In 1892, a grand Victorian hotel hosted traveling gentlemen in luxurious $1-a-night rooms supplied with fine liquor and cigars. The proprietor’s sons, prominent Milwaukee businessmen, brought 20th-century celebrities such as Liberace to the hotel for evening performances; today, the piano he played is still displayed in the building’s grand lower level.
The carefully restored building now also houses Koehring's Grand Central House, which is both a restaurant and a bed and breakfast. Bartenders pour signature ice-cream drinks from behind a replica of the original front desk as diners eat butter-grilled steaks and seafood beneath elegant chandeliers. Despite the changes, antique dishes and photographs hang throughout the entire restaurant, and ghost hunters claim that the eatery is still overbooked with the spirits of the unquiet dead.
Tony Roma opened his first rib joint in 1972, a venture that became wildly successful after Dallas Cowboys owner Clint Murchison, Jr. tasted the ribs and slaw and declared them the best he'd ever had. With his financial know-how and weighty pocket book, he helped Tony Roma's grow into the international brand it is today. Franchises have spread across the States like a wave of barbecue sauce, seeping over borders and staining the shirtfronts of thousands of satisfied diners.
Today, chefs still diligently emulate Tony's original ribs recipes, grilling up signature steaks and fresh-caught seafood combos enhanced with sides and garnishes of seasonal ingredients. In addition to the restaurant's signature meaty entrees, the staff whips up oven-baked desserts such as the golden-apple tarts and redskin potatoes hand- mashed by distinguished martial artists.
Taste buds stand at attention at Lotus Restaurant, eagerly awaiting zesty Chinese and Thai platters summoned to tables or spicy cuisine snagged from the lunch buffet's daily-rotating trove. Morsels of beef, chicken, or pork bask in hearty ladles of pho noodle soup ($7–$9), laced with crushed garlic and cilantro. For slightly spicier sips, guests can net a medley of shrimp, scallops, mussels, squid, and scantily clad ship figureheads in spoonfuls of the tom yum Talay's hot and sour broth ($15). Golden-fried sweet and sour chicken ($9.50) balances savory flavors against tangy pineapples and assorted veggies, and a roster of curry dishes ranges from peppery green ($11) to sweetened mango ($12).
Within the Holiday Inn Neenah Riverwalk, the kitchen staff of Remington's Steak & Seafood grills steaks, tosses pastas, and sears seafood from the restaurant’s eclectic menu. On weekends, diners can participate in the All-You-Can-Eat Friday Night Fish Fry or the Sunday Champagne Brunch, where made-to-order omelets pair with peel-and-eat shrimp.
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.