After a stealthy soft opening, Las Gardenias has opened its doors at 305 N. Plankinton Ave., on the southern end of the Pritzlaff Building, offering diners a taste of memorable dishes from Guadalajara, the capital city of Jalisco, Mexico.
The restaurant is a partnership between Patricia Barrera-Kerhin, a 20-year industry veteran with roots in Guadalajara, Mexico, her husband Richard Kerhin, owner of the neighboring Aperitivo, and building owner Kendall Breunig.
A peek inside
With an aesthetic that straddles the rustic industrial look that pervades the Pritzlaff and welcoming touches like greenery-drenched modern chandeliers, floral and architectural art.
Meanwhile, the front window seats showcase pots of the restaurant’s namesake gardenias. These fragrant white flowers that grew prolifically in the gardens behind Barrerra-Kerhin’s home in a small town near Guadalajara and remain her favorite flower.
Las Gardenias also showcases a south-facing patio perfect for lazy summer days with margaritas and plates of delicious Mexican fare.
At the bar
The bar at Las Gardenias features a curated selection of Mexican-made wine and beer along with tequilas, mezcals and lesser-known Mexican spirits like sotols and raicillas. There is also a lovely selection of Mexican liqueurs including Ancho Reyes (chile liqueur), Pajarote Ponche in various flavors including tamarind, grapefruit/rosemary and clove/cardamom.
Xtabentún (anise and fermented honey) is incorporated into the refreshing namesake cucumber cocktail, La Gardenia ($14); and Nixta (corn liqueur), which is incorporated into a low-abv cocktail called The Elote ($14), which calls up flavors of fresh sweet corn and cacao nibs.
Additional cocktails include variations on margaritas, including two that are THC-infused, along with selections like the Doctor Pimienta (Dr. Pepper) with Fernet, Ponche Tamarindo, Cantera Negra Cafe and Coke; and Sueno de Jamaica with gin, Pajarote Grapefruit & Rosemary, hibiscus syrup and lime.
On the menu
On the menu guests will find a delightful collection of recipes, many of which are derived from Barrera-Kerhin’s family recipes.
There is made-to-order guacamole ($14) and salsa made traditionally with a molcajete ($6). Both are served with freshly fried tortilla chips.
Shrimp Aguachile is served in two variations. Rojo features shrimp cured in lime juice with a slightly spicy red chile sauce, radish and microgreens ($18, served with two crisp housemade tortillas).
If you’d prefer a slightly spicier version, order the Negro, which features a spicier, smokier black chile sauce ($18).
Additional starters include Choriqueso, a combination of melted chihuahua cheese and housemade beef chorizo, is served with two handmade tortillas ($16) and Tuetano y Salsa de Molcajete, which showcases roasted bone marrow served with roasted tomato salsa made in the traditional volcanic stone mortar and pestle ($18, served with handmade tortillas).
Flavorful handmade tamales are available filled with seasonal vegetables and topped with salsa roja, salsa verde and mole, queso fresco and crema ($24) or filled with chicken and topped with salsa verde, queso fresco and cilantro ($26).
Additional plates are filled with Bistec Con Mole (skirt steak with housemade mole sauce, $32) Enmoladas de Pollo (shredded chicken in corn tortillas topped with mole, $24); Birria De Pollo (chicken birria, $28); Enchiladas Verdes ($26) and Carne En Su Jugo (beef stew with tomatillos, bacon and onions, $26)
But, don’t sleep on the delicious Chilito de Puerco, which showcases tender, flavorful sauteed bone-in pork chops that have been simmered in a rich tomato and chile sauce (served with Mexican rice and tortillas, $28). It’s a treasured family recipe Barrera-Kerhin remembers eating at her grandmother’s home in Guadalajara with rice and a Coke.
And yes, the menu features a small section of a la carte tacos made with housemade tortillas and filled with choices like marinated skirt steak, housemade beef chorizo, chicken birria, shrimp in anchiote, verduras (zucchini, onion, mushroom, pumpkin seeds), priced $7-$8 each.
Finish off your meal with Jericallas Con Miel De Maple ($10), a housemade custard said to have been brought to Guadalajara by nuns who made it for the children in local orphanages. At Las Gardenias, it’s made with maple syrup, giving it a slight burnt caramel flavor.
Also delicious is the De Quesa Con Cajeta featuring housemade cheesecake topped with a goat’s milk dulce de leche ($10).
Las Gardenias is open Tuesday through Saturday from 3 p.m. to 9 p.m. Happy Hour takes place Tuesday through Friday from 3 p.m. to 4 p.m., featuring drink specials and snacks. Reservations are available by calling the restaurant at (414) 249-3738.
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.
