Outdoor Dining, Reservations Taken, Sunday Brunch,
This dive (meant in the kindest way) overlooking Pewaukee Lake offers almost no place to stand comfortably when it’s busy, but you stand, awkwardly, near the bar or the wood-accented, nautical-themed dining room, and just hope that someone gets up and leaves soon. It’s all worth this period of limbo. The crust is like a round, uniformly thin piece of lavosh lavished in toppings that improve when you add “super,” as in Super Special. That’s pepperoni and sausage, black olives and onions, green peppers and mushrooms.
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A Friday Fish Fry, a Monday and Tuesday custom Surf and Turf option and we’re there. Sip on a “tutti-frutti” in their screened-in patio during summer while listening to live music and sampling some delicious menu options including Louie’s five-star signature filet.
Think of this high-end restaurant and adjacent bar as restored old Cream City brick building meets Ernest Hemingway-esque hunting lodge. The service aims to match the expensive house dry-aged steaks. Steaks are a menu highlight.
“Fine dining” has more than once been pronounced close to death’s door. Despite those claims, there’s still life in the concept. But what constitutes fine dining has changed, in keeping with broader lifestyle trends of the last 15 years or so.
Former Eddie Martini’s chef Jason Tofte offers up diverse shareable plates – such as friend chicken drumstick and meatloaf and mashed potatoes – in a warm, informal setting.
When Jason Tofte helmed the kitchen of Eddie Martini’s, he suited up in a white chef’s coat, cooked on the line and rarely ventured out to chat with patrons. That changed when the 18-year Tosa steakhouse vet left to run Waukesha’s The Steaming Cup with his wife, Cristina. The Cup came with a sizable built-in clientele, and serving up lattes with hummus wraps required interaction with customers. Read more…
Late Night Dining, Open For Lunch, Reservations Taken, Sunday Brunch,
Friday Fish Fry, Reservations Taken,
Friday Fish Fry, Open For Lunch, Outdoor Dining,
A modern, plant-based take on bar food at the Shorewood’s former Village Pub. The seasonal menu is printed on the chalkboard and includes a Vietnamese po’boy, Thai grilled steak salad and grass-fed burger.
Shorewood bar Cloud Red (4488 N. Oakland Ave.) stops traffic with its chalkboard menu of casual, veggie-heavy plates. Some dishes are seasonally swapped out. But the Bhel Bowl has caught on so well that it’s never leaving the menu.