Sanford is a new american restaurant in East Side, Milwaukee.
Sanford on North Jackson Street has anchored Milwaukee fine dining since 1989, with a tasting menu chef Justin Aprahamian has run since 2012.
Signature dishes: Surprise tasting menu, Tuna Fauxnaise
Must 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.
Address: 1547 N Jackson St, Milwaukee, WI 53202
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.
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: Brandy Old Fashioned, Friday fish fry
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.
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.
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: Brandy Old Fashioned, Friday fish fry
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.
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.
