It’s as important as ever to support the amazing collection of local restaurants that we have in our beautiful city. And there’s no better way to do so than making a commitment to patronize them throughout the year. To guide you on your journey, I’ve composed a list of 52 amazing restaurants. Try just one of these every week and you’ll have visited them all by the end of 2023. View the full list here OR download an abbreviated printable PDF file.
Uncle Wolfie’s Breakfast Tavern
234 E. Vine St., (414) 763-3021
unclewolfies.com
Breakfast, Lunch
$$
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Uncle Wolfie’s Breakfast Tavern has become a staple for inventive fare for both breakfast and lunch. Guests will find a mix of dishes that strike both familiar and creative notes, including breakfast dishes, tasty salads, sandwiches and a refreshingly creative drink list (both alcohol and non).
Currently, the menu features deliciously different sweet options including the indubitably purple Ube Toast Crunch oatmeal featuring oatmeal flavored with ube (purple yams), sweet vanilla creme fraiche, malted milk cinnamon toast crunch, brown miso maple butter and bruleed bananas.
Savory picks include breakfast pierogi featuring classic potato-filled pierogi served with two eggs, sour cream, dill and chives; and an Uncle Wolfie's classic: the BELTCH: toasted sourdough filled with bacon, eggs, lettuce, tomato, cheddar and sambal aioli (served with choice of potato).
Among classics like biscuits and gravy, you'll also find new takes on favorites like the Wolfundito, a savory hash featuring house chorizo, sweet potatoes, roasted peppers and onions, beer cheese, guacamole, sour cream and an ancho seasoned egg.
Even better, it’s all served up inside a beautifully restored historic tied house decorated with a keen dose of Bohemian flair. Be sure to stop at Orange & Blue Co. next door to peruse the remarkable collection of home goods created by female makers.
Recommended: The BELTCH; Wolfundito; any dish that sounds good to you (it's bound to be delicious)
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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