Chow down on hearty sandwiches while sipping fruit smoothies at The Hub, a cozy spot offering a bevy of huggable, Chicago-inspired comfort eats amid an inviting atmosphere. Patrons can choose from a host of menu items that satisfy both discerning and cast-iron palates. Allow taste buds free reign across the asiago roast beef panini, a melty marriage of roast beef, asiago cheese, ground mustard, optional red onions, and toasty italian bread ($6.49). All-beef Chicago-style hot dogs bench-press neon relish, diced onion, yellow mustard, and sport peppers atop a poppy seed bun ($3.39 each). The Hub features plentiful vegetarian options, such as the veggie dog ($3.19), three-cheese panini with mozzarella, provolone, and fontina on tart sourdough bread ($5.95), and harmoniously crunchy salads ($5.95–$7.95). Smoothies ($3.75 regular, $5.50 large) sweet-talk blushing tongues with a variety of flavors, including the breezy Brazilian Orchard (with açaí, peach, pear, and apricot), strawberry pineapple, and bubblegum. Bubble teas ($3.75) and milkshakes ($3–$3.50) pack a flavorful punch that’s more rejuvenating than outrunning a territorial badger during a morning jog.
Downtown Pizza’s chefs crown their signature pies with inventive toppings such as hawaiian jerk sauce and sliced corned beef before pairing them with wings, pastas, or gooey desserts. Tufted leather booths squeak as diners vie for the final slices of German pizza loaded with sauerkraut, bratwurst, and potatoes or steamy pot-pie pizzas that pile tender bits of chicken atop rosemary-crumble crust. Vegetarian pizzas arrive slathered in creamy pesto sauce or topped with marinated mock duck, and six varieties of sauce souse the breaded and baked chicken wings. Hanging lights emit a soft glow that accents the retro pizzeria’s red and turquoise walls on which vintage plates and kitschy salt and pepper shakers perch in shadowboxes and await puppet-show requests.
Pino Piroso dedicated himself to founding a distinctive, Roman-style pizzeria, saying that "after years of hard work, we knew we had built something very special." His lauded chain eventually grew to include franchises in six states and two countries outside of the United States. Despite their geographic separation, each location has the same stringent standards for their ingredients and their Exit-sign locations. No kitchen stores pizza fixings in a freezer—instead, the cooks begin every morning by stirring sauces, kneading dough, and dicing fresh seasonal toppings from local farms. The circular or rectangular pies can support as many as 33 of these familiar and nontraditional toppings, such as goat cheese, sweet corn, and roasted chicken.
Milwaukee Ale House echoes with notes of live music and the laughter of pub goers, but the building is also the site of serious work. Beyond a pair of glass doors, the pub's stainless steel fermentation tanks bubble with Milwaukee Brewing Company's creations. When they're ready, these beers make the short leap from brew room to bar tap, forming a beverage selection that Esquire described as, "plentiful and tasty, complementing the top-notch food."
The menu sports a convenient pairing chart that helps diners match prime rib, pulled-pork sandwiches, and spicy beef-and-chorizo burgers to house brews. Ideal with chicken, Louie's Demise exudes the smooth maltiness of a typical amber ale but with a balanced kick of Perle and Tettnanger hops, A meat-and-potatoes porter, the Admiral Stache ages for one month in bourbon barrels, lending a toasty vanilla flavor to subtle notes of milk chocolate and dried fruit.
Situated in the heart of the Historic Third Ward, Milwaukee Ale House's century-old building provides the main dining room and patio areas with waterside views of the Milwaukee River. The pub's decor exudes its own historic charm with exposed brick, a scattering of empty wooden barrels, and vintage beer signs. When live bands aren't performing, focus turns back to the bar area, where the taps form an ornate centerpiece built to resemble a copper-topped wooden vat. Around the vat hang white mugs belonging to members of the Mug Club and office workers who "got lost" during their coffee break.
The chi masters at this trinity of acupuncture and health centers seamlessly weave Chinese medicine stretching back 3,000 years with modern medicine's focus on disease and pathology. Dr. Chuan Liu tends to patients with a parallel approach at Milwaukee Acupuncture & Health Center and Ozaukee Acupuncture & Health Center. Trained his native China, Dr. Liu helps patients manage pain and stress, restore energy, and obtain optimal health through therapies including the AcuRelief and AcuHealth systems, which he helped found.
Steve Shapson has always taken a do-it-yourself approach to his food, having cultivated wild mushrooms and started his own home-brewing store. One day, a customer entered this brewing facility in search of a thermometer, and Steve quickly discovered the man had something other than brewing in mind. As the customer explained his newfound passion for amateur cheese making, Steve enthusiastically dove into the concept, inviting the fellow foodie to his store to help him discover the process. Since then, he's become The Cheesemaker, striving to pass on hard-earned knowledge that he maintains can't be found in conventional cheese-making guidebooks.
Steve teaches techniques for making hard and soft cheeses, butter, yogurt, and kefir in onsite workshops that last either just a few hours or a full weekend. During hands-on workshops, he explains both proper and improper techniques, often citing mistakes he's made in the past as examples and telling cautionary tales about arranging rival cheeses next to each other on a serving platter. To supply his workshops and fill out his take-home cheese-making kits, Steve gathers a range of cultures and inoculants necessary for developing different cheeses, as well as basic-to-advanced gear such as curd knives, strainers, and warming vats.