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.
Founded by James Beard Award-winning chef Sanford D??Amato; owned by JBA winner Justin Aprahamian. Unsurpassed for service and impeccable food. The global cuisine incorporates products from a long list of Wisconsin farms. The chefs prepare everything in-house, including butchering, preserving and canning. Elk, duck, fresh fish are all good choices. Offers surprise tasting and exploration menus. Desserts (a dozen offerings) is compulsory.
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
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.
Related Story: 30 Best Pizza Places in Milwaukee
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…
Pub and guesthouse offering expecteds like house-roasted corned beef and cabbage, bangers and mash, Guinness pot roast and shepherd??s pie. A vegetarian menu offers meatless versions of some of those Irish classics. Drink Guinness and you??ll fit in well here.