Travel Reference
In-Depth Information
Locavore
The best recently opened Milwaukee eatery has to be the new American
M
Braise
(1101
S. 2nd St., 414/212-8843, dinner Tues.-Fri., $17-29), which absolutely lives the “eat local”
mantra. Small plates and butcher-board items are all locally sourced and beg to be shared.
This place is absolutely top-notch.
It's a close race between Braise and
c.1880
(1100 S. 1st St., 414/431-9271,
www.c1880.com
,
dinnerTues.-Sat.,from$20),uniqueforthedepthofitsdevotiontousing
artisanal Wisconsin ingredients. The lamb, cooked sous vide atop baba ghanoush, is abso-
lutely sublime. Attentive, knowledgeable staff also make it outstanding.
Custard
The south side has perhaps the most legendary custard in the city. An institution since the
early 1940s is
Leon's
(3131 S. 27th St., 414/383-1784); it's got the best neon. The
Nite
Owl Drive-In
(830 E. Layton Ave., 414/483-2524) has been dishing up ice cream and dol-
ing out burgers by the same family for a half-century; even Elvis loved to eat here.
Mexican
Milwaukee's southeast side is a haven for unpretentious authentic Mexican eateries; some
Mexican grocers have lunch counters in the back or sell delectable tamales ready for
takeout.
Conejito's
(539 W Virginia St., 414/278-9106,
www.conejitos-place.com
,
11am-
midnight daily, $4 and up) is a neighborhood bar-restaurant with authentic atmosphere and
real-dealMexicanfood.Thesameistrueat
Jalisco's,
whichhasnumerouslocations(oneat
2207 E. North Ave.) but whose original (9405 S. 27th St., 414/672-7070, $5), after perish-
ing in a fire, has a slick new rebuild to go with its great food. Each of the Jalisco's restaur-
ants (7am-3am Sun.-Thurs., 24 hours Fri.-Sat.) serve creative burritos as big as your head.
Serbian
Enjoy top-notch Serbian food in a delightful Old World atmosphere at
M
Three Brothers
(2414 S. St. Clair St., Bay View, 414/481-7530, 11:30am-2:30pm Tues.-Fri., 5pm-10pm
Tues.-Sun., $11 and up). The 1897 turreted brick corner house, an original Schlitz brewery
beer parlor, was turned into a restaurant by the present owner's father, a Serbian wine mer-
chant. Not much has changed. The paneled high ceilings, original wood, dusty bottles on
the bar, mirrors, and mismatched tables and chairs remain. All of it is charming. The food
isheavyonporkandchicken,withlotsof
paprikash
andstuffedcabbage.Thesignatureen-
trée is
burek,
a filled phyllo-dough concoction the size of a radial tire; you wait a half-hour
for this one. The restaurateur's daughter recently added vegetarian options! The restaurant
