Tony Roma opened his first rib joint in 1972, a venture that became wildly successful after Dallas Cowboys owner Clint Murchison, Jr. tasted the ribs and slaw and declared them the best he'd ever had. With his financial know-how and weighty pocket book, he helped Tony Roma's grow into the international brand it is today. Franchises have spread across the States like a wave of barbecue sauce, seeping over borders and staining the shirtfronts of thousands of satisfied diners.
Today, chefs still diligently emulate Tony's original ribs recipes, grilling up signature steaks and fresh-caught seafood combos enhanced with sides and garnishes of seasonal ingredients. In addition to the restaurant's signature meaty entrees, the staff whips up oven-baked desserts such as the golden-apple tarts and redskin potatoes hand- mashed by distinguished martial artists.
The chi masters at this trinity of acupuncture and health centers seamlessly weave Chinese medicine stretching back 3,000 years with modern medicine's focus on disease and pathology. Dr. Chuan Liu tends to patients with a parallel approach at Milwaukee Acupuncture & Health Center and Ozaukee Acupuncture & Health Center. Trained his native China, Dr. Liu helps patients manage pain and stress, restore energy, and obtain optimal health through therapies including the AcuRelief and AcuHealth systems, which he helped found.
At Luciano’s Ristoranti, native Sicilian Chef Leonardo draws upon his country’s culinary traditions to curate a menu of pizzas, homemade pastas, and meaty sandwiches. Morsels of fried calamari entrance prospectors with their crispy golden crust, and fresh mozzarella stratifies layers of fresh tomatoes and basil. Chefs slather 12-inch crusts with five types of cheese and creamy pesto, and tri-color angel-hair pasta weaves its way through scallops and shrimp. Homemade focaccia bread piled high with capicolla and mortadella tests hand strength like performing Moby Dick with shadow puppets. Between bites, dining companions clink glasses of house wines that include medium-bodied Tuscan chianti and crispy, fruity Sicilian pinot grigio.
At The Cork Restaurant & Pub, the chefs cook shepherd's pie and Guinness stew as the bartenders pour Irish whiskeys and draft beers. But The Cork is more than an Irish pub. The cooks broast pork chops, barbecue baby back ribs, and grill sirloin and new york strip steaks, which can be ordered with extras, such as hollandaise sauce, asparagus, and imitation crab. They offer fresh seafood, too, including lobster tails, crab legs and claws, and scallops saut?ed in garlic butter. And on Thursday, Friday, and Saturday, The Cork serves a 16-ounce prime rib fit for a Paul Bunyan tapas plate.
In 1892, a grand Victorian hotel hosted traveling gentlemen in luxurious $1-a-night rooms supplied with fine liquor and cigars. The proprietor’s sons, prominent Milwaukee businessmen, brought 20th-century celebrities such as Liberace to the hotel for evening performances; today, the piano he played is still displayed in the building’s grand lower level.
The carefully restored building now also houses Koehring's Grand Central House, which is both a restaurant and a bed and breakfast. Bartenders pour signature ice-cream drinks from behind a replica of the original front desk as diners eat butter-grilled steaks and seafood beneath elegant chandeliers. Despite the changes, antique dishes and photographs hang throughout the entire restaurant, and ghost hunters claim that the eatery is still overbooked with the spirits of the unquiet dead.
The cozy interior of George Street Cafe, once known to locals as the Chatterhouse, makes it an ideal place to hang out for a drink or dinner, or munch on items from the lounge menu during the in-between times. Regular events include a rousing karaoke night, vinyl night, and ladies' night, as well as 35-cent wings every Tuesday. Customers can pair their snacks with a glass of wine, or a beer drawn from one of the lineup of taps along the bar. George Street Cafe welcomes family gatherings, private parties, and business meetings.