Milwaukee Magazine | Dining Extra 2014 by Milwaukee Magazine

A SUPPLEMENT TO

Field to Fork FIND OUT ABOUT THIS GROWING TREND, DISCOVER LOCAL RESTAURANTS WITH A VIEW AND MORE! PLUS THE MOST COMPREHENSIVE DINING LISTINGS IN THE AREA.

MILWAUKEEMAG.COM

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Contents 4 Field to Fork

Chefs partner with local farmers – customers enrich their palates.

8 Edible Works of Art at Sugar Bee Farm Fresh oyster mushrooms: from Milwaukee’s south side to a restaurant near you. 10 Well-Seasoned Professionals Stories from the front of the house. 14 Restaurant Rock Stars

BRAISE Page 9

16 Too Many Restaurants – Too Little Time Sample neighborhood restaurants on foot and bag three in one night. 20 Dining Guide

Ann Christenson’s comprehensive listing of restaurants in the metro Milwaukee area.

28 Restaurants With a View Dine where every meal comes with a panoramic view.

Meet the faces behind a few of Milwaukee’s most happening kitchens.

Local Flavor

ilwaukee has come into its own as a city where dozens of topnotch restaurants vie for our attention. We can raise a plate and salute the field-to-fork concept that features locally grown and raised products, where what’s local and available often determines what’s on the menu. In these five “Field to Fork” restaurants, chefs look for the best, the freshest and the most local products to serve their customers. For an extra bonus, many Milwaukee and suburban restaurants feature not only delicious meals but also a view of a lake, river, city skyline or lush golf course. Whether you come in jeans for a beer and a burger or gussy up for fine dining, these five “Restaurants With a View” won’t disappoint. And peripatetic diners need look no further than “Too Many Restaurants – Too Little Time” for an excuse to explore five diverse neighborhoods from Shorewood to Walker’s Point. One of the most popular features in our annual Dining Extra is Ann Christenson’s “Dining Guide,” which lists dozens of excellent restaurants in metro Milwaukee. And check out her blog at milwaukeemag.com to see what’s new and exciting in our evolving restaurant scene. If you want great food at every price point, look no further than Milwaukee’s amazing potpourri of inspired restaurants.

Linda L. Lundeen Publisher

Cover photo by Bluelab studio/iStock; Braise photo by Chris Kessler; Lundeen photo by John Grant

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IN MEMORIAM PRESIDENT AND PUBLISHER 1983-2013

Betty Ewens Quadracci PUBLISHER

Linda L. Lundeen EDITOR

Laurie Szpot WRITERS

Cari Carlson, Leah Damron ART DIRECTOR

Kathryn Lavey

PRODUCTION COORDINATOR/DESIGNER

Kelly Rippl

GRAPHIC DESIGNER

Krista Schmidt, Rachel Stinebring PHOTOGRAPHY INTERN

Mark Wahl

CONTRIBUTING PHOTOGRAPHER

John Grant

BUSINESS COORDINATOR

Meghan Gerosa

SALES REPRESENTATIVES

Ilan Boico, Shannon Dailey, Jane Pankowski SALES & MARKETING ASSISTANT

Katie Williams

CIRCULATION DEVELOPMENT

Mark Groves OFFICES

126 N. Jefferson St., Suite 100 Milwaukee, WI 53202 414-273-1101 www.milwaukeemag.com

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AP BAR & KITCHEN’S Beef cheek goulash.

apples. From Wolf Peach’s farm in Sheboygan, he stockpiled 300 pounds of squash to roast for bruschetta, pizza and risotto. Jacobs has favorites: the enormous blue hubbard that he used in soups and sauces, and the pretty little kabocha with edible skin that he served tempura-like with pork tenderloin. He’ll take a pass on ornate,

AP BAR & KITCHEN’S 40-foot bar.

Field to Fork Chefs partner with local farmers – customers enrich their palates. BY CARI CARLSON

all it rustic, seasonal, regional or ultrafresh, it’s all the same: local food shuttled as quickly as possible from its source to your plate. It can be a juicy ripe tomato picked at 6 a.m. and sliced in a caprese salad at 6 p.m. or a grilled rib-eye steak from a local farmer. Known as farm to table or field to fork, it’s shorthand for this tomato comes to you from Ozaukee County, not Orange County. As this trend swings higher and restaurants feature dishes that link local growers with consumers, it’s a win-win for everyone involved. Chefs get to figure out what to do with stinging nettle or a hundred pounds of radishes, while customers savor fresh, tasty, healthy choices and food pairings never before seen on a menu. Chef Dan Jacobs has invented new ways to present uncommon winter vegetables like the sunchoke, a strangely shaped sunflower root that looks like ginger on steroids. While at Wolf Peach, before leaving for Odd Duck in February, he pureed sunchokes for soup, sliced and fried them for chips, and layered them in a salad with celery and

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preferring his roasted squash with sage brown butter, blue cheese and walnuts. The roasting happened in the 2-ton oven Wolf Peach uses nightly for wood-fired pizza and almost every vegetable on the menu. Beets, cabbage, broccoli, Brussels sprouts, cauliflower and corn all get their 3-minute rush in the oven. Cod, octopus and even tomatoes also get a quick turn in the heat. From that oven comes a favorite pairing, crispy roast broccoli with dried apricots and almonds. Wolf Peach’s menu follows the seasons. In spring, chefs forage for watercress and wild leek, aka ramp. Jacobs popped the ramp in the oven, then sauced it with red pepper coulis. The watercress landed in a salad. “I like to have a personal relationship with the food I serve,” he says. “I’m getting it; you’re eating it.” Summer brings the Wolf Peach namesake, the tomato. In 2013, its farm grew 3,000 pounds of assorted varieties for pizza sauce, caprese and blistered tomatoes to adorn charred octopus. If that suggests a mountain of tomatoes, it is, but if you name a restaurant after the fuzzy wolf peach tomato, be prepared to get creative. Peggy Magister, executive chef at both AP Bar & Kitchen and Crazy Water, also has a special appreciation for tomatoes. Photos by Chris Kessler

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café CALATRAVA Some works of art are good enough to eat. Whether for Sunday brunch or weekday lunch, Café Calatrava is the place to dine along the lake, with an ever-changing menu of contemporary cuisine.

Café Hours Tuesday–Sunday 11 am–4 pm

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“You’ll find them all over our menu during the season,” she says. They garnish baby octopus along with ricotta salata and an herb citrus vinaigrette. To liven pork belly, she adds a fried green tomato, a sunnyside up egg and sriracha hollandaise. Heirlooms come from local farm markets and veggie stands between Milwaukee and Elkhorn (where Magister has a cottage). She sources from her own garden, too, but only things that don’t demand much attention like eggplant, zucchini and arugula. “They’re easy,” she says. She matches that arugula with goat cheese and beet ravioli and dresses it with soy vinaigrette. Crimini mushrooms come from Sugar Bee Farm right here in Milwaukee for the popular mushroom soup as well as oyster mushrooms for risotto. And not to be overlooked is Magister’s passion for squash. She’s as enthusiastic about butternut squash with Brussels sprouts leaves, Gorgonzola, candied pecans, sage and brown butter as she is about an ordinary spaghetti squash finished with a drizzle of Wisconsin maple syrup. Bottom line, she says, “What we serve depends on what’s available and what tastes good.” Magister’s nephew, Justin Anthony, food and beverage manager at AP (aka All Purpose), adds that light, clean flavors like roast half chicken with black rice pilaf or whole roasted market fish with lemon and oregano resonate with customers. “You won’t find much butter and cream on our menu,” he says. “We don’t favor complicated sauces. We want our food to taste like itself.” Might he refer to fried catfish with malt vinegar or shrimp with jalapeño polenta? “We’re urban rustic,” he explains, “sophisticated, but not fussy.” That would also describe their contemporary refurbished tavern in the Fifth Ward with its 40foot stainless-steel bar, Cream City brick wall and carefully orchestrated organic wine selection. Not to mention the painted metal wall in the back that resembles graffiti done in black, red and white. A different look – including rustic barn wood and hay falling from an open window – welcomes diners to Hōm Wood Fired Grill in Brookfield. “We even burn Wisconsin wood in our wood-fired grill,” says general manager Eric Kaye. “Our restaurant has an absolute commitment to source locally.” That’s local as in strictly Wisconsin whenever possible, and that means exclusively Wisconsin beer on tap. “We change the menu seasonally,” says

WOLF PEACH Goat cheese & lamb sausage pizza.

“What We serve depends on What’s available and What tastes good.” -peggy Magister, ap and Crazy Water

executive chef Andrew Miller, “but we’ll always have Wisconsin artisan cheeses and the very local cheese curds from Clock Shadow [Creamery] in the Third Ward.” Most of the produce at Hōm comes from Hidden Creek, a 1,100-acre farm in New London owned by Mike Polaski, co-owner of SURG Restaurant Group that includes Hōm. When pressed for a favorite or unique combo of flavors, chef Miller points to the crispy duck breast with winter spinach, huckleberry aigre-doux, i.e., sweet and sour preserved huckleberries, and tempura celery root. After he completes a required canning certification program, his pantry will burst with pickles, jams, jellies and preserves, as much of the summer’s bounty Photo by Chris Kessler

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Destination Walkerâ&#x20AC;&#x2122;s Point

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as he can stuff into jars. “We want these simple flavors to complement the protein on the plate,” says Miller. There’s more. He’ll mix up mostarda, an Italian mustard condiment, combine it with Door County cherries and use it to dress up wild game. He’ll roast squash and make squash butter. To add flavor to pierogi or potato fritters, he’ll ferment a sauerkraut-like concoction from rutabaga and Brussels sprouts. For come-as-you-are casual dining in the bar at Hōm, order a craft beer and a burger or dive into the small plates menu and try Shrimp N’ Grits or Mac N Cheese Risotto. Like chef Miller, it’s all about local and fresh for Hinterland’s sous chef Paul Funk and executive chef Dan Van Rite. On the spring menu, for example, diners can sample fiddleheads, morels, ramp/ wild leek and stinging nettles. “Mushroom Mike will be calling us about morels in April,” says Funk. But, he notes, “it’s a short season.” Ask Funk and Van Rite about their pickles, and they’ll show off their stash, a rainbow of colors encased in dozens of quart jars. Hinterland sells a limited number of burgers because much of the locally sourced beef gets used for other dishes. “Most people who do burgers don’t go to meet the cow,” says Funk. That also goes for the pork on the menu. He and Van Rite buy whole pigs, two at a time, from Hazel Valley Farm in Eagle, where the animals are pasture raised. The restaurant’s menu often reflects what’s not only seasonal but also abundant. “If a farmer comes in with a load of radishes, we can’t resist,” Funk says. “Since we end up with extra fat from the pig, I brine, smoke, whip, render and drain it. After two-and-a-half weeks, I serve it with those radishes.” When a farmer showed up with two coolers full of currants, they made jelly. Then they made currant mostarda and paired it with pork chops. Give them a bushel of peaches, and they’ll make peachsaffron jam to complement wood-fired elk strip steak. From a truckload of fennel, they’ll whip up pickled fennel-pear to serve alongside Hamachi sashimi. Both chefs relish opportunities to create outside the box, like the time a friend brought them a four-ounce mashua root. They sliced it and placed it raw and unadorned with Nantucket Bay scallops and apple puree. A challenge met or, as Van Rite says, “How can we make something delicious

EDIBLE WORKS OF ART AT SUGAR BEE FARM ON MILWAUKEE’S south side in a chilly warehouse, six varieties of oyster mushrooms raise the bar for diners accustomed to grocery store buttons. They’re oyster art, a gallery of edible shapes, textures and colors growing in straw bales. “Each variety has its own nuanced flavor – nutty, buttery, earthy,” says Dave Grow, co-owner of Sugar Bee Farm along with Sarah Wisniewski. The mushrooms grow in a cycle that starts on a Wisconsin farm and ends in a community garden. Grow and Wisniewski buy straw from local farmers; they grind it, seal it and soak it in a limestone mix to raise the pH in order to kill off organisms that might want to compete with the mushrooms. (Oysters aren’t fussy, they’ll grow on anything that feeds them, but they don’t compete well if the straw bales are filled with greedy fast-growing weed roots.) From the limestone bath, they are transferred to the inoculation room where their tender roots will develop. From this dark, damp, claustrophobic room, they go to a happy place filled with sparkling hanging lights where they pop from inside the bales to display their rainbow colors and sculptural shapes. In a day, they double in size; in a week, they’re ready to flavor a mushroom risotto at a local restaurant. As for the spent straw, it’s composted and donated to a local community garden. Look for Sugar Bee Farm oyster mushrooms at local farm markets in the spring.

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with what we have?” Chef Dave Swanson and his kitchen crew excel at delicious. They deliver exactly what they promise: fresh, local, healthful food. Mention rutabaga or goat or a hundred pounds of pears to the chefs at Braise, and their creative juices start to run. With those pears, for example, Swanson might whip up a sauce, serve them with beets, turn them into fruit leather for a sweet-savory dessert, or simply freeze them for later. The unassuming rutabaga has many lives at Braise. “It tastes different in March than it does in November,” says Swanson. When it’s young, he’ll slice it for a salad. In early spring, he’ll marry an elder rutabaga with young quince for jam. In between he’ll glaze it, puree it, grill it, roast it and dehydrate it.

“We let the ingredients shoWcase themselves.” -dave swanson, Braise

No part of an animal – whether lamb, cow or goat – will be wasted at Braise. “From the two goats that come in the back door every week,” Swanson says, “I serve poached goat brain on crostini with green onion jam and simply prepared goat tongue on the bar menu.” The menu changes daily but perennial favorites like steamed pork buns with scallion vinaigrette and smoked trout with cornmeal johnnycake tend to stick around. Swanson says his food is relatively simple. “We let the ingredients showcase themselves.” Swanson’s eyes light up when he talks about his RSA (Restaurant Supported Agriculture), a distribution system he developed with a grant in 2008. He works with 25 restaurants and up to 400 Wisconsin farmers to move several tons of food from the farm to a Milwaukee warehouse to be distributed to local restaurants. He’s recently added home delivery service and a culinary school to close the circle from the field to the fork. milwaukeemag.com

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LAKE PARK BISTRO Greg Faludi

Well-Seasoned Professionals Stories from the front of the house. BY LEAH DAMRON

atient and organized. Compassionate and nurturing. Simultaneously energetic, cheerful and highly adaptable. These hard-to-come-by traits belong to a tenacious set of people who have crafted lifelong careers as professional waiters, waitresses and barkeeps in well-known restaurants around Milwaukee. In a hectic line of work where turnover is high, six steady front-ofthe-house pros thrive on the action and accompanying stress that is commonplace in the line of work they’ve chosen. In speaking with each of them, it is easy to spot common themes and threads. Nearly all of them got their start in the business in their mid to late teens. They are passionate about providing excellent service for their guests. And not at all surprisingly, each one firmly believes that he or

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she works in “the very best place.” “I don’t work for a living – I play for a living,” says Greg Faludi, a waiter at Bartolotta’s Lake Park Bistro in Milwaukee. “My guests are very nice people, and most are in a great mood. If I have a guest who’s not happy, I make it my mission to turn a bad mood around.” Faludi, who began bussing tables in a burger joint at age 16, has a considerable clientele who he refers to as his “Gregulars” – people who have been requesting his service since he joined Lake Park Bistro’s wait staff in 1996. He is at once charming and warm, making it easy to understand why dining guests would clamor for a seat at one of his meticulously set tables. An early morning snowstorm put me late for our meeting, and I arrive at the Bistro windblown and apologetic. He directs me to a cozy two top by an enormous picture window overlooking the magnificent and blustery Lake Michigan shoreline. Coffee is poured and I immediately relax in his company. While speaking affectionately of his customers, he takes from his wallet several slips of paper. “These are my guests’ birthdays and anniversaries,” he explains, gesturing to the front and back of each slip, which holds roughly 100 names between the three pieces. “Those are all of your Gregulars?” I ask, impressed. He chuckles, shaking his head. “Not even close. This is just autumn. I have lists like this for every season.” While he considers his specialty to be lunch service for elderly ladies, Faludi has the ability to put even the most stressed-out businessman at ease. “I’m patient with my older ladies. I kneel down to their level at the table, so that we can speak face to face. But the gentlemen who come in to conduct business, they’re busy and serious. I anticipate their needs and give them exactly what they want without them having to ask. They appreciate that level of service. And they know they can expect it from me.” A short drive up Highway 43, Brown Deer’s River Lane Inn also employs three such restaurant “lifers.” Waitresses Candace Giles and Bonnie Rubel, along with hostess and manager Fran LeGrand eagerly share stories and experiences similar to those of Mr. Faludi. While allowing that at times it’s a physically and Photo by Mark Wahl

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mentally strenuous business, each one speaks of their love for the occupation overall. Bonnie (whom the others refer to as River Lane’s “cheerleader”) appreciated the flexibility that restaurants offered while she raised her children and her husband worked second shift. Now a grandmother, Bonnie works four days a week and takes time off to travel. Like Greg, Candace began bussing tables at age 16. Now in her early 50s, I ask her how many different establishments she’s worked in throughout her career as a waitress. “Two,” she replies with a

RIVER LANE INN Candace Giles and Fran LeGrand

“We don’t get many complaints because our kitchen is really, really good.” -candace giles, river lane inn

grin. “I’ve worked at two restaurants in 40 years.” Twenty-five years have been at River Lane. “This is a great place to work,” she says with sincerity, the others nodding in agreement. “We’re a team. There’s a level of comfort here. Our customers are great. And we don’t get many complaints because our kitchen is really, really good.” Bonnie and Candace have each culled their own lengthy list of loyal guests Photo by John Grant

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over the years. “Let me show you our little black book,” Fran offers, retrieving from the hostess’ podium a well-worn and dogeared spiral notebook. She flips through the pages, each one jampacked with script and scrawl. “These are all the people we keep up with. We know their birthdays, anniversaries and special occasions. We also keep track of what our guests like, and how they like things done.” “I like to

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let my customers know when we’re about to have their favorite soup, or if a fish they love is on the menu,” Bonnie adds. “I also give a call if I haven’t seen someone in a while. I start to worry.” Candace recalls a long-time regular customer who came to River Lane after having suffered a stroke. “Her speech wasn’t the same. But I knew what she liked, and I knew how she liked things done. I was

happy to help her instead of having her become frustrated.” She adds, “We’ve seen people through happy times and tough times, from births to funerals.” In a turn of the tables, bartending duo and identical twins Mike and Steve Radke recall a time when their customers supported them. After a terrible car accident two years ago, the professional mixologists lost their jobs. Johnny Manhattan’s owner, Nancy Manhattan, hired the pair on the spot. Shortly after they began work, regulars from their previous bartending gig began showing up at the wellknown Hubertus steakhouse. “We heard

JOHNNY MANHATTAN’S Mike and Steve Radke

sometimes it’s the warmth found in the front of the house that keeps them coming back for more. you were here, they’d say,” Mike recalls. “They followed us. It meant a lot.” Although a restaurant’s chef, menu and reputation will always come into play when determining where Milwaukee patrons choose to dine, sometimes it’s the warmth found in the front of the house that keeps them coming back for more.

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Photo by John Grant

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Restaurant Rock Stars Meet the faces behind a few of Milwaukee’s most happening kitchens.

1114 N. Water St. / 414-847-1492 5750 Bayshore Dr., Glendale / 414-831-2700 barlouieamerica.com

550 N. Harbor Dr. 414-395-4900 / harborhousemke.com

Peter learned from his mother that good food is prepared by taste, aroma and instinct. These values are being taught to the next generation, so you may enjoy it for years to come.

I’m on the phone with both coasts each day, ordering my oysters and fish, making sure they’re the freshest available. We take great pride in offering Milwaukee’s best seafood!

INDUSTRI CAFÈ

JUAN CARLOS, Chef

ROBERT KLEMM, Chef

7118 W. State St., Wauwatosa 414-258-5600 / hectors.com

524 S. Second St. 414-224-7777 / industricafe.com

By using family recipes as building blocks, Juan loves to create delicious new entrees that truly have set Hector’s apart and made it the go-to place for Mexican fare for the past 25 years.

We locally source as many ingredients as possible. Those ingredients are then artfully combined and carefully prepared to create the high-quality dishes we are known for.

HARBOR HOUSE

ZACH ESPINOSA, Exec. Chef

3468 N. Oakland Ave. 414-963-9623 / atouchofsicily.com

HECTOR’S

We’ve got an incredible selection of handcrafted drinks at Bar Louie and amazing food as well. Come by and see us!

PETER CARINI, Chef/Owner

KIL@WAT

BRAULIO HERNANDEZ and COURTNEY TREWYN, Bartenders

CARINI’S LA CONCA D’ORO

BAR LOUIE

PHOTOS BY JOHN GRANT

ANTHONY TRESTER, Director of Outlets 139 E. Kilbourn Ave. 414-291-4793 / kilawatcuisine.com

Our new menu incorporates housemade components into classic dishes with an inventive, modern twist to create bold, unique flavors.

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PATRICK TAYLOR, Chef

2597 N. Downer Ave. 414-272-1745 / pizzamanmke.com

Food and wine are my passion. Working at Pastiche, I get to express this to many people every day through their dining experience.

Red sauce Italian cuisine, pizza, Caesar salad... My goal at Pizza Man is to not only have amazing pizza, I want everything our guests eat to be the best version of it they’ve ever had.

With ample experience on both sides of the Atlantic, these childhood friends bring a true community pub feel with a British twist. “Across the pond is now across the street.”

1807 Nagawicka Rd., Hartland 262-367-3903 / sevenseaswi.com

We are passionate about good food and wine and love getting to know our guests. It is an honor to run a business in Lake Country and to be able to give back to the community.

TUTTO

THREE LIONS PUB

ZAK BAKER, Chef

3001 S. Kinnickinnic Ave. 414-482-1446 / pastichebistro.com

4515 N. Oakland Ave., Shorewood 414-763-6992 / threelionspub.com

We offer more than 25 draft beers and 15 types of specialty-crafted burgers – and our beer servers are expertly trained to suggest the perfect combinations of brews and bites.

DAN KUMMER, Chef and RAMONA WEISSGERBER

RACHAEL KARR, Chef

DAVID PRICE and CHRIS TINKER, Co-owners

509 W. Wisconsin Ave. 414-271-2337 / millertimepub.com

PIZZA MAN

PASTICHE BISTRO

Combining the best chefs, quality ingredients, and excellent service, our restaurants are memorable locations for every occasion.

I have a lot of respect for the culinary offerings of our great city, and I am proud to be able to develop and refine a menu that highlights such a rich and evolving food tradition.

SEVEN SEAS

100 E. Wisconsin Ave. 414-905-1000 / marcusrestaurants.com

MILLER TIME PUB & GRILL

JAMES SANCHEZ, General Manager

323 E. Wisconsin Ave. 414-278-5999 / milliokerestaurant.com

WILD EARTH CUCINA ITALIANA

EDWARD CARRELLA, Director of Restaurants

MILLIOKE

MARCUS RESTAURANTS

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JOEY SAFINA , Chef/Owner

AUDREY VANDENBURGH, Chef

1033 N. Old World Third St. 414-291-5600 / tuttomilwaukee.com

1721 W. Canal St. 414-847-7626 / paysbig.com/wildearth

My cooking reflects my family recipes and Sicilian culture. Come dine with my family at TUTTO.

Our goal is to create a comfortable, memorable dining experience for our guests. From the decor and service to offering favorite Italian dishes, we want our guests to feel at home. milwaukeemag.com

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CRAZY WATER Flat-iron steak with blue cheese fritters and frico caldo.

Too Many Restaurants – Too Little Time Sample neighborhood restaurants on foot and bag three in one night. BY CARI CARLSON

ith so many fabulous places to dine in Milwaukee, why limit an evening to one? Why not plan a night of discovery and hoof it to two or three places before collapsing at the end of the night in a euphoric food-sated trance. There’s nothing wrong with a little exercise between courses, even it it’s only a few steps between appetizer and dinner. If dessert is required, keep movin’. It’s about diversity, mixing it up and fun. Oakland Avenue in the heart of Shorewood boasts a unique collection of restaurants and shops. Wedged between Lake Michigan and the Milwaukee River, this small but mighty community won’t disappoint if you’re looking for designer shoes, high-end groceries or a solid meal. Start an evening of progressive dining on Oakland at the kid-friendly Three Lions Pub for hearty appetizers. Challenge your smarts on Wednesday nights with Quizmaster

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Trivia while chomping on poutine with a Wisconsin twist, British chips and cheese curds smothered with homemade gravy. Or try the pub’s spin on Scotts eggs: three hard-boiled eggs wrapped in house-made sausage and curry-seasoned breading, which is fried and then served with arugula and roasted tomato aioli. After these palate teasers, grab the family and saunter a few blocks south to the Oakcrest Tavern, also kid friendly. You won’t run short of burger choices at the Oakcrest, and the Tavern Favorites menu offers popular standbys with a twist, like hanger steak with fresh chimichurri and king steak or fish tacos. Sports fans can watch the Packers, the Brewers or the Badgers on nine plasma TVs or sit outside and people watch instead. You can end the eve on Oakland with take-home cannoli from Runaway Meatball, a popular Sicilian takeout and delivery restaurant. Across town on the cusp of Wauwatosa, an evolving array of eateries brings locals to the western edge of Washington Heights. Six years ago, Vliet Street between 59th and 60th had nothing but traffic. Recently, some small but mighty restaurants have found a home in this historic neighborhood. One glance at the bakery display case at Cafe Perrin, and you know you’re in good hands: bread, rolls, pastry and more – all made in-house. The lunch/dinner menu includes a wide variety of salads, soups and sandwiches as well as entrees including butternut squash risotto, roasted half chicken and pan-seared scallops. “We serve a simple menu based on what’s seasonal,” says chef Joe Schulte. “We also have many gluten-free options, and all our beef is grass fed.” Across the street at Meritage, chef and owner Jan Kelly has a similar take on fresh, local and seasonal. Kelly’s commitment to using locally and regionally grown products includes being a founding member of Braise RSA as well as a supporter of Growing Power. Meritage used to be a hidden gem but not so much anymore. (Make good food and they’ll come.) Entrees like saffron pasta and braised veal, lamb shank, rushing waters trout and duck stir fry keep diners coming back for more. But delicious entrees aren’t all that Meritage has to offer. Their list of specialty drinks is hard to beat, with concoctions such as The Oatmeal Raisin Cookie Martini, Original Sin Cocktail and The Screaming Mango. Drinks anyone? Cool the palate across the street at Cold Spoons Gelato, where they mix 24 vats Photo by Chris Kessler

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every day of 12 different sorbettos and 12 varieties of gelato. Go for healthy and order a single serving of mixed berry or pink grapefruit sorbetto, or forgo the restraint and spoon up a triple dish of caramel sea salt gelato. Flavors change frequently but the ingredients are always of the highest quality, including fresh fruit and milk from Sassy Cow Creamery, which is farm fresh and rBGH free. For another dinner-on-the-move district, you can’t miss in the hip Historic Third Ward. On Broadway, a line of warehouses once served 45 Italian grocery stores in the Ward. An expanding potpourri of boutique shops, restaurants and galleries now line the former Commission Row, the heart of this stylish neighborhood. Start at Club Charlies, known to locals as a neighborhood place, a low-key hangout for drinks and unfussy charm. Known for $6 lunches, including grilled PBJs and BLTs that come straight from the ‘60s, Charlies also serves a memorable two-cheese grilled cheese sandwich for six bucks. Starters lean toward classic bar food: wings, sliders, chicken fingers and potato skins. But their burgers are unlike any other. The Grumpy is loaded with blue cheese, fried onion and “horsy sauce,” while The Divine Miss D. is smothered in cream cheese, cucumber, lettuce, tomato and green pepper. Next stop, Coquette Cafe, where diners enjoy gourmet bistro food served in the elegant Landmark Building, an ideal setting for French cuisine. And classic it is with French onion soup, salad niçoise and coq au vin. Not to be missed is the mouth-watering bacon-wrapped Strauss veal meatloaf. A brief stroll from Coquette, and you’re at the Prodigal Gastropub for dessert. Get your fingers sticky with S’Mores, the usual graham cracker/marshmallow concoction, greatly enhanced by the addition of chocolate ganache and ginger snap crumble. Travel across the river to Walker’s Point to find another renaissance. There’s a lot more happening here besides tacos and tostadas, though Mexican cuisine still rules close to National. On Second Street several restaurants and bars have opened recently. Start at Ginger and work your way south. As it’s a tapas bar, invite a few friends and share plates in this intimate hip restaurant where customer favorites include fish tacos, mushroom and cognac risotto and milwaukeemag.com

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dining eXtra

fancy tater tots. Mom never served them with roasted red pepper aioli. For something more exotic, try cucumber and seaweed salad or duck nachos. Dinner at Crazy Water, always a pleasure, has an added bonus: sit at the bar and watch chef Peggy Magister work magic in the grill space. Some call the cuisine at Crazy Water French; Magister calls it American Fusion. Carnivores can order steak three ways, including the popular Wagyu hanger steak with sweet corn risotto. And tucked in among the steaks, look for a unique Korean tenderloin burger served with hoisin barbecue sauce. This small bistro is a place to relax, kick back and enjoy great food in elegant surroundings. Then it’s time to indulge at yet another bistro, Chez Jacques, where all things French dominate the menu. From the street, a cheerful yellow exterior hides a charming restaurant that feels undeniably French once inside. Here they have mastered the art of the crepe. For a guaranteed happy sweet finale, order banana Nutella crepes. Bay View residents can gloat because

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Kinnickinnic, affectionately known as KK, has bragging rights to an awesome line of restaurants and shops that popped up along the artery that bisects Bay View. Saunter down funky KK to get tattooed, buy a guitar, do some laundry, go retro at the Tip Top

Saunter down funky kk to get tattooed, buy a guitar, do Some laundry, go retro at tip top atomic Shop or Stop for Some good eatS. Atomic Shop, or stop for some good eats. At Odd Duck, the kitchen excels at small plates, making it a logical first stop on a Bay View walk and dine. No one can pigeonhole the menu as it bursts with flavors created by owner and executive chef Ross Bachhuber.

His food dances around the world from Spain to Seoul. From India came curried lentil daal, from Morocco, spiced baby carrots and from Spain, chorizo flatbread. A few blocks south, Pastiche Bistro & Wine Bar specializes in classic French cuisine. Many, if not most, of the entrees could have arrived straight from a small kitchen in a bistro on the left bank in Paris. Expect the classics: escargot, cog au vin, cassoulet, ratatouille, frogs’ legs and onion soup, delivered in a vintage cozy romantic space where reservations are strongly recommended. For a richly satisfying dessert, walk north on KK to Honeypie. If all the tables are occupied, belly up to the bar for a slice of pie. Now comes the hard part: what to order. It’s considered mandatory to drool for a few minutes over the daily display of house-made pies and cupcakes before making the final decision. Almond cream, banana cream, chocolate cream, coconut cream and a perennial favorite, butter pecan, vie for attention – and that’s just for starters. Buy a slice or buy the whole thing and take it home. No sweet tooth will be left behind at Honeypie.

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dining guide By Cuisine AFRICAN-AMERICAN: Mr. Perkins’ Family Restaurant AMERICAN: ((# 1!.Ě/ŏ%*ŏ0$!ŏ .'ŏđŏ )!.% *ŏ !. ŏ ŏ !)+.% (ŏ ((ŏđŏŏ **Ě/ŏ 0 (% *ŏ !/0 1. *0ŏđŏ (%/0.!.%Ě/ŏ (1!ŏ +1* ŏ **ŏđŏ (%/0.!.%Ě/ŏ 0 (% *ŏ )!.% *ŏ %/0+. *0!ŏđŏ .ŏ +1%!ŏđŏ $!ŏ 1""!0ŏĨŏ +0 3 0+)%ĩŏđŏ 1 'ŏ . (!5Ě/ŏđŏ "!ŏ "%/0!.ŏđŏ $ * !.5ŏ 1 ŏĒŏ !/0 1. *0ŏ đŏ $.%/0%!Ě/ŏ 1 ŏĒŏ .%((ŏđŏ +1*05ŏ ( .!ŏđŏ %.!ŏ %0ŏ ,+.0/ŏ .ŏĒŏ .%((ŏđŏ 1!(ŏ "!ŏđŏ (!*ŏ "!ŏđŏ .2!5Ě/ŏ !*0. (ŏ .%((!ŏđŏ %#$( * ŏ +1/!ŏđŏ 1 . ŏ .'ŏ + #!ŏđŏ 'ŏ ŏ * (Ě/ŏ $%0!"%/$ŏ 5ŏ **ŏđŏ '/+*ŏ .%((ŏđŏ +!5ŏ !. . Ě/ŏđŏ +$**5ŏ *$ 00 */ŏđŏ / * ŏ "!ŏ * ŏ %/0.+ŏ đŏ $!ŏ *% 'ŏđŏ ŏđŏ %((%+'!ŏđŏ %(3 1'!!ŏ $+, +1/!ŏđŏ %//ŏ 0%!Ě/ŏ %*!.ŏđŏ +0+.ŏđŏ 0%+* (ŏ "!ŏ * ŏ '! 3 5ŏđŏ $!ŏ + (!ŏđŏ .%#%* (ŏ * '!ŏ +1/!ŏđŏ (+)%*+ŏđŏ !*!(+,!Ě/ŏđŏ +.0ŏ+"ŏ ((ŏđŏ *#!ŏ %*!ŏ **ŏ đŏ ! ŏ %. (!ŏ **ŏđŏ "!ŏ +1/!ŏđŏ (%)ŏ %**Ě/ŏ !/0ŏđŏ 01 5Ě/ŏ 1 ŏ * ŏ .1 ŏđŏ $!ŏ 3%*#%*Ěŏ ++.ŏ 4 $ *#!ŏ đŏ %))!.Ě/ŏ !/+.0ŏđŏ .%/'!(!Ě/ŏđŏ % 0+.Ě/ŏ+*ŏ *ŏ 1.!*ŏ đŏ 00/ŏ ! ŏ $+,ŏđŏ 53 . ŏ %0 $!*ŏĒŏ .ŏđŏ !%//#!. !.Ě/ŏ !2!*ŏ ! /ŏđŏ %/ +*/%*ŏ ++)ŏđŏ 'Ě/ŏ "! AMERICAN NOUVEAU: ŏ ((ŏ 1.,+/!ŏđŏ (6 ŏ %*!ŏ .ŏđŏ (1!ŏ '!0ŏđŏ (1!Ě/ŏ ##ŏđŏ +/(!5ŏ+*ŏ . 5ŏđŏ . %/!ŏ !/0 1. *0ŏĒŏ 1(%* .5ŏ $++(ŏđŏ . * ! ŏ 0ŏ0$!ŏ .+*ŏ +./!ŏ +0!(ŏđŏ 1 '(!5Ě/ŏ %/'! )ŏ **ŏđŏ "hŏ ( 0. 2 ŏđŏ ċāĉĉĀŏđŏ +)!0ŏ "!ŏđŏ . 65ŏ 0!.ŏđŏ %.!"(5ŏ . *ŏ .ŏĒŏ .%((ŏđŏ %*0!.( * ŏ .%!ŏ 0.!!0ŏ /0.+,1 ŏđŏ %ŏ 0ŏ +1*#!ĥ . #!ŏđŏ ŏ ++ ŏ %.! ŏ .%((ŏđŏ +*!5,%!ŏđŏ 1/0.%ŏ "hŏđŏ 1*%,!.ŏćāŏđŏ %(Į 3 0ŏđŏ /+*ŏ 0.!!0ŏ .%((ŏđŏ !.%0 #!ŏđŏ %ġ !5Ě/ŏđŏ %*!/ŏ 0ŏ $!ŏ %2!.ŏ (1 ŏđŏ +.0$ŏ 0 .ŏ )!.% *ŏ %/0.+ŏđŏ ŏ .ŏ * ŏ .%((ŏđŏ .'/% !ŏĂăŏĨ ŏĂăĩŏđŏ .+ %# (ŏ /0.+,1 ŏđŏ $!ŏ 1),1/ŏ ++)ŏđŏ )50$ŏđŏ 3%#ŏđŏ !//ŏđŏ .%/'!(!Ě/ŏđŏ .+ !.+ŏ /0.+ .ŏđŏ $!ŏ *%+*ŏ +1/!ŏđŏ %/ +*/%*ŏ ++)ŏ ASIAN: ŏ 1&%5 ) ŏ 1/$%ŏĒŏ % $%ŏđŏ %*6 ŏ , *!/!ŏ !/0 1. *0ŏđŏ 61)%Ě/ŏđŏ , *% ŏđŏ %*#Ě/ŏ $%*!/!ŏ !/0 1. *0ŏđŏ *, %ŏ , *!/!ŏ 1%/%*!ŏđŏ $!ŏ %*#ŏĒŏ ŏ đŏ ċ ċŏ $ *#Ě/ŏ $%* ŏ %/0.+ŏđŏ %ŏ $ %ŏđŏ !%&%ŏ 1%/%*!ŏđŏ .ċŏ +'ŏđŏ 1 %ŏđŏ '!ŏ 1)%ŏđŏ %*#$ ŏ $ %ŏđŏ $ %ġ* )%0!ŏ $ %ŏ %/0.+ŏĒŏ 1/$%ŏ .ŏđŏ + $%ŏđŏ ) )%ŏ +0+ŏ BREAKFAST: (1!Ě/ŏ ##ŏđŏ "!ŏ 0ŏ0$!ŏ ( 6 ŏđŏ $!ŏ .%#%* (ŏ * '!ŏ +1/!ŏđŏ %),(!ŏ "!ŏđŏ +((5Ě/ŏ .%((! BUFFET: $!ŏ 1""!0ŏĨŏ +0 3 0+)%ĩŏđŏ $!ŏ +1#!ŏĨ "%/0!.ŏ +0!(ĩŏđŏ %/ +*/%*ŏ ++) BURGERS: ŏ +) !./ŏđŏ (/ Ě/ŏ+*ŏ0$!ŏ .'ŏđŏ +*!5,%!ŏđŏ '!Ě/ŏ 1.#!.ŏđŏ %((!.ŏ %)!ŏ 1 ŏ * ŏ .%((ŏđŏ / .Ě/ŏ 1 ŏĒŏ .%((ŏđŏ + !() *Ě/ŏ 1 ŏĒŏ .%((ŏđŏ +((5Ě/ŏ .%((!ŏđŏ 0 'Ě ŏđŏ $!ŏ % '! ŏ +, CAFES: "!ŏ 0ŏ0$!ŏ ( 6 ŏđŏ "!ŏāĆĀĆŏđŏ %05ŏ .'!0ŏđŏ 1!(ŏ "!ŏđŏ (!*ŏ "!ŏđŏ $!ŏ 0%+* (ŏ "!ŏ * ŏ '! 3 5 CAJUN: 4%!Ě/ŏ CONTINENTAL: $1/ŏđŏ .! )ŏ * !ŏ 0! 'ŏđŏ ŏ +( !*ŏ /0ŏđŏ $!ŏ ))%#. *0ŏ %*%*#ŏ ++)ŏĒŏ %*!.5ŏ đŏ #*% ,,!ŏ . //!.%!ŏđŏ *"+. ŏŏ CUBAN:ŏ 1 *%0 / ETHIOPIAN:ŏ (!)ŏ 0$%+,% *ŏ %(( #!ŏ FAMILY: $!ŏ $ * !.5ŏđŏ %#$( * ŏ +1/!ŏ FRENCH: $!6ŏ -1!/ŏđŏ +-1!00!ŏ "!ŏđŏ '!ŏ .'ŏ %/0.+ŏđŏ !ŏ n2!ŏ 0%//!.%!ŏĒŏ "!ŏđŏ /0% $!ŏ %/0.+ŏĒŏ %*!ŏ . GERMAN: .(ŏ 06/ $Ě/ŏđŏ !.Ě/ŏ !.) *ŏ !/0 1. *0ŏđŏ !%//#!. !.Ě/ŏ /0$ 1/ŏ **

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, *% ŏđŏ +!5Ě/ŏ ! "++ ŏ * ŏ .%((ŏđŏ +.)% 'ŏĒŏ $)% 'Ě/ŏđŏ %0 $!((Ě/ŏ %/$ŏ .'!0ŏđŏ +((5ŏ ++(Ě/ŏ ! "++ ŏ 2!.*ŏđŏ %2!.ŏ *!ŏ **ŏđŏ *"+. ŏđŏ' SERBIAN: ( ŏ +3*ŏ !. % *ŏ +1.)!0ŏ +1/!ŏđŏ $.!!ŏ .+0$!./ STEAKS: 10 $Ě/ŏ ( ŏ /%*+ŏ 0! 'ŏ +1/!ŏđŏ 10(!.ŏ **ŏ+"ŏ !3 1'!!ŏđŏ $!ŏ ,%0 (ŏ .%((!ŏđŏ .*!2+.ŏđŏ %!ŏ .0%*%Ě/ŏđŏĆŏ Ě (+ 'ŏ (1 ŏ 0! 'ŏ +1/!ŏđŏ (!)%*#Ě/ŏ 0! '$+1/!ŏĒŏ %*!ŏ .ŏđŏ '!Ě/ŏ !/0 1. *0ŏđŏ 1.0Ě/ŏ 0! '$+1/!ŏđŏ /+*ŏ 0.!!0ŏ .%((ŏđŏ +.)% 'ŏ Ēŏ $)% 'Ě/ŏđŏ %(3 1'!!ŏ $+, +1/!ŏđŏ .ċŏ Ě/čŏ ŏ .0+(+00 ŏ 0! '$+1/!ŏđŏ +Ě/čŏ ŏ ( !ŏ"+.ŏ 0! '/ŏđŏ $!ŏ '%*#ŏ +1/!ŏđŏ ()!.Ě/ŏ 0! 'ŏ +1/! TAPAS/SMALL PLATES: (6 ŏ %*!ŏ .ŏđŏ %/0%(ŏ %(3 1'!!ŏđŏ !*!. 0%+*/ŏ 0ŏ %2!ŏ +%*0/ŏ "!ŏĒŏ +1*#!ŏ đŏ %*#!.ŏđŏ * 1(#!ŏ %*!ŏ ++)ŏđŏ ŏ !.!* ŏđŏ ŏ 1 'ŏđŏ .+ %# (ŏ /0.+,1 ŏđŏ 3%# TEA ROOM:ŏ 00/ŏĒŏ +*ŏ * ċŏ ! ŏ $+, VEGETARIAN:ŏ !( %.ŏ *0%* ŏđŏ ! */ŏĒŏ .(!5ŏđŏ "!ŏ ** ŏđŏ +)!0ŏ "!ŏđŏ 1!(ŏ "!ŏđŏ (+)%*+ŏđŏ %2!.3!/0ŏ +ġ+,ŏ "!ŏ VIETNAMESE: 1hŏ %!0* )!/!ŏ !/0 1. *0ŏĒŏ +1*#!

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By Location MILWAUKEE COUNTY DOWNTOWN, THIRD WARD, CENTRAL: Ĩ +1* ! ŏ 5ŏĂĈ0$ŏ 0.!!0Čŏ 1*! 1ŏ 2!*1!ŏ * ŏ (5 +1.*ŏ 0.!!0ĩč ŏ +) !./ŏđŏ (!)ŏ 0$%+,% *ŏ %(( #!ŏđŏ $1/ŏđŏ !*!(14ŏ . * ŏ "hŏĒŏ .'!0ŏđŏ .ŏ +1%!ŏđŏ +((53++ ŏ .%((ŏđ .+ $ŏ .%/$ŏ 1 ŏđŏ 1 'ŏ . (!5Ě/ŏđŏ 1 '(!5Ě/ŏ %/'! )ŏ **ŏđŏ 10 $Ě/ŏ ( ŏ /%*+ŏ 0! 'ŏ +1/!ŏđŏ "!ŏ 0ŏ0$!ŏ ( 6 ŏđŏ "hŏ ( 0. 2 ŏđŏ "hŏ ŏ ( ŏ%*ŏ0$!ŏ 0 (% *ŏ +))1*%05ŏ !*0!.ŏđŏ "!ŏ "%/0!.ŏđŏ $!ŏ ,%0 (ŏ .%((!ŏđŏ .*!2+.ŏđŏŏ (1 ŏ $ .(%!/ŏđŏ +-1!00!ŏ "!ŏ đŏ 1 *%0 /ŏđŏ %/0%(ŏ %(3 1'!!ŏđŏ (/ Ě/ŏ+*ŏ0$!ŏ .'ŏđŏĆŏ Ě (+ 'ŏ (1 ŏ 0! 'ŏ +1/!ŏđŏ .+3%*#ŏ +3!.ŏ "!ŏ * ŏ .'!0ŏđŏ . +.ŏ +1/!ŏđŏ %*0!.( * ŏ .%!ŏ 0.!!0ŏ /0.+,1 ŏđŏ * 1(#!ŏ %*!ŏ ++)ŏđŏ %*#Ě/ŏ $%*!/!ŏ !/0 1. *0ŏđŏ +!5ŏ 1+* Ě/ŏđŏ *, %ŏ , *!/!ŏ 1%/%*!ŏđŏ .(ŏ 06/ $Ě/ŏđŏ %(Į3 0ŏđŏ $!ŏ %*#ŏĒŏ ŏđŏ $!ŏ *% 'ŏđŏ +1%/!Ě/ŏ . 00+.% ŏđŏ !.Ě/ŏ !.) *ŏ !/0 1. *0ŏđŏ /+*ŏ 0.!!0ŏ .%((ŏđŏ ŏđŏ %ġ !5Ě/ŏđŏ %((!.ŏ %)!ŏ 1 ŏ * ŏ .%((ŏđŏ %((%+'!ŏđŏ %(3 1'!!ŏ $+, +1/!ŏđŏ %//ŏ 0%!Ě/ŏ %*!.ŏđŏ +((5ŏ ++(Ě/ŏ ! "++ ŏ 2!.*ŏđŏ +Ě/čŏ ŏ ( !ŏ "+.ŏ 0! '/ŏđŏŏ +.0ŏ+"ŏ ((ŏđŏ $!ŏ +1#!ŏĨ "%/0!.ĩŏđŏ 1),1/ŏ ++)ŏđŏ 1/0% +ŏđŏ "!ŏ +1/!ŏđŏ '!ŏ 1)%ŏđŏ + !() *Ě/ŏ 1 ŏĒŏ .%((ŏđŏ ,!! ŏ 1!!*ŏ .ġ ġ ŏđŏ 3%#ŏđŏ $!ŏ 3%*#%*Ěŏ ++.ŏ 4 $ *#!ŏđŏ 100+ŏđŏ ) )%ŏ +0+ŏđŏ % 0+.Ě/ŏ+*ŏ *ŏ 1.!*ŏđŏ 0!.ŏ 0.!!0ŏ .!3!.5ŏđŏ 00/ŏ ! ŏ $+,ŏđŏ % '! ŏ +,ŏđŏ .(!00%ŏ EAST SIDE, RIVERWEST, BREWERS HILL: Ĩ +1* ! ŏ 5ŏ 1*! 1ŏ 2!*1!Čŏ #!3++ ŏ 2!*1!ŏ * ŏ ġąăĩč ,+((+ŏ "!ŏđŏ ! */ŏĒŏ .(!5ŏđŏ !( %.ŏ *0%* ŏđŏ +/(!5ŏ+*ŏ . 5ŏđŏ "hŏ +. 6¨*ŏđŏ "!ŏ +(( * !.ŏđŏ .%*%Ě/ŏ ŏ +* ŏ Ě .+ŏđŏ / ( * ŏđŏ !), 61 $%ŏđŏ !*0.+ŏ "!ŏđŏ $ * !.5ŏ 1 ŏĒŏ !/0 1. *0ŏđŏ +)!0ŏ "!ŏđŏ +1*05ŏ ( .!ŏđŏ 1!(ŏ "!ŏđŏ %ŏ 0ŏ +1*#!ĥ . #!ŏđŏ 1 . ŏ .'ŏ + #!ŏđŏ 61)%Ě/ŏđŏŏŏ '!ŏ .'ŏ %/0.+ŏđŏ %/ Ě/ŏ %66 ŏđŏ +2!ŏ * (!ŏđŏ $ . & ŏđŏ %ŏ $ %ŏ !/0 1. *0ŏđŏ 51. ŏ * % *ŏ !/0 1. *0ŏđŏ !(0$+1/!ŏ %/0.+ŏđŏ !//1*ŏ +.) ŏđŏ .%#%* (ŏ * '!ŏ +1/!ŏ đŏ /0 ŏ .!!ŏđŏ %66 ŏ *ŏđŏ %2!.3!/0ŏ +ġ+,ŏ "!ŏđŏ ŏđŏ *"+. ŏ !/0 1. *0ŏđŏ !+1(ŏ +.! *ŏđŏ %),(!ŏ "!ŏđŏ 01 5Ě/ŏ 1 ŏ * ŏ .1 ŏđŏ !//ŏđŏ $ %ġ* )%0!ŏ $ %ŏ %/0.+ŏĒŏ 1/$%ŏ .ŏđŏ .+ !.+ŏ /0.+ .ŏđŏ ŏ +3*!.ŏđŏ +("ŏ ! $ŏđŏ ""%.+Ě/ŏŏ %66 NORTH CITY/NORTH SHORE: Ĩ +1* ! ŏ 5ŏ #!3++ ŏ 2!*1!Čŏ0$!ŏ %(3 1'!!ŏ %05ŏ(%*!ŏ * ŏ . "0+*ĩčŏ .ŏ +1%!ŏđŏ "!ŏāĆĀĆŏđŏ $ * !.5ŏđŏ %05ŏ .'!0ŏđŏ !2+*ŏ ! "++ ŏ .%((ŏđŏ (!*ŏ "!ŏđŏ ..5Ě/ŏ .ŏĒŏ .%((ŏ đŏ .2!5Ě/ŏ !*0. (ŏ .%((!ŏđŏ %#$( * ŏ +1/!ŏđŏ 'ŏ ŏ * (Ě/ŏ $%0!"%/$ŏ 5ŏ **ŏđŏ +!5ŏ !. . Ě/ŏđŏ +/!Ě/ŏ (1!ŏ +) .!.+ŏđŏ .ċŏ !.'%*/Ěŏ )%(5ŏ !/0 1. *0ŏđŏ %*!/ŏ 0ŏ $!ŏ %2!.ŏ (1 ŏđŏ +.0$ŏ 0 .ŏ )!.% *ŏ %/0.+ŏđŏ ŏ .ŏ * ŏ .%((ŏđŏ *#!ŏ %*!ŏ **ŏđŏ %2!.ŏ *!ŏ **ŏđŏ +((5Ě/ŏ .%((!ŏđŏ $.!!ŏ %+*/ŏ 1 ŏđŏ + $%ŏđŏ ""%.+Ě/ŏ %66!.% ŏĒŏ . SOUTH CITY: Ĩ %"0$ŏ . Čŏ ('!.Ě/ŏ +%*0ŏ * ŏ,+%*0/ŏ /+10$ĩčŏ )!.% *ŏ !. ŏ !)+.% (ŏ ((ŏđŏ ŏ ((ŏ 1.,+/!ŏđŏ .* (!ŏ 1 Ě/ŏđŏ (1!ŏ '!0ŏđŏ +0 * /ŏđŏ . %/!ŏ !/0 1. *0ŏĒŏ 1(%* .5ŏ $++(ŏđŏ . * ! ŏ 0ŏ0$!ŏ .+*ŏ +./!ŏ +0!(ŏđŏ $!ŏ 1""!0ŏĨ +0 3 0+)%ĩŏđŏ "!ŏ (ŏ +(ŏđŏ "!ŏ ŏ (+) ŏđŏ $ * !.5ŏ 1 ŏĒŏ !/0 1. *0ŏđŏŏ $!6ŏ -1!/ŏđŏ $.%/0%!Ě/ŏ 1 ŏĒŏ .%((ŏđŏ ċāĉĉĀŏ đŏ ( //% ŏ (% !ŏđŏ . 65ŏ 0!.ŏđŏ .! )ŏ * !ŏ 0! 'ŏđŏ %.!ŏ %0ŏ ,+.0/ŏ .ŏĒŏ .%((ŏđŏ %*#!.ŏđŏ +*!5,%!ŏđŏ 1hŏ %!0* )!/!ŏ !/0 1. *0ŏĒŏ +1*#!ŏđŏ 1/0.%ŏ "hŏđŏ

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DINING EXTRA 2014 Milwaukee Magazine

0314_Dining_Listings [P].indd 20

2/7/14 6:47 PM

FP_proof.indd 3

2/7/14 6:54 PM

DINING EXTRA %/0.+Ĺ?Ä&#x2019;Ĺ? %*!Ĺ? .Ĺ?Ä&#x2018;Ĺ? +(+*!6Ĺ?Ä&#x2018;Ĺ? .+ %# (Ĺ? /0.+,1 Ĺ?Ä&#x2018;Ĺ? %2%!. Ĺ? 5 Ĺ?Ä&#x2018;Ĺ? 1 %Ĺ?Ä&#x2018;Ĺ? )50$Ĺ?Ä&#x2018;Ĺ? $!Ĺ? 0 'Ä&#x161; Ĺ?Ä&#x2018;Ĺ? !Ĺ?*10 Ä&#x161;/Ĺ? Ä&#x2018;Ĺ? $.!!Ĺ? .+0$!./Ĺ?Ä&#x2018;Ĺ? . */"!.Ĺ? %66!.% Ĺ? "!Ĺ?Ä&#x2018;Ĺ? .%/'!(!Ä&#x161;/Ĺ?Ä&#x2018;Ĺ? 53 . Ĺ? %0 $!*Ĺ?Ä&#x2019;Ĺ? .Ĺ?Ä&#x2018;Ĺ?Wild Earth Cucina Italiana Ä&#x2018;Ĺ? 'Ä&#x161;/Ĺ? "! SOUTH, SOUTHWEST SUBURBS: (bounded by the Milwaukee city line and the Waukesha and Racine county lines): *0%#1 Ĺ? 0%*Ĺ? !/0 1. *0Ĺ?Ä&#x2018;Ĺ? $!"Ĺ? 6Ĺ?Ä&#x2018;Ĺ? 1&%5 ) Ĺ? 1/$%Ĺ?Ä&#x2019;Ĺ? % $%Ĺ?Ä&#x2018;Ĺ? ( ,!*+Ĺ? + +Ĺ?Ä&#x2018;Ĺ? , *%ÄĄ Ĺ?Ä&#x2018;Ĺ? +!5Ĺ? !. . Ä&#x161;/Ĺ?Ä&#x2018;Ĺ? $!Ĺ? '%*#Ĺ? +1/!Ĺ?Ä&#x2018;Ĺ? % . +Ä&#x161;/Ĺ?Ä&#x2018;Ĺ? Singha Thai WEST CITY, WAUWATOSA: (bounded by 27th Street, Capitol Drive, I-94 and the Waukesha County line): ((# 1!.Ä&#x161;/Ĺ?%*Ĺ?0$!Ĺ? .'Ĺ?Ä&#x2018;Ĺ? (%/0.!.%Ä&#x161;/Ĺ? (1!)+1* Ĺ? **Ĺ?Ä&#x2018;Ĺ? (%/0.!.%Ä&#x161;/Ĺ? 0 (% *Ĺ? )!.% *Ĺ?Ĺ? %/0+. *0!Ĺ?Ä&#x2018;Ĺ? !( %.Ĺ? *0%* Ĺ?Ä&#x2018;Ĺ? (1!Ä&#x161;/Ĺ? ##Ĺ?Ä&#x2018;Ĺ? "!Ĺ? +(( * !.Ĺ?Ä&#x2018;Ĺ? $ * !.5Ĺ? 1 Ĺ?Ä&#x2019;Ĺ? !/0 1. *0Ĺ?Ä&#x2018;Ĺ? %05Ĺ? .'!0Ĺ?Ä&#x2018;Ĺ? +/)+/Ĺ? "!Ĺ?Ä&#x2018;Ĺ? ÄĄ

Guide to Symbols

BOLLYWOOD GRILL

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APOLLO CAFE

Late-night Kitchen Sunday Brunch Outdoor Dining ! Friday Fish Fry Entertainment â&#x2DC;&#x17D; Reservations Taken Gluten-free Dining Criticâ&#x20AC;&#x2122;s Choice Readerâ&#x20AC;&#x2122;s Choice

1310 E. Brady St., 414-272-2233. Greek. Gyros, Athenian chicken, souvlaki. Sun-Thurs 11 a.m.-10 p.m.; Fri-Sat $2-$9 11-3 a.m. !

BACCHUS: A BARTOLOTTA RESTAURANT

(Cudahy Towers), 925 E. Wells St., 414 765-1166. Seasonal fish specials, Porterhouse for two, three-course prix fixe menu ($39). D Mon-Thurs 5:30-9 p.m.; Fri- 5:30-10 p.m.; (rec) $25-$40 Sat 5-10 p.m.

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BALISTRERIâ&#x20AC;&#x2122;S BLUEMOUND INN

DENOTES FEATURED ADVERTISER Price ranges listed are for entrĂŠes. Except where noted, major credit cards are accepted. Restaurants in the Dining Guide are included as a service to readers and not as recommendations of the editors of Milwaukee Magazine, except where noted. Due to space restrictions, regular inclusion can be guaranteed only to Milwaukee Magazine advertisers. Restaurants are listed as Criticâ&#x20AC;&#x2122;s Choice selections at the discretion of Milwaukee Magazine critics and are subject to change. Readersâ&#x20AC;&#x2122; Choice selections are determined by annual balloting, the results of which are printed in our August issue. Listing information is supplied by the restaurants and should be confirmed prior to visiting.

ALEM ETHIOPIAN VILLAGE

307 E. Wisconsin Ave., 414-224-5324. Vegetarian- and meat-based stews. Mon-Wed 11:30 a.m.-9 p.m.; Thurs-Sat 11:30 a.m.-10 p.m.; Sun 4-9 p.m. $7.50-$17.75

ALLGAUERâ&#x20AC;&#x2122;S IN THE PARK

Milwaukee Hilton Garden Inn, 11600 W. Park Place, 414359-9823. Steaks, fresh seafood, pasta. Sat-Sun 7 a.m.-10 p.m.; Mon-Fri 6 a.m.-10 p.m. ! $14-$29

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AJ BOMBERS

1247 N. Water St., 414-221-9999. Bomber burger, Barrie burger (bacon and peanut butter), Buffalo chicken egg rolls. Daily 11 a.m.-10 p.m. $3.50-$12

AMERICAN SERB MEMORIAL HALL

5101 W. Oklahoma Ave., 414-545-6030. Drivethrough/dine-in. Cod, lake perch, walleye, tilapia, shrimp. Wed 3-8 p.m. (drive-through only); Fri 11:30 a.m.-9 p.m. ! $8.95-$15.95

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ANNâ&#x20AC;&#x2122;S ITALIAN RESTAURANT

5969 S. 108th Pl., Hales Corners, 414-425-5040. Pizza, pasta, homemade ravioli. Carryout. Sun 5-10:30 p.m.; Mon-Thurs 5-11 p.m.; Fri-Sat 5 p.m.-12 a.m. ! $5-$20

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ANTIGUA LATIN RESTAURANT

5823 W. Burnham St., 414-321-5775. Salmon in blackberry sauce, chiles en nogada, Yucatan-style pork. Mon-Thurs 11 a.m.-9 p.m.; Fri-Sat 11 a.m.-10 p.m.; Sun 3-9 (third Sat) $12-$16 p.m.

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AP BAR AND KITCHEN

OUTLYING COUNTIES

814 S. Second St., 414-672-6000. Fresh oysters, small and large plates. Cocktails. (Reviewed Oct. â&#x20AC;&#x2122;13). Tues-Sun 5 $5-$24 p.m.-midnight.

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OZAUKEE COUNTY: Dockside Deli KENOSHA COUNTY: Mangia RACINE COUNTY: $ * !.5Ĺ? 1 Ĺ?Ä&#x2019;Ĺ? !/0 1. *0Ĺ?Ä&#x2018;Ĺ?

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WASHINGTON COUNTY:Ĺ? +$**5Ĺ? *$ 00 */Ĺ?Ä&#x2018;Ĺ? Timmerâ&#x20AC;&#x2122;s Resort WAUKESHA COUNTYÄ?Ĺ? 10(!.Ĺ? **Ĺ?+"Ĺ? !3 1'!!Ĺ?Ä&#x2018;Ĺ? "!Ĺ? ** Ĺ?Ä&#x2018;Ĺ? $ * !.5Ĺ?Ä&#x2018;Ĺ? (!)%*#Ä&#x161;/Ĺ? 0! '$+1/!Ĺ?Ä&#x2019;Ĺ? %*!Ĺ? .Ĺ?Ä&#x2018;Ĺ? 1&%5 ) Ĺ?Ä&#x2018;Ĺ? !*!. 0%+*/Ĺ? 0Ĺ? %2!Ĺ? +%*0/Ĺ? "!Ĺ?Ä&#x2019;Ĺ? +1*#!Ĺ?Ä&#x2018;Ĺ? +( !*Ĺ? /0Ĺ?Ä&#x2018;Ĺ?HOM Wood Fired Grill Ä&#x2018;Ĺ? '!Ä&#x161;/Ĺ? 1.#!.Ĺ?Ä&#x2018;Ĺ? '!Ä&#x161;/Ĺ? !/0 1. *0Ĺ?Ä&#x2018;Ĺ? +!5Ä&#x161;/Ĺ? ! "++ Ĺ? * Ĺ? .%((Ĺ?Ä&#x2018;Ĺ? +/!Ä&#x161;/Ĺ? (1!Ĺ? +) .!.+Ĺ?Ä&#x2018;Ĺ? 1.0Ä&#x161;/Ĺ? 0! '$+1/!Ĺ? Ä&#x2018;Ĺ? Ĺ? 1!*0!Ĺ?Ä&#x2018;Ĺ? #*% ,,!Ĺ? . //!.%!Ĺ?Ä&#x2018;Ĺ? +1%/!Ä&#x161;/Ĺ? . 00+.% Ĺ? Ä&#x2018;Ĺ? .Ä&#x2039;Ĺ? Ä&#x161;/Ä?Ĺ? Ĺ?Ĺ? .0+(+00 Ĺ? 0! '$+1/!Ĺ?Ä&#x2018;Ĺ? .Ä&#x2039;Ĺ? +'Ĺ?Ä&#x2018;Ĺ? !%&%Ĺ? 1%/%*!Ĺ?Ä&#x2018;Ĺ? %0 $!((Ä&#x161;/Ĺ? %/$Ĺ? .'!0Ĺ?Ä&#x2018;Ĺ? .%#%* (Ĺ? * '!Ĺ? +1/!Ĺ?Ä&#x2018;Ĺ? ()!.Ä&#x161;/Ĺ? 0! 'Ĺ? +1/!Ĺ?Ä&#x2018;Ĺ? .'/% !Ĺ?Ä&#x201A;Ä&#x192;Ĺ?Ä¨ Ĺ?Ä&#x201A;Ä&#x192;ÄŠĹ? Ä&#x2018;Ĺ? !*!(+,!Ä&#x161;/Ĺ?Ä&#x2018;Ĺ? $!Ĺ? ! Ĺ? %. (!Ĺ? **Ĺ?Ä&#x2018;Ĺ? (%)Ĺ? %**Ä&#x161;/Ĺ? !/0Ĺ?Ä&#x2018;Ĺ? /0!Ĺ?+"Ĺ? * % Ĺ?Ä&#x2018;Ĺ? $!Ĺ? *%+*Ĺ? +1/!Ĺ?Ä&#x2018;Ĺ? 0!.Ĺ? 0.!!0Ĺ? .!3!.5Ĺ?Ä&#x2018;Ĺ? !%//#!. !.Ä&#x161;/Ĺ? /0$ 1/Ĺ? **Ĺ?Ä&#x2018;Ĺ? Weissgerberâ&#x20AC;&#x2122;s Seven Seas â&#x2013;

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6501 W. Blue Mound Rd., 414-258-9881. Steaks, pizza, pasta. L Mon-Fri 11 a.m.-4 p.m. D Sun-Thurs 4-10 p.m.; Fri-Sat 4-11 p.m. Late-night menu until 1 a.m. ! $6-$40

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BALISTRERIâ&#x20AC;&#x2122;S ITALIAN-AMERICAN RISTORANTE

812 N. 68th St., 414-475-1414. Antipasti, mozzarella marinara. Pizza. Mon-Thurs 11 a.m.-11 p.m.; Fri 11-12 a.m.; Sat 11-12 a.m.; Sun 2-10 p.m. ! $9-$20

BALZAC WINE BAR

1716 N. Arlington Pl., 414-755-0099. Small plates, seafood, cheeses, pizzettes. Daily 4 p.m.-2 a.m. Sun brunch 10 a.m.-3 p.m. Opens earlier in summer. $4-$16

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BARNACLE BUDâ&#x20AC;&#x2122;S

1955 S. Hilbert St., 414-481-9974. Sandwiches, seafood dinners, crab cakes, ribs. Open daily. ! $6-$15

BAR LOUIE

1114 N. Water St., 414-847-1492; Bayshore Town Center, 5750 Bayshore Dr., 414-831-2700). Sandwiches, burgers, $11-$15 pizzas. Daily 11-2 a.m. !

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BEANS & BARLEY

1901 E. North Ave., 414-278-7878. Vegetarian, fish, chicken. Breakfast, lunch, dinner. Daily 8 a.m.-9 p.m. $5-$15

BELAIR CANTINA

1935 N. Water St., 414-226-2245; 6817 W. North Ave., 414-988-8533. Tacos, tostadas, burritos, fajitas. East Side: Mon-Fri 11 a.m.-midnight; Sat-Sun 10 a.m.-midnight. Tosa: Mon-Fri 11 a.m.-midnight; Sat-Sun 8 a.m.-mid$2.69-$12 night.

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BENELUX GRAND CAFĂ&#x2030; AND MARKET

346 N. Broadway, 414-501-2500. Belgium/Netherlands theme. Mussels, pannekoeken (pancakes). Rooftop patio. Mon-Fri 7 a.m.-midnight; Sat-Sun 8 a.m.-midnight. $8.95-$20.95

BLUEâ&#x20AC;&#x2122;S EGG

317 N. 76th St., 414-299-3180. Breakfast/lunch. Corned beef hash, eggs Benedict. Daily 7 a.m.-2 p.m. $5.50-$12.95

BLUE JACKET

135 E. National Ave., 414-312-7098. Small plates. Craft cocktails. Mon-Sat 5 p.m.-midnight; Sat-Sun brunch 10 $7-$22 a.m.-3 p.m. (Reviewed Sept. â&#x20AC;&#x2122;13)

BOSLEY ON BRADY

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BOTANAS RESTAURANT

816 S. Fifth St., 414-672-3755. Mexican. Mon-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m.; Sun 11 a.m.-10 p.m. $6-$15

BRAISE RESTAURANT & CULINARY SCHOOL

1101 S. Second St., 414-212-8843. Seasonal menu that utilizes ingredients from Wisconsin farms. Tues-Sat 5-10 p.m.; Butcher Block menu served until 11 p.m. (rec) $4-$24

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BRANDED AT THE IRON HORSE HOTEL

500 W. Florida St., 888-543-4766. Bar serving New American cuisine. Adjacent to hotelâ&#x20AC;&#x2122;s lobby lounge. MonSun 2-11 p.m. $8-$32

BROCACH IRISH PUB

1850 N. Water St., 414-431-9009. Irish and American food. Daily 11 a.m.-10 p.m. (apps until midnight) Brunch Sat 10 a.m.-3 p.m. and Sun 9 a.m.-3 p.m. ! $8-$20

BUCK BRADLEYâ&#x20AC;&#x2122;S

1019 N. Old World Third St., 414-224-8500. Sandwiches, burgers, pizzas and entrĂŠes. Party rooms. Sun 11 a.m.-8 $6.95-$26.95 p.m.; Mon-Sat 11 a.m.-10 p.m. !

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BUCKLEYâ&#x20AC;&#x2122;S RESTAURANT AND BAR

801 N. Cass St., 414-277-1111. Brie and tomato melt, risotto with roasted pumpkin, braised short ribs. Wednesday: half-price bottled wine. Mon-Sat 11 a.m.-10-p.m.; Sun 10 a.m.-10 p.m. ! $9-$30

(inside Potawatomi Bingo Casino) 1721 W. Canal St., 414-847-7882. Carving station, salad bar. Fri: fish fry. Sat: prime rib, crab legs. Sun: champagne brunch. L Mon-Sat 10:30 a.m-3 p.m. D Mon-Thurs 4-9 p.m.; Fri-Sat 4-10 p.m.; Sun Brunch 9:30 a.m.-9 p.m. Fri fish fry: $27.99. ! (L) $14.99- (D) $20, $27.99

BUTCHâ&#x20AC;&#x2122;S OLD CASINO STEAKHOUSE

555 N. James Lovell St., 414-271-8111. Mon-Thurs 4-10 p.m.; $19.95-$55.95 Fri-Sat 5-11 p.m.

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BUTLER INN OF PEWAUKEE

742 Glacier Rd., Pewaukee, 262-691-0840. Steakhouse. Sun 3-8 p.m.; Mon-Thurs 3-9 p.m.; Fri-Sat 3-10 p.m. ! (Fri-Sat) $7.25-$30.95

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CAFE AT THE PLAZA

1007 N. Cass St. (Plaza Hotel), 414-272-0515. Corned beef hash, omelets, sandwiches. Daily 7 a.m.-2 p.m. ! $5-$9.95

CAFĂ&#x2030; CALATRAVA

(inside Milwaukee Art Museum) 700 N. Art Museum Dr., 414-224-3831. New American cuisine. Sunday brunch. $5-$15 Tues-Sun 11 a.m.-4 p.m.

2306 S. Kinnickinnic Ave., 414-755-0378. Mussels, frites,

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815 E. Brady St., 414-727-7975. American cuisine with Key West influence. Key lime pie. Mon-Thurs 5-9 $17-$32 p.m.; Fri-Sat 5-10 p.m.

CAFĂ&#x2030; CENTRAAL

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1038 N. Jackson St., 414-271-8200. Indian cuisine. L Mon-Fri 11 a.m.-3 p.m.; Sat-Sun 11:30 a.m-3:30 p.m. D Sun-Thurs 5-10 p.m.; Fri-Sat 5-10:30 p.m. $11-$21

THE BUFFET

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Centraal burger. Mon-Thurs 11 a.m.-midnight.; Sat-Sun 9 a.m.-midnight. Sat-Sun Brunch 9 a.m.-3 p.m. " $7.95-$22.95

☎N

CAFÉ CORAZÓN

3129 N. Bremen St., 414-810-3941. Tacos, burritos, tortas, enchiladas. Mon-Fri 11 a.m.-10 p.m.; Sat 10 a.m.-10 p.m.; Sun 10 a.m.-9 p.m. (Brunch Sat-Sun 10 a.m.-2 p.m.) $3-$11

CAFÉ EL SOL

1028 S. Ninth St., 414-384-3100. Mexican/ Puerto Rican. Breakfast served. Mon-Fri 7:30 a.m.-8 p.m. (fish fry). " (Fri) (5+) $5.95-$11.95

☎

CAFE HOLLANDER

2608 N. Downer Ave., 414-963-6366; 7677 W. State St., 414-475-6771. Dutch/Belgian inspiration. Frites, sandwiches, main courses. Daily fish fry. Sat-Sun 8 a.m.-midnight. Sat-Sun brunch 9 a.m.-3 p.m. " $8-$15.95

! ☎N

CAFÉ LA PALOMA

☎!

606 S. Fifth St., 414-226-5803. Mexican. (Reviewed Nov. ’13) Sun-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m. $7.50-$17.25

CAFÉ LA SCALA IN THE ITALIAN COMMUNITY CENTER

631 E. Chicago St., 414-223-2185. Authentic Italian cuisine. Lunch buffet. B Mon-Sat 6-11 a.m. L Mon-Fri 11 a.m.-2 p.m. D Mon-Thurs 5-9 p.m.; Fri 4:30-10 p.m.; Sat 5-10 p.m. " (summer) $5-$15

☎

CAFE MANNA

(Located in Sendik’s Town Center) 3815 N. Brookfield Rd., Brookfield, 262-790-2340. Organic, 100-percent vegetarian restaurant. Mon-Sat 11 a.m.-9 p.m. $8.75-$16.25

!☎

CAFE 1505

1505 W. Mequon Rd., 262-241-7076. Soups, salads, sandwiches. Breakfast, lunch, brunch. Gourmet takeout; local eggs, breads and bakery. Mon-Fri 7 a.m.-3 p.m.; Sat-Sun 8 a.m.-3 p.m. (Deli: Mon-Fri 7 a.m.-6 p.m.; Sat 8 a.m.-5 $4-$12 p.m.; Sun 8 a.m.-3 p.m.)

CAFE PFISTER

424 E. Wisconsin Ave., 414-390-3878. At Pfister Hotel; Varied breakfast/lunch menu. Sat-Sun 6 a.m.-2 p.m.; Mon-Fri 5:30 a.m.-2 p.m. " (4+) $4-$18

☎

THE CAPITAL GRILLE

310 W. Wisconsin Ave., 414-223-0600. Steakhouse. Dryaged beef. L Mon-Fri 11:30 a.m.-3 p.m. D Sun-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m. $24-$45

☎ !p

CARINI’S LA CONCA D’ORO

3468 N. Oakland Ave., 414-963-9623. Spiedini, pasta, steak. Sun 4-9 p.m.; Tues-Thurs 11 a.m.-9 p.m.; Fri 11 a.m.10 p.m.; Sat 4-10 p.m. " $13-$24.95

☎!

CARNEVOR

724 N. Milwaukee St., 414-223-2200. Mon-Wed 5-10 p.m.; Thurs-Sat 5-11 p.m. (rec) $20-$50

☎

CASABLANCA MIDDLE EASTERN RESTAURANT

728 E. Brady St., 414-271-6000. Lunch buffet, Mon-Sat 11 a.m.-3 p.m. D Sun-Wed 11 a.m.-10 p.m.; Thurs-Sat 11 a.m.-2 a.m. B Sun 11 a.m.-3 p.m. " $11.95-$14.95

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CEMPAZUCHI

1205 E. Brady St., 414-291-5233. Creative Mexican fare. Tues-Thurs 11:30 a.m.-10 p.m.; Fri-Sat 11:30 a.m.-11 p.m; Sun 4-9 p.m. $5-$20

☎!

CENTRO CAFE

808 E. Center St., 414-455-3751. Italian-inspired cuisine utilizing fresh local ingredients. Full-service bar and lounge. Mon-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m. $7-$14

CHANCERY PUB & RESTAURANT

Six locations. Burgers, sandwiches, salads, steak. Sun-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m. " (some locations) (except Fri) $6.95-$14.95

☎

CHEZ JACQUES

1022 S. First St., 414-672-1040. Classic French cuisine. From omelets and crêpes to croque monsieur, steakfrites and bouillabaisse. Tues-Sun 10 a.m.-10 p.m. $3-$25

☎! milwaukeemag.com

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DINING EXTRA CHRISTIE’S PUB & GRILL

EL FAROL

HIGHLAND HOUSE

ELSA’S ON THE PARK

HI HAT LOUNGE/GARAGE

3261 S. 13th St., 414-672-3500. Salads, sandwiches, entrées (including nightly specials), desserts. Wed-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m.; Sun 4-9 p.m. ! $5-$18

1401 W. Washington St., 414-647-1899. Authentic Puerto Rican cuisine. Roast pork, rice with pigeon peas. Daily 9 a.m.-9 p.m. $7-$15

9039 W. National Ave., 414-327-1600. Peruvian. (Reviewed April ’13) Hours: Mon-Thurs 11 a.m.-8 p.m.; Fri-Sat 11 a.m.-9 p.m.; Sun 12-7 p.m. $5-$15

833 N. Jefferson St., 414-765-0615. Burgers, pork chop sandwich, wings, marstinis. Mon-Fri 11-1 a.m.; SatSun 5 p.m.-1 a.m. $6.75-$13

C.1880

FIREFLY URBAN BAR & GRILL

CHEF PAZ

1100 S. First St., 414-431-9271. Farm-to-table driven menu. $19-$28 Tues-Thurs 5:30-10 p.m.; Fri-Sat 5-10 p.m.

☎

CITY MARKET

2205 E. Capitol Dr., 414-962-0100; 8700 W. Watertown Plank Rd., 414-479-0479; 8725 W. North Ave., 414-4530000. Sandwiches, soups, salads. Pastries, desserts. Shorewood: Mon-Sat 6:30 a.m.- 8 p.m.; Sun 7:30 a.m.-6 p.m. Watertown Plank: Mon-Fri 6:30 a.m.-4 p.m.; Sat 7:30 a.m.-3 p.m. North Ave.: Mon-Sat 6:30 a.m.-8 p.m.; Sun 7:30 a.m.-6 p.m. $3.95-$11.95

CLASSIC SLICE

2797 S. Kinnickinnic Ave., 414-238-2406. Pizza, available whole and by the slice. Calzones and salads. Sun-Mon 11 a.m.-10 p.m.; Tues-Sat 11 a.m.-midnight. $3.75-$22

CLUB CHARLIES

320 E. Menomonee St., 414-763-8548. Burgers, sandwiches. Daily specials. Sun 10 a.m.-10 p.m.; Mon-Fri 11-2 $5-$25 a.m.; Sat 11-2:30 a.m. !

COMET CAFE

1947 N. Farwell Ave., 414-273-7677. Homemade soups, sandwiches, meatloaf, mac and cheese. Vegan/vegetarian. Mon-Fri 10:30 a.m.-10 p.m.; Sat-Sun 9 a.m.-10 p.m. (Sat-Sun 9 a.m.-2 p.m.) ! $4-$12

COQUETTE CAFE

316 N. Milwaukee St., 414-291-2655. French bistro: salads, pizzas, sandwiches, entrées, desserts. Monthly Coquette Travels menu. Mon-Thurs 11 a.m.-10 p.m.; Fri 11 a.m.-11 p.m.; Sat 5-11 p.m. (rec) $4.75-$19.95

"☎

COSMOS CAFE

7203 W. North Ave., 414-257-2005. Greek. Gyros, spanakopita, shrimp po’ boy pita. Weekly specials. Mon-Sat 11 a.m.-8 p.m.; Sun 11 a.m.-3 p.m. ! $5-$10

COUNTY CLARE

1234 N. Astor St., 414-272-5273. Irish-American: root soup, salmon, shepherd’s pie. Mon-Thurs 5-10 p.m.; Fri-Sat 11 a.m.-10 p.m.; Sun 11 a.m.-9 p.m. (weekends) $4.95-$16.95

"☎

CRAZY WATER

839 S. Second St., 414-645-2606. New fusion cuisine: lemon-parsley crusted halibut, rosemary-crusted lamb tenderloin. Sun-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m. (rec weekends) $8-$29

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CUBANITAS

728 N. Milwaukee St., 414-225-1760. Cuban: Cuban sandwich, roast pork, plantains, flan. Saturday brunch. Mon-Thurs 11 a.m.-11 p.m.; Fri-Sat 11 a.m.-1 a.m. $5-$14

DEVON SEAFOOD GRILL

(Bayshore Town Center) 5715 N. Bayshore Dr., 414-9679790. Seafood flown in daily. Prime steaks, fresh oysters, crab cakes. Sun 11 a.m.-9 p.m.; Mon-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m. (preferred) ! $15-$50

"☎

DISTIL MILWAUKEE

7754 Harwood Ave., 414-431-1444. Microburgers, entrées from wood-burning oven. Mon-Thurs 4-9:30 p.m.; Fri 4-10:30 p.m.; Sat 5-10:30 p.m. ! $7-$26

FIRE PIT SPORTS BAR & GRILL

(inside Potawatomi Bingo Casino) 1721 W. Canal St., 414847-7993. Grilled rib-eye steak, tuna melt, Caesar salad. Mon-Thurs 11-2 a.m.; Fri 11-4 a.m.; Sat 7:30-4 a.m.; Sun 7:30-2 a.m. $7.95-$19.95

5 O’CLOCK CLUB STEAK HOUSE

2416 W. State St., 414-342-3553. Steaks, seafood, ribs, pork, lamb chops. Shrimp scampi. Tues-Thurs 5:3010 p.m.; Fri 5:30-10:30 p.m.; Sat 10 a.m.4-10:30 p.m. (rec) $23-$38

☎

FLEMING’S STEAKHOUSE & WINE BAR

15665 W. Bluemound Rd., Brookfield, 262-782-9463. USDA Prime steaks. Seafood. “Fleming’s 100” wine list. Sun 4-9 p.m.; Mon-Thurs 5-10 p.m.; Fri 5-11 p.m.; Sat 4:3011 p.m. (rec) $24.50-$41.95

☎

FUEL CAFE

818 E. Center St., 414-374-3835. Sandwiches, soups. Vegetarian. Mon-Fri 7 a.m.-10 p.m.; Sat-Sun 8 a.m.-10 p.m. $4.95-$7.95

FUJIYAMA SUSHI & HIBACHI

2916 S. 108th St., 414-755-1977; 17395 W. Bluemound Rd., Brookfield, 262-796-1977. Sushi, teriyaki, hibachi tables. L Mon-Sat 11 a.m.-2:30 p.m. D Mon-Thurs 4-10 p.m.; Fri-Sat 4-10:30 p.m.; Sun 1-9:30 p.m. $14.95-$28.95

☎

GENERATIONS AT FIVE POINTS CAFE & LOUNGE

"☎

294 W. Main St., 262-446-3300. Tapas-style menu. TuesThurs 3-9 p.m.; Fri-Sat 3-10 p.m. $5-$12

GINGER

(located inside Potawatomi Bingo Casino) 1721 W. Canal St., 414-847-7883. New Wisconsin cuisine. First-floor location with street-level access. Tues-Thurs 5-9 p.m.; FriSat 5-10 p.m. (rec) $26-$48

☎

EDDIE MARTINI’S

8612 Watertown Plank Rd., 414-771-6680. 1940s-style steakhouse. NY strip, filet mignon. Chops, poultry, seafood. Desserts. L Mon-Fri 11:30 a.m.-2 p.m. D Mon-Thurs 5-10 p.m.; Fri-Sat 5-10 p.m. Bar is open MonFri 2-5 p.m. for apps/drinks. $21-$40

"☎

HINTERLAND ERIE STREET GASTROPUB

222 E. Erie St., Suite 100, 414-727-9300. Fresh fish flown in daily. Menu changes often. Mon-Thurs 4-10 p.m.; Fri-Sat 4-11 p.m. Lounge menu ($5-$12) served Mon-Thurs (rec) $25-$38 4-10 p.m.; Fri-Sat 4-11 p.m.

☎

HOM WOOD FIRED GRILL

17800 W. Bluemound Rd., Brookfield, 262-641-5600. Formerly called 8-twelve MVP Bar & Grill. Wed and Fri fish fry. L Fri-Sun 11 a.m.-2 p.m. D Mon-Fri 5-10 p.m.; Sat 4-10 p.m.; Sun 4-9 p.m. ! $15-$39

"☎

HONEYPIE

2643 S. Kinnickinnic Ave., 414-489-7437. Slow/comfort food. Pot pie, cupcakes, pies. Mon-Fri 10 a.m.-10 p.m.; $5-$22 Sat 9 a.m.-10 p.m.; Sun 9 a.m.-9 p.m.

HUBBARD PARK LODGE

3565 N. Morris Blvd., Shorewood, 414-332-4207. Architectural landmark on Milwaukee River. American cuisine. Family-style brunch. B Sun 9 a.m.-2 p.m. D Fri 5-9 p.m. $10.95-$14.95 !

☎"

HUÉ VIETNAMESE RESTAURANT & LOUNGE

2691 S. Kinnickinnic Ave., 414-294-0483. Vietnamese cuisine in modern setting. Tues-Sat 11 a.m.-10 p.m.; $8.50-$11.50 Sun 11 a.m.-9 p.m.

☎

IL RITROVO

515 S. Eighth St., Sheboygan, 920-803-7516. Casual Italian: appetizers, salads, wood-fired pizzas. L Mon-Sat 11 a.m.-2 p.m. D Mon-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m. (5+) $9.75-$17

☎

THE IMMIGRANT DINING ROOM AND WINERY

INDULGE WINE ROOM

"☎

☎

2727A N. Mayfair Rd., Wauwatosa, 414-771-3333. Sushi bar. Teriyaki, tempura, maki rolls. Mon-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m.; Sun 12-10 p.m. $3-$48

☎

GLEN CAFE

708 N. Milwaukee St., 414-390-3463. 300 wines, 60 by-the-glass selections. Artisan cheeses, charcuterie, chocolates. Mon-Wed 4:30-10 p.m.; Thurs 4:30-11 p.m.; Fri-Sat 4:30 p.m.-1 a.m. $11-$15

6823 N. Green Bay Ave. (Glendale Square Mall), 414-3521940. Pasta, BBQ ribs, broiled chicken. Saturday prime rib. Mon-Thurs 6:30 a.m.-8 p.m.; Fri-Sat 6:30 a.m.-9 p.m.; Sun 7 a.m.-3 p.m. ! $9.95-$17.95

INDUSTRI CAFÉ

W349 N5293 Lacy’s Ln., Okauchee, 262-567-7047. Overlooks Okauchee Lake. Continental and German menus. Sun: Champagne brunch, 11 a.m.-2 p.m. Tues-Sat 5-10 p.m.; Sun 11 a.m.-9 p.m. ! (except Fri) $15-$40

2150 N. Prospect Ave., 414-271-5278. Japanese. L Mon-Fri 11:30 a.m.-2 p.m. D Mon-Thurs 5-10 p.m.; Fri-Sat $5-$20 5-10:30 p.m; Sun 4-9 p.m. !

GOLDEN MAST INN

☎

GROWING POWER CAFE AND MARKET

2737 N. Martin Luther King Dr., 414-372-7222. Sandwiches, salads. Mon-Fri 9 a.m.-4:30 p.m. $5-$6

HARBOR HOUSE

HARRY’S BAR & GRILL

DREAM DANCE STEAK

GINZA JAPANESE RESTAURANT

DOCKSIDE DELI

1701 N. Arlington Pl. and 1709 N. Arlington Pl., 414-2208090. Craft cocktails, martinis. Burgers, wings. Mon-Thurs 2 p.m.-2 a.m. (lounge opens at 4 p.m.); Fri 2 p.m.-2:30 a.m. (lounge at 4 p.m.); Sat 10 a.m.-2:30 a.m.; Sun 10 a.m.2 a.m. (Summer hours: Daily from 11 a.m.) ! (Sat-Sun) $7-$13

The American Club, Kohler, 920-457-8888. Fine contemporary, European-inspired cuisine. Tues-Sat 6-10 p.m. (weekends) $30-$39 Winery: Tues-Sat 5-10 p.m.

550 N. Harbor Dr., 414-395-4900. Raw bar, fresh shellfish and fish. Mon-Thurs 11:30 a.m.-10 p.m.; Fri-Sat 11:30 a.m.-11 p.m.; Sun 5-9 p.m. (rec) $9.95-$52.50

218 E. Main St., Port Washington, 262-284-9440. Soups, $4-$10 sandwiches. Mon-Sat 7 a.m.-3 p.m.

"☎

235 S. Second St., 414-220-9420. Tapas-style menu. Wed-Sat 5-10 p.m. $4.50-$16

722 N. Milwaukee St., 414-220-9411. “Artisan” restaurant. Cheeses, aged meats. Mon-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m. $5-$15

12741 N. Port Washington Rd., Mequon, 262-243-5844. Casual, kid-friendly. Mon-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 $7.59-$18 a.m.-10:30 p.m.; Sun 11 a.m.-9 p.m. !

"☎

3549 N. Oakland Ave., 414-964-6800. Burgers, sandwiches, entrées. Daily 11-12 a.m.; Sun brunch 9 a.m.-2 p.m. (5+; not taken Fri-Sat) $8.99-$17.99 !

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HARVEY’S CENTRAL GRILLE

1340 W. Towne Square Rd., Mequon, 262-241-9589. Duck, salmon, steak au poivre. Mon-Sat from 5 p.m. ! $14-$26

☎

HECTOR’S A MEXICAN RESTAURANT

17118 W. State St., Wauwatosa, 414-258-5600. Enchiladas, burritos, combination plates. L Mon-Fri 11 a.m.-2 p.m.; D Mon 11 a.m.-9 p.m.; Tues-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m. Sun B 11 a.m.-3 p.m. and D 3-9 p.m. $9-$15

524 S. Second St., 414-224-7777. Classic American cuisine. Sun-Wed 11 a.m.-10 p.m.; Thurs 11 a.m.-11 p.m.; Fri-Sat $8-$34 11 a.m.-1 a.m. !

IZUMI’S

" ☎p N

☎

JACK PANDL’S WHITEFISH BAY INN

1319 E. Henry Clay, 414-964-3800. German pancakes. Mon-Thurs 11:30 a.m.-9 p.m.; Fri-Sat 11 a.m.-10 p.m. Sun B 10:30 a.m.-2:30 p.m. and D 4-8 p.m. ! $16.95-$35.95

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JACKSON GRILL

"☎

3736 W. Mitchell St., 414-384-7384. Steaks, ribs. Tues$18-$49 Thurs 5-9 p.m.; Fri 5-10 p.m.; Sat 5-10 p.m.

JAKE’S BURGER

"☎

18905 W. Capitol Dr., Suite 110, Brookfield, 262-781-1110. $6.95Burgers, salads, onion strings, shakes. $10.95

JAKE’S RESTAURANT

21445 Gumina Rd. (off of W. Capitol Dr.), Pewaukee, 262-781-7995. Steaks, seafood, duck. Seasonal menu and world wine list. Mon-Thurs 5:30-9 p.m.; Fri-Sat 5-9:30 $15-$40 p.m. !

☎

JALAPEÑO LOCO

5067 S. Howell Ave., 414-483-8300. Specialty: Oaxacan moles (sauces). Sun-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 (Wed night) $5.50-$17.95 p.m.

JAPANICA

4918 S. 74th St., Greenfield, 414-281-9868. Sushi, hibachi.

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Mon-Thurs 11:30 a.m.-10 p.m.; Fri-Sat 11:30 a.m.-11 p.m.; Sun 12-10 p.m. (rec on weekends) $10.95-$24.95

☎

JING’S CHINESE RESTAURANT

207 E. Buffalo St., 414-271-7788. Chinese cuisine. Lunch buffet Tuesday-Friday. Tues-Sat 11:30 a.m.-9:30 p.m.; Sat 12-9:30 p.m.; Sun 4:30-9:30 p.m. $7.95-$12.95

☎

JOEY BUONA’S RESTAURANT

500 N. Water St., 414-272-8662. Pizza, pastas. Sun noon-8 p.m.; Mon-Thurs 11 a.m.-9 p.m.; Fri 11 a.m.-11 p.m.; Sat noon-11 p.m. $12.95-$28.95

☎

JOEY GERARD’S

5601 Broad St., Greendale, 414-858-1900; 11120 N. Cedarburg Rd., Mequon, 262-518-5500. Bartolotta supper club serving charcoal-fired steaks, beef Wellington. Lazy Susans. Mon-Thurs 4:30-9 p.m.; Fri 4:30-10 p.m.; Sat 4-10 p.m.; Sun 4-8 p.m. $13.75-$42.50

☎

JOHNNY MANHATTANS

3718 Hubertus Rd., Richfield, 262-628-7700. Steaks, BBQ, prime rib, Italian-inspired entrees, sandwiches. Sun 4-8 p.m.; Mon-Sat 4-9 p.m. " $8-$35

!☎

JOSE’S BLUE SOMBRERO RESTAURANT & CANTINA

8617 N. Port Washington Rd., 414-351-9280; 20371 W. Blue Mound Rd., Brookfield, 262-432-6667; 6430 Washington Ave., Racine, 262-886-5600. Mexican. Mon-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m. " (lunch only) $8-$15

!☎

JUNIPER 61

6030 W. North Ave., 414-727-6161. Appetizers, sandwiches, entrées. Tues-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m.; Sun 10 a.m.-9 p.m. $7-$18

KANPAI JAPANESE CUISINE

408 E. Chicago St., 414-220-1155. Sushi, sashimi, fusion small plates. Extensive sake menu. L Mon-Fri 11 a.m.-2 p.m. D Mon-Thurs 4:30-10 p.m.; Fri-Sat 4:30 p.m.-midnight; Sun 4-9 p.m. $4-$22

☎

KARL RATZSCH’S

320 E. Mason St., 414-276-2720. Since 1904. German/European cuisine. Light fare menu. Valet. L WedSat 11:30 a.m.-2 p.m. D Mon-Fri 4:30-9 p.m.; Sat 4:30-10 p.m. (pianist Fri-Sat) " $13-$31.95

☎

KASANA CAFE AND BISTRO

241 N. Broadway, 414-224-6158. Fresh, organic menu for breakfast, lunch and light dinner. Tues 10 a.m.-6 p.m.; Wed 10 a.m.-8 p.m.; Thurs-Sat 10 a.m.-10 p.m.; Sun 11 a.m.-4 p.m. $11-$15

☎p

KIL@WAT

Intercontinental Milwaukee Hotel, 139 E. Kilbourn Ave., 414-291-4793. B, L Mon-Sat 6:30-2 p.m. D Mon-Sat 5:3010 p.m. B, L Sun 7 a.m.-2 p.m. $17-$36

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THE KING & I

830 N. Old World Third St., 414-276-4181. Thai cuisine. Volcano chicken. Lunch buffet Mon-Fri 11:30 a.m.-2:30 p.m. D Mon-Fri 11:30 a.m.-10 p.m.; Sat 5-11 p.m.; Sun 4-9 p.m. $9.95-$22.95

THE KNICK

☎!

1030 E. Juneau Ave. (Knickerbocker Hotel), 414-2720011. Salads, sandwiches, fresh fish, pasta. Breakfast Sat 9 a.m.-2 p.m.; Sun 9 a.m.-3 p.m. L and D Mon-Fri 11-12 a.m.; Sat 11 a.m.-midnight Sun 3 p.m.-midnight. $9-$25 "

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KURT’S STEAKHOUSE

22 W. Main St., Delafield, 262-646-3333. Oysters Rockefeller. Filet, New York strip, shrimp scampi. Wednesday: shrimp. Thursday: ribs. Sunday: prime rib. L Tues-Fri 11:30 a.m.-2 p.m. D daily 4:30-9:30 p.m. " $10.95-$49.95

☎

LA FUENTE

625 S. Fifth St., 414-271-8595; 9155 W. Blue Mound Rd., 414-771-9900; 2423 Kossow Rd., Waukesha, 262717-9400. Authentic Mexican. Specialty Margaritas. Sun-Thurs 10 a.m.-10 p.m.; Fri-Sat 10 a.m.-11 p.m. (SunThurs) (Fri-Sat) $8-$14

☎

LAGNIAPPE BRASSERIE

17001 W. Greenfield Ave., New Berlin, 262-782-7530. Prime and choice meats, wild-caught seafood and shellfish. L Mon-Fri 11:30 a.m.-2 p.m. D Mon-Sat 5-9 p.m. " $16-$30

☎

LAKE PARK BISTRO

3133 E. Newberry Blvd., 414-962-6300. French-European cuisine inside historic Lake Park

Pavilion. Sole à la Meunière, steak frites, braised lamb loin with green lentils. L Mon-Fri 11:30 a.m.-2 p.m. D Mon-Thurs 5:30-9 p.m.; Fri 5:30-10 p.m.; Sat 5-10 p.m.; Sun 5-8:30 p.m. Also Sun brunch 10:30 a.m.-2 p.m. (rec) $17-$42

MELTHOUSE BISTRO

p☎

MERITAGE

LA MERENDA

5921 W. Vliet St., 414-479-0620. Small plates, entrées and desserts. Wine. Tues-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m. (rec) $14-$20

125 E. National Ave., 414-389-0125. Tapas restaurant with global focus. Local beer to South American wines. L Mon-Fri 11 a.m.-2 p.m. D Mon-Thurs 5-10 (rec) $3.50-$10 p.m.; Fri-Sat 5-11 p.m.

☎

!☎

MEIJI CUISINE

2503 Plaza Court, Waukesha, 262-717-9868. Japanese, Chinese. L Mon-Sat 11 a.m.-3 p.m. D Mon-Thurs 4:30-10 p.m.; Fri-Sat 4:30-10:30 p.m.; Sun 12:30-9:30 p.m. $13-$25

LE RÊVE PATISSERIE & CAFE

7610 Harwood Ave., Wauwatosa, 414-7783333. French fare. Mon-Thurs 8 a.m.-9 p.m.; Fri-Sat 8 (6+) $7.50-$21.95 a.m.-10 p.m.

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METRO

LISA’S PIZZA

2961 N. Oakland Ave., 414-332-6360. Sun 4-10 p.m.; MonThurs 4-10:30 p.m., Fri-Sat 4 p.m.-12 a.m. (Fri-Sat) (Sun-Thurs) $7.50-$25

☎

LOUISE’S TRATTORIA

(Hotel Metro) 411 E. Mason St., 414-225-3270. Fresh seafood, steaks, pasta, dessert. B Mon-Fri 6-11 a.m.; Sat-Sun 7-10 a.m. Brunch Sat-Sun 10 a.m.-2 p.m. L Mon-Fri 11:30 a.m.-2 p.m. D Mon-Fri 5-10 p.m.; Sat 5-11 (Sat) $16-$34 p.m.; Sun 5-9 p.m.

đ Ě ŏ

801 N. Jefferson St., 414-273-4224; 190th and Blue Mound, Brookfield, 262-784-4275. Pizza, pastas. MonThurs 11 a.m.-11 p.m.; Fri 11-12 a.m.; Sat 10-12 a.m.; Sun 10 a.m.-11 p.m. (-10 p.m. at Jefferson St. location) (Sat-Sun) $8.95-$18.95

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☎!

811 N. Jefferson St., 414-273-5397. Steak, seafood, chops. Tues-Fri 11 a.m.-11 p.m.; Sat 4-11 p.m. " $10.95-$26.95

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MILLER TIME PUB AND GRILL

LOVE HANDLE

509 W. Wisconsin Ave., 414-271-2337. Burgers, steaks, salads. Mon-Thurs 11-1 a.m.; Fri-Sat 11-2 a.m.; Sat 11 a.m.-midnight. $10-$20

2215 E. North Ave., 414-271-1093. Small plates, sandwiches (pork belly, brisket), desserts. (Reviewed July ’13) Tues-Thurs 10 a.m.-9 p.m.; Fri-Sat 10 a.m.-10 p.m. $2-$10

MILLIOKE – MEAT. CHEESE. BEER

LULU CAFE & BAR

323 E. Wisconsin Ave., 414-278-5999. Urban tavern and dining room highlighting the hallmarks of Midwestern cuisine. Daily 6:30 a.m.-10 p.m. $9-$31

2265 S. Howell Ave., 414-294-5858. Sandwiches, salads. Pie. Mon-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m.; Sun 11 a.m.-9 p.m. (B 11 a.m.-3 p.m.) (6+) $6.50-$11

☎

1857 E. Kenilworth Pl., 414-271-6358. Variations on the grilled cheese sandwich. Sun-Wed 11 a.m.-10 p.m.; Thurs-Sat 11 a.m.-11 p.m. $6.95-$9.95

MILWAUKEE CHOPHOUSE

MADER’S GERMAN RESTAURANT

1037 N. Old World Third St., 414-271-3377. Sauerbraten, wiener schnitzel. Heart-healthy menu. Mon-Thurs 11:30 a.m.-9 p.m.; Fri-Sat 11:30 a.m.-10 p.m.; Sun B 11 a.m.2 p.m., D 2-9 p.m. " $19.95-$35

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MAHARAJA

Hilton Milwaukee, 633 N. Fifth St., 414-226-2467. Contemporary steakhouse. Also chops, lamb, seafood. Mon-Sat 5-10 p.m.; Sun 5-9 p.m. (rec) $23-$51

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MISS KATIE’S DINER

1900 W. Clybourn St., 414-344-0044. Meatloaf, ribs, fried chicken. Mon-Thurs 7 a.m.-10:30 p.m.; Fri 7 a.m.-11 (7+) p.m.; Sat 8 a.m.-10 p.m.; Sun 8 a.m.-8 p.m. " $6-$15.95

☎

1550 N. Farwell Ave., 414-276-2250. Curries, vegetarian. Daily lunch buffet. L daily 11:30 a.m.-3 p.m. D Sun-Thurs 5-10 p.m.; Fri-Sat 5-10:30 p.m. (6+) $10.95-$16.95

☎

MR. B’S: A BARTOLOTTA STEAKHOUSE

MAI THAI RESTAURANT

1230 E. Brady St., 414-810-3386. Roll sampler, pad thai, curries, stir fries. Tues-Thurs 11 a.m.-9 p.m.; Fri 11 a.m.-11 p.m.; Sat noon-11 p.m.; Sun noon-9 p.m. (6+) $9.95$17.95

18380 W. Capitol Dr., Brookfield, 262-790-7005. Aged beef. Italian specialties, seafood. Sun 5-8 p.m.; MonThurs 5:30-9 p.m.; Fri 5:30-10 p.m.; Sat 5-10 p.m. (rec) $19.95-$44.95

☎

MAGGIANO’S LITTLE ITALY

MR. PERKINS’ FAMILY RESTAURANT

(Mayfair Mall), 2500 N. Mayfair Rd., 414-978-1000. L Mon-Sat 11:15 a.m.-3 p.m. D Mon-Thurs 3-10 p.m.; Fri-Sat 3-11 p.m.; Sun 11:15 a.m.-9 p.m. $6.50-$37.95

2001 W. Atkinson Ave., 414-447-6660. Chicken and dressing, fried catfish. Tues-Sat 5:30 a.m.-6 p.m. No credit cards. $6-$14

MANGIA

MR. WOK

!☎

5717 Sheridan Rd., Kenosha, 262-652-4285. Regional Italian. Pasta, seafood, wood-roasted pizza. Italian wines. L Tues-Fri 11:30 a.m.-2 p.m. D Tues-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m.; Sun D 4-9 p.m. $13.95-$29.95

☎!

MASON STREET GRILL

☎

1110 N. Old World Third St, 414-831-8862. Fresh fish, oysters, steaks, ribs. Sun 10 a.m.-midnight; Mon-Thurs 11 a.m.-midnight; Fri-Sat 11 a.m.-1 a.m. " $8.95-$29.95

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1958-62 N. Farwell Ave., 414-271-8200. Indian cuisine. Curries, tandoori breads. Lunch buffet 11:30 a.m.-3 p.m. Sun-Thurs 5-10 p.m.; Fri-Sat 5-10:30 p.m. $9.95-$17.95

MCBOB’S PUB & GRILL

4919 W. North Ave., 414-871-5050. Reubens, taco night, burgers, chili, fish fry. Breakfast Fri-Mon. Tues-Thurs 11 a.m.-midnight.; Fri-Sat, Mon 8 a.m.-midnight; Sun 8 a.m.10 p.m. " $3.50-$14

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MCCORMICK & SCHMICK’S SEAFOOD RESTAURANT

2550 N. Mayfair Rd, 414-475-0700. Near Mayfair Mall. Seafood, steaks, sushi. Sun 11-9 p.m.; Mon-Thurs 11:30 a.m.-9 p.m.; Fri 11:30 a.m.-11 p.m.; Sat 12-11 p.m. $9.95$38.95

☎

MOLLY COOL’S SEAFOOD TAVERN

6732 W. Fairview Ave., 414-292-3969. Jambalaya, gumbo, fried green tomatoes, po’ boys, oyster bar, ribs. Sun 4-9 p.m.; Mon-Thurs 4-10 p.m.; Fri-Sat 4-11 p.m. (Sat) " (daily) $9.95-$22.95 (11+)

MAYURA INDIAN RESTAURANT

MITCHELL’S FISH MARKET

275 N. Moorland Rd., Brookfield, 262-789-2426. Crabcakes, ginger-crusted salmon. “Wine Down” Wednesdays. Sun 11 a.m.-9 p.m.; Mon-Thurs 11 a.m.-10 (rec) p.m.; Fri 11:30 a.m.-11 p.m.; Sat 11 a.m.-11 p.m. $15.95-$28.95

(Pfister Hotel) 425 E. Mason St., 414-298-3131. Steaks, chops, seafood. L Mon-Fri 11:30 a.m.-2 p.m. D $9.75-$48 Mon-Sat 5-10 p.m.; Sun 5-9 p.m.

MAXIE’S

(Silvernail Plaza) 2128 Silvernail Rd., Waukesha, 262521-9780. Chinese and Malaysian cuisines. Mon-Fri 11 a.m.-9 p.m.; Sat 4-9 p.m. $6.50-$9.25

MO’S: A PLACE FOR STEAKS

720 N. Plankinton Ave., 414-272-0720. Rib eye, bonein dry-aged NY strip. D Mon-Fri 5-11 p.m.; Sat 5-12 a.m. Bar open till 1 a.m. (rec) (Mon-Sat) $26-$49

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MOTOR

(At the Harley-Davidson Museum), 401 W. Canal St., 877-436-8738. American cuisine. Sun-Wed 11 a.m.-7 p.m.; Thurs-Sat 11 a.m.-9 p.m. (rec 8+) $8.95$28.95

!☎

THE NATIONAL CAFE

839 W. National Ave., 414-431-6551. Sandwiches, daily soups, fresh baked goods. Vegan/vegetarian items. Mon-Fri 7 a.m.-4:30 p.m.; Sat-Sun 8 a.m.-3 p.m. $6-$10

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DINING EXTRA 2014

2/7/14 6:48 PM

DINING EXTRA NESSUN DORMA

PIZZA MAN

2778 N. Weil St., 414-264-8466. Appetizers, panini, nightly specials, desserts. Sun-Thurs 5-11 p.m.; Fri-Sat 5 $4-$9 p.m.-midnight.

2597 N. Downer Ave., 414-272-1745. Escargot, mussels, pasta, pizza. Sun 4-11 p.m.; Mon-Thurs 5-11 p.m.; Fri-Sat 5 p.m.-midnight. (Reviewed Oct. ’13) $10-$24

NINES AT THE RIVER CLUB

PIZZERIA PICCOLA

12400 N. Ville du Parc Dr., Mequon, 262-518-0129. New American cuisine. Tues-Thurs 4-9 p.m.; Fri-Sat 4-10 p.m.; Sun 10:30 a.m.-2 p.m. $9-$33

7606 W. State St., 414-443-0800. Pizza, panini, pasta. Sun 4-9 p.m.; Mon-Thurs 11 a.m.-9 p.m.; Fri-Sat 11 a.m.-10 p.m. (weekly) $7.25-$10.95

NSB BAR AND GRILL

PIZZERIA 3301 AT VILLA PALERMO

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8649 N. Port Washington Rd., 414-351-6100. Salads, burgers, chicken, fish and steaks. Mon-Thurs 11 a.m.-10 p.m.; Fri 11 a.m.-11 p.m.; Sat 4-11 p.m.; Sun 4-9 p.m. " (jazz Fri) (rec) $9.95-$28.95

3301 W. Canal St., 414-455-0347. Italian specialties and wood-fired pizzas. Mon-Thurs 7:30 a.m.-5 p.m.; Fri 7:30 a.m.-10 p.m.; Sat 9 a.m.-3 p.m. $5-$10

THE NOBLE

4016 S. Packard Ave., 414-482-0080. Polish. Pierogis, potato pancakes. L Tues-Fri 11:30 a.m.-3 p.m. D Tues-Thurs, Sat 5-9 p.m.; Fri 4-9 p.m.; Sun 11 a.m.-8 p.m. (brunch 11 a.m.-2 p.m.) " $9.75-$17.50

☎

704 S. Second St., 414-243-4997. Appetizers, nightly specials. Tues-Sat 5 p.m.-midnight. Mon brunch 11 a.m.-4 p.m. $4-$20

NORTH STAR AMERICAN BISTRO

4515 N. Oakland Ave., 414-964-4663; 19115 W. Capitol Dr., 262-754-1515. Steaks, burgers, pizzas and salads. Shorewood: Mon-Sat 4:30-10 p.m.; Sun 4:30-9 p.m. Brookfield: Mon-Fri 11 a.m.-10 p.m.; Sat B 10 a.m.-3 p.m. and D 3-10 p.m.; Sun B 10 a.m.-3 p.m. and D 3-9 p.m. $7-$24.95 " (rec)

☎

ODD DUCK

!☎

2352 S. Kinnickinnic Ave., 414-763-5881. Diverse, extensive small-plate menu. Mon-Sat 5-10 p.m. $5-$18

OLD TOWN SERBIAN GOURMET HOUSE

522 W. Lincoln Ave., 414-672-0206. Chicken paprikash, burek, roast pork. L Tues-Fri 11:30 a.m.-2:30 p.m. D Tues-Sun 5-10 p.m. $14-$35

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O’LYDIA’S BAR & GRILL

338 S. First St., 414-271-7546. Diverse, extensive smallplate menu. Mon-Sat 11-2 a.m.; Sun 10-2 a.m. " $5-$10

THE ORIGINAL PANCAKE HOUSE

16460 W. Blue Mound Rd., Brookfield, 262-7970800; 2621 N. Downer Ave., 414-431-5055. Pancakes, waffles, crepes. Mon-Fri 7 a.m.-2 p.m.; Sat-Sun 7 a.m.-3 p.m. (Mon-Fri) $10-$15

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OSCAR’S PUB & GRILL

1712 W. Pierce St., 414-810-1820. Burgers, sandwiches " $3.50-$7.25

THE PACKING HOUSE

900 E. Layton Ave. (across from the airport), 414-4835054. Steaks, seafood, ribs, pork chops. Daily specials. Homemade soups. L Mon-Fri 11 a.m.-3:30 p.m. D SunThurs 4-9 p.m.; Fri-Sat 4-10 p.m. " (Wed-Sat) (rec) $15.95-$29.95

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PALMER’S STEAK HOUSE

122 E. Capitol Dr., Hartland, 262-369-3939. Steaks, chops, ribs, seafood. Sun 5-9 p.m.; Mon-Thurs 5-10 p.m.; Fri-Sat 5-10:30 p.m. $15-$30

!☎

PALOMINO

2491 S. Superior St., 414-747-1007. Mon-Fri 11 a.m.-2 a.m.; Sat-Sun 10 a.m.-2 a.m. (Reviewed Sept. ’13) $6-$14

PARKSIDE 23 (PS23)

2300 Pilgrim Square Rd., Brookfield, 262-784-7275. Kitchen, bar, patio, farm. Mon-Thurs 11 a.m.-10 p.m.; FriSat 11 a.m.-11 p.m. $5-$15

THE PASTA TREE

!☎

1503 N. Farwell Ave., 414-276-8867. Sun, Tues-Thurs $14-$26 5-9 p.m.; Fri-Sat 5-10 p.m.

PASTICHE BISTRO & WINE BAR

3001 S. Kinnickinnic Ave., 414-482-1446. French onion soup, escargot, fresh fish, cassoulet. Mon-Thurs 4-9 p.m.; Fri-Sat 4-10 p.m. Half-price apps Mon-Thurs 4-6 p.m. $12.50-$22.50

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PENELOPE’S RESTAURANT

13425 Watertown Plank Rd., Elm Grove, 262-787-1977. American, family-style. Daily 6 a.m.-9 p.m. " $5-$16

P.F. CHANG’S CHINA BISTRO

(Mayfair Mall), 2500 N. Mayfair Rd., 414-607-1029. Chinese-American chain. Sun-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m. $7.95-$17.95

!☎

POLONEZ

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PORT OF CALL

106 W. Wells St., 414-273-7678. Sandwiches and burgers; fish and steak. Tues 4-9 p.m.; Wed-Thurs, Sun 11 a.m.9 p.m.; Fri-Sat 11 a.m.-10 p.m. " $9-$24

PRODIGAL GASTROPUB

240 E. Pittsburgh Ave., 414-223-3030. American cuisine made from scratch using local ingredients. Tues-Wed 4-9 p.m.; Thurs-Sat 4-10 p.m.; Sun 10 a.m.-3 p.m. $15-$30

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RANGE LINE INN

2635 W. Mequon Rd., 112 N, Mequon, 262-242-0530. Steaks, seafood, chicken. Tues-Thurs 4:30-9:30 p.m.; Fri(rec) " $10.95-$26.95 Sat 4:30-10 p.m.

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RED CIRCLE INN

N44 W33013 Watertown Plank Rd., Nashotah, 262-3674883. Wisconsin’s oldest restaurant. Mon-Fri 4:30-9 p.m.; Sat 5-9:30 p.m. Bar-bistro menu served Mon-Sat 4:30-9 p.m. (rec) $20.95-$34.95

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RICARDO’S

5627 Broad St., Greendale, 414-421-1980. Thin-crust pizza. Pizza buffet, Mon 5-8 p.m. Sun 4-9 p.m.; Mon-Wed 4-10 p.m.; Thurs-Sat 4-11 p.m. " (5+) $8.95-$15.95

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RISTORANTE BARTOLOTTA

7616 W. State St., 414-771-7910. Rustic Italian cuisine. Mon-Thurs 5:30-9 p.m.; Fri 5:30-10 p.m.; Sat 5-10 p.m.; Sun 5-8 p.m. (rec) $15-$36

!☎

RIVER LANE INN

SAKE TUMI

714 N. Milwaukee St., 414-224-7253. Japanese/Korean barbecue. Sushi and fusion menus. Mon-Wed 11 a.m.-10 p.m.; Thurs 11 a.m.-11 p.m.; Fri 11 a.m.-midnight; Sat 5 p.m.-midnight; Sun 4-9 p.m. $10-$25

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SALA

2613 E. Hampshire St., 964-2611. Italian: pasta, chicken, fish. Pizzas. (Reviewed April ’13) L Tues-Fri 11 a.m.-3:30 p.m. D Tues-Thurs 5-9 p.m.; Fri 5-10 p.m.; Sat 5-11 p.m. $10-$32

!☎

SANFORD RESTAURANT

1547 N. Jackson St., 414-276-9608. Chef-owned, fine dining restaurant. “Contemporary American” menu updated daily. Seasonal and seven-course surprise tasting menus. Mon-Thurs 5:30-9 p.m.; Fri 5:30-10 p.m.; Sat 5-10 p.m. $30-$39

☎

SAZ’S

5539 W. State St., 414-453-2410. Mon-Sat 11 a.m.-11 p.m.; Sun 10 a.m.-9 p.m. Barbecued meats. M. (rec) " $7.50-$29

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SEOUL KOREAN RESTAURANT

2178 N. Prospect Ave., 414-289-8208. Bulkoki, Korean barbecue, kimchi. Lunch buffet. L Mon-Sat 11:30 a.m.-2:30 p.m. D Mon-Sat 5-10:30 p.m. $6.95-$24.95

SIMPLE CAFE

2124 N. Farwell Ave., 414-271-2124. Breakfast and lunch. Focus on seasonal, Wisconsin ingredients. Mon-Fri 6 a.m.-3 p.m.; Sat 7 a.m.-3 p.m.; Sun 8 a.m.-3 p.m. $7.25-$9.95

☎!

SINGHA THAI

2237 S. 108th St., 414-541-1234., Brookfield, 262-373-1500. Mon-Thurs 11 a.m.-9 p.m.; Fri-Sat 11 a.m.-10 p.m.; Sun 12-9 $5.95-$25.95 p.m. "

SMYTH AT THE IRON HORSE HOTEL

500 W. Florida St., 414-831-4615. L Mon-Sat 11 a.m.-2 p.m. D Mon-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m. Sun B 10 a.m.-3 p.m. (rec) $14-$34

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SOBELMAN’S PUB & GRILL

1900 W. St. Paul Ave., 414-931-1919. Burgers. Mon-Sat 11 a.m.-11 p.m.; Sun 11 a.m.-9 p.m. " $5-$9

SOLLY’S GRILLE

4629 N. Port Washington Rd., 414-332-8808. Family-run since 1936. Burgers, malts. Mon 10 a.m.-8 p.m.; Tues-Sat 6:30 a.m.-8 p.m.; Sun 8 a.m.-4 p.m. " $3-$8

SPEED QUEEN BAR-B-Q

1130 W. Walnut St., 414-265-2900. Ribs, pork shoulder. Cash only. Drive-thru. Mon-Thurs 11 a.m.-12:30 a.m.; Fri 11 a.m.-3:30 a.m.; Sat 11 a.m.-2 a.m. " $5-$11

4313 W. River Ln., 414-354-1995. Fresh seafood. Specialty appetizers served daily. More than 20 wines by the glass. Mon-Sat 5-10 p.m " $18.95-$36.75

STACK’D BURGER BAR

733 E. Clarke St., 414-264-7933. Vegan/vegetarian menu. Mon-Fri 7 a.m.-9 p.m.; Sat-Sun 8 a.m.-9 p.m. Sat/ Sun brunch 8 a.m.-2 p.m. $5-$7.50

STUBBY’S PUB AND GRUB

☎

RIVERWEST CO-OP CAFE

RIVIERA MAYA

2258 S. Kinnickinnic Ave., 414-294-4848. Latin. Sun-Mon 11 a.m.-9 p.m.; Tues-Sat 11 a.m.-10 p.m. " (Sat-Sun) (Sun-Thurs) $7.95-$13.50

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THE ROUGE

(Pfister Hotel) 424 E. Wisconsin Ave., 414-390-3830. Lunch buffet. Sunday brunch: Bloody Marys, prime rib. (daily) $16.95 (lunch); Sun 10 a.m.-2 p.m. $28.95 (brunch)

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THE RUMPUS ROOM

1030 N. Water St., 414-292-0100. Gastropub. Mon-Sat 11 a.m.-midnight; Sun 10 a.m.-10 p.m. (Sat-Sun) $16-$32

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RUSTICO

223 N. Water St., 414-220-9933. Pizza, panini. Sun 10 a.m.-10 p.m.; Mon-Thurs 11 a.m.-midnight; Fri 11 a.m.-1:30 a.m.; Sat 10 a.m.-1:30 a.m. (Sat-Sun) $5.95-$18.95

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RUYI

Potawatomi Bingo Casino, 1721 W. Canal St., 414-8477335. Asian. Sun-Thurs 11 a.m.-midnight; Fri-Sat 11 a.m.-2 $9-$40 a.m.

SAFE HOUSE

779 N. Front St., 414-271-2007. Espionage theme. “Sean Connery” steak; double agent spyburger. Tues-Thurs 11:30 a.m.-9 p.m.; Fri-Sat 11:30 a.m.-10 p.m.; Sun 11:30 a.m.-9 p.m. $9-$32

!☎

170 S. First St., 414-273-7800. Mon-Sat 11 a.m.-1 a.m.; Sun (8+) $10-$13.75 10:30 a.m.-1 a.m. " 2060 N. Humboldt Ave., 414-763-6324. Mon-Wed 11 a.m.-10 p.m.; Thurs-Fri 11 a.m.-midnight; Sat 10 a.m.-midnight; Sun 10 a.m.-10 p.m. (Thurs-Sat) $8.95-$19.95

SWIG

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217 N. Broadway, 414-431-7944. Small plates, sandwiches, entrées. Sun-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-11 p.m. $6.50-$18.50

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THE SWINGIN’ DOOR EXCHANGE SALOON & EATERY

219 E. Michigan St., 414-276-8150. Sandwiches, ribs. Specials. Mon-Fri 11 a.m.-10 p.m.; Sat 10 a.m.-10 p.m.; Sun 10 a.m.-9 p.m. " $6-$29

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TANDOOR RESTAURANT

1117 S. 108th St., 414-777-1600. Indian. D Sun-Thurs 5-10 p.m.; $8.95-$13.95 Fri-Sat 5-10:30 p.m.

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TASTE OF INDIA

17800 W. Blue Mound Rd., Brookfield, 262-796-8200. L buffet daily 11:30 a.m.-3 p.m. D Sun-Thurs 5-10 p.m.; Fri-Sat 5-10:30 p.m. $9.95-$17.95

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TENUTA’S

2995 S. Clement Ave., 414-431-1014. Italian: pizza. Sun 10 a.m.-9 p.m.; Mon-Thurs 4-10 p.m.; Fri-Sat 4-11 p.m. " $10-$27

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TESS

2499 N. Bartlett Ave., 414-964-8377. “World cuisine”: fresh fish, steaks. Tues-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m.; Sun 5-9 (rec) p.m. " $17-$29

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DINING EXTRA 2014 Milwaukee Magazine

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THAI-NAMITE THAI BISTRO & SUSHI BAR

932 E. Brady St., 414-837-6280. Thai and Japanese cuisines. Sun-Thurs 11 a.m.-9:30 p.m.; Fri-Sat 11 a.m.-10 p.m. $9-$25

TIMMER’S RESORT

☎p !

5151 Timmer Bay Rd., West Bend, 262-338-7710. Local and organic cuisine. " $11-$33

THREE BROTHERS BAR & RESTAURANT

2414 S. St. Clair St., 414-481-7530. Burek, chicken paprikash. No credit cards. Tues-Thurs 5-9 p.m.; Fri-Sat 4-10 p.m.; Sun 4-9 p.m. (rec) $12.50-$17.50

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THREE LIONS PUB

4515 N. Oakland Ave., 414-763-6992. Shepherd’s pie, bangers and mash, sandwiches, corned beef and cabbage. Mon-Thurs 4 p.m.-2 a.m.; Fri 11-2:30 a.m.; Sat 9-2:30 a.m.; Sun 9-2 a.m. $8.95-$16.95

TOCHI

(Garden Room, lower level, 2107 E. Capitol Dr., 414-9639510). Ramen, congee, steamed buns. (Reviewed March ’14) Tues 11 a.m.-4 p.m.; Wed-Sat 11 a.m.-9 p.m.; Sun 11 a.m.-4 p.m. $7.95-$11.95

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TRANSFER PIZZERIA CAFE

101 W. Mitchell St., 414-763-0438. 40-plus pizzas. Pastas. Sun-Thurs 11 a.m.-10 p.m.; Fri-Sat 11 a.m.-midnight. (6+) $10-$19

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TRATTORIA STEFANO

TUTTO

1033 N. Old World Third St., 414-291-5600. Italian-American. Mon-Thurs 3-10 p.m.; Fri 3-11 p.m.; Sat 4-11 p.m. " (weekends) $10-$20

UMAMI MOTO

718 N. Milwaukee St., 414-727-9333. Asian fusion. Tues-Wed 5-10 p.m.; Thurs-Sat 5-11 p.m.; Sun 4-9 p.m.

☎ (rec) $10-$25

TROCADERO GASTROBAR

☎

345 N. Broadway, 414-223-0345. Mon-Fri 11 a.m.-11 p.m.; Sat-Sun 10 a.m.-10 p.m. (Sun brunch 10 a.m.-2:30 (6+; not Fri-Sat) $10.95-$16.95 p.m.) "

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WILD EARTH CUCINA ITALIANA

WISCONSIN ROOM

☎

2625 N. Downer Ave., 414-501-4510. Pizza, pastas, entrées. Sun, Tues-Wed 11 a.m.-10 p.m.; Mon, Thurs-Sat 11 $10-$19 a.m.-11 p.m.

VICTOR’S ON VAN BUREN

1230 N. Van Buren St., 414-272-2522. Mon-Sat 5-10 p.m. " $19.75-$51.50

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WATER STREET BREWERY

1101 N. Water St., 414-272-1195; 3191 Golf Rd., Delafield, 262-646-7878. Mon-Thurs 11 a.m.-11 p.m.; Fri 11 a.m.-midnight; Sat 10 a.m.-midnight; Sun 10 a.m.-11 p.m. (FriSat) " $7-$25

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WATTS & SON INC. TEA SHOP

761 N. Jefferson St., (George Watts China Shop), 414290-5720. English tea. Mon-Sat 9 a.m.-4 p.m. $7-$14

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WEISSGERBER’S GASTHAUS INN

1758 N. Water St., 414-272-0205. Burgers, fried chicken. Sun-Thurs 8 a.m.-midnight; Fri-Sat 9 a.m.-midnight. " (rec) (Sat-Sun) $8-$26

THE WICKED HOP/JACKALOPE LOUNJ

VIA DOWNER

TRISKELE’S

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1407 S. First St., 414-763-1191. American. Off-street parking. Tues-Sun 11 a.m.-10 p.m. $5-$25 2720 N. Grandview Blvd., Waukesha, 262-544-4460. German-American. Mon-Thurs 4:30-9 p.m.; Fri-Sat 4:309:30 p.m. " (not Fri) $18-$27

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WEISSGERBER’S SEVEN SEAS

1807 Nagawicka Rd., Hartland, 262-367-3903. Seafood, steaks. Sun B 10:30 a.m.-2 p.m. and D 4-9 p.m. D Mon,

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American Club, Kohler, 920-457-8888. Breakfast: Mon-Fri 7-11 a.m. Sat-Sun breakfast buffet 7-11 a.m.; Sun 9 a.m.-1 $22-$32 p.m. D Sun-Fri 6-9 p.m.; Sat 6-10 p.m.

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WOLF PEACH

1818 N. Hubbard St., 414-374-8480. Mon-Fri 3-10 p.m.; Sat 10 a.m.-10 p.m.; Sun 10 a.m.-9 p.m. $5-$32

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ZAFFIRO’S PIZZA

1724 N. Farwell Ave., 414-289-8776. Thin-crust pizzas. Mon-Thurs 11 a.m.-11 p.m.; Fri-Sat 11 a.m.-midnight; (Fri-Sat) (8+) " $9-$19 Sun 11 a.m.-10 p.m.

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ZAFFIRO’S PIZZERIA & BAR

17700 N. Port Washington Rd., Mequon, 262-241-6185. At Marcus North Shore Cinema. Mon-Thurs, Sun 11 a.m.-10 $11.25-$24.95 p.m.; Fri-Sat 11 a.m.-11 p.m.

ZAK’S CAFE

231 S. Second St., 414-271-5555. American cuisine. TuesThurs 6:30 a.m.-10 p.m.; Fri-Sat 6:30 a.m.-11 p.m.; Sun 7 $11-$24 a.m.-9 p.m. "

ZARLETTI

741 N. Milwaukee St., 414-225-0000. Northern Italian. Mon-Thurs 11 a.m.-9 p.m.; 11 a.m.-10 p.m.; Sat 5-10 p.m. $11.95-$36.95 ! ■

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(Potawatomi Bingo Casino), 1721 W. Canal St., 414-8477626. Flatbreads, pastas, entrees. Tues-Thurs 4-10 p.m.; Fri-Sat 4-10:30 p.m. $16-$27

WAYWARD KITCHEN & BAR

1801 S. Third St., 414-837-5950. Burger, mac and cheese. Tues-Thurs 4-9 p.m.; Fri-Sat 4-10 p.m. " $7-$15

Wed-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m.

S42 W31320 Highway 83, Genesee Depot, 262-968-4281. Tues-Sat 4:30 p.m.-close. (rec) $18-$37

UNION HOUSE

522 S. Eighth St., Sheboygan, 920-452-8455. Regional Italian. Mon-Thurs 5-9 p.m.; Fri-Sat 5-10 p.m. (rec) $10-$30

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☎ " $9-$48

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DINING EXTRA 2014

2/7/14 6:48 PM

DINING EXTRA

SPECIAL ADVERTISING SECTION

MILWAUKEE ART MUSEUM’S THE COFFEE SHOP with city views that are hard to beat.

Restaurants With a View Dine where every meal comes with a panoramic view. BY CARI CARLSON

eople come to Café Calatrava in the lower level of the Milwaukee Art Museum for the view and leave raving about the food. Named after architect Santiago Calatrava, the café has a staff well educated in art history and committed to showcasing creativity on the menu. During the Thomas Sully: Painted Performance exhibition in the main gallery (November 2013), chef de cuisine Micah Kaufman presented the Jackson burger. Why Jackson? It referred to Sully’s portrait of President Andrew Jackson that hung in the show. Kaufman put the burger on a brioche bun thanks to Jackson’s preference for all things French, and the wine list also reflected his taste in libations. Sully painted many portraits in Philadelphia, hence the Philly-style roast beef sandwich and the classic Philadelphia beef stew. “It’s a challenge,” Kaufman says. “We pair dishes with the exhibits, while at the same time try to keep everything seasonal and as local as possible.” For the upcoming Kandinsky: A Retrospective exhibition (June 5-September 1, 2014), Kaufman will incorporate the Russian influence and fill plates with the artist’s potpourri of color. “We put the art in culinary arts,” he says. While Café Calatrava offers hard-to-beat views of the lake, nines Restaurant and Bar boasts floor-to-ceiling windows overlooking the River Club of Mequon’s golf course, setting the stage for an evening of fine dining in an elegant setting. Though it’s part of a private club, nines Restaurant and Bar is open to the public. Diners can tee off with flights of small plates, an alternative to a full-sized entree. (Each flight consists of three small plates chosen from either the small plate or the entree menu.) Executive chef Scott Klenke considers his cuisine New American, as evidenced in beer can chicken

DINING EXTRA 2014 Milwaukee Magazine

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enchiladas or beef tenderloin with confit mushrooms and caramelized onion jus. In the bar, the largest cruvinet in the state dispenses 44 wines by the glass in a twoor five-ounce pour or in a full carafe. The nines Restaurant and Bar is also the go-to place for Packer Sundays, where fans can order a variety of bottomless chili bowls all season long. Mention NewPort Shores in Port Washington and elegant and refined doesn’t come to mind, but they sure have a killer view of Lake Michigan. They don’t do fancy here, just serve up a solid selection from the grill: burgers and all-American favorites like pork chops and rib-eye steak. For a blast from the past, customers can fill up on pan-fried liver with bacon and onions. Come in the warm season for a meal on the nautical-themed patio and soak up music, or on Thursdays and Saturdays to tackle the awe-inspiring 20- to 22-ounce Admiral’s cut prime rib. If you crave a sunset vista with upfront lake views, come for dinner and dine on the deck or request a table by the window walls facing beautiful Freiss Lake at the Copper Dock Restaurant. Every Saturday night is the time to indulge in an all-you-can-eat prime rib feast. And on Sunday mornings, the mile-long table at their brunch event will surpass all expectations. “It’s all home-style comfort food,” says owner Tim Leffler. “Everything you grew up with will be on our menu.” This includes salads, made-to-order omelets and fat Belgian waffles. No one should miss the back corner, a gourmand’s fantasy where whipped cream topped pies and chocolate éclairs share space with gorgeous confections. “Everything on the buffet is made in-house,” Leffler stresses. Coast down the hill on Nagawicka Road in Hartland, round the bend and behold the majestic Weissgerber’s Seven Seas, a monument to tradition in Lake Country. There are plenty of reasons to visit this restaurant complex that keeps watch over Lake Nagawicka, but if a perfect setting with classic chic is your destination, come on out. Many historic resorts preceded the current Seven Seas, beginning early in the 20th century. After several remodels, the distinguished architecture has returned to its original classic elegance, which includes seven party rooms – each with its own bar, unique personality and awe-inspiring view. Photo by Peter Alfred Hess

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94 94

317 N 76th 414-299-3180 bluesegg.com

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6732 W Fairview 414-292-3969 maxies.com

5100 Bluemound Road

2/7/14 4:07 PM