Doyle's Milwaukee Inn
1101 S. 60th St.
(414) 456-1000
Hours: Tues. - Sat. 5 - 10 p.m.
Sun. 5 - 9 p.m.
Help given to those in wheelchair
It's not much to look at, and most drive by the typical West Allis corner tap without a second glance. But to those who venture into Doyle's Milwaukee Inn, the reward is some remarkable food served at workingman's prices.
Cozy, nothing fancy. A small but lively bar greets you when you walk in, and a few tables are parked within the sightlines of the TV above the bar. A small narrow dining room near the kitchen offers a quiet retreat.
Not wasting anytime at all, the Doyle's menu gets right to the meat of the matter and is driven by an assortment of hand cut steaks, chops, schnitzels and just enough seafood to keep everyone happy. The 14 oz. filet is the restaurant's best. First pan-seared in butter, it then hits the grill and is topped with sautéed mushrooms and a flavorful au jus. The lamb chops have a definite Irish accent. Three thick beauties come off the grill and are bathed in a rich sauce made with red wine and hearty Guiness stout.
With a name like Doyle's, one would not expect anything German coming from the kitchen, but an extended stay in the Karl Ratzsch kitchen developed the skills to produce the very best veal or pork cutlet in the city.
Finally, there's a historical adaptation to the Friday night fish fry. Working without a fryer, the cod is pan fried and served with homemade potato pancakes, applesauce and tartar just like that served in Milwaukee taverns back in the 1940s.
No one leaves here hungry. Most dinners come with fresh baked bread, a creative salad, fresh vegetable and potato. Simply put, Doyle's is one of the best values in the city.
Hey, this is West Allis where everyday is "Anything Can Happen Day!"
Moderate to expensive.
Full Bar with Guiness on tap
