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!
6030 W. North Ave., (414) 312-8968
Among the newer restaurants in the city, Ca’Lucchenzo has demonstrated a commitment to both attentive service and beautifully prepared fare, most notably housemade pasta. Their ever-changing menu pays homage to the regional dishes of Italy with offerings including antipasti, housemade pastas and seasonally appropriate entrees. The flavors are fresh and each dish is made with an attention to detail that truly sets Ca’Lucchenzo apart.
Ca’Lucchenzo is currently offering curbside pick-up. Be sure to grab a bottle from their fabulous Italian wine selection or one of their cocktails to enjoy alongside.
Five dishes to try:
- Goat Cheese Crostino: sautéed bitter greens, spicy calabrian honey ($10)
- Arancino al cuore di formaggio: stracchino-filled risotto fritter, warm fall vegetable salad, brown butter vinaigrette ($13)
- Girasole di erbette: whole milk ricotta and swiss chard-filled pasta, walnut pesto, brown butter, parmigiano-reggiano ($22)
- Tagliatelle verde al ragu bianco della casa: spinach ribbon pasta, white veal ragù, parmigiano-reggiano ($23)
- Spaghetti di nero: squid ink pasta, steamed mussels, crab, tomato, white wine, and Calabrian chili ($23)
Watch for: Sardinian gnocchi. If you spy it on the menu, be sure to order it; an early iteration of the unique pasta was served with lamb ragu, bitter greens, anchovy breadcrumbs and pecorino. And it was fantastic.
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.