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Steak
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Steak

Milwaukee knows many things, and steak is one of them! We’ve become a haven for steakhouses. It was our pleasure to visit four of Milwaukee’s outstanding steakhouses and capture our experience here to make you feel like you’re sharing a seat at the table and digging in with us. Enjoy!



Carnevor PDF Print E-mail
Restaurants - Steak
By Stephen Carlson, yourmilwaukeedining.com
a picture of Carnevor's mac & cheeseCarnevor quietly sits in the middle of Milwaukee Street, silently waiting to impress you as soon you walk through the front door—or should I say, as soon as the front door is opened for you. Carnevor gives you the chance to enjoy an upscale atmosphere and high quality meats usually reserved for frequent guests like major athletes and CEOs. But that kind of salary isn’t required to step foot in the door. You will still find the prices reasonable, all while being made to feel like you’re a star!
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Mo's A Place For Steaks PDF Print E-mail
Restaurants - Steak
By Stephen Carlson, yourmilwaukeedining.com

a picture of Mo's Cut PlatterMo’s – A Place for Steaks has become a household name in Southeastern Wisconsin for a place to go for a steak and an experience. Since opening in 1999, it has consistently been an award-winning steakhouse, and rightfully so. During my most recent visit to Mo’s, I had the absolute pleasure of meeting and speaking with Certified Master Chef Ken Arnone, who works with Mo’s to ensure they are achieving the continued success and reputation they have become known for.

Once we grabbed a seat and took in the old steakhouse charm of Mo’s, we were hit with something all diners see during their visit: the meat tray. This presentation of their five raw cuts of meat, including the famous Kobe Beef in the center, captures your attention and brings you an amazing connection to the meal that’s being prepared for you. There is something to be said about a steakhouse confident enough to show you the raw cuts of beef and letting you chose the one that’s to your liking. Mo’s is confident in its meats, preparation and service because they have it down to a science, and they take tremendous pride in performing this dining ritual day in and day out for their loyal customers.

Mo’s is a place for steak but has used those same talents to give Milwaukee what is needs—diversity in dining. I was surprised to find several non-beef menu options, which I can imagine is pleasing to any vegetarians or those looking for a lighter meal while their dining partner dives in to several ounces of pure beef heaven.

a picture of Mo's 20 oz bone-in rib eyeThe first entrée choice of the night was the Mo’s Signature Steak, a 20 oz bone-in rib eye ($43), which was robust, juicy and gave off an intense beef flavor. If it had not been for the other steaks staring me in the face, the Mo’s Signature Steak would have been eaten in its entirety.

Reaching across the table, I sliced into our second choice, the 8 oz filet ($35) that was crusted with peppercorns, which proved to be a wise choice. The tenderness of the meat and crispness of the peppercorns was an excellent contrast that was not only pleasing to the palate, but also gave off a mouthwatering aroma.

The last beef choice was the star of the visit. The Dry Aged Bone-In New York Strip ($52) was an absolute standout from the other selections of the evening. The dry aging enhanced the tenderness greatly and actually gave the meat a nutty flavor. This steak caused all conversation to cease, and everyone seemed okay with that.

a picture of Mo's  blackened salmon with spicy Creole sauce and tomato basil risottoDeviating from the steak focus and ensuring Mo’s gets credit for appealing to non-meat eaters, we feasted on the blackened salmon with spicy Creole sauce and tomato basil risotto ($26). After devouring steak after steak, I was surprised by how much I enjoyed this dish. I would not hesitate to recommend the blackened salmon to anyone that asked. A steakhouse that has perfected a fish dish is not something to be taken lightly.

I left Mo’s thinking about my conversation with Master Chef Ken Arnone. He spoke of how most steakhouses buy the best beef possible and simply serve it to their customers. On the other hand, Mo’s buys the best beef possible and strives to make it even better. The dining experience doesn’t just rely on where a restaurant sources their meat, but how they prepare it and present it to the most important person in the restaurant—you, the customer.


Mo's A Place For Steaks
720 North Plankinton Avenue
Milwaukee, WI 53203-2402
(414) 272-0720

 
Ward’s House of Prime PDF Print E-mail
Restaurants - Steak
By Stephen Carlson, yourmilwaukeedining.com

a picture of Ward's 16 oz prime ribWard’s House of Prime is a newer addition to the downtown Milwaukee steakhouse scene and if you’ve been there already, then you know how nice it is to have it here! If you still haven’t visited, then allow me to walk you through my experience. Hopefully you’ll make a reservation soon.

Ward’s, to me, is a more relaxed steakhouse, and I appreciate that approach. When walking in the front doors you step into a large open bar area filled with numerous high-top tables and a long, inviting bar. It’s the perfect place to stop for a drink and simply relax or to wait for your party before stepping into the dining room where crisp, white tablecloths and an upscale steak experience await.

My biggest attraction to Ward’s, outside of the diverse menu and excellently-sourced beef, is the approach to a la carte. Unlike most steakhouses in Milwaukee, Ward’s makes your dining experience affordable and extremely enjoyable by generously including soup or salad as well as a potato with any entrée ordered. At Ward’s, the days of coughing up an extra $8-$10 for traditional sides are long gone!

a picture of Ward's Veal MarsalaWith that being said, I couldn’t pass up splurging and adding the Brussels sprouts ($7) to our table. I have heard and seen Ward’s prepare this side numerous times and I consistently think to myself, I can’t believe someone has made me want to devour a bowl of these! Caramelized and pan-fried Brussels sprouts are one vegetable I wish my parents would have made growing up; eating vegetables would have been so much easier!

When the first main dish hit the table I was smiling ear to ear, as the 16 oz prime rib ($30) was wading in a pool of flavorful Au Jus. Ward’s is one of the few steakhouses in Milwaukee that still serves this incredible cut of meat daily—and they do it right! The knife sliced through the prime rib with such ease, I questioned if I really needed to use my knife for the next bites. I kept it handy because I knew it wouldn’t be long until I focused my attention on the second dish, Veal Marsala ($28).

a picture of Ward's Pan Seared Sea BassIf you think of veal as traditionally being a thinly-pounded cutlet, let me tell you right now that Ward’s doesn’t follow that tradition. I have enjoyed this veal dish numerous times and it never ceases to amaze me when the two- to three-inch-thick veal medallions hits my table. For being such a large cut of veal, the tenderness and juiciness might just make you skip your usual steak entrée and make the switch to veal—I know I did!

Ward’s is a great choice for a group dinner because just like other Milwaukee steakhouses, they recognize that diners are coming to expect more than just a good steak when walking in the door. The menu is varied enough that it’s not hard to find a skillfully prepared piece of fish; in this case, the Pan Seared Sea Bass ($35) stole the show in the non-red-meat category. Perfectly seared and topped with a white wine and dill sauce, this combination is sure to keep your friends quiet and happy while you sneak off to enjoy your prime rib or Veal Marsala!

Ward’s is one of many steakhouses in downtown Milwaukee, but they have found a niche and have perfected what they do. Every time I walk into Ward’s, I know that my steak will be cooked perfectly, my sides plentiful, my service impeccable and, most importantly, the final bill will be extremely reasonable!

Ward's House of Prime
540 E. Mason Street
Milwaukee, WI 53202
(414) 223-0135
 
Milwaukee Steakhouse PDF Print E-mail
Restaurants - Steak
By Stephen Carlson, yourmilwaukeedining.com

a picture of the Milwaukee Steakhouse's  28 oz Porterhouse Steak "Oscar Style"Comfortably sitting, unchallenged, on the border of Milwaukee and Wauwatosa, Milwaukee Steakhouse—formerly Brewski’s Steakhouse (changed names to avoid confusion with Brewski’s Sports Bar)—is quietly dominating the restaurant scene and finally providing local residents with appetizing, jumbo steaks minus one thing: the drive to downtown Milwaukee.

Chef Rich Alvarado, formerly of Coerper’s 5 O’Clock Steakhouse, is still making mouths water and turning occasional customers into frequent diners with his jumbo steaks, secret ingredients and broiling techniques.

The first thing I need to say about Milwaukee Steakhouse is to be prepared for a lot of food! As you sit and peruse the menu, you will undoubtedly see servers delivering piping hot items to other tables using double-decker carts—that’s how much food you can expect. Like most steakhouses, fresh bread makes its way to your table, but what you don’t expect is the three tablespoons of butter that each member of the table receives. I can’t forget the bottle of honey that was passed around the table like a hot potato, either: take warm bread, add butter, drizzle on honey and let your Milwaukee Steakhouse experience begin.

a picture of the Milwaukee Steakhouse's 16 oz naturally-aged filet mignon topped with bleu cheeseNarrowing down the steaks was almost as difficult narrowing down the side dishes. But in the end, the table finally decided on the bright green and flavorful asparagus ($7) and sautéed mushrooms in butter sauce ($6). As expected, both were very robust in flavor and the portions were nothing short of impressive!

Before we knew it, our table appeared to have shrunk in size. We went from sitting comfortably to sharing our table with a mammoth 28 oz Porterhouse Steak ($39), known as the “Milwaukee Cut,” cooked medium rare. We made the wise choice of having this cut of meat prepared “Oscar Style,” which means it was topped with asparagus, crab meat and béarnaise sauce! It was by far one of the best decisions of the night.

Right after the Porterhouse was the 16 oz naturally-aged filet mignon ($39) topped with bleu cheese. I was impressed with how the powerful bleu cheese paired with the perfectly crusted filet mignon. Each bite was tender and flavor-packed to the end.

a picture of Milwaukee Steakhouse's ½ lb of crab legsMilwaukee Steakhouse will be offering a fish option everyday of the week in the near future. In the meantime, I would highly recommend the ½ lb of crab legs (market price) that come pre-split for your convenience with warm butter for your dipping enjoyment. This shouldn’t come as a surprise at this point, but these crab legs were some of the largest I have experienced. They were a pleasant surprise, as crab legs of such size are hard to find at a steakhouse nowadays.

Milwaukee Steakhouse is pulling downtown steakhouse lovers out of their comfort zones and into a stellar restaurant experience. I noticed a mixture of clientele—a steady stream of business professionals, sports fans and families have all discovered this restaurant here on the border of Milwaukee and Wauwatosa. They have been welcomed with open arms, and as word travels about the outrageous portion sizes, upscale menu options, stellar cooking methods and secret recipes, I can only imagine how much more we will be hearing the name Milwaukee Steakhouse dominate the conversation.

 

The Milwaukee Steakhouse
6024 West Bluemound Road
Milwaukee, WI 53213-4179
(414) 312-7891