Kreative Cupcakes' mini cake bakers whip up delicious palm-sized confections using only wholesome, high-quality ingredients. The diminutive treats boast artful decoration and small-batch preparation to ensure freshness and reduce modern cupcakes' feelings of isolation and anonymity. Frosting-mad visitors make slow, deliberate choices from the selection of flavors, some of which reappear daily Tuesday–Saturday, including taste bud levelers red velvet and chocolate mocha; while other varieties rotate, such as Wednesday's peppermint patty with crisp peppermint filling or Tuesday's triple coconut, tropical-fruity enough to stir up nostalgia for those ten years spent stranded on a desert island.
They may be seated close to one another at the United Nations, but the similarities between Italy and El Salvador tend to be few and far between. Tell that to chef Sandra Vieau, however, and she is likely to disagree. Vieau recently purchased Cassandra’s Ristorante, a traditional Italian restaurant that she proceeded to transform into a melting pot of Italian and Salvadoran cuisines. Today, the menu is the very definition of eclectic—a meal that begins with an empanada appetizer is likely to end with a roasted turkey and avocado sandwich or a spicy seafood paella. Fine paintings and mosaic-topped tables lend a hint of the exotic to the interior, as does a map that shows the best places to spot a jaguar in Italy.
Cuisine Type: Irish-American fare
Reservations: Not offered
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: Guinness pot roast
Alcohol: Full bar
Delivery / Take-out Available: Takeout only
Outdoor Seating: Yes
"Irish food is like Irish song," says St. Brendan's Inn general manager Ashley Oates, "It is simple and tasty on the tongue, while filling and wholesome for the body and spirit." And as with Irish song, it doesn't matter if the dish is traditional or contemporary. Oates says the pub's most popular plate is the Guinness pot roast?tender, slow-cooked beef served with fresh saut?ed vegetables and mashed potatoes, all slathered in Guinness gravy. The dining room further extends the Old World warmth with Axminster wool carpets, stained-glass windows, and a bog snug?Irish for sitting area?replete with a fireplace. After all, as Oates says, "pub food is comfort food."
Vintage Liquid Emporium refuses to be pigeonholed by catering to a broad clientele of craft-beer lovers, oenophiles, and cocktail enthusiasts. Owners Billy Duranceau and Matt Layden crafted a welcoming art-deco ambiance abounding with beverage options and geometric shapes. Duranceau told Alex Morrell of the Green Bay Press-Gazette, "What I like to do is take a really old-school approach and talk to somebody, find out what they like and just make something up for them they’ve probably never had." For some, that is a unique, hand-muddled mixed drink. For others, it is a draft beer from local craft companies, such as Titletown or Central Waters. For wine connoisseurs, it could be a glass of Pennywise petite syrah from Napa.
When New Jersey transplant Bill Specht arrived in Milwaukee in the 1960s, he had trouble finding two of life's greatest necessities: a steady job and a tasty East Coast–style sub that harked back to his childhood. In 1972, Specht mustered up the entrepreneurial spirit to solve his predicaments by opening Cousins Subs with the help of his cousin and both of their wives. An original, house-crafted bread recipe and walls slathered in yeast allowed Cousins Subs to expand to more than 100 locations across six states. The shop's signature italian subs—complemented by salads, chips, and fresh-baked cookies—showcase its hallmark bread and an unwavering mission to handcraft warm, meaty bites comprising fresh ingredients.
At Richard Craniums, the scent of no-frills tavern food mingling with the casual atmosphere encourages camaraderie with plenty of distractions to accompany the tavern food. Patrons cluster on couches in the upstairs lounge, noshing on jalape?o poppers or chicken wings in 12 flavors while they watch the big game or community-theater reenactment of the big game on projection televisions. Downstairs, sportsmen lit by the flicker of big-screen televisions test their mettle at pub games including darts and pool. The staff encourages commemoration above all else; patrons can grab a marker and leave their stamp on virtually any flat surface, and the bar will fill and cap beer bottles personalized with a photo of the customer?s grinning face.