Restaurants in Muskego

Before it became a large-scale pizza manufacturer, Palermo's Pizza was simply an Italian restaurant run by Gaspare Fallucca and his wife Zina. On the advice of a customer impressed by their pizza bread, the couple expanded their operations to begin making frozen pizza bread en masse. Today, Palermo pizzaioli continue to follow in Gaspare and Zina's footsteps, showering freshly baked crusts with premium sauces, fine cheeses, and high-quality toppings.

In addition to classics, such as thin-crust cheese and italian-sausage pizzas, skilled pizza-makers extend their culinary expertise to options such as breakfast pizzas adorned with real scrambled eggs and fajita pizzas garnished with sour cream. Palermo’s multigrain garden pizza was named one of the country's healthiest choices by Health magazine, providing a more savory option than competitors' pies, made of tree bark and organic sand. Palermo devotees can visit the main pizza-making facility to this day, marveling at pizzaioli in action and enjoying fresh slices in the elegant courtyard of the onsite café.

Even with the ambitious goal of trying a new variety every night, it would take months to sample every single beer at Stubby’s Gastrogrub & Beer Bar. Not only are there 53 different drafts and an array of cellar reserve bottles, but the selection is constantly updated with new craft brews from Wisconsin and around the world. Beer-savvy bartenders make their own recommendations behind the circular center bar as servers deliver trays of imaginative gastropub dishes—crab-stuffed jalapeños, freshwater bluegill sliders, and the hefty burger lauded by reporters from A.V. Club Milwaukee as “drool-inducing.” When not toppling giant Jenga blocks or throwing darts, guests can gaze up at the flat-screen televisions and cheer when a hardened banker learns to love in a Lifetime movie. The massive wooden deck gives al fresco enthusiasts space to linger over bites of cod tacos and barbecue pork nachos.

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.

The chefs at Ginza Japanese Restaurant line their sushi rolls and bento boxes with both traditional Japanese and Western-inspired ingredients. Classic flavors can be found in shrimp-filled shumai dumplings or lightly battered vegetable tempura. Futo maki rolls combine cucumber and avocado with egg custard, pickled radish, pickled squash, and burdock, and the Funky Monkey roll takes a more experimental approach by pairing eel with banana. Teriyaki beef or ginger pork sizzles in bento boxes, surrounded by sides of rice, salad, and dumplings as neatly portioned as a librarian's potato-chip collection.

Tucked inside the Ambassador Hotel, Envoy impresses the palates of tourists and locals alike with upscale, homemade food served for breakfast, lunch, and dinner. Chef Ismail Oztas shows off his talents in the kitchen by arranging perfectly seared diver sea scallops over potato mousseline and heirloom apples, or by whipping up “green eggs and ham,” creatively scrambling the eggs with mascarpone cheese and pesto. After their meal, guests can leave their cushy spot inside the elegant, high-ceilinged dining room for a seat in the lounge. There, bartenders craft 1920s-inspired cocktails, such as mint juleps and sidecars, and enthrall guests with tales from their recent trips back to the 1920s.

INdustri Cafe evokes local industry in more than its name—its New American menu prizes local ingredients , and it’s served in a rustic warehouse-style space hung with the work of local arts. The bistro brings fine dining out of the realm of diamond-encrusted waiters in order to bring the delicate flavors of lobster, pulled-duck, and truffle oil to a wider audience. The menu shifts with the seasons, but diners can expect to find American favorites graced with a gourmet touch—burgers topped with sautéed apple and poblano barbecue sauce, for instance. Serious Eats found that burger " juicy and rich and well seasoned" with toppings that "all worked together in total harmony."

Weathered wood and exposed brick surround the dining room at INdustri, which is illuminated by rows of bright globe lights. Another level of seating sits atop the bar’s canopy, while beneath it patrons sip from a beer list that only includes Wisconsin brews.