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!
San Giorgio Pizzeria Napoletana
838 N. Old World 3rd St., (414) 276-2876
There’s no shortage of pizza on the Milwaukee scene. So why make a trek to San Giorgio? It’s simple: you’ll find well executed authentic Neapolitan style pies, antipasti and even spit-roasted Italian style chicken, if you’re so inclined. San Giorgio also claims the honor of being the singular Vera Pizza Napoletana certified pizza restaurant in Milwaukee. That means every bite of that chewy, wood-fired oven blasted crust is derived from a long tradition of Italian expertise. They also offer a special gluten-free Neapolitan style crust upon request.
Pomodoro e burrata: cherry tomatoes, fresh burrata cheese, basil, olive oil, smoked sea salt and cracked pepper
Their namesake San Giorgio: braised fennel, crisp pancetta, fresh mozzarella, Pecorino Romano, baby arugula and extra virgin olive oil topped off with a sunny-side-up egg ($16.75)
Calabrese: San Marzano tomatoes, fresh Fior di Latte mozzarella, spicy soppressata, caciocavallo Cheese, parmesan, basil, red pepper flakes ($15.50)
Stuffed pizzas: These Neapolitan pies are an extra special treat. The classic crust is pinched into a star shape, with cheese stuffed inside. Toppings change, but they are always delicious!
Pasta specials! Watch their Instagram feed for offerings
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.