The eco-friendly dining room is often filled with city folk working on their laptops. The main food focus here: crepes, cromelettes (crepe-omelets) and panini. Great mushroom-barley burger.
Mentioned in: 4 Places to Eat Vegan In Milwaukee
The tacos served here are in the style of L.A. taco trucks; the margaritas are made with free-squeezed lime juice. You build your margarita by choosing the tequila – there’s no shortage of options.
Italian food is commonplace in grocery stores, but Glorioso’s pays homage to pasta with dozens of fresh and frozen varieties – not to mention the sauces (puttanesca, Bolognese), artisan cheeses and Italian cookies.
Walker’s Point and Bay View may be known for small plates, but the East Side offers its rendition, in this casual, low-lit venue just off of Brady Street. Share some deviled eggs, a charcuterie plate, mussels and others from chef Rebecca Berkshire’s menu. Read more…
Two levels of pulsating Middle Eastern music, and the perfumed fragrance of hookahs. Hookahs everywhere. If you’re here to eat (not inhale), order the appetizer combo, stuffed falafel and baked lamb.
Has brought light back to the old Bosley on Brady space. Chef/owner Dane Baldwin (of Harbor House and Mr. B’s) brings his know-how to a hearty, flavorful little menu that includes fresh oysters, trout and beef short ribs. Read more…
Apollo Cafe offers all the great Greek delicacies. From a Friday Fish Fry to chicken souvlaki to broasted chicken and all the goodies in between, Apollo won’t disappoint your Greek food cravings.
Chef Justin Carlisle housed this impressive little creation in an unlikely space. Simple ingredients from Wisco farms are transformed. The restaurant’s website lists a sample menu, an accurate representation of what was available for the first two months of Ardent’s life. Read more…
This is so much more than a restaurant named after space debris. Diner-y eats like meatloaf with beer gravy and the compact turkey dinner are instant pick-me-ups.
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The emphasis on eating without utensils draws greater attention to the textures and flavors of the meat and vegetarian stews served directly on a thin, spongy pancake. Pop for the chicken doro wat ?? a spicy chicken stew (drumstick included) with hard-boiled egg. Group of four or more diners? Even better. Bond over beef tibs.
Milwaukee old-style pizza, cracker-thin. Light and crispy. Sausage and cheese is a standby, but experiment and find your favorite. The lowbrow dining room is often packed elbow to elbow with ‘za eaters, leaning on the red-and-white checked tablecloth. The tasty house red wine is served in jam jars, of course.
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Aesthetically, the space has leaped from functional strip-mall burger joint (the onetime Sobelman’s Tallgrass Grill) to an attractive, light-filled, blond-wood-endowed little destination for sushi and its Japanese compatriots, as well as covering Thai territory like curries and noodle dishes. Adroit care is taken in shaping and slicing, from the round, delicately curved crab Rangoon to the maki-roll like cuts of the virgin spring rolls.