El Tsunami Mexican Seafood is a mexican restaurant in Walkers Point, Milwaukee.
El Tsunami on South 6th Street in Walker's Point cooks Sinaloa-style seafood with aguachile, tostadas de marlin and ceviches for the community since 2012.
Signature dishes: Aguachile, Tostada de marlin
Must order: Shrimp aguachile with cucumber and a tostada de marlin.
Tip: Cash-friendly; weekend afternoons fill the small dining room.
Address: 619 S 6th St, Milwaukee, WI 53204
Movida on South 2nd Street in Walker's Point is a Spanish tapas room from the Bartolotta group with paella, Iberico ham and a long sherry list since 2018.
Signature: Paella, Iberico ham
Order: Paella for two and a plate of Iberico ham with a glass of fino.
Tip: Sherry happy hour runs 16:00 to 18:00 weekdays at the bar; reservations on OpenTable.
Morel on South 2nd Street in Walker's Point runs a small-plates menu off Wisconsin farms with hand-cut pasta and Lake Michigan fish on the line.
Signature: Wisconsin trout, Hand-cut pasta
Order: Whatever pasta the kitchen is rolling that week and the trout if it's running.
Tip: The chef's bar seats six and books on Resy; ask for the front bar for the kitchen view.
Story Hill BKC on West Bluemound Road runs a bottle shop and wine bar with small plates near American Family Field, with steak frites on the menu.
Signature: Steak frites, Wood-fired flatbread
Order: Steak frites with bordelaise and a glass from the bottle shop, opened in the room.
Tip: Same-day reservations on OpenTable; the bottle shop pours any retail bottle for a $15 corkage.
Movida on South 2nd Street in Walker's Point is a Spanish tapas room from the Bartolotta group with paella, Iberico ham and a long sherry list since 2018.
Signature: Paella, Iberico ham
Order: Paella for two and a plate of Iberico ham with a glass of fino.
Tip: Sherry happy hour runs 16:00 to 18:00 weekdays at the bar; reservations on OpenTable.
Sanford on North Jackson Street has anchored Milwaukee fine dining since 1989, with a tasting menu chef Justin Aprahamian has run since 2012.
Signature: Surprise tasting menu, Tuna Fauxnaise
Order: The Surprise menu, a multi-course tasting that changes with the season and the kitchen's mood.
Tip: Reservations open four weeks out and the dining room is small; book before the JBA semifinalist announcements each spring.
Birch on East Pleasant Street on the Lower East Side cooks New American plates from a wood-fired hearth, with Wisconsin produce and Lake Michigan fish leading the seasonal menu now.
Signature: Wood-fired hearth dishes, Whole roasted fish
Order: Whatever the hearth is roasting whole that night, plus a sourdough loaf.
Tip: Sunday Birch Roast is a single-set family-style menu; book on Resy two weeks ahead.
Morel on South 2nd Street in Walker's Point runs a small-plates menu off Wisconsin farms with hand-cut pasta and Lake Michigan fish on the line.
Signature: Wisconsin trout, Hand-cut pasta
Order: Whatever pasta the kitchen is rolling that week and the trout if it's running.
Tip: The chef's bar seats six and books on Resy; ask for the front bar for the kitchen view.
Amilinda on East Wisconsin Avenue, Gregory Leon's Spanish-Portuguese room, serves bacalhau, Iberian pork and tapas downtown since 2015 in a small storefront.
Signature: Bacalhau, Iberian pork
Order: The salt-cod bacalhau and whichever Iberian pork cut is on the menu that night.
Tip: Mid-week dinners stay quieter; Sunday is closed. Reservations on Resy.
