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.
A worthy addition to anyone’s Indian food rotation, the lunch special at this restaurant in a gas station strip mall includes portions of as many dishes as your server can ladle into a carryout container: saag paneer, lamb curry and chicken tikka masala are possible.
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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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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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.
Open on weekends until 4 a.m., if you’re in the mood for late night Mexican, Cielito Lindo is your stop. Some delicious items include huevors rancheros, molcajete and chiles rellenos.
The fire station theme is carried throughout the brick/hardwood two-floor venue (replete with engine-house memorabilia). Breakfast can be straightforward (eggs and bacon) or not (patacon con huevo). Engine Company’s yen for “international breakfast” is no surprise given its global-tapas-serving sibling La Merenda. Read more…
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A decorative thread of 1980s neon and poster art filters through this offbeat Walker’s Point bar run by folks from Boone & Crockett and Vanguard. Tater tots, sliders, Radskis salad, cheese fries and Brussels sprout salad are all worth snacking on.
It was probably inevitable that restaurant owners would see “small plates” for the two-bite finger foods that they are and seek to capitalize on them (i.e., serving less food for more money). In their favor, tapas let the diner try more things, often without breaking the bank. Read more…
The global menu at Peter Sandroni??s always-busy Walker??s Point haunt highlights India to Italy, Argentina to Morocco. Choices come and go; if you find empanadas, pumpkin ravioli, Argentinian beef, and fried potatoes with chorizo, go with them.
The Walker??s Point resto that inhabited an old German bar long before the area??s renaissance. Owner/chef Peggy Magister has a rapt audience that finds nothing crazy about her menu of chorizo-stuffed dates, parsley-crusted halibut, and soy-braised short ribs.)
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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Botanas Restaurant not only offers delicious authentic Mexican cuisine, but they also have over 100 brands of tequila for the perfect margarita. Some fan favorites include moles, charcoal grilled meats, salsa verde and tequila shrimp.
La Casa de Alberto avoids the “all signs point to dry beef” predicament that seems to plague griddled steak. This is tender, flavorful meat buried under your choice of toppings. And if you order the chunky guac (you should), pile it on thick!