By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Aug 26, 2015 at 11:02 AM

Meraki
939 S 2nd St.
(414) 897-7230
restaurantmeraki.com

Meraki might be a Greek word; but, international cuisine is what you’ll find at this restaurant in Walker’s Point. The menu offers a variety of shareable plates, both small and large; but diners can easily opt for a more traditional meal of appetizer and entree. An open kitchen gives diners an opportunity to see what’s going on in the kitchen -- either from nearby high backed half-moon booths or at a low chef’s counter which directly overlooks the kitchen.

Type of food: International, shareable plates.

Prices: Appetizers/small plates: $6-12; larger plates $12-24

Hours: Monday through Saturday 4:30 p.m. to midnight

Parking: There is a fair amount of free street parking surrounding the restaurant; As with  most parts of town, you’ll have the easiest time on weeknights.

Vibe/dress: The vibe is relaxed and modern with touches of upscale industrial -- like the caged chandeliers and the comfortable leather banquettes. House lighting is dim, and seating is intimate, which makes it a great spot for a date or dinner with friends. You can show up in jeans or come a little more spiffed up for a special occasion; either way, you’ll feel comfortable.

Hits: Don't miss the delicious Okonomiyaki pancake ($8); this Japanese street food is comprised of a soft, dense cake filled with myriad vegetables and topped with kewpie mayo and tonkatsu sauce. We paid $3 to add unagi to the top, which was a tasty move.

We also enjoyed the panzanella salad ($9), with toasted bread, roasted summer vegetables and a tarragon vinaigrette and the special of the night -- a square of pork belly served with absolutely stellar house-made kimchi. Roasted and braised goat served atop deliciously crispy housemade gorditas with vinegar slaw and lime ($22) was also a flavorful treat.

For dessert, we opted for the bread pudding ($6)--  which was a retro take on pineapple upside down cake with butter sauce, topped with a maraschino cherry and accompanied by "frozen whip." The texture of the pudding was chewier than a standard bread pudding; but it was pretty delicious when sopped full of butter sauce and followed with a sip of French press coffee.

Misses: Roasted cauliflower, served with bread crumbs, herbs, fried capers and pecorino ($8) was a bit bland -- well cooked, but devoid of flavors that would have made it pop. Likewise, the swordfish, served with roasted peach, mango, red onion and sweet rice ($24) was more well done than we’d have liked, and the tropical flavors of the accompaniments didn’t come through as well as would have been ideal.

Insider tip: The menu is filled with interesting bits for eaters who love to try new things; for the best experience, go with others who love to branch out and share.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.