By Lori Fredrich Senior Writer Published Oct 23, 2015 at 1:16 PM

For the ninth straight year, October is Dining Month on OnMilwaukee, presented by the restaurants of Potawatomi Hotel & Casino. All month, we're stuffed with restaurant reviews, dining guides, delectable features, chef profiles and unique articles on everything food, as well as voting for your "Best of Dining 2015."

Milwaukee may be on the rise as a food city, but it still pays to be proud of our old school traditions, including our sausage and beer.

An article published in USA Today yesterday highlights a few of the reasons why.

In "Milwaukee Brat House: Wisconsin classics done right," writer Larry Olmstead highlights one of Old World Third Street's most classic stops:  Milwaukee Brat House.

"For the sausage lover (or beer lover) it is almost impossible to go wrong at Milwaukee Brat House," he writes, giving the popular restaurant a rating of "YUM!" (on a scale which includes the choices: Blah, OK, Mmmm, Yum! and OMG!)

Olmsted cites highlights like the bratwurst Reuben, tiger sauce hot wings, beer cheese soup and locally brewed beer. He also gives a shout-out to Usinger's Sausage, cheese curds and Lakefront Brewery's IPA.

Pretty sure he hit that one right on the head.

Lori Fredrich Senior Writer

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.