Restaurants in Brookfield

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The Allgauer’s menu offers a delicious twist on American comfort food. Courteous servers at the Milwaukee location cover tables in classic American fare such as an Angus NY strip steak layered in roasted portabella, blue-cheese gratin, Yukon mashed potatoes, and fresh spinach ($27) and potato-crusted salmon resting beside sautéed green beans and stone-ground mustard ($20). Press a jumbo button mushroom against your palate and savor its rich roasted-garlic, ham, and blue-cheese insides ($7 in Milwaukee), or crunch a jumbo crab cake with marinated peppers, arugula, bacon, and mustard ($12). A virgin shrimp cocktail ($10) spices up the evening without dampening driving abilities.

Mulligans Irish Pub & Grill keeps customers’ stomachs from crooning doleful ballads with a fully stocked kitchen that fires Irish specialties until 1 a.m. each night. Executive chef Joe Piscatello dapples palates and freshly washed bibs with creations such as the fish ‘n’ chips—battered in Harp lager and lightly fried to a gilded hue ($9.95)—and the pub-style Reuben pizza, which unites shredded corned beef, swiss cheese, and cabbage on a bed of creamy thousand-island sauce ($12.95+). Main courses also include the twin Irish fillets—a duet of 4-ounce tenderloin medallions wrapped in Irish rasher bacon—and the Jameson-glazed Alaskan salmon fillet, served with grilled vegetables and colcannon mashed potatoes ($12.95). While basking in the glow of 12 high-definition television screens and watching favored football teams, diners can explore the intricacies of the cheese-, bacon-, and vegetable-ensconced tavern fries ($7.45) or the Bailey's irish-cream crème brûlée ($4.95). Pints of Guinness ($5) and 15 other draft beers pair with dining selections or raise high to toast mankind's ability to reach top shelves.

The sandwich chefs at The Philly Way cloak a meaty menu of hoagie-filling steak, chicken, and hot dogs in warm, generous ladles of Cheez Whiz. Diners can savor East Coast flavor with cheesesteaks named best Philly cheesesteak outside of Philly in 2005 by Philadelphia magazine. Hoagie-smiths top cheesesteaks with heaps of grilled onions and freshly shaved steak, and customers can upgrade to The Works, which spices up mouthfuls with sweet and hot peppers, mushrooms, and an extra helping of cheese. Diners unafraid of getting a bit messy can enjoy a Philly-style chili dog, two hot dogs sharing a bun against their parents' wishes beneath a barrage of onions, mustard, and heaps of chili. Feisty fingers can grab at schools of golden-brown fries swimming through cheese at the cheese-colored eatery’s high-top tables, retro counter, or outside patio. Guests may substitute white american, provolone, or monterey jack for the traditional Cheez Whiz on any sandwich without being silently judged by walls lined with Philly sports paraphernalia, including T-shirts, flags, and liberty bells wearing mesh shorts.