a. milwaukee public market b. alterra coffee, 5th

chicago
THE CHARMS OF “BREW CITY”--MILWAUKEE, WI--ARE ONLY ABOUT 90 MILES OUTSIDE OF CHICAGO.
CLICK HERE FOR DRIVING DIRECTIONS TO TAKE THIS EDIBLE ESCAPE.
A. MILWAUKEE PUBLIC MARKET
400 N. Water St.; 414-336-1111
This airy market in the heart of the historic Third Ward offers compelling
lunch options: tacos, Middle Eastern food and, our favorite, oysters and
seafood sandwiches at the St. Paul Fish Company’s oyster bar. For later, bring
home local cheese, sausage and preserves from Taste of Wisconsin, and
candies from the 78-year-old confectioner Kehr’s.
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B. ALTERRA COFFEE, 5TH WARD
FOUNDRY
170 S. 1st St.; 414-765-9873
E
N PROSPECT AVE
SCHLITZ
LOWER
PARK
HAYMARKET EAST SIDE
43
W HIGHLAND AVE
You could spend all day at an Alterra
coffee shop, starting with locally
roasted coffee and a breakfast burrito
or house-baked muffin; grabbing a
BLT (with local Usinger’s bacon) for
lunch; and ending with a Wisconsin
grilled cheese for dinner. Don’t leave
without souvenirs: a tin of hot
chocolate mix, a bag of coffee and a
few sweets for the drive home. Both
this location and the Lake one are
striking--and equidistant from the
Milwaukee Art Museum.
KILBOURN
TOWN
W WISCONSIN AVE
41
43
94
A
794
EAST-WEST FWY
D
B
MILWAUKEE
BAY
MITCHELL
PARK
57
LAKE FWY
E. GLORIOSO BROS. ITALIAN
MARKET
1011 E. Brady St.; 414-272-0540
This family-run shop recently
moved across the street after
64 years at its original
location. The new space
features the return of Trio’s
pizza--a local pizza legend,
served in the market until
1960--plus an abundance of
lpasta, cheese, charcuterie,
sauces and sweets. After, walk
east on Brady to find retro
barware at Dragonfly Vintage
and a superb selection of
bottles to take home at the
charming Waterford Wine Co.
94
D. BACCHUS
HISTORIC MITCHELL ST
41
925 E. Wells St.; 414-765-1166
32
W LINCOLN AVE
241
94
W CLEVELAND AVE
C
794
C. HONEYPIE CAFE
2643 S. Kinnickinnic Ave.; 414-489-7437
The younger sister of Milwaukee’s ever-popular Comet Café specializes in
gravy-laden breakfasts, thick sandwiches, and comfort food, like meatloaf,
pasties or macaroni with Wisconsin cheese. Drink locally roasted Anodyne
coffee with the obligatory dessert, a slice of house-made pie. The only
downside: having to choose between apple-blackberry and banana-cream.
Paul Bartolotta’s sleek, warm
lakeside restaurant has racked
in the accolades (including a
James Beard Foundation Best
Chef Midwest award for chef
Adam Seigel in 2008). The
menu draws from both Italy
and the Midwest, with bestof-both-worlds dishes like
Wisconsin sheep’s milk cheese
ravioli with beech mushrooms,
and a salad of green beans and
hazelnuts studded with local
blue cheese.
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