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!
Third Coast Provisions
724 N. Milwaukee St., (414) 323-7434
When I think of places where entrusting my meal to the whims of the chef is effortless, Third Coast Provisions always pops to mind. Chefs Andrew Miller and Mike Meinzer are wizards in the kitchen, doling out imaginative flavor combinations and preparations that seldom fail to impress.
If you are a fan of seafood, Third Coast is among the best places to enjoy it. One could make a meal of raw oysters or crudo (including tuna with chiles, avocado and coconut or perfectly sweet halibut with refreshing lemon, dill and creme fraiche). You'll also find well-executed seasonal presentations of fish including salmon, halibut and walleye as well as dishes like the prerequisite surf 'n turf featuring filet mignon and your choice of crab oscar, shrimp, scallops or lobster. Be sure to ask about beverage pairings; they are well worth it. Reservations required for dine-in. Pick-up and delivery are also available.
Five dishes to try:
- Steak tartare with bone marrow, cured egg yolk and fried capers; served with grilled bread ($15)
- Pumpkin gnocchi with vanilla, cardamom, hazelnuts and parmesan cheese ($10)
- Ora King salmon with sweet corn, mushrooms, guanciale, pumpkin gnocchi, patty pan squash and brown butter thyme vinaigrette ($38)
- Alaskan halibut with Thai coconut curry, crispy sticky rice, fairytale eggplant, bok choi, heirloom wax beans and fried tropea onions ($42)
- Smoked beef short rib with Ttuscan kale, stone-ground grits, 10 year cheddar, pickled jalapeno, onion strings and cherry cola marmalade ($36)
Bonus: Don't skip dessert. Pastry Chef Jonna Zaczek's work is delicious.
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.