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.
Carnevor is the crème a la crème of Milwaukee’s steakhouses. Serving only the finest USDA prime beef, they feature both wet and dry aged steaks that are masterfully seared to sizzling perfection. In addition to their premier selection of US-sourced beef, they are one of a precious few places to serve genuine Wagyu and Kobe, freshly sourced from Japan. Their mouthwatering main dishes are complemented perfectly by their delectable side dishes the most popular of which is their truffle-mashed potatoes. Carnevor also features a vast selection of over 400 different wines from all four corners of the globe for the ultimate wine and dine experience.
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.
When you want surf and turf served with class and style, you'll want to go to Capital Grille. Located in the heart of Milwaukee, Capital Grille serves up haute cuisine at affordable prices in an atmosphere that is elegant yet relaxed. Come try the Chilean sea bass with mushroom soy broth for a seafood dish that will take your breath away. Steak enthusiasts will love the filet mignon with cippolini onions and wild mushrooms, adding subtle savory flavor to the traditional filet. Finish off the evening with a classic crème brulee that will melt in your mouth and leave you satisfied. Reserve a table to find out for yourself why locals remain loyal to Capital Grille for their steak and seafood dining needs.
When the first Carson's opened its doors in 1977, it was far from the only barbecue joint in the Chicagoland area. Yet the quality of its tasty, smoky barbecue is proven by the fact that it’s still gaining accolades from the press more than 30 years later.
The menu remains as it has always been—offering tender cuts of barbecued meat. Churning out everything from baby-back ribs and barbecued shrimp to grilled prime new york strip or prime rib, Carson's grills and smokers never stop working. In fact, the barbecued-beef sandwiches boast brisket that simmers in flavorful smoke for a whole 24 hours.
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.