"The emphasis for this menu always has been on seasonal ingredients and world flavors, and while it's refined, it can be downright playful."
New American
· Milwaukee, United States
8.5"Dishes come and go, depending on the season. Lobster potpie is extravagant and comforting at once. Meat eaters aren't forgotten here; the veal cutlet with Marsala demi-glace is a pleasure."
Seafood
· Milwaukee, United States
9.0"I find chef-owner Andrew Tenaglia's dinners an extraordinary value; well-crafted entrées include salad or soup."
Café
· New Berlin, United States
7.3"Chef-owner Peter Sandroni's casual tapas bar has made itself easy to love by looking around the world for its international menu while incorporating ingredients from close to home."
Tapas
· Milwaukee, United States
8.7"Bone-in ribeye boasted deep, beefy flavor and a sturdy crust; salmon fillet embellished with nuggets of salmon pancetta, snap pea-red pepper-couscous salad, and dill-mascarpone sauce ties it together."
Steakhouse
· Milwaukee, United States
7.7"The rustic French food is a delight, with openers such as changing charcuterie like intensely rich duck rillettes, and coquille St. Jacques, the scallops sweet among artichoke, fennel and olives."
French
· Milwaukee, United States
9.1