High Ris­ers

Eight venues that can cap off a busy week with a scrump­tious brunch

Milwaukee Magazine - - Dining -


GOTTA HAVE: Home­made pop tarts, Span­ish baked omelet, baby Dutch pan­cake, chorizo-av­o­cado scram­bler and a new French toast sand­wich with ham and manchego

VIBE: Not dressed up for church, but not chillaxed ripped jeans, ei­ther; lots of strong black cof­fee and stiffer drinks

SPECIFICS: Sun 10 a.m.-2 p.m. $7-$19. (801 N. Cass St., 414-277-1111)


GOTTA HAVE: Falafel waf­fle (ex­actly that, and topped with yo­gurt sauce, lemon mar­malade, sumac onion and a hard­boiled egg), break­fast pou­tine, ae­bleskiver pan­cake puffs stuffed with Grand Cru cheese and grape jam, and lin­guine alla car­bonara, which may seem odd for brunch but trust us and the egg, pecorino and pancetta that’s in it.

VIBE: A lit­tle ruffly, roll-out-of-bed; lots of Bay View pop­ulists nurs­ing drinks like the “fix-it gim-lit” (en­hanced with Emer­gen-C) and spicy bloodys and munch­ing on whipped tofu av­o­cado toast.

SPECIFICS: Sun 10 a.m.-2 p.m. $7-$14. (2457 S. Went­worth Ave.,



GOTTA HAVE: Stuffed hash browns, classic eggs Bene­dict with pulled ham, mon­key bread (def­i­nitely “crunk it,” which means, with whiskey-caramel sauce), crispy blue crab cake with but­tered chal­lah and poached eggs, the in­ven­tive daily spe­cials

SPECIFICS: Sat-Sun 7 a.m.-2 p.m. $6.50$12.95. No reser­va­tions on the week­ends. (317 N. 76th St.,



If you don’t mind el­bow-to-el­bow seats, head for the bar – your best chance to get a spot when it’s packed (as it of­ten is) with



GOTTA HAVE: Shak­shouka (Tu­nisian poached eggs in tomato ragout), chicken torta, the “crep-ur­rito” of scram­bled eggs, cumin tomato sauce and jalapeno mayo stuffed in­side a crepe

VIBE: The cheer­ful, cock­tail-sling­ing staff dressed in check­ered shirts and tan aprons seems to know you’re hun­gry; come early.

SPECIFICS: Sat-Sun 9 a.m.-2 p.m. $6-$16. (5100 W. Blue­mound Rd., 414-539-4424)


GOTTA HAVE: Blue­berry pan­cakes; chicken sou­vla skil­let (roasted pota­toes, pulled chicken, yo­gurt av­o­cado sauce, feta, eggs); home­made Greek yo­gurt with fruit, gra­nola, smoked pecans and honey; pan-fried pota­toes topped with ched­dar and ham

VIBE: Warm and diner-y, with lots of fam­i­lies and ami­able wait­resses car­ry­ing pots of reg­u­lar and decaf

SPECIFICS: Sat-Sun 6 a.m.-3 p.m. $3.45-$24.95. (9405 S. 27th St., Franklin, 414-574-5132)


GOTTA HAVE: Warm, gooey mon­key bread; Span­ish-style tor­tilla; Tus­can chicken fritte (fried chicken) with rose­mary bis­cuits and

Ital­ian sausage gravy; mas­car­pone-stuffed brioche French toast

SPECIFICS: Sat-Sun 8 a.m.-2 p.m. $8-$18. (Kimp­ton Jour­ney­man Ho­tel, 200 N. Broad­way, 414-291-3971)


Take a seat near the win­dows of the Mediter­ranean-im­bued din­ing room fac­ing Broad­way and watch the Third Ward masses

stroll by.


GOTTA HAVE: Blue­berry or lemon pop­py­seed pan­cakes, Ital­ian bis­cuits and gravy, Plaza scram­ble, av­o­cado toast

VIBE: Retro cafe with an art deco feel; the curved counter is cozy and friendly. The in­ti­mate, ivy-cov­ered court­yard will lure you out­side.

SPECIFICS: Sat-Sun 7 a.m.-2 p.m. $7-$15. (1007 N. Cass St., 414-272-0515)


GOTTA HAVE: The raw bar and sal­ads, lunch items (cedar-plank sal­mon, lob­ster pot pie, sliced roast beef, etcetera) and desserts, all from the buf­fet ta­bles. Pace your­self. You can make mul­ti­ple trips to the ta­bles, so make the rounds first, see what looks en­tic­ing, and opt for small por­tions.

VIBE: The lake is a cheer­ful back­drop.

SPECIFICS: Sun 10 a.m.-2 p.m. Adults $39.95; chil­dren 12 years old and un­der $15.95 (550 North Har­bor Drive, 414-395-4900)

Ae­bleskiver pan­cakes at


Mi­mosa’s morn­ing jam­bal­aya with pulled

chicken, break­fast sausage and shrimp

Croque mon­sieur, French toast bread pud­ding and a frit­tata, all from Story Hill BKC

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