned, griddled chicken is so generously piled on by the cooking masters at Taco Loco (inside the El Rey markets) that you need to double-hand the taco, in a so steamy corn envelope, and lean over your plate, letting the juices dribble down your hands. But wonderful? Si!
Puerto Rican specialties including roast pork with rice and pigeon peas, jibarito sandwich, mofongo (fried plantain ball) and tostones. Read more…
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