• For $20, you get $40 worth of Asian fare and drinks during dinner. • For $10, you get $20 worth of Asian fare and drinks during lunch. The skilled chefs at Meiji Cuisine, which serves Chinese and Japanese dishes, sear entrees over hibachi grills, roll fresh sushi, and craft Chinese specialties. Prepare for midnight Battleship games against an old sea captain with the War Bar dinner combination, a maritime medley of shrimp, scallops, crabmeat, and squid ($17.95). Hibachi entrees serve up Japanese-style grilled eats with a choice of vegetables and meats, including chicken ($16) and swordfish ($21). During lunch, sample maki sushi combos ($9 for two rolls, $11 for three) that include the eel cucumber roll, smoked eel wrapped in a blanket of eel sauce and lounging on a bed of sticky rice. Or feast on a plate of Chinese-style sweet-and-sour shrimp ($12.75), which leaves diners sweet on their lunch and sour on their afternoon return to work.
Asian Bowl's menu is loaded with both iconic and unique dishes from Thailand and Japan. The roasted duck, a boneless slab of poultry slathered in homemade soy sauce and escorted by pineapples and steamed broccoli ($10.95), represents Thailand's cuisine more effectively than Ms. Thailand dressed in a gown of rice noodles. Patrons can taste the Land of the Rising Sun noodle by noodle with the Japanese tempura soba, which arrives at the table submerged in a seasoned fish broth and accompanied by shrimp and veggie tempura ($8.95), or let their uvulas high-five the seafood delight ($10.95), loaded with fresh shrimp, squid, crab, and scallops, then stir-fried to perfection with veggies and garlic sauce.
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.
Molly Cool’s Seafood Tavern overlooks the Milwaukee River so guests can enjoy a spectacular view. However, the menu reaches far beyond freshwater fish. It’s chock-full of treats harvested from the oceans, including north atlantic salmon and mussels culled from around Prince Edward Island.
In addition to serving an extensive dinner menu that offers everything from king-crab legs to mussels, Molly Cool’s also features scallop BLTs, Seared Ahi Tuna Salad, or Lobster Roll for lunch. In addition to seafood, the restaurant boasts a wide selection of chicken, pasta, and steak, as well as a children's menu. Weekends also include a new brunch menu that features seafood biscuits & gravy and Kentucky hot blond served open-faced. Private rooms are available for parties of 20-200, or guests can take advantage of the outdoor seating and live music.
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.
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.