By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Apr 05, 2024 at 11:01 AM Photography: Lori Fredrich

Sinabro has officially opened its doors inside the Landmark Building at 316 N. Milwaukee St., serving up a wide range of Korean appetizers, noodle dishes and specials.

Sinabro exteriorX

“The response so far has been great,” says Han Kim, who heads up the family-owned and operated eatery. “And it’s been exciting to see the full spectrum of diners coming in. It’s a great mix of people from families with children to local residents and even some people who are just curious about Korean food. “

“The biggest challenge we’ve had is really staffing,” adds Han, highlighting an ongoing challenge which has impacted many restaurants across the city and beyond. But – as the name Sinabro would suggest –the restaurant was built on the notion of continual  improvement: something which (almost imperceptibly) gets better and better. “Bit by bit,” he says.

Bright & fun

Many guests will notice that Sinabro builds (smartly) upon the foundational aesthetic left behind by former restaurants Fauntleroy and Fool’s Errand. Murals in the space are gone, replaced by modern "noodle-themed" neon and a varied collection of art, plants and vases filled with wildflowers.

Bar seatingX

Leather hightop banquettes line the front of the bar seating area, with lower tables against the bright windows overlooking Milwaukee Street.

Meanwhile, the bar grounds the space, offering seating for solo guests and those who enjoy the convivial barside vibe.

Sinabro barX

Just around the corner, the cozy green velveteen banquettes and booths on the south side of the space are perfect for those seeking a more private dining experience or romantic dinner.

Dining roomX

On the menu

Sinabro offers a full bar with a variety of signature cocktails (including a Yuzu Highball, Plum Drop Martini and Ginger Manhattan) a curated selection of beer and wine (domestic and imported), soju, boilermakers and towers featuring beer or somaek (Terra lager and soju).

Guests can also choose from zero-proof options including hot tea, iced tea, Korean coffee, sodas or mocktails like the Baby Dragon (a pineapple orange spritzer with ginger and mint, $10).

The Baby Dragon

Meanwhile, Kim’s mother, Hae Jeong Kim, is behind the menu of homestyle Korean dishes, which aptly showcase the bold, pungent flavors of the cuisine.

Because every dish is made from scratch, guests should expect a slight wait while their meals are prepared. But the pay-off for their patience, Kim says, is worth it.

“We can guarantee that it will be some of the best Korean food you’ve ever had,” he says.

Snacks & starters

Sharing food is not only common in Korea, it's the best way to get the most out of your trip to Sinabro. While guests might want to order individual servings of noodle bowls or soup, many others are made for sharing.

Shareable starters include the Sweet & (mildly) Spicy Dumplings, which can be filled with either vegetables or pork filling (six for $10). 

Sweet & Spicy Dumplings
Sweet & Spicy Dumplings

There are also steamed house dumplings (six for $10), Fried Kimchi Teriyaki Dumplings (eight for $10); and King Dumplings filled with spicy pork or beef (four large dumplings for $10).

Dukbokki, Korea’s famous chewy rice cakes, are served two ways: Dukbokki features fish cakes, cabbage, carrots and scallions with sweet and spicy sauce ($14, add cheese for +$3); while Black Bean Dukbokki is a more savory preparation with cabbage, onion, zucchini and scallions in black bean sauce ($14, add cheese for +$3).

dukbokki with black bean sauce
Black Bean Dukbokki, pictured with house cucumber kimchi

Guests can also order Fried Back Ribs sauced with sweet and spicy or teriyaki sauce (two for $14); a Spicy Scallion Chicken Thigh served fried with sweet and spicy sauce ($15); or Chili Shrimp featuring battered shrimp in spicy sweet and sour sauce ($16).


On the noodle side, you'll find plenty of delicious ways to enjoy chewy Korean noodles. Stir fried udon noodles come in a variety of forms including tossed with beef or tofu, vegetables and oyster sauce ($19); or with spicy stir fried squid, vegetables and sweet and spicy sauce ($20).  Add the egg for +$1.

Spicy Stir-fried Squid Udon
Spicy Stir-fried Squid Udon (with egg); pictured with house cucumber kimchi

Guests will also find a selection of ramen (or ramyeon), a dish adapted from the Japanese staple which is known for being boldly flavored with plenty of heat. That’s true for the Spicy Jjambbong Ramen featuring seafood broth with shrimp, mussels, squid, rice cakes, onions, carrots and scallions ($19); as well as the vegetarian Kimchi Ramen ($17, add soft tofu for +$3).

On the milder side, there’s Shrimp and Soft Shell Crab, Seoul Beef, Chicken and Black Bean Ramen ($19-$20 per bowl). 


Sinabro also offers a variety of staple Korean dishes including Beef or Pork Bulgogi ($24); stone pot bibimbap with beef or tofu ($23); Kimchi Dumpling Stew (with pork belly, tofu, rice cakes, vegetables, $18); Seoul Beef Soup beef bone broth with noodles, beef shank, scallions and black pepper ($20); and Budai Jigae, a stew featuring kimchi, tofu, pork belly, spam, ramen noodles, rice cakes, scallions and zucchini ($22).

Guests should watch Sinabro’s Instagram page, which will broadcast regular specials for the restaurant. Currently, guests who visit on weekdays can enjoy mimosas for just $6 each.

Sinabro is open for lunch Monday through Saturday from 11:30 a.m. to 2:30 p.m. Dinner service is offered Sunday through Tursday from 4:30 to 9 p.m. and Friday and Saturday from 4:30 to 10 p.m.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.