Named a "favorite new restaurant" and "favorite vegetarian restaurant" in 2009 by the readers of Milwaukee magazine, Café Manna churns out a full range of vegetarian options. The three-star green-certified restaurant's menu lists plenty of gluten-free, raw, and vegan items. Tasty beginnings include locally crafted artisan cheeses served aside cool, plump berries ($13) and exotic sandwiches such as the savory portobello and eggplant indulgence topped in roasted peppers, caramelized onions, house-made pesto, creamy feta, and goat cheese on toasted rosemary-olive bread ($11). Green gorgers can wash nutrient-rich nibbles down with a sip of organic beer or wine from the drink menu and can answer the sweet, sweet siren song of the gluten-free, raw, and vegan chocolate berry tart ($9).
Chinese restaurant classics such as egg foo young and savory moo shu pancakes are a specialty at New China Restaurant, as are boldly flavored recipes from the Sichuan and Hunan provinces. Diners can indulge in unlimited courses at an all-you-can-eat lunch buffet from 11 a.m. until 2 p.m. on weekdays, or opt for health-conscious entrees made with fresh seafood and steamed vegetables.
Bluemound Gardens’ kitchen staff whips up a diverse array of offerings including homemade soups and pastries, and puts its twist on American classics such as ribs, burgers, and baked and broiled seafood. The eatery prides itself on a casual family dining atmosphere with a focus on customer service. Flat-panel big-screen televisions in the bar area showcase football games on Sundays, and the staff hosts a Mexican-themed night on Wednesdays. The Wauwatosa icon is open seven days a week for breakfast, lunch, and dinner.
Kavo-Apna's chefs bring the flavors of India and Pakistan to the mouths of customers with an extensive menu and full lunch buffet. They boil prawns in a creamy masala curry with tomatoes and onions. Meanwhile, they slow-roast whole chickens in their tandoor, the clay oven trapping heat and searing the flavors of spices into the bird's skin. They even serve traditional lamb dishes, such as the mutton biryani over spiced basmati rice.
In an interview with Andrew Zimmern of the Travel Channel, the owner of Solly's Grille divulged the secret of making his famous butter burger. That secret is simple: all you need are "two products that come from that fabulous cow." The first is sirloin, delivered daily to the restaurant by a local butcher. The second is a generous dollop of butter from a Wisconsin creamery. The butter is slathered onto the top bun, where it melts with house-made stewed onions and seared beef to create a decadent sandwich beloved by the state and America at-large. As evidence of the burger's popularity, Solly's Grille has been featured multiple times by the national media, including USA Today, the film and book Hamburger America by George Motz, Food Network Magazine, and celebrity chef Anthony Bourdain's hit series No Reservations.
All that fame is even more impressive considering that the recipe for Solly's butter burger is more than 78 years old. Kenneth "Solly" Salmon founded the restaurant in 1936, and its menu still reflects these classic roots. The cherry pie is homemade with Door County cherries, complementing the roster of time-honored breakfasts and other great sandwiches. That's not to say that Solly's has resisted progress, however. Its fries, onion rings, and hand-breaded Alaskan Cod get their crispiness from cholesterol-free oil, and veggie burgers and gluten-free buns are available for those with dietary restrictions.
Though many of the dishes made in the Cynthia’s Restaurant kitchen are Mexican classics—there’s cheesy quesadillas, plump steak burritos, and meaty tacos—others were inspired by Italian and American cuisines. Chef Cynthia layers ciabatta with italian meats and tops wheat-berry bread with scoops of creamy tuna salad. She extends her culinary expertise to three different types of soup: poblano cream, cheeseburger chowder, and fondue with broccoli. .