Restaurants in West Allis

Painted Parrot, which is under new management, employs an army of cooks who flip fiery Caribbean fare from the kitchen grill, including jerk chicken and steak wraps and a scotch-bonnet-pepper-rubbed fish fillet. The casual, tropical-themed dining room wafts the aromas of the house jambalaya's cooked crab, shrimp, and andouille sausage, just like the best-selling air fresheners in Louisiana do. Additionally, flat-screen televisions hang from behind a bar that boasts numerous draft beers.

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.

While Taste of India’s modest mall location may cause some to pass by without a second glance, it belies authentic, flavorful cuisine and courteous service that consistently earn rave reviews from a loyal customer base. The eatery is best known for its lunch buffet, which sustains hungry diners with more than 20 platters of Northern and Southern Indian cuisine separated by a neutral territory of desserts. The full menu offers lamb, chicken, and beef curries, tandoori specials, and refreshing scoops of mango ice cream.

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.

The vibrant orange walls are enough to make Antigua Latin Restaurant stand out, but owner and self-taught chef Nicolas Ramos appeals to his customers' other senses with a menu of contemporary Mexican, Latin American, and Spanish dishes. He taps into his family's experience in the restaurant industry-which spans across more than 50 years-to populate his dining room's blue tablecloths with Cuban sandwiches, paella, traditional tapas, and enchiladas crafted from fresh ingredients. Additionally, the eatery's culinary experts host hands-on cooking classes that instruct students on the finer points of preparing a Caribbean feast or using a shrink ray to transform an entree into an appetizer.