One late spring weekend, as the days were getting longer, the Gonzalez family debuted their delicacies made inside a shiny 1950s trailer, calling their business Mazorca Tacos. Their tasty bistec has three tasty going for it – the Wisconsin beer marinade, tender bean topping and delicious corn tortilla right there. Served with a zesty tomatillo salsa? Natch.
Vertical is the direction in which a burger moves. This Fifth Ward force takes the notion of layers well beyond the prosaic. It’s a little like Joan Rivers’ face. More, apparently, is better. But a few qualities stand out here – the ability to build your own burger from oodles of ingredients, and the Stack’d options for gluten-avoiders and vegetarians.
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Quirky little counter-service soup shop that has a following just for its fire-roasted red pepper bisque. But there are other great options here, which change depending on the day. Look for cheddar and Bermuda onion, and cowboy chunky chili. Sandwiches available too. Dine in or carryout.
You’ll find morel mushrooms on occasion. And lots of rich preps of duck, lamb, beef and fish. If you don’t mind a little heat, the few seats at the kitchen counter (in view of the chefs) are the most entertaining spots in the house. Read more…
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A friendly, casual little bar where the sandwiches can be quirky (kimcheese, Brussels sprout grinder) and tasty. Good Monday $5 burger special. Brunch menu features things like breakfast. Read more…
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Earlier this year, Char’d Bar & Grill opened in the Third Ward’s former Hinterland, and it’s less focused on tradition than a broader, fusion type of dining. The owners of Char’d run a sister restaurant in Providence, Rhode Island. Read more…
The Spanish-influenced plates are small, but the flavors are not. The interior says ??reclaimed old Milwaukee storefront.?? Weekly live flamenco guitar, and flowing gin and tonics, say ??Madrid.?? Pair all that Espana with croquetas (fritters), meatballs, tostas (open-faced sandwiches) and paella.