Seasonal cuisine incorporating local foods is the mantra of this beautifully restored occupant of Walker’s Point’s “Restaurant Row.” The steamed pork buns are a must. Also offers hands-on cooking classes.
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…
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!
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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