The bartenders at Nostalgia I and II work in concert with a laid-back, welcoming service staff and a cavalcade of guest performers to create an intimate environment for groups to relax and enjoy a night out. Guests can unwind over a round of drinks or puff from a hookah stocked with one of five flavors of tobacco as DJs and musical artists lay down a high-energy soundtrack.
From its quaint, blue-accented exterior to the hefty ceiling beams and gleaming woodwork inside, it's easy to see why Silver Spring House has been recognized as a Milwaukee County Landmark since 1985. Its history goes all the way back to 1835, and at different times its grounds have held a log tavern and a "taxi dance" hall. Since 1976, though, the spot has simply been a destination for those who appreciate satisfying pub cuisine. Chefs continue the tradition today by preparing spreads that range from Friday fish fries with beer-battered lake perch or cod to prime-rib dinners with mashed potatoes and gravy, roasted corn, and dinner rolls. They also char grill burgers layered with blue cheese or olives and simmer comforting housemade french onion soup. On the second Saturday of each month, card players gather to play Texas hold'em. More frequently, groups come in to watch the Packers dance the electric slide on the sidelines.
An active member of the community, The Paradise Restaurant feeds visitors made-to-order omelets, sandwiches, and barbecue from a menu of café fare assembled from scratch. Eaters alter the weatherman's forecast with gusts of wind blown over appetizer plates of jumbo shrimp or beef stew anchored with slabs of cornbread. For larger dents in hunger, the pork chops and gravy, catfish, and fried-chicken dinner each round up a piece of cornbread and two sides, such as macaroni and cheese, black-eyed peas, or collard greens. Cooks yield their signature Bumpy Face dish by pouring gravy and melted cheese over fried chicken dices and rice for a delightfully textured meal.
Centennial Bar & Grille satiates thirsts and appetites with authentic, fresh pub fare served in a century-old structure that's home to compelling historical nuances. Peruse the dinner menu and start off with handmade five-onion soup ($5.95), then proceed to the main course with any of the freshly made classics such as grilled tenderloin and mushroom ravioli—hearty cut of beef tenderloin quietly wooing the robust flavors of portabello mushrooms and roasted red peppers in a rich gorgonzola cream sauce ($15.95). After settling disputes between former taste buddies, tempt sweet teeth with a variety of house-made desserts such as cocoa-crazed Guinness chocolate cake ($5.50) or the always-beloved bread pudding ($5.50). Along with daily specials, Centennial features a Friday fish fry, featuring a half pound of tender walleye ($13.95), perch ($13.95), or cod ($11.25) fillets lightly breaded and fried.
The bar formerly known as Donges Bay Clubhouse took on a new name—Laura’s Donges Bay Clubhouse—to celebrate Laura's 14 years, and it installed outdoor volleyball courts, an outdoor smoking lounge, and brandished a newly revised logo. To make their eatery a fun destination, the staff hosts live entertainment on Saturday nights, car shows once a year, and doesn't correct mispronunciations of "magniloquent." Along with hosting softball, volleyball, kickball, and horseshoe leagues, Laura’s Donges Bay Clubhouse also encourages competition among wings by offering hot, teriyaki, and barbecue varieties. The staff fries seafood during Friday night fish fries by sending walleye, perch, shrimp, and cod into the depths of flavor-imparting oil.
A fourth generation restaurateur, Ferrante’s owner Amy Ferrante-Gollwitzer mines her rich ancestry to feed the North Shore irresistible Italian cuisine made from enduring family recipes. Pie guys go for specialty pizzas such as the olive oil and garlic-coated tomato basil ($22.15 for a large) or the Amy’s, a meaty mix of sausage, pepperoni, bacon, and ham (22.15 for a large).
Senor Sol's house-made sauces accent a slew of meats, vegetables, and tortillas that populate the menu of Mexican fare. Hungry guests can obliterate the unpleasantness of a yet-to-be-sated appetite by imbibing an initial dose of house-made chips camouflaged in chunky guacamole ($7.50) or unsheathe silverware from napkins to splash Tony's seasonal chili ($3.25) into mouths with knives. For main courses, toppings from nine different styles of tacos, including specially spiced pork, beef tongue, and fajita vegetables ($2.25 each), burrow between the hard crevices of corn tortillas or the soft sleeping bags of corn or flour tortillas. The blueprints to chilies rellenos ($10.75) cause cooks to plop two poblano peppers into a deep-fryer, melting the stuffed cheese inside that oozes onto plates beside a choice of beans, rice, or tortillas. In addition, spoonfuls of house-made ranchero sauce daub melted anejo cheese perched atop three chicken enchiladas ($9.25)—one for each dimension in which Abraham Lincoln wanted his biographical Hollywood flick shot.