A Taste of Milwaukee's Food Scene

While known for artisan cheese and grill-cooked brats, Wisconsin’s largest city is also a hotbed for micro-ethnic cultures’ cuisine along with farm-to-fork fare, paired with Brew City’s namesake beverage, beer.

Whether butter-pecan at the ‘50s-vibe Leon’s Frozen Custard stand or a stop at one of three Kopp’s Frozen Custard locations (check the website for a flavor forecast), frozen custard (crafted from milk, cream and egg yolks) is a year-round treat.

Milwaukee’s nod to its founding fathers (German immigrants) hasn’t wavered. Score chicken schnitzel on Saturdays at Old German Beer Hall or Rheinischer Sauerbraten (marinated roast beef topped with golden raisins and gingersnap sauce) at Mader’s. 

Milwaukee’s playful twists on a Bloody Mary aren’t shy. At Sobelman’s, a cheeseburger, bacon-wrapped cheese balls or fried chicken (yep, the whole chicken) are skewered and stuck into the drink.

Many eateries follow farm-to-fork code, such as globally inspired tapas at La Merenda (like empanadas stuffed with local mushrooms, wild ramps and green garlic) and Odd Duck (from triple-duck salad to lamb shawarma, nearly everything’s local).

Milwaukee’s welcomed at least 20 craft breweries within the last five years. Sip a sampling of these suds with tasty grub at either of Good City Brewing’s taprooms or the Dutch-inspired Centraal Grand Café & Tappery.

Owned by two friends named Dan, DanDan (also named for the noodle dish) is Milwaukee’s best example of high-end Asian with just enough fusion, though skewing mostly Sichuan.

Dip back into the 1930s to 1960s via John Dye’s Bryant’s (Milwaukee’s oldest lounge) and At Random where Pink Squirrel orders outpace Pabst. Pair the same vibe with live jazz at Dye’s Jazz Estate.

Another carryover from German settlers, bratwursts are served in a bun, topped with sauerkraut. Milwaukee Brat House nails the taste with Usinger’s Milwaukee-made brats or, for a more hipster angle, order from the counter at Vanguard.

Even if it’s not Wisconsin State Fair time (early- to mid-August), Peter Sciortino Bakery bakes its own version: two flaky, buttery pastry shells wedged with fresh whipped cream and sprinkled with powdered sugar.

In the Latin Quarter, dozens of eateries serve tacos and tamales, including Botanas. El Rey’s churros and lemon-seasoned tortilla chips are an indulgent to-go option from this Hispanic grocery store.