Milwaukee: Brady Street Lunch Food Tour
Taste your way through Brady Street on a guided food tour in Milwaukee. Try Italian specialties, Mexican street food, local beer, and more across 5 to 6 stops.
What is in season in Milwaukee. and what to order when the market changes.
Spring
- Wisconsin asparagus: Wisconsin-grown green asparagus runs at farmers markets from late April through early June, with peak at Fondy and South Shore farmers markets each Saturday.
- Paczki for Fat Tuesday: Polish bakeries on the South Side and Hamtramck-style traditions bake paczki for Fat Tuesday in February or March; National Bakery, Grebe's and Peter Sciortino bake thousands.
- Morel mushrooms: Wild morels appear at farmers markets and on fine-dining menus from late April through May, with Sanford and Birch featuring them as soon as they're available.
Summer
- Door County cherries: Sweet and tart cherries from Door County, three hours north, peak in early to mid-July at South Shore and Tosa farmers markets, with pies at most Wisconsin bakeries.
- Wisconsin sweet corn: Wisconsin sweet corn from local farms peaks late July through August, sold by the dozen at Fondy and Tosa markets and grilled at Summerfest food vendors.
- Lake Michigan perch: Lake Michigan yellow perch is in season May through October, featured at Lakefront Brewery's Friday fish fry, River Lane Inn and Third Coast Provisions all summer.
Autumn
- Wisconsin apples: Wisconsin apples from orchards in Cedarburg and along Lake Michigan peak September and October, sold at Outpost Co-op, farmers markets and Cedarburg cider operations.
- Cranberries: Wisconsin grows 60 percent of the US cranberry crop. October harvest fills farm stands and Outpost; cranberry sauce, breads and craft cocktail garnishes follow through Thanksgiving.
- Pumpkin and squash: Wisconsin pumpkin and winter squash arrive at farmers markets in October, with pumpkin pies, squash soups and roasted-squash plates on most seasonal menus city-wide.
Winter
- Wisconsin cheese curds: Fresh squeaky Wisconsin cheese curds, made daily at Clock Shadow Creamery and West Allis Cheese, run year-round but peak as a winter bar snack across the city's taverns.
- Friday fish fry: Friday fish fry runs year-round but peaks in winter when Lent observance starts; Lakefront Brewery, Buckatabon and Lakefront Pier 222 all serve perch and cod fries weekly.
- Booyah and supper club season: Wisconsin supper club season peaks November through March, with Five O'Clock Steakhouse, Buckatabon and others serving the brandy Old Fashioned and relish-tray ritual nightly.
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