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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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.
This sibling to Movida and Hotel Madrid puts a modern spin on the 1950s diner, with some classics and untraditional spins. Examples include the bananarama French toast, “naughty” angel burger, chicken pot pie and corned beef hash. Drinks range from boozy milkshakes to a spiked cereal cocktail. Breakfast is served all day.
I sense a trend. While Sweet Diner has brought a very un-dinery look and vibe to the Third Ward, Don’s Diner & Cocktails is offering up its “classic diner you crave” theme ‒ but without a more modern aesthetic ‒ in Walker’s Point. Read more…
Owned by a onetime employee of Sobelman??s Pub and Grill, the bar focuses on more or less one thing: burgers. Bring your voracious appetite for the Big O burger (with chorizo, bacon, two kinds of cheese, fried onions and guac) with a side of sweet potato fries. If you??re not burgering it, try the seven-layer cheese nachos.
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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