Mr. WEBO's sets itself apart from run-of-the-mill taquerias with their full service outdoor patio and their colorful, urban murals depicting everything from diamond-studded roses to a skeleton mariachi band. The graffiti-chic decor is counter-balanced by a refined menu of updated Mexican classics made fresh-to-order with many local ingredients. Standard baja fish tacos, for example, are re-imagined with a tangy breading made from yellow and blue cornmeal, then topped with shredded purple cabbage, chipotle aoli, and avocado crema. Meanwhile, chiles rellenos arrive dredged in a corona batter and stuffed with green and red chorizo, and flourless gluten free chocolate cake awaits to provide a sweet ending to spicy meals or post-dinner food fights. One taqueria tradition Mr. WEBO's has loyally adhered to? Margaritas––which are served by the whole- or half-pitcher in a choice of six flavors.
**Groupon Celebrates Pride Month** Over the last 50 years, the gay-rights movement in America has overcome tremendous obstacles to become a powerful voice for inclusion and diversity. Even as it has grown, the movement—like Groupon—is local at heart, and we applaud the commitment to real change that improves everyday lives. At Groupon, we are happy to add our voices to those celebrating PRIDE, their achievements as a social movement and a continued march to equality for the LGBT community. Plus, we love a chance to dig that rainbow wig out of storage. This month—and throughout the year—we salute our merchants and customers who support PRIDE and all efforts that promote dignity, respect, and equal opportunity. We're highlighting these merchants' deals with a special badge to show Groupon's pride in working with people who share our values.
Kavo-Apna's chefs bring the flavors of India and Pakistan to the mouths of customers with an extensive menu and full lunch buffet. They boil prawns in a creamy masala curry with tomatoes and onions. Meanwhile, they slow-roast whole chickens in their tandoor, the clay oven trapping heat and searing the flavors of spices into the bird's skin. They even serve traditional lamb dishes, such as the mutton biryani over spiced basmati rice.
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.
The restaurants on the Journal Sentinel's list of Best New Restaurants of 2013 have one thing in common?they all have menus that rotate seasonally. And according to the Sentinel, Prodigal Gastropub's "refined, delicious dishes ... stand with the best plates in town."
They come from the kitchen of executive chef and native frenchman Van Luu, who previously worked at famed Chicago restaurant Charlie Trotter's. Luu's expertise in French, Italian, and Asian flavors?combined with his reliance on local ingredients?results in the diverse and ever-changing menu praised by the Sentinel and featured in ample press outlets.
The dishes, which have included wagyu beef sliders, spinach salad with red-wine-poached pears, and rabbit confit pot pie, are served alongside European wines and dozens of craft beers.
Diners eat and drink surrounded by high ceilings, skylights, and roll-top garage doors that open up to let warm breezes or the lawn-mower repair guy in. According to the Milwaukee Business Journal, Prodigal is outfitted with wood reclaimed from barns across the state, transforming the former all-white nightclub space. The gastropub also features a private bourbon room where guests can sample creative cocktails and more than 50 bourbons and whiskeys.
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.
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.