Restaurants in Oak Creek

Chefs draw upon South Indian, North Indian, and Indo-Chinese influences as they concoct spicy curries and creamy gravies to drape over tandoor-roasted lamb and seafood, halal goat, and vegetarian-friendly paneer. Beyond the dining room's tables cloaked in blue linens and vibrant Indian artwork, bartenders pour beer, wine, and cocktails from a fully stocked bar nestled near a flat-screen television.

Originally built as a Schlitz bar more than a century ago, Upper 90 Sports Pub maintains the links to its storied history by pouring drinks in front of the original stained glass that still adorns the old saloon's back bar. Now showcasing Milwaukee's transformation to a modern city inspired by local teams, Upper 90 Sports Pub takes a twist on the classic German eats with a full menu of gastropub fare artfully presented to its sports-centric clients every day of the week.

Chef Michael Conley incorporates local favorites, such as Usinger’s sausages or Nueske's bacon, into flavorful spins on traditional cuisine, creating dishes such as battered and fried corn dogs served with Guinness mustard and raspberry balsamic ketchup or bacon-stuffed Angus burgers flavored with cheddar cheese and rosemary aioli. The restaurant opens its doors early on select game days or if threatened by early-rising big bad wolves, feeding just-woken bellies with its Saturday breakfast, followed by appetizer fare featuring the unique flavors of fried alligator and Milwaukee's biggest pretzel. While sitting under vintage sports equipment and memorabilia, guests can sip on the pours of a range of craft brews, including drafts from local breweries such as Lakefront, New Glarus, and Sprecher.

When the Radicevich family immigrated to Milwaukee from their native Belgrade more than four decades ago, they hoped to establish a family trade of restaurateuring that could be passed down from generation to generation. Since then, the Radiceviches and their children have worked tirelessly to make that dream a reality. Today, their daughter, who grew up working alongside her parents, helms the homey eatery on Lincoln Avenue, drawing in dedicated customers with a menu of flavorful homestyle Serbian cuisine that unites the Midwest with the Old World, promising a smorgasbord of traditional Serbian stews, dumplings, pilafs, and cutlets crafted using local farm produce.

The delectable spread ranges from multicourse feasts of meaty lamb chops and chevapchichi to wholesome meals of fresh fish or stuffed cabbage, captivating the uninitiated with substantial, handmade dishes that are simultaneously exotic and familiar. Families, tourists, and neighbors gather around linen-draped tables, sharing plates of cheese and olives or savory slices of phyllo moussaka as they revel in the eatery’s welcoming neighborhood atmosphere.

Melthouse Bistro elevates a favorite childhood classic with its innovative roster of gourmet grilled-cheese sandwiches. The menu lists handcrafted creations such as The Arla whose buttered brioche loaf clasps Wisconsin havarti, candied pecans, and sweet-spiced apples. Each crispy medley of veggies, cheeses, and meats—which range from The Brasserie's braised short ribs to the hand-battered fried chicken of The Buffalo Bill—sidles onto plates tucked between locally baked artisan bread from Breadsmith. The bistro looks to local farms for its produce as well, prizing the down-home vibe of made-from-scratch meals over the artificial hum of fluorescent-light hoagies. Suggested wine and craft beer pairings whisper under each item listed on the menu, fleshing out the gustatory revelry.

The Melthouse's merger between modest and stylish cooking has garnered praise from OnMilawukee.com, the Journal Sentinel and A.V. Club Milwaukee, which praises the "delicious sandwiches, solid sides, and stellar service." Its decor mirrors the edibles, walking the line between rustic and modern: wood reclaimed from a century-old granary decks the walls, while floor-to-ceiling windows and metallic stools flaunt crisp edges.

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.

Before emigrating to the US, chef Aomjai Nueakaew perfected her brand of Thai cuisine in Bangkok’s Thai President Hotel. Now, at Jow Nai Fouquet, Nueakaew pays homage to her Southeast-Asian roots with a menu of stir-fries, noodle dishes, and a seafood green curry that Express Milwaukee heralds as “truly exceptional.” Another of the recipes on the menu—an "aromatic rice dish" with "slow-cooked pork and a garlicky secret sauce"—comes from Nueakaew's aunt, who runs a café south of Bangkok, according to [On Milwaukee] (http://www.onmilwaukee.com/dining/articles/jownaifouquet12.html?viewall=1).

Warm, natural-wood tones blend with contemporary design in the restaurant's interior. A bar painted with circuit-like designs serves up Thai beers and mai tais, and angular blue shapes bedeck a polished wood bench.