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!
1547 N. Jackson St., (414) 276-9608
In an age where new and shiny is king, there are still standards that deserve attention. Among them is Sanford, a staple fine dining spot that (quite literally) helped to put Milwaukee on the national dining map with its menu of globally inspired New American fare. And they've kept up with the times, serving diners for an amazing 30+ years.
In an age when tasting menus have fallen to the wayside and safe curbside takeout is king, Sanford is still setting itself apart with an ever-changing menu of remarkable carry-out fare with friendly curbside service to match. That includes family-style menus for up to four people for $50 to $70.
If you've never tried Sanford before, it's an amazing time to try their affordable offerings, as well as ensure that this longtime Milwaukee staple is able to weather the storm and continue to offer some of the finest cuisine in the city. Be sure to order a bottle of wine, one of their amazing cellared beers or any number of delicious add-ons to round out your meal.
The following dishes are available for curbside pick-up today (Nov. 27), including the return of Sanford's amazing ramen (pictured above).
Five dishes to try:
- Braised pork and crab kimchi dumplings with ginger turnip puree, spiced cucumber kimchi
- Sanford Ramen: Broth made from reducing veal, duck and pork stock with mushrooms, sake, toasted almonds and birch. Garnished with Roasted Pork belly, mushrooms and house mushroom noodle, pickled duck egg.
- Grilled and marinated swordfish with couscous and Belgian endive, kumquat shallot jam, orange ginger reduction.
- Bourbon peach preserve turnovers with smoked pork caramel and toasted pecans
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.