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!
MOVIDA at Hotel Madrid
600 S. 6th St., (414) 488-9146
Hotel Madrid has many faces: from its comfortable, casual bar to its eclectic dining room, complete with an open kitchen. But their well appointed patio has been a particular boon during the COVID-19 pandemic. Currently home to MOVIDA, guests will find a menu of rustic, worldly Spanish fare -- from small shareable plates to full-sized entrees-- a masterfully curated wine list, housemade vermouth and well-made cocktails. Reservations highly recommended. Curbside pick-up and carry-out also available. Don’t forget to order wine or sangria to accompany your meal!
Five dishes to try (all available for curbside pick-up):
- Jamon croquettes with lemon aioli ($11)
- Brussels sprouts with burnt shallot vinaigrette, parmesan, crispy serrano ham (optional), $9
- Street noodle meal: Street Noodles, Thai chili sauce, shrimp, brussels sprouts, peas, cilantro, scallions, dill Butternut Miso Empanadillas (4) Churros with dulce de leche ($50, feeds two to three)
- Meatballs: All beef meatballs, onion, garlic, house seasoning, brava sauce, green onions (seven meatballs, $13)
- Paella meal: Chef's Paellawith chorizo, chicken, shrimp, crab, peas, tomato, paprika aioli Jamon Croquetas (4) with Lemon Aioli Brussels Sprouts, burnt shallot vinaigrette, parmesan, serrano ham Churros with dulce de leche ($50, feeds two to three); also available as vegetarian garden paella.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.