Milwaukee Magazine | Dining Extra 2016

2

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_Cover_TOC.indd 2

2/4/16 2:07 PM

SPECIAL ADVERTISING SECTION

milwaukeemag.com

0316_DE_Cover_TOC.indd 3

DINING EXTRA 2016

3

2/4/16 2:08 PM

DINING EXTRA

SPECIAL ADVERTISING SECTION

2•0 •1•6

2•0 •1•6

BRANKO RADICEVIC’S VISION FOR THREE BROTHERS LIVES ON.

tradition,” Milunka says of her father.

After the deaths of Milunka’s grandfather and father, the latter at the end of 2014, the torch has passed to Milunka, her brother and mother. “This restaurant,” Milunka says, “represents everything that they loved about their homeland that they had to leave behind.”

5 O’CLOCK CLUB

All in the Family

Generation after generation, these restaurants serve up their best.

BY RYAN HEBEL

F

rom supper clubs to blue-plate diners, family restaurants have long been community centerpieces. They’re places for pie or a fish fry, along with small-town gossip, barstool legends and Sunday brunch tales told between sips from bottomless coffee mugs.

With the rise of fast food and franchises, it’s harder to find a place where “everybody knows your name.” But the Milwaukee area still has restaurants rooted as much in family as good food. You just need to know where to look.

THREE BROTHERS

It’s been some 60 years since Milunka Radicevic’s family opened Three Brothers, which has become a legendary eatery in Bay View.

“Our restaurant is like our family’s Ellis Island,” she says.

Living in Yugoslavia during World War II, both her father and grandfather nearly died long before they started serving Serbian cuisine in Milwaukee. Milunka’s father, Branko, spent time in Gestapo prisons, while Nazis held her grandfather, Milun, in a Polish concentration camp.

In the mid-1950s, much of the family was reunited in Milwaukee. Milun had already opened a bar named Three Brothers, in honor of his three sons. In 1956, it became a restaurant, like the ones the family had owned in Serbia. Milun Radicevic’s wife, also named Milunka, cooked up traditional meals like burek and made her own cheese.

Branko and his wife and kids eventually moved to California, but they came back to Milwaukee to reunite around Three Brothers. “My grandfather asked him to carry on the

4

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_Tradition.indd 4

The original owners of Pewaukee’s 5 O’Clock Club, coincidentally, also hailed from Yugoslavia – Croatia, to be precise.

Co-owner Jeanine Knutson says her husband, Richard, can trace his family to the restaurant near Pewaukee Lake by the late 1920s. That was during Prohibition, and his grandparents, Frank and Mary Kizivat, made grain alcohol to make ends meet.

The 5 O’Clock Club was fairly remote, but cars and horse-drawn carriages would ferry people to taste Mary’s signature chicken, cooked in lard, just like her mother made back in Yugoslavia.

In the 1950s, the family started a fish fry that was among the best in Waukesha County. That recipe for fresh perch and haddock – coupled with homemade coleslaw, French fries and rye bread – is the same one used today (though cod has replaced the haddock).

Jeanine says the owners’ personalities also helped lure customers. “They just made a great team, between their humor and great sense of life. And they never lost that accent.”

Now the Knutsons and many relatives are trying to live up to that tradition. “It’s priceless,” she says. “This is 85 years of history here. It’s just a special place.”

GOLDEN MAST

The Golden Mast is the original restaurant in a three-restaurant family enterprise. The restaurants had their origins when Maria and Hans Weissgerber and their two sons immigrated from Germany, eventually landing in Milwaukee. The Weissgerbers, too, originally came from Yugoslavia, though they were ethnic Germans, ending up in Germany after World War II. The family opened the Golden Mast on Okauchee Lake in 1967, and Maria’s Photo courtesy of Three Brothers

2/4/16 2:09 PM

SPECIAL ADVERTISING SECTION

cooking made it a hit.

“The Wiener schnitzel was really popular, and it’s the same recipe we have on our menu today,” says Ramona Weissgerber-Kummer, who owns the family’s second restaurant, Seven Seas, with her mom, Linda Weissgerber. German pasta called spaetzle, homemade sausages, and smoked pork chops also propelled Golden Mast to success.

Ramona says her grandparents had a knack for wooing diners. “For one thing, grandmother Maria loved to sing at the restaurant. Her favorite song was ‘Edelweiss.’”

The family also operates Seven Seas in Hartland (opened in 1981) and the Gasthaus in Waukesha (opened in 1983).

Some of the family – including Maria, and Ramona’s father, Jack – have passed away. But their tradition is still alive thanks to Ramona and her mom at Seven Seas, and uncle Hans Jr. at the Golden Mast and the Gasthaus.

And the restaurant group’s 98-year-old patriarch, Hans Weissgerber Sr., still pops into the Golden Mast, the restaurant he started nearly 50 years ago.

CARINI’S LA CONCA D’ORO

Cooking is personal at Carini’s La Conca d’Oro on the East Side. Co-owner Jan Carini says husband Peter and son Gregg don’t use recipes, but rely on instinct passed down from Peter’s Sicilian mother. The family moved to Milwaukee in 1966, when Peter was a teenager.

Peter became a chef, always dreaming of his own restaurant. His dream finally came true when Carini’s opened in 1996. At first, says Jan, “I thought, ‘This restaurant is way too big.’ We could seat about 148 people.”

It took almost five years to fill all those seats, but the Carinis hope the next generation will keep them filled for years to come. Their younger son, P.J., is a house manager, while their older son, Gregg, is already reshaping the restaurant as a chef.

In 2015, Gregg convinced his parents to buy a pizza oven. They didn’t skimp, investing in an Acunto Mario, a woodfired, brick Neapolitan masterpiece. The results have been worth it. ◆ milwaukeemag.com

0316_DE_Tradition.indd 5

DINING EXTRA 2016

5

2/4/16 2:09 PM

DINING EXTRA

SPECIAL ADVERTISING SECTION

2•0 •1•6

2•0 •1•6

CAFE BENELUX & MARKET

Atmospheric Dining Take a seat on some of the area’s most prized patios.

BY SARA RAE LANCASTER

M

ilwaukee’s all-too-brief outdoor dining season makes patio seating a cherished amenity once the temperatures begin to rise.

Whether you’re looking for a bird’s-eye view of the city, a table for two alongside Milwaukee’s waterfront or an excursion outside the city limits, make the most of the season with this guide to some must-try patio picks.

Steak is to Johnny Manhattan’s as beer is to Milwaukee.

Newly remodeled and now able to accommodate double its former capacity, the Hubertus gem holds its own with many of the steakhouses around town, but for a bill that won’t leave you going hungry the rest of the week. Beyond a menu featuring fine steaks and house specialties, the restaurant’s outdoor dining experience makes the drive well worth it.

The classy-yet-relaxed atmosphere and careful attention to detail combine to make customers welcome. Flat-screen TVs ensure sports enthusiasts don’t miss a second of the action, while the overhead cover on the main patio, a partial stone wall and heat lamps keep the dining experience enjoyable regardless of the weather. Cozy up next to a fireplace as you enjoy a simple cocktail or dinner from the full menu.

And ladies, if you forget to bring a jacket, you can borrow a shoulder cape and return it after dinner. It’s an idea that owner Nancy Manhattan picked up during her visits to cafes and restaurants in Amsterdam.

They say good things come in small packages, and Tess doesn’t disappoint. Nestled into its urban, residential backdrop, the intimate, upscale East Side bistro features a quaint, garden-style outdoor oasis.

6

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_Patio.indd 6

Catch up with friends over appetizers and drinks (pair the bison tostadas with a selection from the beer and wine list that runs as long as the Milwaukee River) or share the crème brulee of the week with your sweetheart. The full menu features a tempting mix of seasonal dishes prepared with locally sourced meats and produce. Heaters keep the enclosed space at a temperature that’s just right when the lake effect decides to play with summer temperatures.

Even though it spawned multiple locations, the original Cafe Hollander on Downer Avenue still owns a special place in Milwaukeeans’ hearts. The large patio remains one of the city’s favorite outdoor dining spots, whether you’re stopping by for breakfast, lunch, dinner or the popular weekend brunch.

Known for its eclectic menu that blends Lowland European culture with Wisconsin flair, guests can enjoy everything from burgers and wings to more innovative options, such as mussels and frites, and crab- and brie-stuffed salmon.

Don’t forget to ask for the lengthy (and detailed) Bier Book to find just the right beverage to wash it all down.

It’s hard to beat sitting in the sun while soaking in the views from atop Cafe Benelux & Market in the Historic Third Ward. Showcasing Belgian-inspired food and brews, as well as a spacious rooftop patio, it’s a popular spot among locals and visitors alike for Sunday brunch (two words: French toast), a relaxed lunch or a romantic dinner under the stars. From your perch, take in the bustling street views below as well as the Downtown skyline. And because this is Milwaukee, the rooftop bar features a beer selection that would impress even the most discriminating beer snob.

Want the atmosphere of a European rooftop cafe but can’t afford the plane ticket? Then travel to downtown Waukesha to take in the rooftop views from Taylor’s People’s Park. When brothers Dan and Jim Taylor, along with Jim’s wife, Susie, opened the trendy gastropub in 2008, the restaurant occupied only the first floor of the historic Civil War-era building on West Main Street.

When a fire in 2011 nearly destroyed Photo courtesy of the Lowlands Group

2/4/16 2:10 PM

milwaukeemag.com

0316_DE_Patio.indd 7

DINING EXTRA 2016

7

2/4/16 2:10 PM

SPECIAL ADVERTISING SECTION

the family’s vision of creating a community hot spot, the owners used the hardship as an opportunity to expand their dream and the building, adding a second-floor space for private parties and a rooftop dining experience that blended big-city amenities with smalltown charm.

Slow things down and unwind as you sip a drink from the bar or enjoy an entree off the diverse menu. Diners are tempted with favorites such as Rosie’s garden salad or a house-made brat burger served on a pretzel bun with all the fixings – kraut, caramelized onions, Swiss cheese and mustard sauce. A glance across the street reveals some of the city’s most interesting architecture.

As a lakefront city, dining on the water in Milwaukee is a must. Waterfront views and Harbor House go hand in hand – especially when you’re enjoying your meal in the outdoor dining area.

Sweeping views of Lake Michigan, the Milwaukee Art Museum, Discovery World and the rest of the Downtown skyline provide the backdrop for your meal. A member of the Bartolotta Restaurant family, the popular Sunday brunch destination is also widely known for its fresh seafood menu and raw bar rivaling those found on the East Coast.

Come summertime, pair your fine-dining experience with live music at the Music on the Patio series that runs all summer long.

Unobstructed views of Pewaukee Lake keep the outdoor seating area at Seester’s Mexican Cantina in Pewaukee filled to capacity during the patio dining season. Grab a bite while taking in the live music scene at Waterfront Wednesdays or the weekly water ski shows on Thursday evenings. The portobello mushroom quesadilla and any one of three varieties of seafood tacos are frequent requests.

But if you want a seat by the water, plan on getting there early or build extra time into your schedule.

“We don’t take reservations for outdoor dining,” warns manager Shari Petaschnick. “It’s first-come, firstserved, but we have a waiting list we can add you to while you enjoy a cocktail or margarita at the bar.” ◆

8

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_Patio.indd 8

2/4/16 2:10 PM

milwaukeemag.com

0316_DE_Patio.indd 9

DINING EXTRA 2016

9

2/4/16 2:10 PM

DINING EXTRA

SPECIAL ADVERTISING SECTION

2•0 •1•6

2•0 •1•6

Get Your Family Back

How to rekindle those long-lost dinnertime gatherings.

BY SARA RAE LANCASTER

L

ife today is faster and schedules are busier than ever before. With all the commitments we cram into our calendars, it’s no wonder family dinners have become the ideal instead of the norm. So if we’re to bring everyone back to the dining table, we need to get a little creative. Luckily, Milwaukee-area establishments serve a variety of solutions.

In our on-demand society, just about everything is at our fingertips, so why not groceries, too? That thought prompted Sendik’s to launch Sendik’s Express online ordering service in late 2015. For $5.95 (plus the cost of your order), Sendik’s will gather your groceries – whether you need to restock the cupboards or just pick up a few items for that night. You drive to the store, call or text after your arrival, and the items are delivered to your vehicle. “This is all about making life a little easier,” says Nick Bandoch, communications director for Sendik’s. “Having that extra hour with your family that you would’ve spent shopping is pretty special.”

Sendik’s has also expanded its Fresh2Go concept to include ready-to-go meals. With enough food to feed a family of four, the meals serve hot family favorites, such as sloppy Joes, chicken enchiladas and lasagna. The meat department also offers fresh-made, microwavable bagged meals such as jambalaya and beef pepper steak. At $19.99 per grab-and-go meal and $6.99 for the bagged meals (or two for $10 on Mondays), this “fast food” is convenient for the grocery budget, too.

Do you need to cater to more than one palate? Stop by the Milwaukee Public Market, where variety is served daily. The popular lunch spot in the Historic Third Ward offers plenty of dinner options, too. Bring home from-scratch soups, stews and sandwiches from The Soup & Stock Market, grab a made-to-order salad from The Green Kitchen,

10

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_Dining at Home.indd 10

explore Middle Eastern flavors from Aladdin - Taste of the East, get your sushi fix at Thai-namite, or choose from many other quick-order options.

Few cuisines say “family dinner” better than homemade Italian food, but when you don’t have the time, Glorioso’s Italian Market does the cooking for you.

An East Side icon for nearly seven decades, Glorioso’s meets modern-day needs with Old World charm. From pastas to calzones, pizzas to flatbreads, its deli has a lengthy list of Italian favorites made to order. If you’re really tight on time, you can even call ahead, and they’ll have your order waiting for you. Choose from a wide selection of premium Italian cheeses, meats, olives and wines. While you’re there, you might as well indulge and bring home some Italian cookies, too.

When our schedules do offer time to slow down, cooking at home can be a relaxing, almost meditative experience.

However, if your cooking skills need work, plenty of classes in the area can improve your culinary game.

“A lot of people just want to learn those basic skills,” says Molly Sullivan, PR manager for Braise Restaurant & Culinary School, which explains why the Braise Basics classes are some of its most popular. The two-hour, hands-on classes cover topics from basic knife skills to Indian food. “But what I think really sets us apart is our Semester at Braise,” Sullivan says.

This unaccredited, 10-week culinary boot camp simulates a semester at a culinary school. “At the end of the semester, students collaborate with our chef to create a four-course meal for their family and friends,” Sullivan says.

Offering hands-on and online classes, Sur La Table at Bayshore Town Center teaches students that the secret behind successful recipes is in the technique.

Whether you want to learn a certain skill or expand your repertoire of recipes, the instructors at Sur La Table will tailor a class to your needs. They’ll even do the grocery shopping beforehand and wash the dishes when you’re done.

With so many options to help put family meals back on the menu, the only remaining challenge might be deciding what’s for dinner. ◆ Photo by iStock

2/4/16 2:15 PM

milwaukeemag.com

0316_DE_Dining at Home.indd 11

DINING EXTRA 2016

11

2/4/16 2:12 PM

SPECIAL ADVERTISING SECTION

CHEF JAMES ROCA, The Man in charge of all things kitchen

1007 N. Cass St. 414-276-2101

1203 N. 10th St. 414-276-7271

cafeattheplaza.com

jacksonsbrp.com

I strive to have variety on the menu within our Wisconsin seasons. My style of cooking is really simplistic. Good, locally grown ingredients are transformed into dishes we are proud to serve at the cafe.

At Jackson’s Blue Ribbon Pub, we believe food doesn’t have to be fancy to be quality. We serve an honest plate of made-from-scratch food at honest prices, using only the freshest, highest-quality ingredients.

BELAIR CANTINA

HINTERLAND GASTROPUB

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

KADY GIBOWSKI, Executive Chef

HARRY’S PROHIBITION BISTRO

Rock Stars

CAFÉ AT THE PLAZA

RESTAURANT

JACKSON’S BLUE RIBBON PUB

2•0 •1•6

ANDREW MILLER, General Manager

MATT KERLEY, Chef

AVNI LATIFI, Proprietor

1935 N. Water St. 414-226-2245

222 E. Erie St., #100 414-727-9300

668 S. Pier Dr., Sheboygan 920-451-9100

belaircantina.com

hinterlandbeer.com

harrysprohibitionbistro.com

I started my path into restaurants while attending UW-Milwaukee and quickly felt at home. The hospitality industry has given me the opportunity to do what I truly love, which is taking care of people!

We’re excited to announce the joining of Chef Matt Kerley to the Hinterland family! We look forward to seeing what his contributions will bring to our unique gastropub experience.

We have a passion for food. We import many ingredients from Italy and make our own mozzarella.

Our certification is known throughout the world.

We love pizza and wine! Come, if you do, too.

12

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_RestaurantRockstars_NEW.indd 12

BelAir Cantina photo by Jumana Al-Juma; Hinterland photo by Michael Goelzer

2/4/16 2:13 PM

milwaukeemag.com

0316_DE_RestaurantRockstars_NEW.indd 13

DINING EXTRA 2016

13

2/4/16 2:15 PM

DINING EXTRA

SPECIAL ADVERTISING SECTION

2•0 •1•6

2•0 •1•6

SPINACH, TOMATO AND FETA QUICHE FROM MAMA D’S COFFEE.

Destination: Suburbs

Where to get the right bites beyond Milwaukee’s borders.

BY LISA HARTMANN

H

ear that? It’s the ’burbs calling, inviting you to hop in the car and take a road trip in search of a dining experience beyond metro Milwaukee’s culinary borders.

Explore historic buildings transformed into modern-day eateries, as well as outdoor patios, running rivers, even a destination stop along the Glacial Drumlin State Trail. And, did we mention, the food and drink?

Here are four restaurants that warrant a jaunt out of town next time you’re up for discovering something new.

PALMER’S STEAKHOUSE

Jerry Arenas likes to say he’s cooked more than a million steaks since getting his start behind the grill as a teenager. Today, Arenas owns and operates Palmer’s Steakhouse along with his wife, Marie, and son Tony. “We pride ourselves on being a family-run business,” Arenas says. “We love people and love serving them good food.”

Palmer’s Steakhouse, situated in a historic Hartland building nestled along the Bark River, is known for serving the best steak its customers have ever eaten. One look at the menu, though, and it’s quickly apparent the culinary know-how goes well beyond filets, porterhouses and New York strips. “Our chef, Marc Dzian, is a seafood guru,” Arenas says. “My expertise in steak and Marc’s in seafood is a good combination.”

14

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_Road Trip.indd 14

Pork and lamb chops, walleye, lobster tail, ribs, chicken and duck all grace the menu, along with an appealing selection of appetizers, soups, salads and side dishes (including Brussels sprouts that even a kid could fall in love with). And most items can be prepared gluten-free upon request.

A Wine Spectator Award of Excellence winner six years running, Palmer’s offers more than 200 wines from both big and small wineries in California, Oregon and around the world. A number of by-the-glass options are available.

The bartenders also take their mixology seriously and keep current with wine and drink trends, always changing the features and specials.

People come from as far north as Mequon and drive up from the South Side of Milwaukee to enjoy the local institution’s food, wine, charming atmosphere and outdoor dining along the river when weather permits. “We’re very blessed to have the location we have. The community is fabulous,” Arenas says. Palmer’s is easily accessible, located between I-94 and Highway 16, and the friendly, smalltown setting makes for an enjoyable and delicious dining destination.

Although reservations aren’t required, its 17 tables fill up quickly, especially on the weekends, so call ahead just to be sure.

HARRY’S PROHIBITION BISTRO

If you’re looking for an honest-to-God authentic Neapolitan pizza, check out Harry’s Prohibition Bistro in Sheboygan.

Harry Ljatifovski and his brother had a passion for good Italian pizza from Naples, and their innovative creations have been enticing and satisfying pizza lovers since they opened their doors in 2013. Harry’s is certified and recognized internationally as offering true Neapolitan pizza.

Popular pizza choices include the four seasons pizza – one quarter each of truffle, walnut, marinara and lemon – and the corn pizza, made with sweet corn, ham, fresh basil, house-made mozzarella and crème fraiche. Other tempting selections include prosciutto, hot sopressata salami, a vegetable pizza, and a leek and Photo courtesy of Mama D’s Coffee

2/4/16 2:16 PM

SPECIAL ADVERTISING SECTION

sausage pizza, just to name a few.

The San Marzano tomatoes, fineground “00” flour, olive oil and sea salt are among the traditional ingredients imported from Italy. Desserts, such as tiramisu and cannoli, are created in-house. Harry’s also makes its own limoncello and nocino, a walnut liqueur crafted from unripe green walnuts.

And what better dessert to go with a little nocino than a campfire pizza?

“We sprinkle the dough with sugar and put Nutella and marshmallows over it, and put it back in the oven and toast the marshmallows,” Ljatifovski says.

While the pizza is king, Harry’s also serves pasta dishes such as chicken and gnocchi. Other items on offer include fresh black mussels, entrée salads on a fresh pizza crust, and a selection of appetizers and small plates to share.

And Harry’s is known for its extensive wine list, with more than 90 different varieties. This diversity, as well as the relaxed atmosphere and friendly staff, keep people coming back for more.

“It’s not a pretentious place,” says Ljatifovski. “It’s a place to relax, have a glass of wine and eat a delicious pizza.

It’s like if you’re going for a steak in a fine-dining restaurant. That’s what our pizza is. It’s an experience you’ll have with these pizzas.”

And that experience is something Harry’s wants people to share. “You don’t come here, fill your stomach and leave,” Ljatifovski says. “You must experience the food. The food is personal.

It’s an art. Food represents freedom and making people happy. What’s better than that?”

MAMA D’S COFFEE

Mama D’s is the kind of coffee shop and cafe that you stumble upon and clap your hands with glee, thinking you’ve discovered a hidden gem the rest of the world has yet to find. Diana Markus, or Mama D, transformed this 100-year-old bank building in the historic village of Wales into a cheerful, cozy eatery with a loyal following. In a world of look-alike chains, Mama D’s fills a hole in the coffee house/cafe scene with its character and ambiance.

“I have an eye for found things,” milwaukeemag.com

0316_DE_Road Trip.indd 15

DINING EXTRA 2016

15

2/4/16 2:16 PM

SPECIAL ADVERTISING SECTION

Markus says. “Things that are made well, like a crushed velvet chair nobody else would want in their living room.”

That eye means the décor is welcoming and eclectic. And the clientele is just as diverse. “We can have two old folks having a cup of coffee reading the paper at one table, and high school students coloring in adult coloring books at another,” Markus says. Whether it’s a group of bike riders straight off the Glacial Drumlin State Trail across the street, a men’s group whiling away the morning, or a women’s group meeting for lunch, everyone seems to be comfortable here.

Breakfast is served all day and includes a homemade quiche of the day, egg-bake cups, and made-from-scratch baked oatmeal topped with blueberries, walnuts, brown sugar and cream or milk.

Lunch offers an appealing choice of made-to-order sandwiches and panini, like the signature turkey sandwich filled with cranberry chutney, walnuts and blue cheese. There’s also the Ultimate Grilled Cheese, and a bacon, lettuce and tomato panini. Fresh salads, soup and a variety of enticing bakery items mean you won’t leave Mama D’s hungry.

And then there’s the coffee. Specialty drinks like the Burnin’ Love, Ugg Boot, and Irish Kiss lattes change every eight weeks or so, depending on the season.

Coffee alternatives abound, too, including chai, tea, hot chocolate and cider.

Community is important here. Local art graces the walls, and eggs are sourced from Three Brothers Farm in Oconomowoc. Mama D’s hosts book clubs, live music and the occasional craft night. There’s also a room available for meetings and gatherings – see the online events calendar for details. And a second location recently opened in Waukesha.

THE UNION HOUSE RESTAURANT

The Union House Restaurant in Genesee Depot is a modern-day dining destination tucked in a historic Greek revival-style building that dates back to 1861. Owned by Curt and Patty Robinson since 1989, the Union House specializes in country gourmet-style cooking and is well-known for its wild game. “It can

16

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_Road Trip.indd 16

2/4/16 2:16 PM

Destination Port Washington SPECIAL ADVERTISING SECTION

be pheasant or quail, kangaroo, New Zealand red deer, elk and buffalo once in a while,” Patty Robinson says.

Popular entrees include the roast duckling, pecan-crusted chicken with

ENTREES INCLUDE ROAST DUCKLING AND PECAN-CRUSTED CHICKEN WITH BOURBON SAUCE.

Kentucky bourbon sauce, braised short ribs and sautéed gulf shrimp. “We don’t have a clunker on the menu,” Patty says.

“If it isn’t good, we don’t serve it.”

Appetizers like baked brie in puff pastry with blackberry puree, Louisiana crab cakes, and chipotle orange shrimp tease the taste buds and lay the groundwork for the impressive meal to come.

The Union House offers three or four entrée specials and a number of appetizer specials each day. “We try to keep really current with the menu and watch the trends so people can always find something interesting,” says Patty.

Everything is made from scratch, with care and attention to detail. “We can say if something is gluten-free, because we make it all and we know what goes into the food we serve,” Patty says.

The Union House’s extensive, moderately priced wine list is also a big draw.

“We also have one of the best selections of single-malt scotches and single-barrel bourbons,” Patty says.

The restaurant has 70 seats, which means guests receive a lot of individual attention. “We try to keep that comfortable, turn-of-the-century, rustic feel,” says Patty. “We don’t expect you to dress in a suit and tie. We invite you to come in casual attire. It’s that comfortable, ‘Cheers’ sort of feeling. We have a lot of regular customers that come every week and gather at the bar. If they don’t know each other to start with, they do once the evening is done.” ◆ milwaukeemag.com

0316_DE_Road Trip.indd 17

DINING EXTRA 2016

17

2/4/16 2:17 PM

DINING EXTRA

SPECIAL ADVERTISING SECTION

2•0 •1•6

Dining Listings 2•0 •1•6

139 E. Kilbourn Ave., 414-2914793. B, L Mon-Fri 6:30 a.m.-2 p.m. D Mon-Thurs 5-9 p.m.; Fri 5-10 p.m. Sun Br 7 a.m.-2 p.m. $16-$36.

Mason Street Grill 425 E. Mason St., 414-298-3131.

L Mon -Fri 11:30 a.m.-2 p.m. D Mon-Sat 5-10 p.m.; Sun 5-9 p.m. $15.95-$56.

McBob’s Pub & Grill 4919 W. North Ave., 414-8715050. Mon-Sat 8 a.m.-midnight; Sun 8 a.m.-10 p.m. $5-$12.50.

Milwaukee Chophouse 633 N. Fifth St., 414-226-2467.

Mon-Sat 5-10 p.m. $28-$60.

New Port Shores 407 E. Jackson St., Port Washington, 262-284-6838. Sun 10 a.m.-9 p.m.; Mon 4-9 p.m.; TuesThurs 11 a.m.-9 p.m., Fri-Sat 11 a.m.-10 p.m. $8.95-$29.95.

Riverside Brewery and Restaurant 255 S. Main St., West Bend, 262334-2739. Mon-Thurs 11 a.m.-9 p.m.; Fri-Sat 11 a.m.-10 p.m.; Sun 10 a.m.-8 p.m. $9.99-$34.99.

Balistreri’s Bluemound Inn 6501 W. Blue Mound Rd. 414258-9881. 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. $9-$20.

BelAir Cantina 2625 N. Downer Ave., 414-9641190; 1935 N. Water St., 414226-2245; 6817 W. North Ave., Wauwatosa, 414-988-8533.

Daily, hours vary depending on location. $8-$19.

Botanas 816 S. Fifth St., 414-672-3755.

Sun-Thurs 11 a.m-10 p.m.; Fri-Sat. 11 a.m.-11 p.m. $9-$21.

Café at the Plaza 1007 N. Cass St., 414-272-0515.

Daily 7 a.m.-2 p.m. $8-$15.

Café Manna 3815 N. Brookfield Rd., Brookfield, 262-790-2340. Mon-Sat 11 a.m.-9 p.m. $12-$18.

Centro Café 808 E. Center St., 414-455-3751.

Mon-Thurs 5-9 p.m; Fri-Sat 5-10 p.m. $10-$23.25.

18

DINING EXTRA 2016 Milwaukee Magazine

0316_DE_Listings_NEW.indd 18

257-9150. Tues-Thurs 11 a.m.–9 p.m.; Fri-Sat 11 a.m.-10 p.m. $8-$23.

Giovanni’s 1033 N. Old World Third St., 414-291-5600. Mon-Thurs 4:309 p.m.; Fri-Sat 4:30-10 p.m. $18.95-$46.95.

Harry’s Prohibition Bistro 668 S. Pier Dr, Sheboygan; 920451-9100. Tues-Sat 5-9 p.m. $12-$18.

Hinterland Erie Street Gastopub 222 E. Erie St., Suite 100, 414727-9300. Mon-Sat 5-10 p.m. $21-$42.

Hue Vietnamese Restaurant & Lounge 2691 S. Kinnickinnic Ave., 414-294-0483; 6519 N. North Ave., 414-585-0577. Bay View: Tues-Sat 11 a.m.-10 p.m.; Sun 11 a.m.-9 p.m. Tosa: Mon-Tues 11 a.m.-9 p.m.; Wed-Sat 11 a.m.-10 p.m. $10-$19.50.

Crave Bar & Food 10401 N. Port Washington Rd., Mequon, 262-241-9600. SunThurs 3-10 p.m., Fri-Sat 3-11 p.m. $8.99-$17.99.

Jackson’s Blue Ribbon 1203 N. 10th St., 414-276-7271.

Mon 11 a.m.-10 p.m.; TuesThurs 11 a.m.-11 p.m.; Fri- Sat 11 a.m.-midnight; Sun 10 a.m.-10 p.m. 11302 W. Bluemound Rd., 414-988-4485 Mon-Thurs 112a.m; Fri-Sat 11 a.m.-2:30 a.m.; Sun 11 a.m.-midnight. $10-$22.

Double B’s BBQ 7420 W. Greenfield Ave., 414-

Kilawat Intercontinental Milwaukee,

Rodizio Grill 777 N. Water St., 414-431-3106.

L Fri-Sat 11:30 a.m.-4 p.m. D Mon-Thurs 4:30-9:30 p.m.; Fri-Sat 4-10:30 p.m.; Sun 11:30 a.m.-9 p.m. $22.99-$34.99.

Sala 2613 E. Hampshire St., 414-9642611. Tues-Thurs 11 a.m.-9 p.m.; Fri 11 a.m.-10 p.m.; Sat 5-10 p.m. $12-$34.

Sir James Pub 316 N. Franklin St., Port Washington, 262-284-6856.

Tues-Thurs 1 p.m.-2 a.m.; Fri-Sat 12 p.m.-2:30 a.m., Sun 11-2 a.m.; Mon 5 p.m.-2 a.m.

Three Brothers 2414 S. St. Clair St., 414-4817530. Tues-Thurs 5-10 p.m.; Fri-Sat 4-11 p.m.; Sun 4-10 p.m. $10-$25.

Three Lions Pub 4515 N. Oakland Ave., 414763-6992. Mon-Thurs 11 a.m.-2 a.m.; Fri 11 a.m.-2:30 a.m.; Sat 9 a.m.-2:30 a.m.; Sun 9 a.m.-2 a.m. $8.95-$15.95.

Transfer Pizzeria 101 W. Mitchell St., 414-7630438. Sun-Thurs 11 a.m.-10 p.m; Fri-Sat 11 a.m.-11 p.m. $9-$19.

Twisted Willow 308 N. Franklin St., Port Washington, 262-268-7600. L Fri 11 a.m.-2 p.m. D Tues-Sat 4:30-9 p.m. $10.95-$25.95. ◆ Photo by iStock

2/4/16 3:54 PM

_Ads.indd 1

2/5/16 11:11 AM