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
Taqwa’s Bakery & Restaurant
4651 S. 27th St., (414) 539-6878
Taqwa’s Restaurant is a newcomer to the South Side, but it's well worth your time to check out. Gloss over the menu and you’ll find familiar dishes like hummus, baba ghannouj, falafel and kabobs. But you’ll also find less common offerings, including traditional breakfast items, manakish, fatayer and delicious housemade desserts. [Read more]
Five dishes to try:
- Manakish: handmade Palestinian taboun baked to order and topped with guests’ choice of za’atar, Mediterranean cheese, cheese and za’atar or spiced beef, tomatoes and onions ($4.99-$5.99).
- Tahini salad with cucumbers, tomatoes, parsley, mint, olive oil and lemon ($4.99)
- Spinach fatayer: freshly baked dough stuffed with spinach, onions and sumac ($0.99 each)
- Dawalee: grape leaves stuffed with seasoned meat and rice and served with a quarter roasted chicken and cucumber yogurt salad ($9.99)
- Warbat: a dessert of flakey phyllo dough filled with lightly sweetened custard and soaked with syrup ($2.49)
Bonus: Don't miss the mthawami (garlic whipped with olive oil) to enjoy alongside ($4.99).
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.