Carnevor Steakhouse is a steakhouse restaurant in Downtown, Milwaukee.
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 dishes: Dry-aged ribeye, Wagyu tasting
Must 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.
Address: 718 N Milwaukee St, Milwaukee, WI 53202
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.
Lupi and Iris on North Van Buren Street is Adam Siegel's Mediterranean room with views of the lakefront, wood-fired pizzas and Provencal seafood plates.
Signature: Wood-fired pizza, Charcoal-grilled fish
Order: Charcoal-grilled whole fish for two and the wood-fired focaccia to start.
Tip: Patio seats face the Calatrava; book sunset on OpenTable two weeks out summer.
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.
Lupi and Iris on North Van Buren Street is Adam Siegel's Mediterranean room with views of the lakefront, wood-fired pizzas and Provencal seafood plates.
Signature: Wood-fired pizza, Charcoal-grilled fish
Order: Charcoal-grilled whole fish for two and the wood-fired focaccia to start.
Tip: Patio seats face the Calatrava; book sunset on OpenTable two weeks out summer.
Onesto on North Broadway in the Third Ward runs an Italian menu of hand-rolled pastas, wood-fired pizzas and natural-wine pours, opened by the Cibo team.
Signature: Hand-rolled pasta, Wood-fired pizza
Order: Whichever pasta is being rolled in the open kitchen and the Margherita off the wood oven.
Tip: Sister room Cibo nearby; both share the same pasta program and chef.
Kawa on North Farwell Avenue on the East Side serves tonkotsu and miso ramen alongside a sushi counter; UW Milwaukee students fill the room weeknights.
Signature: Tonkotsu ramen, Spicy tuna
Order: Tonkotsu ramen with extra chashu and the spicy tuna roll.
Tip: Walk-in only; arrive before 18:30 weekends or expect a 45-minute wait.
Hue on South Kinnickinnic Avenue in Bay View runs a Vietnamese menu of pho, banh xeo and bun cha for two decades, the Bui family's first Milwaukee opening.
Signature: Pho, Banh xeo
Order: A bowl of beef pho with extra brisket and a banh xeo to share.
Tip: Cash and card both; weekday lunch is the best window before students arrive.
Crafty Cow on West National Avenue in Walker's Point makes smash burgers with Wisconsin cheese, fried cheese curds and craft beer; opened by the Lowlands.
Signature: Smash burger, Cheese curds
Order: The double-stack smash burger with American cheese and a side of fried curds.
Tip: Lunch is quieter; the Walker's Point patio fills after Brewers home games.
