- $50 toward food and drink at Bistro 333
- Food with Midwestern flair
- View breakfast, lunch, and dinner menus
- Experienced chefs
- Attentive, professional service
- Chic, modern decór
- Located in Hyatt Regency Milwaukee
The Milwaukee Journal Sentinel gives Bistro 333 three stars out of four, saying: > * Bistro 333, newly decorated in restful earth tones and soothing, clean lines, is an enjoyable spot for dinner - particularly with its well-prepared entrées and the chef’s expert, savory sauces - and for lunch, with sandwiches I’m still craving. – Carol Deptolla
OnMilwuakee.com has two articles for Bistro 333 with a few compliments: > * Directly connected to the Hyatt’s sprawling lobby, there’s no question Bar 333 is a hotel bar. But, luckily for travelers and locals alike, it’s redefining hotel expectations. – Maureen Post > * Overall, a beckoning menu and efficient lunch service make this a place I would venture back to for a quick lunch or to grab a sandwich before a game. As a restaurant, the Bistro more than held its own during my scouting visit, not only against other hotel competitors, but many other standalone downtown lunch stops as well. – Amy L. Schubert
Bistro Bar 333
For culinary inspiration, chef Michael Downey doesn't look overseas or at the cookbooks of renowned masters. Instead, he imagines rural Wisconsin households—their farms yielding fresh crops and the region's coveted cheeses, their kitchens filling with the spicy aromas of sausage and fresh-caught fish. He then transplants that pastoral nostalgia into a sleek, upscale setting. The result is Bistro Bar 333, a sophisticated slice of the midwest inside the Hyatt Regency Milwaukee.
Keeping with his vision, Michael's menu pays homage to the surrounding landscape. His steaks arrive from Creek Stone Farms, and his walleye and salmon are pulled from the wild rather than dentists' aquariums. Wisconsin cheeses play a heavy role in many plates, from the grilled cheese sandwich with Maple Leaf Farm duck bacon to the pappardelle pasta's mozzarella. This carries through to the bar, where white-cheddar cheese curds complement cocktails made with just-squeezed juices and crisp herbs.