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Side Trips from Chicago Restaurants

Roots Restaurant and Cellar

  • 1818 N. Hubbard St. Map It
  • Milwaukee
  • American

Fodor's Review

From naturally raised meats, to sashimi-grade wild-caught fish, and produce from farmer-slash-chef-owner John Raymond's own Cedarburg farm, its wholesome elements like these that keep diners coming back to their Roots. Executive chef Daniel Jacobs, a Chicago area native, promises more of the same freshest-of-fresh approach. Roots had already earned a reputation as a dinner destination, and now attracts fans to its Sunday brunch. Traditional early-day favorites have unique

blends like an eggs Benedict with seared rare tuna, poached eggs, tempura nori, shitake-daikon hash and wasabi hollandaise; and the waffle Monte Cristo, made with Canadian bacon, smoked turkey and Swiss cheese, served with maple whipped cream. A tree-root motif brings a literal interpretation to the food that connects people with the earth, and views of downtown Milwaukee top things off.

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Restaurant Information


1818 N. Hubbard St., , Brewer's Hill, Milwaukee, 53212, United States

Map It



Restaurant Details:

  • Open Mon.–Thu. 5–9; Fri. and Sat. 5–10; Sun. brunch 10–2, dinner in the cellar 5–9; cocktails in the cellar daily 4–12


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