Puerto Rican specialties including roast pork with rice and pigeon peas, jibarito sandwich, mofongo (fried plantain ball) and tostones. Read more…
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The low-key supper club, tucked into a residential South Side neighborhood, indulges Milwaukeeans?? love of large portions. Loosen your belt and dig into the saloon steak a la Portobello, spicy purgatory shrimp or sea scallops with saffron risotto. A martini is obligatory.
The craft brewery is as conscious of the food it serves as of the beer it makes. The chef’s mantra that drinkers want to eat well is in full force here. Vegan options available too.
Order badly? It’s not likely here, not with huevos rancheros, avocado smash-up and enchiladas verdes as options.
The call came last spring. Francisco “Frank” Sanchez, whose family ran the old Taqueria Azteca on Oklahoma and Chase, was back – returning to the industry after several years out of the dining limelight. Only not at a straight-up Mexican place as he was known for before. Read more…
Pakistani cuisine tends to be rich and very flavorful. Anmol gets that message. Meat dishes like haleem (shredded beef), mutton kahari and the tandoori platters are of note.
A tiptop taco need not come from a Mexican restaurant. What sets the bar for a breakfast taco is flavor and heat, both of which Mad Rooster’s trio has: scrambled eggs mixed with chicken chorizo, onion, mild poblano pepper, tomato and avocado. Raise the heat level with a few dabs of salsa ranchera.
The menu is divided into meat, seafood and vegetarian categories (the Celtic ??triskele?? symbol has three interlocked spirals). The restaurant is a tad south of Walker??s Point restaurant developments, and that gives it sleeper status. A terrific place for mussels (the Tuesday-night special), burgers and create-your-own mac and cheese.
Cozy storefront space where the sushi bar chefs perform magic with fish, vegetables and condiments. Exceptional sashimi and nori rolls. Offers some Thai selections as well.