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Milwaukee is known for its wide variety of good ethnic restaurants, especially those that serve German cuisine. Despite its small-town atmosphere, many of the city's restaurants could hold their own against the offerings in New York and Chicago.
Braise Chef-owner Dave Swanson learned the ropes at acclaimed restaurants including Milwaukee's renowned Sanford. In 2012, he transferred his skills to the burgeoning Walker's Point neighborhood and repurposed a rundown building. He used its old bowling lanes as communal tables, paneled one wall with old barn siding and brought Milwaukee a farm-to-table hit. The menu changes depending on the ingredients he receives from the 400-some Wisconsin farmers he works with. Past favorites have included crispy pork belly served with creamy polenta goat cheese and sorghum syrup. For a special treat, book a spot at the last-Sunday-of-the-month suppers, featuring a local farmer's fare in three courses, served family style.
A wide cross-section gathers at this trendy spot in the Bay View neighborhood, where the menu is as eclectic as the decor. Funky art hangs on the walls, and lamps of all colors and shapes cast a dim glow over a bar made from old doors. There's a little bit of everything here, from Moroccan chicken to tuna sandwiches to East Indian pita, in addition to weekly specials. Make sure to save room for a heavenly slice of pie à la mode.
Impressionist paintings hang on the walls at this chic downtown restaurant. The kitchen serves up seafood delicacies like lobster, sushi, and crab—there's even an oyster bar. You can dine inside or outside on the patio overlooking popular Water Street. The well-stocked bar here is one of the largest in the state.
Across from Cathedral Square Park, this chic but casual restaurant has frequently changing art exhibits and serves big, juicy hamburgers and pork-chop sandwiches.
As soon as the temperature permits, locals flock to the dual decks of this brew and food favorite. But no matter the weather, it's a happening spot for locally crafted beer, like Louie's Demise, a malty amber ale, and the Irish-style Sheepshead Stout. If you're staying for lunch or dinner, you'll also find flavors of this stout in the signature pot roast. Wednesday and Saturday are prime rib nights. Other options include pasta, pizza, burgers, chicken pot pie and a late-night menu of fancied-up bar food like nachos topped with beer-marinated chicken. Live music Thursday, Friday and Saturday runs the gamut from classic rock to jazz (cover charges typically start at $5).
Subtitled "A Place For Steaks," this downtown eatery is all about meat. Diners get to choose their steaks from a platter of cuts. Side dishes and desserts are outstanding, too. Can't get enough Mo's? Try Mo's Cucina, Mo's Irish Pub, Moceans (A Place for Seafood), or Mocha, all in the same downtown neighborhood.
Nationally acclaimed chef Sanford D'Amato serves contemporary American cuisine in this restaurant, which occupies a remodeled grocery store on Milwaukee's east side. Popular dishes include seared sea scallop and lobster with almond cream and paprika brown butter, slow-cooked pinn-oak lamb, and sweetbread schnitznel with pea cream and lemon curd. For something different, try the seven-course surprise menu or four-course seasonal menu. Long banquettes make things cozy.
Restaurant owner Sanford Amato opened the Sanford restaurant in 1989 in his family's former grocery store. The grocery store turned restaurant is known for its delectable foods luring customers back for more, and it's no wonder, with the restaurant's sleekly inviting setting, convivial atmosphere, and artfully created dishes. The menu changes frequently, some dishes have included grilled pear and Roquefort tart with caramelized onions; grilled wild sturgeon on crab hash; and a fanciful finale of banana butterscotch toffee tart with banana rum ice cream.
In an industrial area close to Miller Park and right off I-94, this burger joint makes good on its claim to be "Milwaukee's best burgers." Burgers are made from fresh-not-frozen certified Black Angus beef, served on a baked-locally butter roll. Owner Dave Sobelman plays up the rugged surroundings—and the building's history as one of the original Schlitz taverns—with touches like wooden Sprecher's beer barrels as tables in the cozy, flower-filled outdoor patio. Non-burger options make the grade too: grilled chicken cordon bleu, fried chicken, fish sandwiches and black bean burgers. Come in early for a bloody Mary.
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