Changes are afoot, including a menu of sandwiches, sausages and German specialties. Order a sausage platter or open-face bologna/meatloaf sandwich with your German beer.
I came of age when Farwell and North was a nightlife bellwether and “classy” meant going to Von Trier, the dark Germanic bar that was our refuge on finger-numbing winter nights. My UW-Milwaukee friends liked to sit at a certain table near the bar. To me, it seemed like we could never park close enough (that brutal wind!), but there was a popcorn machine and fancy hot drinks with rum or Frangelico in them. Read more…
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…
Warm, European-vibed spot for genuinely inspiring plant-based food and wines from naturally operated vineyards. Menu changes are frequent. Highlights include gnocchi con giardiniera, the Sicilian pizza and any of the salads.
The new Strange Town is the latest chapter in a journey, not strange but also not conformist, for owner Andy Noble. The DJ and musician had thought about opening an eating/drinking place, he says, but it was this space – the former Allium (2101 N. Prospect Ave., 414-885-0404) – that acted as a summons. Read more…
A decorative thread of 1980s neon and poster art filters through this offbeat Walker’s Point bar run by folks from Boone & Crockett and Vanguard. Tater tots, sliders, Radskis salad, cheese fries and Brussels sprout salad are all worth snacking on.
It was probably inevitable that restaurant owners would see “small plates” for the two-bite finger foods that they are and seek to capitalize on them (i.e., serving less food for more money). In their favor, tapas let the diner try more things, often without breaking the bank. Read more…
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…
Wash down a plate of hearty pork shanks or wiener schnitzel with one of the bar’s at least eight German tap beers. This institution is also known for fish fry (walleye, bluegill, lake perch).
This North Shore address is all about fish. Sashimi, nori rolls, shrimp tempura, fried softshell crab, etc. The hot and cold appetizer menu is a particularly good value. The Murray Avenue location also serves four kinds of ramen.
It was called Sushi Magic. This kit promised to turn the stickiest of fingers into a nori-rolling pro. If I had only opened the box. But my Sushi Magic, a well-intentioned gift, ended up on a yard sale table (where it didn’t sell).
A sharp focus on meats, including the great Milwaukee Rib. Grits and mac and cheese are among the sides.
The aroma emitted by Edna cannot be denied. “She” perfumes Iron Grate BBQ Co., overriding the smell of roasted coffee beans. Edna’s 10-foot-long, 500-gallon, mostly recycled self is the force behind half of this unusual business model. Iron Grate shares 8,000 square feet of real estate with roaster-café Hawthorne Coffee.
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.
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.
Counter-service joint specializing in rice bowls, with salmon, ahi tuna, shrimp, chicken or veggies.
Poke is the Hawaiian phenom that traditionally describes chunks of raw fish marinated in soy sauce and sesame oil. Until recently, this creation had marginal visibility on local menus. But if “healthy” and “sushi-grade ahi tuna” make your heart go pitter-patter, your poke “bowl” haven has arrived: Freshfin Poké.
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.
The menu at this restaurant located in a renovated 1855 building utilizes ingredients from Twisted Willow Farm. Plates range from “almost famous” meatloaf and baby-back ribs to Asian BBQ Atlantic salmon.
Mentioned in: Restaurants Worth a Drive
This modern hotel restaurant serves a sophisticated yet approachable menu.
The 10-year-old Delafield Hotel’s sale to a new owner in 2015 preceded – and prompted – a complete aesthetic and culinary overhaul of the restaurant formerly known as Andrew’s.
Sunny dining room/open kitchen where the bill of fare comes in a bowl. The menu features grain-, vegetable- and smoothie-based bowls. Highlights: chocolate peanut-butter smoothie and Green Goddess barley bowl.
Wondering how a vessel full of healthy foods came to be called a “Buddha bowl,” I do what comes naturally in our tech-dominated age: turn to Google. It turns out something so zen-sounding doesn’t just refer to plant-based meals-in-a-bowl but also to superfoods (acai fruit), nuts and grains all nestled in one dish.
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.
The center of this open, modern space is a wood-burning hearth, used for everything from bread-baking to roasting meats and fish. High marks for shareable menu items like roasted parsnips, sunflower seed risotto and whole chicken with BBQ carrots. Open for Sat-Sun brunch as well.
When I talked with co-owner Miles Borghgraef by phone a few months before Birch + Butcher’s opening – in Barry Mandel’s North End development on Water Street – the carpentry was finished, light fixtures installed and Borghgraef and his crew were christening the wood- burning hearth at the center of his kitchen.
The eco-friendly dining room is often filled with city folk working on their laptops. The main food focus here: crepes, cromelettes (crepe-omelets) and panini. Great mushroom-barley burger.
Mentioned in: 4 Places to Eat Vegan In Milwaukee