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.
Located in Milwaukee, DoubleTree by Hilton Hotel Milwaukee Downtown is minutes from Frontier Airlines Center and Milwaukee Public Library. This hotel is within close proximity of Milwaukee Public Museum and U.S. Cellular Arena.
Make yourself at home in one of the 243 air-conditioned guestrooms. Complimentary wireless Internet access is available to keep you connected. Bathrooms feature shower/tub combinations, makeup/shaving mirrors, and designer toiletries. Conveniences include safes and complimentary newspapers, and housekeeping is provided daily.
Rec, Spa, Premium Amenities
Take advantage of recreation opportunities such as a 24-hour fitness facility, or other amenities including gift shops/newsstands and shopping on site. Additional amenities include wedding services and a television in the lobby.
Grab a bite to eat at the hotel's restaurant, which features a bar, or stay in and take advantage of room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge. Hot/cold buffet breakfasts are available daily for a fee.
Business, Other Amenities
Featured amenities include a business center, audiovisual equipment, and express check-in. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and a ballroom. Parking (subject to charges) is available onsite.
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.
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.
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.