Milwaukee Ale House echoes with notes of live music and the laughter of pub goers, but the building is also the site of serious work. Beyond a pair of glass doors, the pub's stainless steel fermentation tanks bubble with Milwaukee Brewing Company's creations. When they're ready, these beers make the short leap from brew room to bar tap, forming a beverage selection that Esquire described as, "plentiful and tasty, complementing the top-notch food."
The menu sports a convenient pairing chart that helps diners match prime rib, pulled-pork sandwiches, and spicy beef-and-chorizo burgers to house brews. Ideal with chicken, Louie's Demise exudes the smooth maltiness of a typical amber ale but with a balanced kick of Perle and Tettnanger hops, A meat-and-potatoes porter, the Admiral Stache ages for one month in bourbon barrels, lending a toasty vanilla flavor to subtle notes of milk chocolate and dried fruit.
Situated in the heart of the Historic Third Ward, Milwaukee Ale House's century-old building provides the main dining room and patio areas with waterside views of the Milwaukee River. The pub's decor exudes its own historic charm with exposed brick, a scattering of empty wooden barrels, and vintage beer signs. When live bands aren't performing, focus turns back to the bar area, where the taps form an ornate centerpiece built to resemble a copper-topped wooden vat. Around the vat hang white mugs belonging to members of the Mug Club and office workers who "got lost" during their coffee break.
With an expertise honed over two decades in kitchens at home and abroad, Flambé Gourmet's head chef Angelo Cattaneo captains a crew of cooks to offer a white-sleeved helping hand with catering services and intimate cooking classes comprised of 6?12 students. Demonstration classes held in the 1,500-square-foot kitchen teach students a healthy sampling of the chef of the week's raison d'être while granting an insider's look at the kitchen without forcing students to forge a false identity as a recently transferred dishwashing specialist. During the classes, students participate in the culinary crafting in a hands-on way at every step, manifesting a full meal by the end of the session. Flambé Gourmet welcomes suggestions for future classes on its Facebook page, and offers online reservations to take the place of unreliable ESP-RSVPs and unsanitary registration by messenger pigeon.
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.
Under the direction of chef Eddie Castillo, The Pink Magnolia serves an eclectic menu that's equal parts comfort food and upscale cuisine, with an emphasis on non-farm-raised fish, organic ingredients, and hormone-free meat. By placing escargots alongside mac 'n' cheese and by whipping up lobster-stuffed burgers and salmon BLTs, the cooks combine upscale motifs with straightforward American fun, like a man wearing a tuxedo and stilts. At the eatery's full-service bar, bartenders complement meals with domestic and imported beers as well as signature cocktails blended with fresh juices and herbs.
Owners Brian Glassel and Tim Nicholson eventually teamed up to bring Glass Nickel Pizza Co. to fruition in 1997 after spending their teenage years working around the nostalgic aromas of baking pizzas in Wisconsin eateries. They met while working in the same pizzeria and shared a passion for gourmet pies, so they spent a year planning and dreaming. Then they gathered a small but dedicated team to flip the saucy dough and accommodate patrons with first-class customer service, including the provision of tall glasses brimming with cold beer. Their dedication to this modus operandi helped the restaurant to bloom into a statewide fixture with several locations throughout Wisconsin.
While keeping pizza the star of the menu, Brian and Tim augmented it by adding battered-fish baskets, meaty lasagnas, stacked sandwiches, and crispy chicken. Committed to quality, the duo uses house-made sauce and dough, as well as Boar’s Head deli meats. With an equal commitment to their community, they help to support various nonprofit organizations and keep all their restaurants green through the use of ovens that shut off when not in use, energy-efficient appliances, LED lighting, and cars that run on used vegetable oil and time-travel only when absolutely necessary.
Between the years of 1904 and 1944, the Greek Revival–style mansion that now holds Eric's Porter - Haus was home to former Waukesha mayor Isaac Lain. Today, it's a bustling supper club where servers make the rounds to multiple dining rooms, one of which is equipped with a fireplace lined with fresh cookies for Santa. Chef Chris prepares Old World specialties such as black forest schnitzel made with natural range-fed veal. Another specialty is steak; tender filet mignon sizzles alongside 24-ounce porterhouse cuts. Bottles imported from Germany, Australia, Italy, Spain, and California also make appearances on the wine list.