Restaurants in Franklin

Within the cream-colored brick exterior of a century-old city building, Papa Luigi’s II marries an Italian restaurant with a bowling alley. Amid the wood paneling, wine-red carpet, and chandeliers of the dining room, taste buds can warm up with the house’s favorite appetizer—sicilian eggplant lathered in Papa’s special marinara sauce. Thin-n-crispy pizzas, which Papa Luigi’s II has been perfecting for 23 years, come loaded with canadian bacon or shrimp.

After meals, guests can adjourn to the newly remodeled, smoke-free bowling alley. Here, shining orbs hurtle down 10 lanes whose automatic bumpers forgive shaky aim, and an automatic scoring system lets bowlers tuck their personal mathematicians back into the trunks of their cars. Between rounds, players can refuel at a pub-style bar by tipping back chilled mugs brimming with imported tap beers and gazing at a trio of plasma televisions. Those seeking a new arena for competition can drop by the game room or rent the upstairs gym for shooting hoops.

At España Tapas House, owner Joey Elbiadi wants his customers to sit down and stay awhile, inspired by the Spanish tradition of sharing a long, intimate meal among friends. In doing so, he hires entertainment—such as flamenco dancers on Thursday evenings and Spanish guitarists on Tuesday nights—and focuses his menu on small, shareable plates with modern twists on traditional tapas. Bowls of olives stuffed with white anchovy were described as "salty little umami bombs that are perfect with a beer" by a food critic at the Journal Sentinel, while other dishes pair with signature martinis and specialty sangrias. The newly remodeled dining room’s bright red linens and orange walls are reminiscent of the warm Spanish sun reflecting off the shell of a blushing lobster.

Even a detective might not realize at first that Terra Restaurant Bar deals in Mexican food. Outdoors there's an unassuming table for two and inside, a handcrafted bar and tables with wooden chairs. No sombreros or depictions of southwestern scenery adorn the walls. But investigate the kitchen and the smell of grilled meats and cochinita pibil are a dead giveaway.

Founders Mauricio, Paco, and Nibardo honed their skills for 15 years in the service industry before teaming up to begin a restaurant of their own. In addition to signature Mexican eats—enchiladas verdes, carne asada, tacos—the menu crosses the border with omelets, pancakes, and burgers often unseen in a Mexican restaurant. Extending its devotion to Hispanic culture beyond just food, the eatery hosts salsa lessons on Thursday nights.

Bluemound Gardens’ kitchen staff whips up homemade soups and pastries and puts its twist on American classics such as ribs, burgers, and baked and broiled seafood. In an upscale twist on the traditional sports bar, vines climb the beams of a cherry-wood pergola over booths and tables, and a brick fireplace rises to the top of the dining room’s high ceilings. Flat-panel big-screen televisions showcase football games on Sundays, and the staff hosts a Mexican-themed night on Wednesdays.

Described by OnMilwaukee.com as "a warm and relaxing getaway that's close to all the East Side action," Tess occupies a renovated Victorian on the Milwaukee River's east bank. Chefs Minerva Benzonan, Oscar Escobedo, Martin Magana- Santos, and Karina Rodriguez—affectionately dubbed "the dream team" —man the kitchen, marrying locally sourced ingredients with time-tested counterparts: sage with sausage, strawberries with arugula, and potatoes with beef. Although the chefs adjust the menu seasonally, they maintain a consistently robust wine list and artisan beer collection. Tess's modestly sized dining room opens up to a garden patio, which then opens up to Narnia, but only if you have the proper armoire.

With backgrounds in French, Southeast Asian, Latin American, and Mediterranean cuisine, Milwaukee Sail Loft's five-chef team infuses seafood classics with flavors from all across the world. Made from scratch with natural, sustainable, and local ingredients, the chefs' dishes include sesame-crusted seared tuna with a teriyaki glaze and street-style grilled mahi mahi tacos with garlic aioli and Cajun rice. Non-seafood alternatives include burgers with your choice of protein topped with ingredients such as spam and goat-cheese spread. To wash things down, barkeeps tap 10 kegs, uncap more than 25 bottles, and pour reds and whites imported from countries such as Italy. Feasts unfold at the restaurant's waterfront location, on the harbor under the Historic Third Ward's Hoan Bridge.