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.
In an interview with Andrew Zimmern of the Travel Channel, the owner of Solly's Grille divulged the secret of making his famous butter burger. That secret is simple: all you need are "two products that come from that fabulous cow." The first is sirloin, delivered daily to the restaurant by a local butcher. The second is a generous dollop of butter from a Wisconsin creamery. The butter is slathered onto the top bun, where it melds with stewed onions and seared beef to create a decadent sandwich beloved by the state and America at-large. As evidence of the burger's popularity, Solly's Grille has been featured multiple times by the national media, including USA Today and celebrity chef Anthony Bourdain's hit series No Reservations.
All that fame is even more impressive considering that the recipe for Solly's butter burger is more than 70 years old. Kenneth "Solly" Salmon founded the restaurant in 1936, and its menu still reflects these classic roots. The cherry pie is homemade with Door County cherries, and the Wisconsin fish fry's Alaskan cod filets are breaded by hand instead of space-age telekinesis. That's not to say that Solly's has resisted progress, however. Its fries and onion rings get their crispiness from cholesterol-free oil, and veggie burgers and gluten-free buns are available for those with dietary restrictions.
Molly Cool’s Seafood Tavern overlooks the Milwaukee River, allowing guests to gaze out upon the water as they enjoy its flavorful bounty. The menu reaches far beyond freshwater fish, however. It’s chock-full of treats harvested from the oceans, including north atlantic salmon, served grilled, blackened, or broiled; champagne mussels culled from around Prince Edward Island; and potato-crusted calamari plucked from potato farms in the rainy region of Illinois.
In addition to serving an extensive dinner menu that offers everything from king-crab legs to new york strip steak, Molly Cool’s invites boaters to tie up to its dock for rounds of oysters at the raw bar or salmon BLTs for lunch on weekdays or weekends. The beverage menu offers something for everyone to accidentally spill, from black-cherry mojitos to more than a dozen beers on tap.
Port of Call's nautical atmosphere sets the stage for marine dining with a model ship at the helm and a 1,300-square-foot patio overlooking the Milwaukee River. The restaurant responds to the siren call of the sea by serving up fresh fish daily. Tilapia and salmon entrees sweeten themselves up with beurre blanc and maple glaze, while Door County whitefish sits back and enjoys getting grilled on a cedar plank. A bounty of burgers competes for most creative toppings with options for avocado, maple-roasted apples, Stilton bleu cheese, and memories of burgers past, each stacked on Miller Bakery’s pretzel buns. Port of Call also sponsors dinner cruises that travel out onto Lake Michigan and serve multi-course dinners.
After emigrating from Germany, Otto Hermann forged his place in downtown Milwaukee by opening Hermann's Café in 1904. Since then, the eatery has passed from generation to generation, taking the name of Otto's step-daughter's beau-turned-husband Karl Ratzsch and remaining a staple for heaping platters of classic German cuisine. The kitchen's homemade applesauce and fluffy spätzle festoon free-range goose and crackling pork shank, which the Milwaukee Journal Sentinel describes as “[emitting] the most intoxicating, delicious aroma.” The vast dining room's ambiance echoes the Old World cuisine, its chocolate-brown wooden beams and sturdy chandeliers reminiscent of a Bavarian hunting lodge. Ornate antique beer steins store whispered wishes for new pairs of lederhosen, and stained-glass windows cast the vast dining room in a kaleidoscopic glow.
Showcased on the Travel Channel’s Food Paradise for its gargantuan cuts of prime rib, Ward’s House of Prime elevates plates with formidable servings of steak, veal, seafood, and pasta within an elegant, leather-tinged dining room. Chefs slice the signature prime rib in a spectrum of portion sizes ranging from modest 8-ounce morsels to The Al-Mighty Halaka's behemoth 160 ounces. Those who conquer these savory leviathans garner immortalization in Ward’s Hall of Fame, where caricatures of past protein vanquishers smile from behind their trusty steak knives. At the bar, an extensive wine list gilds glasses with varietals hailing from throughout the globe as drinksmiths craft a bevy of inventive cocktails. The dining room’s studded-leather seating flanks tables clad in white linens, and the outdoor patio’s umbrellas keep diners dry during worcestershire storms brought on by their steaks' gravitational forces.
Between the years of 1904 and 1944, the Greek Revival–style mansion that now holds Eric's Porter - Haus was home to former Waukesha mayor Isaac Lain. Today, it's a bustling supper club where servers make the rounds to multiple dining rooms, one of which is equipped with a fireplace lined with fresh cookies for Santa. Chef Chris prepares Old World specialties such as black forest schnitzel made with natural range-fed veal. Another specialty is steak; tender filet mignon sizzles alongside 24-ounce porterhouse cuts. Bottles imported from Germany, Australia, Italy, Spain, and California also make appearances on the wine list.