“Family, superb food and quality ingredients” has been the motto for Barbiere’s since 1963. Before getting into it, the homemade garlic bread is an absolute must, which then can be followed by one of their scrumptious pizza pies, lasagna or sandwiches.
A rad little pizzeria for a filling, satisfying slice or whole pie. Build your own or choose from selections like Meatallica, I’m Feta Up!!!, and Milmac N’ cheese. Not here for a slice? Get a spicy meatball sandwich. Homemade cupcakes and pie available as well.
Related Stories: 30 Best Pizzas, 8 Cheap Pizza Places to Grab a Slice in Milwaukee, Milwaukee Lunch Specials for Every Day of the Week
So not the Pizza Man of yore (the original was destroyed by fire), and yet, so like it. The owners have capitalized on the best parts of the old joint ?? the thin-crust pizza, staples like wild boar ravioli, and extensive selection of by-the-glass wines. They??ve gone better by adding the second-floor dining under a retractable roof. They??ve also proven that cream cheese is genius on a pizza.
After having the successful Barbiere’s on Bluemound, the family opened this South Milwaukee location in 2009. “Family, superb food and quality ingredients” is their motto and food is their game. Before getting into it, the homemade garlic bread is an absolute must, which then can be followed by one of their scrumptious pizza pies, lasagna or sandwiches.
Seasonal menu features things like cheese and charcuterie, charred octopus and Korean beef tartare. Also wood-roasted pizzas.
The upper-level dining room at View MKE was designed to accentuate the restaurant’s No.1 asset – the panorama of the city. When Wolf Peach exited the two-level Brewers Hill building in March, some fans of the space worried that the next occupant would mar the vista-based mystique. But in many respects, that has been enhanced. Read more…
Friday Fish Fry, Open For Lunch, Outdoor Dining, Reservations Taken,
The massive oven (which occupies the spot that once belonged to the coffee-bean roaster) bakes a pie faster than you can brush your teeth. And like those folks in Napoli, co-owner Lacee Perry and her band of ’za makers keep the toppings really simple, and the crust really fluffy, chewy and characteristically wet in the center. Read more…
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So not the Pizza Man of yore (the original was destroyed by fire), and yet, so like it. The owners have capitalized on the best parts of the old joint – the thin-crust pizza, staples like wild boar ravioli, and extensive selection of by-the-glass wines. They’ve also proven that cream cheese is genius on a pizza.
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Wash down a plate of hearty pork shanks or wiener schnitzel with one of the bar’s at least eight German tap beers. This institution is also known for fish fry (walleye, bluegill, lake perch).
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Visually, this place is relatively unchanged since opening in 1993. The old family photos and unpretentious, tight-fitting dining room make diners feel at home. It’s also helped that head chef Juan Urbieta has helmed this ship for so long. He keeps folks coming back for the fried calamari, brick-style chicken and hand-cut pappardelle with duck ragu.
Related Stories: 8 Chefs Converged on Downtown Kitchen. Deliciousness Ensued.
Belgian beers are No. 1-voted Café Hollander’s claim to fame, but the restaurant’s brew menu is 15 pages long, and is organized by beer style.
Other Locations: Café Hollander – Downer Ave
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A bustling bistro in a restored 100-year-old bank building. Breakfast is simple counter-service fare like quiche and croissant sandwiches. Solve your lunch dilemma with a croque-madame. Come dinner, hit up the bouillabaisse, grilled lamb or steak au poivre. Finish with pastries ?? lots of them (lemon tart, Paris-brest, chocolate raspberry dome, et al).
Café Bavaria isn’t doing the Teutonic food of old German grandmas. Bavaria is also the home of “Deceit Free Food.” A page of the menu is devoted to naming the sources of their meats and seafood, cheese and produce. The café is open for brunch, too. Also, it carries an extensive selection of tap beer.
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Friday Fish Fry, Late Night Dining, Outdoor Dining, Reservations Taken,
A tiptop taco need not come from a Mexican restaurant. What sets the bar for a breakfast taco is flavor and heat, both of which Mad Rooster’s trio has: scrambled eggs mixed with chicken chorizo, onion, mild poblano pepper, tomato and avocado. Raise the heat level with a few dabs of salsa ranchera.
Friday Fish Fry, Outdoor Dining,
