Greco’s Pub & Eatery lures revelers with a sports-centric atmosphere and anchors them in place by filling their stomachs with pub grub, which beckons hungry stomachs from a menu of contemporary American fare. Aggressive tummy grumbles dissolve into whispers over platters of homemade haystacks ($5.95), extra-thin onion rings served with chipotle-mayonnaise dip. Finicky fingers can dip regular or boneless wings into a choice of 12 sauces, including extra-hot, sweet-and-spicy, or wasabi (12 wings for $8.95), and the nacho supreme ($9.95) amalgamates shredded chicken or flavorful ground beef with tomatoes, jalapeño peppers, and molten cheese lava. Among the house’s pack of handhelds, the butterflied tenderloin sandwich ($9.95) coddles tender steak, sautéed mushrooms, and onions on a soft hoagie bun and excites incisors with more facility than a meat-stuffed piñata.
The Landing Food & Spirits likes to boast that they’re so great that the state built an airport next to them. Regardless of why it actually happened, the restaurant is a haven for casual nights out in the shadow of small planes. Gaggles of friends settle onto red and wooden barstools or surround tables to grab slices of pizza or dive into beer-side nibbles of sour cream and chive fries. Along the walls, pinball machines, a foosball table, and video arcade games fire up healthy competition as the occasional live band croons from a small stage in the corner. Guests match wits during Monday-night trivia, and feast at the Friday-night fish fry—a great way to entertain visiting relatives or pet grizzly bears.
In 1999, Dave Sobelman was serving burgers and pitchers of beer to blue collar workers in the rough and rugged Menomonee Valley. With the checks he cashed on weekends from the humble factory workers he began ordering some of the finest ingredients for this burgers - locally baked country-butter rolls and the best beef available.
Then one day, Dave walked out of his burger bar and saw a newspaper stand for the Shepherd Express. The cover story highlighted the Top 5 "Pub Grub" locations in Milwaukee and Dave's did not make the list. This omission was a turning point in Sobelman's history.
After seeing the article, Dave called the author of the story and invited him over for a burger. The local writer came into Sobelman's the next day and sat at the bar, ordered a PLAIN burger, and a beer. That very next week, Dave Sobelman had his own feature article on the front page of the Shepherd Express praising the burgers at Sobelman's Pub and Grill as the absolute best in Milwaukee.
Dave became wild with the possibility of fame after seeing his name and acclaimed burger in print. So with the help of this wife - Melanie - Dave began placing his energies into continuously providing the most quality ingredients and best tasting menu he could create for the public - and of course this menu included drinks. Dave's location is after all, a storied Schlitz tavern.
It's really not what's inside the glass that makes Sobelman's Pub and Grill's signature bloody mary stand out. The drink, or "Bloody Masterpiece" as it's affectionally called (not to be confused with the "Baconado" or "Crown Mary"), arrives with 13 garnishes. Brussels sprouts, celery, sausage, cheese, and even a cheeseburger slider stick out of the drink like an edible bouquet. The creative drink has garnered many fans, not to mention a feature on Good Morning America.
That slider garnish serves as an introduction to Sobelman's menu. The husband-and-wife team will proudly tell you that they have always had the best burgers in Milwaukee, and they back up the claim with a 2013 Readers’ Choice Award from Milwaukee Magazine and three other local Best Burger Awards in the last 3 plus years. Each Certified Prime Black Angus patty is sandwiched between a fresh baked country-butter roll and rests beneath toppings such as homemade chili, diced jalapeño, or The Piggyback's pork belly, which comes drizzled in bourbon sauce. These burgers have often been imitated around the city, but never duplicated. Aside from burgers, the cooks craft chicken cordon bleu sandwiches and host a Friday fish fry with beer-battered cod.
Despite the creativity shown on the menu, Sobelman's Pub and Grill's original location on St. Paul Avenue has a timeless element. The Sobelmans make great use of their building and they've kept original Schlitz tavern elements such as beer-barrel tables and strict adherence to the law of gravity in the revived Menomonee Valley neighborhood. Simply put, Sobelman's Pub and Grill is Classic Milwaukee.
The affable staff at GameMaster leads customers through a neon-lit showroom populated by billiards, foosball, and air-hockey tables for infinite in-home revelry. Pool balls fly across blue felt on the multipurpose Phoenix billiard table, which transforms into table tennis or a slide-hockey platform with a simple kiss from a frog. The sleek, modern Tucson billiard table reunites players with precious orbs through a league-style ball return, and pucks glide across the sleek, white, 7-foot Detroit air-hockey table, adding numbers to an inlaid LED scoring screen. Alternatively, the Calgary air-hockey table boasts an air-flow of 80 cubic feet per minute and an LCD electronic scorer. Inside the Maverick foosball table’s sturdy mahogany cabinet, counterbalanced wooden figures make daring saves as human players twist quick-grip handles. Customers can also learn to hit small targets or fasten pins to distant lapels by perusing the shops' selection of dart cabinets ($79.95+) and dart cases ($16.50+).
• For $7, you get one food item and two 12-ounce beers (up to a $15 value). • For $14, you get one food item and two cocktails (up to a $27 value). At Cans Bar and Canteen, a river of more than 50 canned American beers ripples from the vibrations of juke box music, and classic arcade-game light floods the interior. Sidle up to the glossy wood bar to moisten your glass with a Miller, Corona, Rolling Rock, or other domestic or import brew (a $3.50–$4 value). Or order one of Cans' signature cocktails, such as Feelin' Dirty, which combines super-frosty Level vodka with a splash of olive juice and liquefied panache for a classically classy beverage (a $10 value). Declare victory in Head-to-Head Tetris or Ms. Pac-Man before replenishing with something from the grub menu, such as the bite-sized cordon bleu, which wraps crispy fried chicken around cheese sauce and ham (a $6 value). In the Kick Ass Margarita, a glass rim encrusted with shimmering salt crystals embraces raspberry liqueur and lime juice—like a football player embraces an area of painted grass—in a sea of El Tesoro Anejo tequila and triple sec (an $8 value on the rocks; a $10 value up).
Each of Whiskey River Saloon's three country-themed levels teems with drink-slinging action at its own full-service bar, while a multitude of plasma TVs compete for sports lovers' attention. Dartboards and pool tables bedeck the first and second floors, encouraging diners to see who can rack the fastest, and the third floor boasts a rooftop patio overlooking the river. Waitresses whisk out appetizers such as the dry-rubbed wings, which are crispy fried, coated with secret seasoning, and served with buffalo-ranch dressing ($7). Cowpokes can glaze their gullets with daily drink specials, or bite into a handheld craw comforter such as the caprese burger, topped with mozzarella cheese, a tomato slice, balsamic vinegar, and basil ($8). Entrees such as the Whiskey River chicken, served with salsa cruda and garlic mashed potatoes ($10), gallop into a sunset of gastrointestinal glory.