Ever since Jerry Murphy opened Murf’s Frozen Custard & Jumbo Burgers in Waukesha in 1993, he and his team have been dishing up what he calls “local, quality eats.” To him, that means burgers made to order and loaded with toppings; Friday fish frys; and sloppy fried-egg sandwiches piled with an egg, coleslaw, tomatoes, and french fries—and then served with a knife and fork. For dessert, there’s small-batch frozen custard made fresh throughout the day.
At Murf's in Brookfield and Waukesha, the cooks use top-notch ingredients for everything they make. Their 5-ounce patties are made from a custom sirloin blend that Jerry obtains locally, and their burgers and sandwiches are served on lightly toasted Paielli’s Bakery buns. “Local, quality eats,” Jerry says. “Everything we serve is high-quality, fresh, and made to order.”
Diners can order their food for the dining room or devour marinated and grilled chicken-breast sandwiches with piping hot fries out on the patio.
Glass cases and racks of fresh bread dominate National Bakery & Deli’s three locations, which bake all of their goods fresh daily. Founded in 1925, the bakery continually recreates classic recipes for a menu that includes glazed doughnuts, frosted cookies, and cherry-filled coffee cake, as well as hard rolls and french bread. Deli fare includes baked ham, seasonal polish sausage, and several varieties of potato salad. In addition to their staples and custom cake orders, the bakery creates seasonal specialties that range from spring’s grasshopper pie and irish soda bread to winter’s gingerbread men and icy snowman souls. Every Mardi Gras, the bakery churns out piles of prune- and raspberry-filled paczki in a celebrated rush that has drawn great press—though patrons can make every Tuesday fat by perusing their year-round paczki selection.
Here at Le Cakery all of our delicious cakes are baked on-site, from scratch, using the finest, freshest ingredients. We will work with you to create a custom designed cake to reflect the theme of your day. Or choose from our favorite flavor combinations.
Paciugo specializes in sub-zero refreshment that contains 70% less fat than ice cream, thus making it 130% more justified to eat consecutive pints of the frigid stuff. A dessert that meets the FDA's standards for healthful foods, Paciugo's Turin recipes employ fresh and all-natural ingredients to craft the perfect scoops of sweet sustenance. The gelaterie's menu ushers taste buds toward small (piccolo) cups ($3.74) with three scoops and up to three different flavors, such as black raspberry, amaretto chocolate chip, chocolate black-cherry swirl, black-pepper olive oil, Mediterranean sea-salt caramel, chocolate orange saffron, and many more. The medio size includes four scoops and up to four different flavors ($4.60,), or opt for the grande ($5.35) for extra-empty stomach cavities. Each of Paciugo's rich, creamy delights is made from whole milk, soy, or water so that a suitable flavor can match with any dietary need, unless you're allergic to joy.
Those allergic to cute better bring an EpiPen if they're going to One Way. Exposed brick, low-key tunes, hanging lamps, and rotating artwork by local creative types give the place a chill charm easily inhaled or absorbed along with treats such as morning French toast ($6.75) and strawberry crêpes dolloped with whipped cream and dusted with powdered sugar ($6.25). There's plenty of more substantial fare too, such as the café's famous homemade meatloaf sandwich topped with almond barbecue chutney ($6.75) and the Asian broccoli slaw with cabbage, carrot, peas, noodles, and cashews.
Simma's Bakery has been a Milwaukee staple for 30 years, and its decadent desserts have shared more laughter and tears than a soap opera about birthday clowns. The mom-and-pop shop was founded by Simma Yundov, a woman who immigrated with her husband and two children to the United States from Russia in 1979. She built the bakery from the ground up, making a name for herself and touching the lives of countless people. After her death more than a decade ago, Simma's daughter carried on her mother's work and recently passed the br?l?e torch to Mark and Peggy Carollo, who, Veil magazine, have years of experience in the family-run bakery business. Today, the walls are covered with awards and recognitions?tributes to Simma's legacy. The bakery was named one of the The Knot's Best of Weddings 2013 vendors, a top Wedding Cake Designer in the Shepherd Express Best of Milwaukee 2012 awards, and has been a winner or finalist in CityVoter's Best Cakes category for six years running. The shop has also been voted the Best Place to Satisfy Your Sweet Tooth in 2012 by both the editors and readers of M magazine.