With a tagline of “Meat. Cheese. Beer,” Millioke celebrates the food and drink for which our fine city is known. The décor is fresh and modern, but also plays on Milwaukee’s historic charm by keeping the Cream City brick walls exposed. Read more…
Elevated comfort food and craft cocktails in an inviting atmosphere.
The cuisine is inspired by chef/co-owner Gregory León’s interest in the Iberian Peninsula. Menu changes often and might include rabbit, pork, beef or fresh fish. Read more…
Entrées (meat or veg-based) are served on a wafer-thin, spongy pancake made of teff. Here, diners are encouraged to eat with their hands. Utensils are optional. The beef and lamb stews are especially good.
In an inconspicuous- looking storefronton Wisconsin Avenue, people are doing the unthinkable – eating without utensils.
Open For Lunch,
A casual dress, urban wine room with over 300 wines that can be paired with cheeses, chocolate and charcuterie, located in downtown Milwaukee.
Group Parties, Open For Lunch, Outdoor Dining, Reservations Taken,
The SURG-owned, high-tier steakhouse is a splurge experience. The menu offers decadences such as the Mangalitsa ravioli, lobster mac and cheese, and if you’re really feeling spendy, the “reserve cuts.”
Pre-Prohibition America was a time of vast expanse in liquor artistry, and yet today much of that artistry is long forgotten. Prohibition came, and most people, for fear of being discovered and prosecuted, burned or destroyed much of the information on liquor, thus creating the gap in knowledge that we have on the subject today. Distil (722 N. Milwaukee St.) is poised to bring it back. Read more…
What fits more aptly in a city working to rebrand itself as a center of aquaculture than a modern seafood house?
The owners of marbled and glossy Third Coast Provisions opened their Milwaukee Street space in hopes of filling our area’s dearth of seafood options. Although the restaurant’s name refers to our shoreline, the Great Lakes aren’t the main source of the menu’s fresh catches. In these modern times, it doesn’t matter where you are – fresh seafood flown in daily to the Midwest from the coasts is no sweat. Read more…
Lively storefront space. Ease into it with a sandwich Cubano, ropa vieja (shredded flank steak), and tostones (fried plantains).
Related Stories: Best Ethnic Dining, Best of 2005, Readers’ Choice Dining Awards