Buckatabon Tavern and Supper Club is an american diner restaurant in East Side, Milwaukee.
Buckatabon on North Farwell Avenue is a Lowlands Group Wisconsin supper club, serving Old Fashioneds, fish fry and broasted chicken in a Northwoods room.
Signature dishes: Brandy Old Fashioned, Friday fish fry
Must order: A brandy Old Fashioned at the bar and the Friday perch fry with rye bread.
Tip: Friday and Saturday book on Resy a week out; weekday dinners take walk-ins easily.
Address: 1801 N Farwell Ave, Milwaukee, WI 53202
Three Brothers in Bay View, a Serbian tavern in an 1897 Schlitz tied house, has run by the Radicevic family since 1956 with burek and roasted lamb leading.
Signature: Burek, Roasted lamb
Order: The cheese burek, slow-baked in a layered phyllo round, and the roasted lamb when available.
Tip: Cash only and burek takes 90 minutes; phone to order it ahead. James Beard America's Classics, 2002.
Mader's on Old World Third Street has served German food in Milwaukee since 1902, with sauerbraten, schnitzel and a Knight's Bar of beer steins on the wall.
Signature: Sauerbraten, Wiener schnitzel
Order: The sauerbraten with potato dumpling and the schnitzel a la Holstein.
Tip: Lunch is the value play; the steins on the wall include over 200 vintage German pieces.
Goodkind on South Wentworth Avenue in Bay View is a small-plates kitchen with cocktails and whole-hog charcuterie since 2014, no reservations taken.
Signature: Crispy potatoes, Whole hog charcuterie
Order: The crispy potatoes with herb aioli and a charcuterie plate from the daily butcher list.
Tip: Walk-in only; arrive at 17:00 or 21:30 for the best chance at the bar.
Odd Duck on South Kinnickinnic Avenue in Bay View runs a rotating small-plates menu pulling Korean, Indian, Mexican and Italian influences across one dinner.
Signature: Roasted carrots, Pork belly
Order: The roasted carrots with seeds and yoghurt and whichever pork belly preparation is up.
Tip: Sister room and bottle shop The Vanguard sausage bar across the street if Odd Duck is booked.
Carnevor on North Milwaukee Street is a modern downtown steakhouse serving dry-aged Allen Brothers cuts and Japanese Wagyu, with a cocktail bar at the front.
Signature: Dry-aged ribeye, Wagyu tasting
Order: Dry-aged ribeye for two and creamed spinach; a brandy Old Fashioned at the bar before sitting down to dinner.
Tip: Bar runs late on weekends; reservations on OpenTable a week out for the dining room.
Five O'Clock Steakhouse on West State Street has been a Wisconsin supper club since 1948, with bone-in steaks broiled at 1700 degrees and a relish tray.
Signature: Bone-in ribeye, Brandy Old Fashioned
Order: Bone-in ribeye and the relish tray; a brandy Old Fashioned at the bar first.
Tip: Friday and Saturday book a week out on OpenTable; the bar takes walk-ins from 16:00.
