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Rapid review: Kegel's Inn
October is the third annual Dining Month on OnMilwaukee.com. All month, we're stuffed with restaurant reviews, delicious features, chef profiles, unique articles on everything food, as well as the winners of our "Best of Dining 2009."
Kegel's Inn
5901 W. National Ave., (414) 257-9999
www.kegelsinn.com
Although it looks like a corner tap from the outside, step into Kegel's Inn and marvel at its German decor, historic architectural details like fabulous stained glass windows and one of the city's best fish fries.
Menu: German.
Price: Moderate.
When to go: Friday night is fish fry night, of course, and even Saveur magazine has raved about the Kegel's version. The potato pancakes are to die for. But make a reservation early or be prepared to wait a long time or perhaps even be turned away.
Dress: This is a neighborhood place, so casual is just fine.
Don't miss: Belly up to the bar while you wait for a table for your fish fry and chat with the bartenders, who are often the owners Rob and Jim Kegel, whose family opened the place in 1924.
Parking: Street parking only. Sometimes challenging on Fridays, but even then you won't walk more than a block.
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keniwelz | Oct. 10, 2009 at 9:46 a.m. (report)
We have been going to Kegel's Inn for at least a quarter of a century. The German food is spectacular, my favorite being the glazed veal. But the ultimate favorite of mine, as well as all of our friends is their "Specialty" Duck dinner. Rob Kegel serves a half of a duck that is roasted and completely de-boned . My husband and I are not fans of sweet sauces served with duck, as is served at allot of restaurants. Kegels serves theirs with traditional stuffing in the cavity and a rich, brown duck gravy, which makes for a most wonderful experience. It is served with cranberry sauce, and a choice of potatoe, one of which is their great German dumpling. You can even request an extra crispy skin if you crave that bit of a forbidden delicacy. We have never had a fatty, greasy skin, since most of the fat is already cooked off before it gets to your plate. Served with the usual rolls and soup and salad, it makes for a wonderful dinner that we travel an hour to indulge in .
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Victor Golf | Oct. 6, 2009 at 3:34 p.m. (report)
How's the German food?
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