Wisconsin is more than beer, brats and cheese. But, we've got to admit it, our cheese is pretty darned good. And "USA Today" thinks so, too.
Today it published a feature (well, a slideshow) showcasing restaurant dishes that exemplify creative uses for one of Wisconsin's hottest exports. You shouldn't be surprised to note that a number of Milwaukee restaurants are on the list.
Among dishes listed are:
- Café Bavaria gets props for three dishes: the Drie-Käse Jar, their Spätzle & Mac & Chips and their bloody Marys, which feature Wisconsin cheese curds.
- Sanford's fried milkweed blossoms with rapini mascarpone puree and salami vinaigrette along with their duo of toasted pinenut and basil mascarpone ice creams.
- Odd Duck's dates that come wrapped in bacon, stuffed with gouda and drizzled with saba.
- Story Hill BKC gets props for both their special crepe with baby kale, baked eggs, smoked Berkshire loin bacon, onion marmalade and quark; and their toast with housemade jam, spiced nuts, local honey and quark.
- The Gouda Girls' the Mac, a grilled sandwich featuring gouda, havarti and colby jack along with a hearty scoop of mac and cheese.
- Classy Girl Cupcakes get props for their cheesecake cupcakes, which come in over 60 flavors.
The Madison location for AJ Bombers also gets a mention for its Mad Sconnie burger featuring a grass-fed beef and bacon patty topped with fried pickles and sandwiched in a miniature version of Stella’s Hot & Spicy Cheese Bread.
Countless other dishes hail from spots like Green Bay, Madison, Appleton and the like. Just be careful not to peruse the slideshow before you've eaten because it's guaranteed to make you hungry.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Lori Fredrich
Published June 28, 2017
The former Quick Wok at 4125 S. Howell Ave. is undergoing a steady transformation. The exterior has been painted gray with yellow accents. And a brand new sign is waiting to be hung on the front of the building. It's all in preparation to become the new home for Iron Grate BBQ Co.
Published June 27, 2017
Senior food writer Lori Fredrich's musical menu at Summerfest features an eclectic mix of local and national acts, including smatterings of dance-punk, folk-rock and unapologetic pop, such as her can't-miss Amp headliner, P!nk.
Published June 26, 2017
It's almost time to enjoy the sugar-high-inducing, artery-clogging delights of the Wisconsin State Fair. Among the contenders for this year's fair are eight finalists chosen for the fair's fifth annual food competition, The Sporkies, a competition which challenges fair vendors to create the most ingenious concoctions possible.
Published June 26, 2017
Zach Espinosa says that the way he eats has been forged largely by the identity he's created as a chef. That means fresh, high quality ingredients, and not too many of them. His picks for great restaurant dishes reflect his experience at both Harbor House and Mr. B's.
Published June 20, 2017
Hot diggity dog. It's wiener Wednesday at Portillo's, and that means special pricing on hot dogs. In celebration of summer weather, as well as its new location in Greenfield, Portillo's has announced a special one-day-only $1 hot dog offer.
Published June 19, 2017
Chef Tony Ho was born in Hong Kong, where the influence of Great Britain was pervasive. By the time he moved to the U.S. at age 23, he'd fallen in love with Italian fare and developed a diverse palate for any number of ethnic cuisines.
Published June 17, 2017
When it comes to insanely creative cocktails, Dock18 Cocktail Lab inside Twisted Path Distillery is pretty high on my list of favorites. Their monthly cocktail menus are inventive and well executed, and they've got a crew of some of the friendliest bartenders in the city.
Published June 16, 2017
Butter is the start of the show at Solly's, which is known for being one of (if not the) first to serve a Wisconsin butter burger. In fact, according to George Motz's documentary "Hamburger America," Solly's goes through 125 to 150 pounds of butter per week.
Published June 16, 2017
When it comes to brew kettles, fermentation tanks, lauter tuns, wort receivers and whirlpool tanks, there are few better suppliers than Quality Tank Solutions. Just ask area brewers, many of whom have relied on the company's expertise to get their breweries up and running.
Published June 15, 2017
We're on the hunt for the best burgers in the Milwaukee area. To complete our task, we're exploring diners and dive bars, as well as some of the city's more high end restaurants and sharing our observations with you. Here are the fruits of our labor.