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EXPLORE MILWAUKEE | | | | | | | 2416 W State Street
Milwaukee,
WI
53233
414-342-3553 | | | | | Description: First, the basics. In order to dine at Coerper's, you absolutely must make a reservation. Reservations for Friday and Saturday evenings are taken starting at 4pm on Tuesdays, and you'll need to call right at 4pm (along with hundreds of others). Once you have that coveted reservation, though, you're set. Upon arrival, have a seat in the bar, place your order, and then relax with a cocktail. Once at your table you'll find a huge salad, bread, and a relish tray they're all good, but don't eat too much, because the steaks are huge. Most recommended are the filet mignon, pork chops, and a bone-in rib eye, served with the house's patented meaty juice and your choice of potato. The ambience is very relaxed, in a 1950s supper club sort of way. Dress is casual.
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| 8612 Watertown Plank Rd
Wauwatosa,
WI
53226
414-771-6680 | | | | | Description: 1940s supper club style, absolutely perfect martinis, and perhaps the best steaks in town make your reservations ahead of time, because you know this place gets booked quickly! If you're going the multi-course route, start with the griddled Brie, seafood bisque, or one of the salads. Steaks come either au poivre or with garlic butter, and they are all large. Sides are all good, especially the baked sweet potato with cinnamon butter, garlic mashed potatoes, and sautéed spinach (bear in mind that everything is a la carte, including potatoes). While steak is the main draw, Eddie's also serves some wonderful seafood and poultry, including pan-roasted marlin, seared scallops, and almond crusted ostrich. Good wine list. Stylish casual attire. Reservations are essential for weekends, and strongly recommended at all times.
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| Mo's A Place For Steaks720 N Plankinton Ave
Milwaukee,
WI
53202
414-272-0720 | | | | | Description: DOWNTOWN. One of Milwaukee's best restaurants, Mo's concentrates on fine steaks and wine, and excellent service. If you're with a group, the huge seafood platter is the way to start, otherwise, shrimp cocktail and crab cakes are good. The signature steak is a 24-oz bone-in rib eye, but you'll do well with any of the steaks or ribs. Veal and fish are well prepared, too. A la carte sides include various tasty potato dishes, asparagus and other vegetables, and onion rings. Desserts are worth saving room for, especially the chocolate bread pudding and the ice cream drinks for grown-ups. Excellent and lengthy list of mostly California wines to suit any palate. Reservations essential on weekends, recommended at all other times.
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