Milwaukee may be known for beer, brats and custard, but the city's food history is even richer and tastier. At the Public Natatorium, diners supped at an old public pool and watched a dolphin show at the same time. Solly's, Oriental Drugs and others nurtured a thriving lunch counter culture that all ages enjoyed. Supper clubs and steakhouses like Five O'Clock reigned supreme. And we can't forget about the more illicit side of Milwaukee meals, like the mafia hangouts and a local fast-food chain with a mysterious resemblance to a national brand. Pairing the history of classic restaurants with recipes of favorite dishes, author Jennifer Billock explores both the well-known and the quirkier sides of Milwaukee's dining past.

"Milwaukee may be known for beer, brats and custard, but the city's food history is even richer and tastier. At the Public Natatorium, diners supped at an old public pool and watched a dolphin show at the same time. Solly's, Oriental Drugs and others nurtured a thriving lunch counter culture that all ages enjoyed. Supper clubs and steakhouses like Five O'Clock reigned supreme. And we can't forget about the more illicit side of Milwaukee meals, like the mafia hangouts and a local fast-food chain with a mysterious resemblance to a national brand. Pairing the history of classic restaurants with recipes of favorite dishes, author Jennifer Billock explores both the well-known and the quirkier sides of Milwaukee's dining past."--Provided by publisher.

The restaurants found in this guide are the most positively reviewed and recommended by locals and travelers. "TOP 500 RESTAURANTS" (Cuisine Types). African, American, Asian Fusion, Belgian, Brazilian, British, Caribbean, Chinese, Cuban, Dominican, Ethiopian, European, French, German, Greek, Hawaiian, Indian, Irish, Italian, Japanese, Korean, Laotian, Latin American, Mediterranean, Mexican, Middle Eastern, Moroccan, Pakistani, Persian/Iranian, Peruvian, Portuguese, Puerto Rican, Spanish, Szechuan, Thai, Vietnamese and many more options to visit and enjoy your stay.

Supper clubs guru Ron Faiola is back with updated chronicles and beautiful new photographs from the clubs that captured the attention of readers in Wisconsin Supper Clubs, and also features several new venues shaking up this midwestern tradition. Wisconsin Supper Clubs, Second Edition is a resource for and about supper clubs throughout Wisconsin that includes charming photographs of the unique supper club interiors, proprietors, and customers, as well as fascinating archival materials. Also recorded in this book are the regional specialties served at these clubs, ranging from popovers and fried pickles in the northern part of the state to Shrimp de Jonghe in the south. One Northwoods supper club even features fry bread, a traditional Native American dish uncommon to most restaurants. In this updated second edition, Faiola revisits many of the clubs across the Dairy State that starred in his first edition, recording their struggles and triumphs in the years following widespread pandemic shutdowns. New to this edition are fifteen extra clubs that have entered the scene in the past decade, striving to be a part of this custom that is hugely popular with Wisconsin locals and regularly frequented by all midwestern foodies in the know. The "supper club experience" is a tradition embodied by many long-standing restaurants scattered throughout the small towns of Wisconsin. It is based around a bygone idea that going out to dinner should be an experience that lasts an entire evening, emphasizing food made from scratch, slow-paced dining, and family-run businesses. Combine this with stately dark-panel decor, complimentary relish trays, and the best brandy Old Fashioned sweet you'll ever have, and you have barely scratched the surface of the Wisconsin supper club's appeal.

The restaurants found in this guide are the most positively reviewed and recommended by locals and travelers. "TOP 500 RESTAURANTS" (Cuisine Types). African, American, Asian Fusion, Belgian, Brazilian, British, Caribbean, Chinese, Cuban, Dominican, Ethiopian, European, French, German, Greek, Hawaiian, Indian, Irish, Italian, Japanese, Korean, Laotian, Latin American, Mediterranean, Mexican, Middle Eastern, Moroccan, Pakistani, Persian/Iranian, Peruvian, Portuguese, Puerto Rican, Spanish, Szechuan, Thai, Vietnamese and many more options to visit and enjoy your stay.

Frozen custard is more than a dessert in Milwaukee. It s a culture, a lifestyle and a passion. From the stand that inspired television s Happy Days to the big three Gilles, Leon s and Kopp s take a tour through the history of this guilty pleasure. Learn about its humble origins as an unexpected rival to ice cream and its phenomenal success as a concession at the Chicago World s Fair in 1933 that made the snack famous. Find the stories behind your favorite flavor at local festivals and homegrown neighborhood stands. Milwaukee authors and editors Kathleen McCann and Robert Tanzilo launch a celebration of custard lore, featuring a stand guide and much more. Dig into what makes Milwaukee the Frozen Custard Capital of the World."