Tavolino
2315 N Murray Ave., (414) 797-1400
tavolinomke.com
Italian
$$
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The atmosphere at Tavolino is lovely, but also flexible. It’s casual enough for a random weeknight pizza stop (take a seat in the convivial bar), but refined enough for a memorable date night in the more formal dining room. And that makes it an easy spot to choose when dining out on the East Side.
It's also a great time to visit and show your support, as Tavolino recently reopened after a near-12-week closure due to smoke damage from a fire in their building.
Starters on the current menu include offerings like Tartare di Bistecca featuring charred strip steak served with salsa verde, aioli and grilled focaccia along with their memorable grilled romaine salad topped with anchovy vinaigrette, focaccia crumbs and Grana Padano cheese.
Housemade pastas are always a good bet; many are familiar, but with a twist. On their newly updated menu, you'll find favorites like Cacio e Pepe (spaghetti dressed simply with Pecorino, garlic confit and black pepper), along with new offering like Bucatini e Guanciale featuring rich pork-forward guanciale paired with summer peas and a tomato sauce enhanced by summer peas, white wine and Calabrian chilies.
But you’ll also find memorable entrees like grilled swordfish served with seasonal roasted eggplant and peppers, kalamata olives and cherry tomatoes ; and red wine braised lamb shank with kalamata olives and marinated tomatoes served over polenta with pan sauce (pictured above).
Meanwhile, their pizza – which sports a thin but toothsome crust – is likely to serve up plenty of memories of the Italian joints that preceded this East Side staple. That's because the recipe has been passed along through the decades, forging a connection between venues old and new.
Also recommended: roasted broccolini and mushrooms; seasonal pasta dishes and risotto; braised meats
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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