This Recipe Combines 2 of the Greatest Foods
Karl RatzschAddress and Info
Besides heading up farm-to-table favorite c.1880, James Beard Award semi-finalist Thomas Hauck ventured in a new direction in early 2016 when he purchased Karl Ratzsch. The Milwaukee German restaurant staple, one of the oldest restaurants in the state, got a much needed facelift under Hauck. A complete remodel of the space and the menu ensued, though Hauck was adamant on keeping traditions and the spirit of the restaurant the same.
Irie ZuluAddress and Info
A native of Cameroon who came to Milwaukee in 2001 to pursue an MBA at Marquette University, Yollande Deacon has brought an underrepresented cuisine to the west side. She introduces customers to the African food she grew up with, along with her husband's native Jamaican cuisine, which turns out to be a perfect match. Before opening Irie Zulu, Deacon started a food product company, Afro Fusion Cuisine, which she continues to run alongside the restaurant.
AmilindaAddress and Info
Chef Gregory Leon has grown Amilinda from a sporadic pop-up restaurant, to a weekly pop-up restaurant, to a permanent restaurant. The demand from diners for spots at the pop-ups was so high that finding a permanent home was the only next logical step. Now diners can get a taste of Leon's small, constantly changing menu any day they like. Leon spent his childhood in Venezuela and worked in Spain, lending those cuisines to the menu, along with a hefty dash of Portugal.
Tre RivaliAddress and Info
A posh new Kimpton hotel houses Tre Rivali, a restaurant that's kicking the trend of boring hotel dining. Heather Terhune heads up the kitchen--a newcomer to Milwaukee, but not to the Midwest or the Mediterranean flavors in her menu. She honed her culinary chops at French, Italian and comfort food restaurants, a combination that bodes well in MKE. You may recognize her as a former contestant on Top Chef, but her Midwestern roots shine brighter than her celebrity status.