Of the 85 intrepid souls who've attempted to conquer the Paddy's Lament burger challenge at Mulligans Irish Pub & Grill, only one has succeeded. It's not a feat that ought to be taken lightly—contestants have 60 minutes to finish a three-pound burger topped with a half-pound of cheese, a pound of corned beef, and veggies, as well as a mountain of beer-battered fries. Victors are rewarded with bragging rights, a $50 gift card, and an approving head nod from the cook.
For diners not hungry enough to take on the challenge, however, there's plenty of other more reasonably sized pub favorites on the menu, such as tangy buffalo-chicken pizza and meaty nachos. There's also a sweeping variety of authentic Irish favorites, including corned beef and cabbage, shepherd's pie, and fish and chips in a Harp beer batter that's been lauded by reporters from Express Milwaukee as "feathery" and "flavorful." On weekly Friday fish fries, the kitchen serves fried haddock, lake perch, and bluegill along with internationally inspired specialties such as barbecued asian shrimp and spicy seafood linguini.
The bar also boasts 16 draft beers and more than 20 varieties of Irish whiskeys. There are 21 HD TVs scattered throughout the bar and seating areas, broadcasting everything from thrilling football games to thrilling laundry detergent commercials.
The Landing on Layton likes to boast that they?re so great that the state built an airport next to them. Regardless of why it actually happened, the restaurant is a haven for casual nights out in the shadow of small planes. Gaggles of friends settle onto red and wooden barstools or surround tables to grab slices of pizza or dive into beer-side nibbles of sour cream and chive fries. Along the walls, pinball machines, a foosball table, and video arcade games fire up healthy competition as the occasional live band croons from a small stage in the corner. Guests match wits during Monday-night trivia, and feast at the Friday-night fish fry?a great way to entertain visiting relatives or pet grizzly bears.
Surrounded by dark hardwood, hanging beer memorabilia, and dart boards, Chumley's Pub looks like the friendly, welcoming, and low-key public houses of yesteryear. The difference, however, is that they've taken the beer game to the next level, boasting a variety of micro-brews on tap. But their drink game might not even touch their food—a menu of comfort fare ranging from their award-winning chili to Black Angus burgers and a Friday fish fry.
Amid the cheers of football and baseball games blaring from big-screen TVs, Magoo's Sports Pub's friendly bartenders fill bellies with domestic and imported brews and pub fare. Flocks of a dozen different varieties of chicken wings range from hot or mild spices to piquant flavors such as thai or caribbean jerk. At the grill, chefs flip burgers oozing with mozzarella cheese and pepperoni or blackened Cajun beef patties topped with with blue-cheese crumbles. Seafood lovers dock at the bar every Friday for an all-you-can-eat fish fry, and a selection of imported beer bottles contain lost messages from sea such as, "SOS. Please send ice."
Every night the notes of renowned jazz, blues, and R&B performers echo through the glimmering walls of 88 Keys Piano Martini Lounge, where martinis and small plates meet beneath mood-setting blue lights in West Allis’s downtown stretch. The relaxed spot was conceived by co-owners Greg Barczak and Suzy Ball who, as West Allis Now reporter Mark Schaaf notes, “hope the city is turning a corner and want to make something more of the downtown” by attracting a younger crowd and lending the area an intimate, upscale nightlife option.
Inside the low-lit lounge, glass windows open and close to bathe guests and performers in a cooling breeze. Artwork and Wisconsin gangster memorabilia, including John Dillinger photographs and high-school report cards, beam down upon pots of fondue and gourmet pizzas. Behind the glowing bar, master mixologists blend a lengthy list of 28 specialty martinis and fill glasses with wine and beer.
In 1999, Dave Sobelman was serving burgers and pitchers of beer to blue collar workers in the rough and rugged Menomonee Valley. With the checks he cashed on weekends from the humble factory workers he began ordering some of the finest ingredients for this burgers - locally baked country-butter rolls and the best beef available.
Then one day, Dave walked out of his burger bar and saw a newspaper stand for the Shepherd Express. The cover story highlighted the Top 5 "Pub Grub" locations in Milwaukee and Dave's did not make the list. This omission was a turning point in Sobelman's history.
After seeing the article, Dave called the author of the story and invited him over for a burger. The local writer came into Sobelman's the next day and sat at the bar, ordered a PLAIN burger, and a beer. That very next week, Dave Sobelman had his own feature article on the front page of the Shepherd Express praising the burgers at Sobelman's Pub and Grill as the absolute best in Milwaukee.
Dave became wild with the possibility of fame after seeing his name and acclaimed burger in print. So with the help of this wife - Melanie - Dave began placing his energies into continuously providing the most quality ingredients and best tasting menu he could create for the public - and of course this menu included drinks. Dave's location is after all, a storied Schlitz tavern.
It's really not what's inside the glass that makes Sobelman's Pub and Grill's signature bloody mary stand out. The drink, or "Bloody Masterpiece" as it's affectionally called (not to be confused with the "Baconado" or "Crown Mary"), arrives with 13 garnishes. Brussels sprouts, celery, sausage, cheese, and even a cheeseburger slider stick out of the drink like an edible bouquet. The creative drink has garnered many fans, not to mention a feature on Good Morning America.
That slider garnish serves as an introduction to Sobelman's menu. The husband-and-wife team will proudly tell you that they have always had the best burgers in Milwaukee, and they back up the claim with a 2013 Readers’ Choice Award from Milwaukee Magazine and three other local Best Burger Awards in the last 3 plus years. Each Certified Prime Black Angus patty is sandwiched between a fresh baked country-butter roll and rests beneath toppings such as homemade chili, diced jalapeño, or The Piggyback's pork belly, which comes drizzled in bourbon sauce. These burgers have often been imitated around the city, but never duplicated. Aside from burgers, the cooks craft chicken cordon bleu sandwiches and host a Friday fish fry with beer-battered cod.
Despite the creativity shown on the menu, Sobelman's Pub and Grill's original location on St. Paul Avenue has a timeless element. The Sobelmans make great use of their building and they've kept original Schlitz tavern elements such as beer-barrel tables and strict adherence to the law of gravity in the revived Menomonee Valley neighborhood. Simply put, Sobelman's Pub and Grill is Classic Milwaukee.