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.
If you’ve never been to Balistreri’s before, the thin crust pizza (literally any kind) is a must. Some other delectable Italian dishes include veal scallopini, Bistecca alla Siciliano – Steak Sicilian Style, and of course the delicious Friday Fish Fry.
One of Milwaukee’s classic frozen custard stands. This stand dishes up frozen custard, hot chili, burgers, cookies and Gilles T-shirts.
A frequent meeting place for physicians at nearby Froedtert Medical Center, Eddie??s is the place for that Prime Kobe tomahawk rib-eye you??ve always wanted to try. A solid choice for a filet, NY strip or (switching to the fresh catches) ahi tuna and sea scallops.
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…
“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.
While the decor conjures up a pseudo-bordello (red paint, crystal-like chandeliers), the cuisine takes off in various directions: BBQ (really fine beef brisket), raw oysters from the coasts, Louisiana jambalaya, and ??low country?? South Carolina specialties like?frogmore stew. A mint julep will get you in the mood.