For a fun and casual night out for seafood, Barnacle Buds has everything to satisfy your taste buds. Try one of their legendary crab cakes, almost any kind of seafood and one of their scrumptious sandwiches or salads. While chowing down on their delicious options, try one of their summery cocktails or come on a weekend for build your own Bloody Mary Bar.
Café Corazón offers an exemplary weekend taco packed with tasty ingredients: carne mechada (Venezuelan pulled beef), sweet cooked plantains, scrambled eggs and cheese. Read more…
Mistral, the Mediterranean spot in Bay View’s Avalon theater, opts for welcome brevity – just six starters and six entrées. Read more…
This sibling to Movida and Hotel Madrid puts a modern spin on the 1950s diner, with some classics and untraditional spins. Examples include the bananarama French toast, “naughty” angel burger, chicken pot pie and corned beef hash. Drinks range from boozy milkshakes to a spiked cereal cocktail. Breakfast is served all day.
I sense a trend. While Sweet Diner has brought a very un-dinery look and vibe to the Third Ward, Don’s Diner & Cocktails is offering up its “classic diner you crave” theme ‒ but without a more modern aesthetic ‒ in Walker’s Point. Read more…
Pakistani cuisine tends to be rich and very flavorful. Anmol gets that message. Meat dishes like haleem (shredded beef), mutton kahari and the tandoori platters are of note.
Seasonal cuisine incorporating local foods is the mantra of this beautifully restored occupant of Walker’s Point’s “Restaurant Row.” The steamed pork buns are a must. Also offers hands-on cooking classes.
Kindred’s opening menu starts in its small but share-able way, with lemongrass mussels, piri piri fried chicken leg, duck confit flatbread, parsnip gnocchi, fontina-stuffed lamb meatballs with spicy tomato sauce and edam cheese croquette. Read more…
One of your first sights upon entering Carnitas Don Lucho is the counter. Yes, there’s an unseen kitchen in this space, but at the counter where you place your order, you will marvel at the glistening pork carnitas, the butt cooking right there, hunks of which are lopped off and sold by the pound. The tender confit-like meat is akin to manna folded inside large, fresh corn tortillas. Drizzle fresh lime and Lucho’s smoky pasilla chile salsa (one of up to six sauces) over the meat. The taco doesn’t need much more to enhance the flavor.
The patrons seated around the bar finish each other’s thoughts, let alone sentences. This is that kind of place. The pizza has a solid rim of breadiness, and it’s strong and on the thicker side of thin. The toppings are what make it. More is more. If you can see crust under big chunks of sausage and vegetables, you’re not at this Bay View institution.
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This Bay View institution still has a Schlitz brewery globe hanging over the bar – a piece of historic Milwaukee in an otherwise old-world, Eastern Europe bubble. The effect of dining in the home of an old relative (who happens to be a great cook) keeps people coming back, for stars of the show like chicken paprikash, cevapcici (sausage) and the incomparable burek.
The global menu at Peter Sandroni??s always-busy Walker??s Point haunt highlights India to Italy, Argentina to Morocco. Choices come and go; if you find empanadas, pumpkin ravioli, Argentinian beef, and fried potatoes with chorizo, go with them.