My annual article, 52 Restaurants for your Bucket List, was originally created to provide readers with an easy way to explore the wealth of restaurants in the Milwaukee scene over the course of one year (52 weeks). Today, as we navigate the COVID-19 pandemic, it provides a fun and equally compelling guide for folks who’d like to bring variety to their weekly meals while providing vital support to some of our finest local restaurants.
Here's the featured restaurant of the day, plus five dishes to try!
2165 S. Kinnickinnic Ave. (414) 800-7329
From delicious specials like tender grilled octopus to menu standards like Peruvian anticuchos and lomo saltado, there's always something new to enjoy at C-Viche, a restaurant that aspires to showcase the wonders of Ibero-American fare. Thanks to its fresh menu, well-executed bar menu (try the pisco sour!) and heated patios, it's also the perfect spot to escape the chily Milwaukee winter. Limited patio dining and carry-out available.
Five dishes to try:
- Ceviche Carretillero: Lima style street cart ceviche, topped with jalea (mixed fried) seafood ($25, pictured above)
- Ceviche Nikkei: Sushi grade Ahi tuna, avocados, cucumber, sesame seeds served with fried wonton or tortillas chips ($19)
- Pulpo: Grilled Spanish octopus marinated in creamy chimichurri sauce ($22)
- Pollo a la Brasa: Peruvian rotisserie chicken, served with fries and salad (half chicken $18; whole chicken $24)
- Churrasco: A staple dish from the tip of South America featuring a 14-ounce grilled prime ribeye, served with chimichurri, garlic roasted potatoes, and asparagus ($38)
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.