Eating BIG in Milwaukee Pt. 4

Eating like a local:
Regional food specialties
- Recent Eats in the Cream City

We were due for a Milwaukee post over here so I threw one together while the weather is still pleasant. I don’t have a ton of new things to say about the city but it remains a great place to take a daytrip or better yet spend the weekend. I feel right at home there even though I’ve never lived there. But I do live in Chicago and Milwaukee reminds me of Chicago in many ways even though it still has a feel all its own. To me it feels a bit like the Chicago I grew up in. It sits on Lake Michigan and there’s similar demographics just much more people in Chicago so Milwaukee isn’t as developed so it feels old school in many ways. Then there’s all the corner bars, just like they did in Chicago, they’re starting to disappear up there but quite a few still remain, just nowhere near as many as before. I always try and hit up an old favorite and a couple new (to me) places when I visit and maybe get to a brewery too. Another trait that Chicago and Milwaukee share is they both really come alive in the summer.

Pics from Milwaukee
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Restaurant Don Lucho

Carnitas Lucho, as it’s called by the locals, is a South Side Milwaukee institution specializing in Michoacán style Mexican food. As the nickname suggests this place has developed a serious local following for carnitas. They sell pork carnitas by the pound as well as in tacos which in my opinion are the reason to come here. The handmade tortillas are large and in charge - simply outstanding when paired with a ton of different cuts of the fried pig aka canitas de surtida. The salsa here is no joke either and simply put these are some of the best carnitas tacos anywhere. But you'll have to plan it right as they’re only open Fri.-Sat.-Sun. from 4a-2p making it a popular spot for weekend breakfast.

Carnitas Taco at Restaurant Don Lucho
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Num Pang Sandwich Shop

One of the more interesting recent openings in Milwaukee can be found downtown at the 3rd Street Market Hall. Num Pang is a Cambodian style sandwich shop that opened inside the hall this past spring. It’s ran by a husband and wife team - Nikki and Brian Podgorski. The sandwich stall draws on Nikki's Cambodian family recipes incorporated into sandwich form. Baguettes are baked fresh each morning and the fillings lean heavily into Southeast Asia with hints of lemongrass and herbs plus sweet and sour notes with pickled vegetables. I saw the ‘Cambo Hot Beef’ making the rounds online and made a note to try one the next time I was in town which was July. The sandwich consists of braised Cambodian beef roast with Papaya Salau, Chili-Oil Aioli, Carrots, Daikon, and Cilantro all on a fresh baked French baguette with a side of infused Pho broth for dipping. The beef is a play on a traditional Cambodian braised beef stew called ‘kaw sach ko’ and it’s dressed with a crisp papaya salad, chili oil aioli, an herb sauce, and cilantro and it comes with a cup of broth for dipping. There’s a lot of components at play, but they come together in a very harmonious way, making this one of the most satisfying sandwiches I’ve had all summer and an instant candidate for ‘Sandwich of the Year’.

'Cambo Hot Beef' at Num Pang
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Doner Kebab

My search for a real deal Doner Kebap in the States continued in Milwaukee recently. Doner Kebab is owned by an Eastern European guy who lived in Germany. They bake the bread there and slice to order from a spit of beef. All in all I thought this was good by U.S. standards but I’m still searching for a Doner sandwich in the States that can match the better ones in Europe. The bread was very nice which isn’t always the case elsewhere in the States. But the biggest difference between how they’re made in Europe and North America seems to be the abundance of fresh toppings you get in Europe.

Doner Kebab at Doner Kebab

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Estabrook Beer Garden

Milwaukee has a very nice public parks system. Estabrook Park is a 124.7 acre county park situated along the Milwaukee River, it’s located north of the city near Shorewood and Whitefish Bay. It’s used for walking, running, biking, soccer, softball, volleyball, skateboarding, playing (playgrounds) and there’s even an 18-hole disc golf course. But this being Wisconsin the parks most popular attraction is Estabrook Beer Garden. It sits on a bluff above the river and was part of the city’s revival of the traditional beer garden culture. I read a note on a plaque at the park that Estabrook’s opening in 2014 helped spark a beer-garden revival across the rest of the state. I like to come here on a nice day and enjoy a boot of beer in the sun while listening to the river flow. Aside from a nice selection of beers they also sell giant pretzels and some really good locally made brats. On my last visit to the beer garden they had a bacon cheese brat on special that I liked more than I thought I would. Really good.

Brat and Beers at Estabrook Beer Garden
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Ferney's Pizza

I’m always keeping tabs on Milwaukee’s food scene as far as what’s new and what’s buzzing and Ferney’s Pizza is that spot right now. It’s ran by Brian Cripps, he’s worked in Michelin starred kitchens and served as executive chef at Tre Rivali, and he’s also competed on Food Network's 'Beat Bobby Flay'. Ferney’s is clearly a passion project as it’s only open Fri/Sat/Sun and it’s ran out of the back of a corner store in an otherwise residential neighborhood. Customers line up in one of the food aisles and make their way to the back where Chef Cripps and a helping hand pump out East Coast style slices until sold out. I was recently in town on a Friday and arrived at Clarke Foods around 11:50a and there was already a line out the door. It took about 15-20 minutes to get up to the front where I ordered a slice of pepperoni and a slice of the ‘Brew Crew’ with Bratwurst, giardiniera, red onion, mozzarella, red sauce, and Pecorino. Fun set of toppings on the ladder but it’s the crust that’s most notable. You can take your slices to the church across the street and sit on the stairs if it’s nice out.

The 'Brew Crew' at Ferney's Pizza
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Ni Burmese

Milwaukee has had one of the country’s larger Lao communities for a bit but people from Myanmar's many ethnic groups such as Karen, Karenni, Chin, and Burmese are newer arrivals. Milwaukee also has a nice sized Rohingya community with the Burmese Rohingya Community of Wisconsin (BRCW) estimating more than 4,000 Rohingya people in the area. Ni Burmese is a mother and daughter operation that opened in Bayview in 2025. It’s a real deal Burmese restaurant serving Burmese / Myanmar cuisine as its own distinct tradition, rather than mixed with Thai, Chinese, or Indian food. Burmese cooking draws influences from all three cuisines, but it has its own characteristics with sour, salty, spicy, herbal, and crunchy flavors. I stopped in last year and enjoyed an order of samosas which the Burmese do with turmeric potatoes. These are more aromatic than spicy but I love the crunch factor from the thin wrappers. I also ordered a bowl of Mohinga which is considered Myanmar's national dish. It’s a fish based broth with vermicelli, traditionally flavored with things like lemongrass, ginger, garlic and banana stem. Ni Burmese serves theirs with a boiled egg, crispy yellow beans and coriander. It was good as is but a jar of spices sitting on the table really took it up a notch. Order the samosas, the Mohinga soup, and a tea-leaf salad if you want to try traditional Burmese food.

Lunch at Ni Burmese
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Todd I Believe I Can Fry

Todd ‘I Believe I Can Fry’ is a weird name for a restaurant but it’s also one that stands out I was curious what it was so I investigated further. As the name suggests this Bayview spot is frying Asian things like Korean style chicken wings and Tonkatsu among other stuff. I was intrigued when I saw it mentioned in a list with Milwaukee's best openings of the year. Honestly I don’t love Korean fried chicken like I do other some things but it hits the spot once or twice a year as was the case here. I tried a six piece wing with the K-Spice sauce and they were perfectly fried. These were some meaty wings with serious crunch and the sauce was super satisfying. I can see why this place is commonly mentioned when it comes to the best chicken wings around Milwaukee.

Korean Chicken Wings at Todd I Believe I Can Fry

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An Ox Cafe

I’m always on the lookout for Lao food in Wisconsin as there’s local communities in places like Milwaukee and Madison. An Ox Cafe is a Lao bar / restaurant on the Northwest side of the city. It’s owned by a husband and wife team with Lao roots. The name “An Ox” refers to the Year of the Ox as both were born in 1973. The menu is Lao / Thai as both cuisines share similarities and it doubles as a dance club at night so there’s alcohol here too. We had to start with an order of the Lao Sausage which is one of my favorite types of encased meat and is made on site at Ox Cafe. Lao sausage is herby and aromatic with a fatty texture and is typically served sliced with rice and a spicy dipping sauce. Really good version served here. We also tried the stir fried baby bok choy with roasted pork belly that hit the spot. The pork was crisp and tender as was the bok choy - a very satisfying meal.

Lunch at An Ox Cafe
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Archie's Flat Top

Archie’s Flattop is an extremely popular, retro-themed bar and diner located in the suburb of West Allis. It’s known for serving some of the best smash burgers in the Milwaukee area. This place just opened in 2023 but did so in the former location of an old neighborhood staple (Randy’s Neighbors Inn) and thus it features a more realistic aesthetic of nostalgia complete with black and white checkered floors, red vinyl stools, neon lights, and a working vinyl turntable behind the bar. I stopped in here with same friend mentioned above so we were able to try both the smash burger and the fried baloney sandwich. The latter comes with two thick slices of homemade smoked bologna sourced directly next door from a local butcher shop. It’s griddled on the flat top and gets two slices of American cheese and comes topped with a house sauce on a soft potato bun with pickles on the side. It’s a damn good version of a sandwich you usually don’t see this far north. As for the smashburgers, they too are really well made. Nothing unique just properly smashed and holding a ton of flavor. They do come with beer braised onions so I suppose they do have a bit of a Wisconsin touch to them.

Fried Baloney Sandwich at Archie's Flat Top

Smash Burger at Archie's Flat Top

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Lonchera El Tapatío Taco Truck

There’s a pretty good taco truck culture in Milwaukee and one of them serves up one of my favorite bites in town and it’s just four bucks and comes served in a styrofoam cup. The ‘Frijoles Charros ATM’ at Lonchera El Tapatío Taco Truck is a classic blend of Mexican cowboy beans mixing pinto beans with jalapeño, onion, tomato, bacon. Order them “ATM” it comes topped with steak, queso, avocado. 

Frijoles Charros ATM at Lonchera El Tapatío Taco Truck
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McBob's Pub & Grill

It’s hard to pick a single favorite bar in Milwaukee but McBob’s serves one of my favorite sandwiches in the city. It’s all about the Corned Beef at this Irish tavern coming up on its 40th anniversary. The corned beef is hand sliced and served thick and tender like a Texas brisket. I like it in Rueben form. The bar is a bit of a dive but the bartenders and customers are always friendly. The Reuben comes with your choice of Swiss, American or pepper-jack and in my experiences the cheese is well melted, the toast is nicely toasted and the thick corned beef is fall apart tender. McBob’s doesn’t stay open late so it’s a great place to day drink as it’s a classic Irish bar with great corned beef sandwiches.

Rueben Sandwich at McBob's
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Jack Pandl's Whitefish Bay Inn

Jack Pandl's Whitefish Bay Inn is one of the more old school spots in the Milwaukee area. It’s a German-American institution up in Whitefish Bay with more than a century of history. John and Anna Pandl bought the Whitefish Bay Inn back in 1915, when the surrounding area was mostly farmland and the restaurant has remained with the Pandl family thru four generations. It’s got the vibes of a classic Wisconsin supper club mixed with German-American cooking. The atmosphere inside is cozy, traditional, and very nostalgic. The bar is a real throwback and they have a nice outdoor dining patio too. The menu offers up German-American favorites like Wiener schnitzel, jaeger schnitzel, beef rouladen, spaetzle, and their signature German pancake. But this being Wisconsin it’s the Friday fish fry that Pandl’s is particularly well known for. Fish options include lake perch, cod, potato-crusted cod, and broiled whitefish. Well if you know me well you know I’m going with the lake perch and a potato pancake as my picks. We sat outside on a lovely summer day and enjoyed the butterflied filets with the same standard potato pancake many spots in Wisconsin seem to serve. I would definitely come back here for a few beers in the bar and possibly another plate of lake perch if it was a Friday.

Friday Fish Fry at Jack Pandl's
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Three Brothers

It’s tough to go up to Milwaukee and not stop at Three Brothers but at the same time it’s tough to go to Milwaukee’s iconic Serbian restaurant and not leave extremely full. It’s also a busy spot that doesn’t open until the late afternoon so you kind of have to plan a visit here with a reservation though I've walked in upon opening and been seated before. I’ve posted about Three Brothers previously - it’s one of the city’s most well known restaurants. It’s situated in an old Schiltz Tied House that traces back to 1897. The restaurants founding father gave it the name ‘Three Brothers’ in honor of his three sons when he opened it back in 1956. The dining room is one of the coolest anywhere - a real time capsule in so many ways. I’ve featured Three Brothers before and I almost always get the burek which you can check in the links for my previous posts from Milwaukee. My most recent visit came with a friend that loves cevapi so we stopped in right around opening for a plate and it was great as to be expected. We actually got the combo plate which comes with pork skewer too and it was excellent if that’s the route you choose to go but I still prefer the small, grilled minced meat sausages (cevapi). 

Raznjici and Chevapchichi at Three Brothers
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Previous Milwaukee Posts

Eating BIG in Milwaukee (2013)
Eating BIG in Milwaukee Pt. 2 (2017)
Eating BIG in Milwaukee Pt. 3 (2022)

See ya next time @chibbqking

Eating BIG Milwaukee Pt. 3

Eating like a local:
Regional food specialties
- More Eating and Drinking in MKE

It’s been quite a while since I checked in with a report from the Brew City aka Cream City. But I’ve visited plenty of times since then so it’s time for a new roundup on what’s good in what I like to call my “favorite Chicago suburb” which is a slight joke but it’s proximity to here makes it my favorite spot to spend a day within two hours of Chicago. I’ve always considered Milwaukee a mini Chicago or a little sibling of sorts since it’s so similar to the Chicago I remember as a kid. But Milwaukee is less gentrified and less developed in terms of new buildings replacing old ones so it really does bring back memories of the Chicago where there was a tavern on every corner and such. Plus it sits on the same lake so lots Milwaukee's lakefront is similar to Chicago right down to the rich peoples suburbs being north of the city. There's no spot outside of Chicago I feel more at home in than Milwaukee. 

Sights from Milwaukee 

I’ve been visiting Milwaukee for more than 20 years so I’ve watched it grow in many different ways. One of it’s biggest changes for the better seems to be it’s food and drink scene which has always been fun from an old school perspective but in the last decade or so has grown into a full fledged scene that features all sorts of new and interesting things that would seem way out of place 20 years ago. I ranked it the 5th best food city in the Midwest (behind Chicago, Detroit, MSP, and St. Louis) but I also said it’s got the best chance of rising bc it’s always getting better. Just like Chicago, Milwaukee is at it's best over summer and into the Fall with it's many farmers markets, festivals and something Chicago doesn't have, it's beer gardens. So, just in time for Summerfest, here's where to eat in MKE. 

Sights from Milwaukee
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Allie Boy’s Bagelry & Luncheonette

Good bagels in Milwaukee?!?! Yeah I think so though I'm by no means an expert in bagels (only New Yorkers can be, right? ;) but on a serious note this spot is all about it's bagel sandwiches which are something I don't always enjoy as a bagel isn't always a great vessel for a sandwich. But the Reubeneski is an exception. It's their ode to the Reuben in bagel sandwich form. It's made with brined and smoked pastrami brisket, melted gruyere, special sauce with caramelized onion, house kraut and dill. Served on a pumpernickel bagel. Allie Boys makes for a great way to start your day in MKE. 

The Reubeneski at Allie Boy's Bagelry
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Riley's Sandwich Co. 

One of the best steak sandwiches I've had in some time came from this friendly neighborhood establishment in Shorewood. It's owned by a couple who share a love for dogs and sandwiches. The space is canine friendly so don't be surprised to find a dog taking selfies inside. The sandwiches will also surprise, particularly the steak offerings which are all made with a wonderful medium rare sous vide beef tenderloin that works particularly well in sandwiches due to it's tenderness. The signature offering is the Steak Kensington which is made with slices of tenderloin, a housemade horseradish spread plus mushroom, onion, and cheese on a perfectly sourced roll from a local Italian bakery. 

The Steak Kensington at Riley's Sandwich Co. 
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Sweet Basil 

Lao Sausage is taking over the cheese and dairy state in ways the bratwurst did previously. Traditionally called Sai Oua or Sai Gok it’s become a dish that many Americans are introduced to Lao food through and it’s the perfect introduction to what Lao food is all about. They always come bursting with all the flavors and aromatics that make Laotian food so sensational. What I really love about Sweet Basil's Lao sausage offering is the option to add a flight of Jeow sauce in three different styles. They include 1) Jeow Bong: Thick Laotian chili paste made with sundried chilies, galangal, garlic, and other ingredients commonly found in Laos. 2) Jeow Mak Len: A Laotian tomato dipping sauce, similar to a salsa. Tomatoes, chilies, and onions are grilled, then mashed with a mortar and pestle into a potent sauce seasoned with lime and cilantro. 3) Jeow Som: A liquid dipping sauce with sweet, sour, and citrus flavors. All of them pairing perfectly with both the Lao sausage and an order of sticky rice.

Lao Sausage with Sticky Rice and Jeow Flight at Sweet Basil
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Amilinda

 

Chicago (and the Midwest in general) doesn't have a ton of Portuguese restaurants. So I'm always intrigued whenever I find one. A 2019 trip to Portugal was memorable and I kind of fell in love with the food while there. Amilinda is located in downtown Milwaukee and calls themselves a Spanish / Portuguese inspired spot. They have entrees like Piri Piri Chicken so it's definitely got some very Portuguese dishes on offer. The chicken is what got me in but my visit was two years ago. I checked the menu and the chicken remains so that's cool. We enjoyed our visit and would go back.

Portguese Food at Amilinda
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Interval

I don't drink coffee so forgive me if I'm wrong but Milwaukee seems to have a really strong coffee scene. There's certainly alot of independent coffee shops and some of them do more than just caffeine. Interval was one that caught my eye due to it's food menu and also it's sleek space. It's a community driven spot with a small hyper-seasonal menu of Scandinavian-inspired plates and homemade pastries served throughout the day. We snacked on a variety of open faced sandwiches (Smørrebrød) on our visit which was a while back but it's a spot I've been meaning to get back to. 

Scandinavian Bites at Interval 
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Triciclo Peru

This popular Peruvian restaurant grew into a full service spot from a small food cart that used to be found around town. They gained fame through their large Peruvian empanadas and now boast a full menu plus bar at their Washington Park location. I've tried their empanadas which are excellent and also their Peruvian home cooking in the form of Tallarin Saltado which is the same thing as Lomo Saltado except you substitute tallarin pasta for the fries. Included with the tagliatelle pasta is seared tenderloin, onions, tomatoes and a rich brown gravy. Peruvian food always tastes home cooked. 

Tallarin Saltado at Triciclo Peru
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Buffalo Boss

It's not often spots from Brooklyn open up in Milwaukee like Buffalo Boss did when they signed up to be a tenant in The Sherman Phoenix complex. The marketplace / community center replaced a burnt out bank in a neighborhood that was in need of positive economic change. There's some cool stuff to be found inside this complex and most if not all of it is Black owned. Buffalo Boss sources organically raised, hormone-free and antibiotic-free chicken wings. They’re also do meatless Impossible Wings. Hormone free chickens means these wings aren't super sized which to me is a good thing. 

Buffalo Wings at Buffalo Boss 
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Drift MKE

Fans of the Australian and Kiwi loved meat pie should head over to this mobile cafe for a taste of their New Zealand style meat pies. When I last visited it was parked right outside of the Public Market. I do love these as I learned from a trip to South Africa where they're also very popular. Over the last five or ten years they've become readily avail in North America too. Below is a delicious chicken curry pie.  

New Zealand Style Meat Pie at Drift MKE
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Mazorca Tacos

Milwaukee has a good a low key taco truck culture. Not just trucks but there's lots of mom and pop spots worth checking out bc you never know what type of regional treats they might be making. There's also some permanent food trailers in Milwaukee worth seeking out and Mazroca Tacos at the Zocalo Food Park is worth finding. It's the city's first food trailer park ala cities like Austin and Portland. Mazorca is the anchor as this was once a lone trailer parked in a vacant lot as seen in the pic above. 

Tacos at Mazorca Tacos 
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Tostadas By Maranta 

When in Milwaukee I like to keep my eye out for street food stands like Tostada by Maranta. They make "farm to table" tostadas. The current schedule can be found on their instagram. Ingredients are sourced locally and they make the tostada shells too. We tried a couple including a pork belly and a chicken, both stacked high and full of flavor. I'll be keeping an eye out for them on future visits. 

Tostada by Maranta 

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Taqueria La Sieritta 

I was told this place makes some of the best tacos in Milwaukee and that would indeed be true. I say so bc they’d be really good in Chicago or anywhere for that matter. In fact there’s some great taco spots here just like there are in so many other spots in the Midwest. Tacos are the new burgers in that you’re never far from a good one. Crisp bits of steak and chunks of tender suadero pictured below.

Tacos at Taqueria La Sieritta 

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Mae Velma's Corned Beef

As I've discussed in previous posts the corned beef scene in Milwaukee is first class. I think it's on a level all it's own due to the fact most spots hand slice a steamed product that resembles Texas brisket in thickness. The online reviews of Mae Velma's vary greatly but my visit was great. Their Rueben sandwich was perfectly constructed with thick and tender corned beef between nicely toasted bread. Even better is the fact you can use their drive thru to grab one. There's nothing like this in Chicago.  

Reuben Sandwich at Mae Velma's Corned Beef 
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Damascus Gate Restaurant

One of my favorite streets to ride and or walk around is the Historic Mitchell Street which is rich with history, dating back to the mid 1800's. At one time it was known as "The Downtown of Milwaukee's South Side. Damascus Gate opened back in 2019 and it was the first Syrian restaurant in town when it did. It's operated by a family of Syrian refugees who were welcomed to Milwaukee by a local doctor of Syrian descent. It's been welcomed with open arms by all including the local Muslim population who frequented during Ramadan when a fixed price buffet featured all sorts of dishes you wont find anywhere else in the area but here. I visited on a quiet weekday so the menu was a bit more typical like a plate of mujadara which is a mixture of lentils and rice with fried onions on top. I always order this dish when I see it and it never disappoints. The falafel wrap was also really good. 

Syrian Food at Damascus Gate 
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Taqwas Bakery and Restaurant 

You can find another Middle Eastern gem down in Greenfield not far the airport. Taqwas Bakery is ran by a woman from Jordan, the restaurants namesake, who opened the place in 2020. The centerpiece of the inside is a beautiful brick oven where savory pastries like beef fatayer are made. These came straight from the oven making them one of the most satisfying Middle Eastern snacks I've come across. We also tried the Falafel, Arayes, and Diwali. All of the freshly baked stuff was outstanding but the diwali (grape leaves with meat) seemed to be a few days old with very little taste or texture.

Jordanian Food at Taqwas Bakery and Restaurant 

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House of Papaya

I've featured the former iteration of 5EXEN when it was known as Phongsavan Market. It's the main marketplace for the areas Hmong community which is a group of people that traditionally lived in Laos, Vietnam and China and are an ethnic group, not a nationality. Both Milwaukee and the Minneapolis areas have Hmong communities and places like 5EXEN Market is where many will shop. It's always switching up as far as ownership and layout but the last I visited they had just opened a new food court in the back. There was room for maybe 6-8 stalls but only half of them were open on our visit. We tried a bunch of the typical Hmong snacks like the chicken wings stuffed with glass noodles and the sausage and such. Plus a extra funky bamboo salad that got funkier with each bite. 

Hmong Food at 5EXEN Market 
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Three Brothers 

I used a trip up north to watch the Cubs as an excuse to finally check out this James Beard ‘America’s Classic’ award winner in Milwaukee. There’s tons of old school spots up here and I’ve been to most of them but Three Brothers was a spot always left unchecked with each passing visit. Located in an otherwise residential part of the Bayview neighborhood is one of the best kept Schlitz Tied Houses left. The triangular spit of land was purchased by the Schlitz Brewing Company in 1897 for $250 and the building was built shortly thereafter. An immigrant from Yugoslavia named Branko Radicevic Sr. bought the building and moved his tavern popular for Serbian food and culture here in 1956. The Three Brothers name was chosen bc Branko wanted his three sons to eventually run the place. Three Brothers is still in the same family today and as you can see very little has changed. No cheese curds or Spotted Cow to be found here but they do make a bangin’ Burek. The house specialty is Branko’s wife’s recipe and it takes an hour to bake so don’t plan on getting in and out if you’re dining in. It was a warm day on our visit and the Croatian salad was a great start. It’s made with finely diced tomato, onion, and green pepper mixed in a special dressing and topped with Serbian cheese. Burek comes in one size and your choice of beef, cheese, or spinach. I could only eat one slice but damn it was delicious. I need to revisit on a crisp October night when the smell of sarma is in the air.

Serbian Food at Three Brothers
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Zaffiro's Pizza

Zaffiro's was basically the first spot I became a regular at in Milwaukee. Not in the sense of a local but of a visitor in that I've stopped in regularly over the years. Not every trip but often enough. It's in my opinion the second best tavern thin pizza not just in Wisconsin but anywhere (I put Wells Brothers in Racine at #1). They've been open since 1954 and I haven't found a thinner sausage pizza anywhere. 

Sausage and Half Giardiniera at Zaffiro's Pizza

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Leon's Frozen Custard

Last stop? Leon’s. More times than not this is the spot I hit before heading home. Unlike other custard stands it’s open year round. Another thing that sets them apart from all others is their Spanish Burger. What’s that you ask? Well it’s kind of a cross between a loose meat and a Sloppy Joe. It’s not quite as dry as a loose meat but also not quite as wet as a sloppy joe. It’s somewhere in between and they’re better than any loose meat or Sloppy Joe that I’ve ever tried. Why is it called a Spanish Burger isn’t quite known but it could be related to the “Spanish Dogs” of Indiana which you can read about HERE. They cost like $2.50 each which is a pretty great deal in todays day and age. I like to get a couple with a cherry phosphate float. I think it’s important to note that the owner of this longtime stand (est. 1942) was in the news a couple of years ago for making his staff communicate only in English even though many of the employees and also the customers speak Spanish. It’s a bitch ass move but it’s his business and it happens to be the type of spot that people from all walks of life enjoy so I figure it’s just a case of an old man that just doesn’t get it but I fault no one that wants to avoid Leon's bc of it. 

Spanish Burger at Leon's Frozen Custard 
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Click HERE for a google maps guide to the spots featured in this post

Previous Milwaukee Posts 

See ya next time @chibbqking