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.
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.
As one of the first churrascarias in the United States, Rodizio Grill acquainted Americans with extraordinary dining traditions from Brazil, where founder Ivan Utrera was born. One such custom was making desserts of flan and chocolate cake from scratch. Another was flame-grilling meats on a rotisserie while applying a delectable mix of seasonings and sauces. But most impressive was the style in which the meats were served?skewered on three-foot spikes, carried to each table, and thinly carved by the attending gaucho.
That unique culinary experience has made Rodizio Grill a destination for adventurous?or merely hungry?diners since its first location opened in 1995. Guests inform their waiter of how well they'd like their meat cooked, then enjoy unlimited servings of more than one dozen proteins, including steak, chicken, pork, and fish. Picanha, or top sirloin, remains a crowd favorite, but the menu also features Brazilian sausages, bacon-wrapped turkey breast, and even grilled chicken hearts. The full Rodizio dinner provides access to all of these savory options, as well as the gourmet salad bar stocked with sides such as fresh salads, vegetables, black bean stew, and whipped potatoes. And, for those seeking sweeter slices, glazed and grilled pineapple arrives pinned upon the sword with which it was justly slain.
Milwaukee ChopHouse's menu of succulent fare begins with ahi tuna tartare with avocado, wasabi, and sriracha ($12) and wagyu beef carpaccio in a white truffle oil with parmigiano reggiano and capers ($13)—both of which sharpen the palate for the main event: the ChopHouse's signature boneless 16-ounce strip steaks prepared au poivre ($35), crab Oscar-style ($42), blue-cheese crusted ($39), or with truffle butter ($39). The kitchen also turns out hot non-bovine entrees such as sautéed sea bass with sundried tomato and basil pesto ($32) and lobster tail ($51), a.k.a. mermaid steak.
Chubby's Cheesesteaks celebrates one of America's best-loved regional dishes with a menu full of Philly-style cheesesteak sandwiches that Chubby's chefs believe to be the best cheesesteaks west of Philadelphia. They chop up morsels of steak to order for creations ranging from a pizza cheesesteak with marinara and mozzarella to the classic Philly with peppers and Cheez Whiz, a cheese spread that could only be more American if it came with free baseball in every jar. In addition to hand-held feasts of warm, toasty rolls and succulent beef, cooks whip up chicken cheesesteaks, Italian beef sandwiches, fried fish dinners, gyros, burritos, and jumbo chili dogs.
Floor-to-ceiling wood panels frame School Yard Bar & Grill, an East Side hangout that doles out beer and burgers in equal measure. The menu features half-pound Wisconsin beef sandwiches named after prototypical high-school characters such as the Bully—cheddar, bacon, roasted-garlic mayo, and a fried egg—and the Principal, which is accompanied by swiss cheese, sautéed mushrooms, grilled onions, and a stern letter to your parents. Patrons can dig into these and other pub dishes, including wings, mozzarella sticks, and tacos, while drinking in views of overhead TVs and domestic drafts at the bar.