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!
Sanford
1547 N. Jackson St., (414) 276-9608
sanfordrestaurant.com
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
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
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