A Week’s Worth of Hidden Gem Dishes in Milwaukee

We all have our go-to restaurants with our go-to dish. A restaurant or dish that you know won’t disappoint, one that you can count on for consistently satisfying. This week, we’re stepping out of our comfort zone and exploring local menus beyond our go-to dishes.

Monday: Housemade Bologna Grilled Cheese from Maxie's

Maxie's makes bologna from brisket and pork butt – absolutely no scraps here – emulsified, cased, and cooked in the smoker. Served on house-made grit bread with a bourbon glaze, creamy slaw, mayo and Cajun fries.

Maxie's makes bologna from brisket and pork butt – absolutely no scraps here – emulsified, cased, and cooked in the smoker. Served on house-made grit bread with a bourbon glaze, creamy slaw, mayo and Cajun fries.

Let’s be honest, it’s easy to overlook bologna. Pro tip: Let Maxie’s change your preconceived bologna notions. Try this thick-cut, smoky, bologna for yourself, you won’t regret it.

Tuesday: Señor Croque Taco from Taqueria El Jefe

Flour tortilla with caramelized cheese, sliced ham, mustard-mayo and potato skins.

Flour tortilla with caramelized cheese, sliced ham, mustard-mayo and potato skins.

Sliced ham, mustard-mayo, caramelized cheese, and crispy fried potato skins on a TACO? You’re crazy El Jefe, we like you, but you’re crazy. Somehow this French-ish, Croque Monsieur-ish, inspired taco just works, and keeps us coming back for more (and more, and more).

Wednesday: Weber's Carrot Cake From Mason Street Grill

Traditional carrot cake with cream cheese frosting.

Traditional carrot cake with cream cheese frosting.

Sometimes after a meal at a restaurant like Mason Street Grill, which is presumably filled with steak or seafood, dessert’s out of the question. You’ve got eating yourself into a food coma and turning the server with the dessert menu away down to a science. PSA: save room!! This Carrot Cake, or heaven in a bite as we like to call it, cannot be missed!

Thursday: Scotch Egg from Rumpus Room

A soft boiled egg, wrapped in sausage, breaded and fried. Served with greens and a grainy-mustard sauce.

A soft boiled egg, wrapped in sausage, breaded and fried. Served with greens and a grainy-mustard sauce.

Ahh, the Scotch Egg. An egg unlike any other. For those unfamiliar with the Scotch Egg, it's a soft (sometimes hard) boiled egg, wrapped in sausage, breaded, then fried. Rumpus Room leaves their yolk ooey and gooey and just the way we like it. Hello, new go-to appetizer.

Friday: Fish Fry Special from Izumi’s

Panko breaded fish, chicken kara age, salad, 3 of California Rolls or maki, soup and rice.

Panko breaded fish, chicken kara age, salad, 3 of California Rolls or maki, soup and rice.

Stepping away from our go-to dish is a big step when it comes to experimenting with the sacred Friday night fish fry tradition. Friday night only comes once a week, you know? Luckily, Izumi’s Fish Fry Special doesn't disappoint. The panko breading adds a crispness to the fish that makes us wonder what life was like before a panko breaded fish fry.

Saturday: Blue’s Egg Salad Sandwich from Blue’s Egg

Toasted challah, fresh spinach, tomato slices and pickles, with house-made fries and a pickle.

Toasted challah, fresh spinach, tomato slices and pickles, with house-made fries and a pickle.

In our humble hankr opinions, egg salad has become a lost art. “Not for long”, said Blue’s Egg, probably. We ventured away from our usual loaded 'browns and tried the Blue’s Egg Salad Sandwich and lived to tell the tale (and have a new go-to).

Sunday: Torta Ahogada from Jackson’s Blue Ribbon Pub

Pork carnitas, housemade black bean spread, pickled red onions and Pasilla aioli, served on a toasted baguette with a spicy tomato broth.

Pork carnitas, housemade black bean spread, pickled red onions and Pasilla aioli, served on a toasted baguette with a spicy tomato broth.

If we had to choose a biggest takeaway from our week of branching out, we’d say the Torta Ahogada from Jackson’s Blue Ribbon Pub is not for the faint of heart or the “I want a light lunch” diners. Luckily, we’re neither. The Torta Ahogada, served standing on its end, is filled with pork carnitas, a housemade black bean spread, pickled red onions and Pasilla aioli. All laid on top of a spicy tomato broth. Props to you, Jackson’s Blue Ribbon Pub, for making dunking easy.

 


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