The setting for this counter-service joint (an old 1971 VW bus) draws extra attention to the plant-based activity going on here. Besides making their own seitan for sandwiches, they craft vegan ice creams. Sandwiches range from Jamaican jerk seitan on ciabatta to grilled sun-dried tomato pesto. Try a date shake like the mango zinger or an almond cocoa bowl.
Owner Emily Ware – a partner in the market’s Green Kitchen salad, sandwich, juice bar – restored a 1971 Volkswagen Bus that forms the visual centerpiece of her business (located in the former FORM Fine Goods & Floral, next to Thief Wine Shop & Bar). Read more…
You can see a lot from a second-story roof in the Third Ward, it turns out. Café Benelux’s rooftop space is open for lunch and dinner—as well as weekend brunch—on warm-weather days. Umbrellas over each table shield you from the sun. With a menu modeled after Belgium’s cafes, signature dishes include cheese-stuffed bitterballen, mussels with frites or gulden draak pecan pie, plus a hearty roster of sandwiches, salads and burgers.
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Its Marshall building location doesn??t offer street visibility, but it ensures a cozy, in-the-know sort of space. Count on finding the staples of Chinese-American cuisine (like General Tso??s chicken and sweet and sour pork). If you??re looking for more authentic Chinese dishes, just ask. They??ll help you order from the ??other menu.?? Also serves a popular lunch buffet.
The Third Ward’s sole French resto gets down to tradition. Coq au vin, croque monsieur and trout in brown butter sauce are classic choices.
The name tells no lie. One bite and you’ll be saying, “Holey Moley! These donuts are heavenly!” But these little cakes have more than just good flavor going for them. Your eyes will thank you as you gaze upon each delicately decorated cake donut, making any flavor look delectable. With a daily rotating menu, there’s literally no end to Holey Moley’s selection… (Read More).
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With a slightly dim, yet cozy and romantic atmosphere, the menu at Italian restaurant Onesto “pays homage to traditional Italian, but with our modern touches,” says restaurateur Joe Sorge (of Holey Moley, Smoke Shack, Swig and Water Buffalo.) The menu stay true to this concept, playing up housemade pastas and protein-based entrées.