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 can’t miss dishes to try
1978 N. Farwell Ave., (414) 231-3030
You don’t have to be vegan to enjoy dishes at Celesta, which caters to humanity’s innate desire to consume beautiful, comforting fare. On the ever-changing menu you’ll find vegan standards like macaroni & cheese as well as globally influenced specials that make full use of seasonal vegetables and housemade seitan.
5 dishes to try:
- Bang bang broccoli featuring breaded broccoli florets with a flavorful tamari glaze and sesame seeds ($9)
- Macaroni & cheese with housemade cheese sauce and toasted panko ($8); watch for specialty versions offered frequently as specials.
- Lasagna with house red sauce, basil bechamel, almond ricotta and rosemary seitan sausage, served with a side salad ($14)
- Friday fishless fish fry featuring seaweed-flecked fried tofu served with home fries, ranch slaw and housemade tartar and lemon ($14). Pair it up with a Celesta old fashioned kit!
- Specials! This week's Saturday special features baked poblano peppers stuffed wwith cashew crema, zucchinii and corn. They're topped with salsa and served on a bed of cilantro lime riice with Cuban-style black beans ($12).
Also - don't sleep on their desserts. Everything I've tried thus far has been delicious!
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.