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.
There’s little more delightful than a trip to Damascus Gate, where Syrian fare is both showcased and celebrated. There’s vibrant, lemony hummus and hand-rolled stuffed grape leaves with tangy pomegranate molasses. And don’t miss the fatayer (handmade pies); the spinach is deliciously nuanced and the cheese pies are both tasty and beautiful, flecked with black sesame seeds. Foods are also presented as both individual dishes and platters, allowing you to sample your way through numerous dishes in a single trip.
5 dishes to try:
- Grape leaves stuffed with rice, tomato and lemon and drizzled with pomegranate molasses ($5.95)
- Spinach fatayer, petite pie filled with spinach ($2.45)
- Mixed grill platter with one kefta kebab and one chicken kebab, rice and grilled vegetables ($14.95)
- Kunafa, a sweet pastry soaked in syrup ($3.49)
- If it's your first time (and you have at least one dining companion or love leftovers), try the Damascus Tour, a sampler platter with hummus, baba ghanouj, falafel, mousaka, green beans with olive oil, grape leaves, mujadarra, fattoush, kebbeh, and two pies (fatayer) for $29.95
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.