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Restaurants
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Home Featured Restaurants

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Restaurants

This is where you can read about the many restaurants we've featured over the years. Just like in the physical magazine, we've arranged the restaurants by the cuisine offered at each restaurant. Some of our most recently uploaded articles can be found below.

Alternately, you can browse through restaurants by cuisine by selecting one from the options above. Or you can seek out a specific restaurant and go directly to that article by selecting a cuisine from the drop down box, then selecting one of the associated restaurants.

We hope you enjoy reading about these restaurants as much as we enjoyed writing them!



Industri Cafe PDF Print E-mail
Restaurants - Burgers

By Stephen Carlson, yourmilwaukeedining.com


a picture of Industri Cafe's Industri BurgerIndustri Café has branded themselves as a shelter from the ordinary, and that’s exactly what you get when you stop in their beautiful restaurant on South 2nd street. It’s an in-depth menu ranging from unique appetizers to seasonal main courses and a passion for cooking and food that comes through in each visit.

On this visit, we were there for the burgers and couldn’t wait to get started. After navigating the menu and reminding ourselves to not deviate from the mission at hand, we ordered both of the burgers and waited anxiously like kids on Christmas.

a picture of Industri Cafe's Black and Bleu burgerThe Black and Bleu Angus burger ($13.29) was prepared perfectly to medium rare as we asked. The certified humane prime Angus beef used by INdustri was topped with Wisconsin blue cheese (melted), red onion, wild mushroom marmalade and a dollop of crème fraîche (similar to sour cream) and served on a sourdough roll. INdustri served steak fries with each burger, and it is a hearty plate to say the least. The beef was extremely flavorful. With the addition of the blue cheese, this was a hard burger to share with anyone at the table, but I did so after many, many requests from others.

The signature INdustri Angus burger ($13.29) was arriving next, and the eyes at the table fixated on it as soon as it came up the stairs to us. The aroma of bacon was mouthwatering and made every second I wasn’t eating it seem like an eternity. I finally grabbed the burger and took an excited, curious and anxious bite. The prime Angus beef was perfect again, but this time the toppings were the show-stopper. The standard cheese sat on top of the beef, but that’s where “standard” stopped. An astounding poblano BBQ sauce, applewood bacon and a mind-blowing sauté of tart apple and red onion were what made the next five bites the reason I didn’t care what anyone at the table was talking about. I was alone with my burger. The steak fries were also included for the table to enjoy. I had a few, but didn’t want anything to replace the burger taste I was experiencing at the time.

a picture of Industri Cafe's Valentine Coffee Crusted Pork TenderloinAt this point the burgers were gone, and we decided to try another dish for anyone out there that’s looking for an entrée to enjoy while your friends stuff themselves with burgers. We asked for a recommendation and decided on the Valentine Coffee Crusted Pork Tenderloin (&18.95). This dish was absolutely beautiful and delicious. The local coffee coated the pork tenderloin perfectly, and each bite was rich with coffee but in a subtle way that encouraged another bite almost immediately. The grilled asparagus were a welcomed light treat with flawless crisp spears.

INdustri is a shelter from the ordinary, there’s no doubt about that. Their local and unique menu is appealing to both foodies and the occasional diners that want to step outside the box a bit. Grab a certified humane prime Angus burger with handmade toppings you are sure to not find anywhere else, or see what happens when you combine the love of a local coffee maker with the passion of Chris Miller and Robert Klemm over at INdustri Café. Milwaukee is lucky to have a shelter — stop in, and I will probably see you there.


Industri Cafe
524 S 2nd St
industricafe.com

 
Oscar's Pub & Grill PDF Print E-mail
Restaurants - Burgers

By Stephen Carlson, yourmilwaukeedining.com


a picture of Oscar's Cuban SandwichThe first stop on our burger excursion was Oscar’s Pub & Grill just off 16th and National, and it definitely set the stage for some amazing “research” for this article. Oscar and Elisabeth made their dream of owning a restaurant come true on March 15th of this year, and their dream seems to be just what everyone was looking for — amazing burgers, a friendly environment and portion sizes to keep Milwaukee full.


a picture of Oscar's Wings

We arrived on Tuesday and immediately regretted not scheduling our visit for a Thursday after seeing the 25¢ wing specials advertised. We managed to try a few BBQ wings before the burger fun started and, for only $7.50, it was definitely on the radar for next time.

Oscar’s definitely takes pride in their burgers, and you’ll probably do a double take when reading the menu after seeing their burgers are all ½ pound of Premium Black Angus Beef. Not a 1/3 of a pound or a ¼ of a pound that you might be used to around Milwaukee, but half a pound! Throw in the freshly cut and seasoned fries that come with each burger and you simply can’t leave hungry. I was already pleased!

The Big O ($7.25) hit the table the first in all of its glory. The Black Angus beef was covered in melted chipotle cheese, smoked gouda, chorizo, bacon, fried onions and a kick of jalapeños to make this my favorite burger of the day. I like spicy and richness in flavor, and this will be my burger of choice each time I come back to Oscar’s. The chorizo added a little extra grease to the burger but, if you like chorizo, you already know that comes with the territory — let’s be honest, we aren’t training for the Olympics here, so just enjoy!

a picture of the Big Foot burgerAnother favorite of the patrons is The Big Gringo ($6.75). Half pound of Black Angus with cheddar and American cheese from here in Wisconsin and thick hickory bacon makes this a stellar classic cheeseburger for you to sink your teeth into!

So maybe The Big O is too complex and The Big Gringo is too basic for you. Well, then I suggest The Big Foot ($6.75). Personally, I absolutely love blue cheese, so this was a winner from the start. Again, Oscar’s takes their customary 8 oz patty and covers it with crumbled blue cheese, Boursin® cheese, lettuce, tomato and onion. Our perfectly-cooked medium/rare burger was simply amazing, augmented by the sharpness of the blue cheese. Another great hit by Oscar and Elisabeth!

If you’re looking for something outside of the burger arena, Oscar’s also does an incredible sandwich called the Cuban Frankie ($6.50). Pressed ciabatta bread filled with pulled pork, shaved ham, pickles, Wisconsin Swiss and Dijon mustard. I was quite surprised by this sandwich, actually. It’s probably one of the best Cuban sandwiches I’ve had in Milwaukee.

Oscar’s has only been around for around four months, but if you listen to the talk of the town you would think they’ve been around for years. So I would encourage you to stop in, talk to Oscar and experience his passion for food firsthand. You are sure to leave full and happy!


Oscar’s Pub & Grill

1712 W Pierce St
oscarsonpierce.com

 
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

 
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