The menu is diverse, most definitely not odd. Bein?? inventive might be the prerequisite for working here. The chefs are ever-dabbling with new dishes. Small plates are separated under two headings, ??Animal?? and ??Vegetable.?? Each visit is an adventure.
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…
In a city with as many Mexican restaurants as Milwaukee, Guanajuato Mexican Restaurant (2301 S. Howell Ave.) stands out by blending in.
Away from the drunken, mechanical pepper riding bachelorette parties of Fifth and National, GTO (as it’s affectionately known) occupies a small, nondescript storefront at the mega-intersection of Lincoln, Howell and Kinnickinnic avenues in Bay View. Read more…
The Bay View bar-restaurant greeted 2019 by renovating its interior and expanding the drink menu, including more than 70 bevs on tap. “Global cafe fare” is still the menu focus, but they’re also introducing a snacks menu and large-format platters Examples are various loaded frites with curry ketchup, mayo and diced raw onions; or levantine meat, melted Gouda cheese, dressed greens, sambal and garlic sauce). Read more…
Mistral, the Mediterranean spot in Bay View’s Avalon theater, opts for welcome brevity – just six starters and six entrées. Read more…
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…
Not your average taco filling. But Gypsy Taco isn’t your average maker. The truck – I guess you could call it more of a trailer – lives on the Boone & Crockett patio and services that bar’s barrel-aged cocktail drinking crowd. The Gypsy himself, Mitchell Ciohon, uses his fine-dining background to infuse his offbeat tacos with some razzle-dazzle, so expect drizzly schmears and garnishes of things like whipped goat cheese, toasted pumpkin seeds and arugula salad. His juicy-decadent shredded pork (the soda braising liquid leaves a mildly sweet finish) topped with cabbage, jalapeño, sliced radish, homemade pickles and a jigger of aioli – holy flavor burst! Add the extra creaminess of queso for $1. That’s what the Gypsy calls “Stallis-style.”
Think about dessert first. The pies (honeypie to banana cream), cupcakes and other sweets are all made in-house. Take a seat in a booth under photos of somebody’s relatives and have a pasty, mac and cheese or a Wisconsin grass-fed beef burger. Now back to that other topic – pies.
Imagine a place where you can get a duck BLT sausage, a cheddarwurst, chili dog and scads of others ?? all links, no patties. Imagine no more. That is the modus operandi of this super-delish counter-service sausage emporium, which is also serious about draft cocktails, whiskey and bourbon.
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 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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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.
The epitome of down-to-earth Bay View warmth and insouciance. Well-chosen wines and craft beers, and clever, well-balanced cocktails. The seasons dictate the menu to a certain degree, but you can count on the fabulous meats (chicken, lamb) cooked on the French rotisserie.
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.
??Cold beer, hot whiskey,?? is part of the slogan for this Bay View bar, nestled near Groppi??s Market and Goodkind and the Cactus Club. It??s also your portal to Southern deliciousness like baked pimento cheese on sourdough, fried chicken and biscuits, and shrimp po?? boy.