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Archive for the ‘Traveling’ Category

Pork Tenderloin Recipe

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Pork “tenderloins” are an Iowa thing.  And Indiana thing.  We’ll leave it at that.  It’s a boneless pork chop, hammered with a mallet to make it larger Pork Tenderloin Recipeand thinner, dipped in batter and deep-fried, served on a hamburger bun about 1/10th the size of the ‘loin. You might also call it wienerschnitzel, of a sort. Or how about “chicken fried pork?”

So I had been out driving around Iowa and Indiana in search of great tenderloin, and it’s so important to the state, that the Iowa Pork Council has come up with the “Tenderloin Trail” so you can hit a dozen of the best the state has to offer.

I have written up the Iowa one as of yet, they were all pretty good. Soon.  In Indiana, I stopped at (and have reviewed) the Oasis Diner, and Ray’s Drive In.  They were both superb.

What sets one ‘loin apart from another is getting it thin enough, but still retaining the juiciness of the pork.  The batter. The seasoning. Length of time in the hot oil bath. These are all important.

When I set out to try it at home, I had some cheats, some shortcuts.  First off, I didn’t purchase pork chops, I bought pork “cube steaks” which were half the price of chops this week and would work just as well.

I purchased two different dry fry mixes, both Louisiana products,  Zatarain’s Seasoned Fish Fry (which I use a lot) and Louisiana Fish Fry Products Chicken Fry.

The latter suggests you mix a bit of it with 1/2 cup of water, dip your meat, and then completely cover it with more mix before frying.  I also improvised a bit with the Zat’s, in that I dunked, then dipped in egg wash, and dunked again. This would give the breading a little more depth, thickness.

Then into oil.  How long? Til they’re done!  LOL  (Not long).

On the surface, they appeared about the same when done. I plated them with some sausage gravy and a piece of Texas toast.

I liked the Zatarain’s better, simply because I’m a long time consumer and I like the pre-seasoning in it. Not a fair comparison, but it also had a bulkier breading because of the egg dip.

But I’d buy both again. There must be dozens of these kind of mixes in the grocery. You can also order both brands (and others) online from Cajun Grocer, a Louisiana company I have purchased seafood and other goodies many times.

Zatarain’s was a family owned business for decades, now it’s owned by seasoning giant McCormick and Schmidt (New Orleans area plant (pictured below) . Louisiana Fish Fry is still family owned, based in Baton Rouge. (pictured below)

https://www.cajungrocer.com/dry-fry-mix.html

Zatarain’s

https://www.cajungrocer.com/dry-fry-mix.html

Louisiana Fish Fry

https://www.cajungrocer.com/dry-fry-mix.html

Louisiana Fish Fry Baton Rouge

https://www.cajungrocer.com/dry-fry-mix.html

New Orleans area Zatarains plant

Pork Tenderloin Recipe

Pork Tenderloin Recipe

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Rays Drive In Review – Kokomo Indiana

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Rays Drive In ReviewA pork tenderloin, or simply “tenderloin” was not on my food radar for most of my life.

Oh, I’d see them on menus, people around me would order them, but for some reason, even up close they didn’t merit a look-see from my side of the table.

That’s changed.  For the uninitiated, a pork tenderloin is a sandwich, wherein a boneless pork chop is placed on a counter and hammer until very thin, breaded, deep fried, placed on a burger bun, often served with lettuce, tomato, and mayo.

I’m willing to be persuaded otherwise, but in my mind, this is a distinctly Midwestern thing, and narrower than that, Iowa and Indiana seem to be the champions.

Of course, restaurant proprietors want their tenderloins to be tasty, so they concoct different formulations of breading and seasonings; but another factor among some operators is SIZE.  Some satisfaction is derived by chefs and diners alike if the loin on the plate is as big as their plate.

Iowa even has a “Tenderloin Trail” you can attempt to conquer, a dozen or so of the best offerings as determined by the Iowa Pork Producers Council.  I set out to hit a few of the stops a couple months ago, and weird, just noticed I hadn’t written them up.  I will.

But Indiana, they excel in “big” tenderloins.  First one I had was last year at the Oasis Diner on US 40, the “National Highway.”  Read all about it here.

But on this trip, I set out to hit the iconic Ray’s Drive In, in beautiful Kokomo, IN.  A small eatery, with perhaps a dozen tables in the dining room, and carhop service to diners in the parking lot,  Kokomonians (?) will tell you Ray’s is a must stop. And I agree.

I ordered the “King” Tenderloin, and my table mate went for the regular ‘loin.”  There is a distinct difference.  If you love pork, and you’re looking for excellence in flavor and texture, you’ll be happier with the King than the regular.  Even if you can’t finish it (I couldn’t).  They even have different breadings.

Ray’s King Tenderloin rates in the top three sandwiches I’ve had anywhere in the world, at any time. It’s worth a side trip.

I had every intention of ordering onion rings but “tots” came out of my mouth, and compared to the fries (they are priced the same), the tots order seemed a little skimpy.  Didn’t matter, I helped myself to the fries (another dish not finished), and if I would have skipped the taters all together, I could have made more of a dent in the ‘loin.

Did I say I loved this sammich?  I did.  Pix below and portions of the menu. I’m sure the other entrees and daily specials are home-cookin’ quality. And BTW? It’s pretty cheap to eat at Ray’s.

 

Rays Drive In Review

Tenderloin, tots, and fries

 

Rays Drive In Review

 

Rays Drive In Review

 

Rays Drive In Review

 

 

 

Oasis Diner Review, Plainfield, IN


Ray's Drive In Menu, Reviews, Photos, Location and Info - Zomato
Rays Drive In Review

Rays Drive In Review

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Jungle Jims Grocery Review – Cincinnati, OH Area

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Jungle Jims Grocery Review

Entrance

Another place that’s been on my bucket list for years, Jungle Jims opened in 1971 and has been described as a “theme park of foods.”  That’s an understatement, in my opinion.  Clocking in with square footage about two times a WalMart, Jungle Jims specializes in a great depth of product choices, and foods from all over the world, separated in separate “country aisles.”  Of course, they have a service deli, carrying only the top US brands as well as many imports. Full-service butcher, live seafood, bakery, wine section.

Things you wouldn’t see anywhere else or would have to make many stops to fill out your shopping list.

I got off easy, only spent an hour and $150 there, could have easily been an all day thing, and I will be back, but with a car full of coolers and dry ice.

As it was, I came away with some unique things I hadn’t seen before and certainly will use, like “prosciutto bones” (to flavor white beans, or soup!), a pig’s head (for the crock pot) and many other tasty beautiful things.

I can’t wait to go back.

 

Jungle Jims Grocery Review

About 1/4 of their olive bar!

 

Jungle Jims Grocery Review

Say cheese, please!

 

Jungle Jims Grocery Review

Looking for some hot stuff baby..

 

 

 

 

Locations, hours.

Jungle Jims Grocery Review

Jungle Jims Grocery Review

@JungleJimsMrkt

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Random Meat Sticks Review

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Random Meat Sticks ReviewWhen I go on my drives, seeking out great dogs, burgers, and pizza across America, my in-vehicle snack food is frequently meat snack sticks, like Slim Jims. I can’t even begin to fathom how many brands and variations there are of this popular snack food.  Ingredient and cost wise, they span the whole spectrum from crap to gourmet.

I don’t have a “regular brand,” I guess other than I seem to end up with Slim Jims the most often, simply because they dominate the shelf space. My criticisms of Slim Jims are two:  1) mechanically separated chicken, and 2) there is an oiliness to the product.

While I also can’t verify this fact, it appears Slim Jim is America’s oldest brand in the genre, being introduced in 1929.  Of course (at least in my opinion) it wasn’t an off the cuff lightbulb idea for a new product.  I believe America meat snacks are based on the German-Austrian snack Random Meat Sticks Review“Landjaeger.”

That snack has been around “forever” usually a combination of beef, pork, lard and spices, and cured through a heavy smoke process.  It is popular with hikers, hunters, and the military as it keeps a long time without refrigeration.

So this trip, seems my mouth bumped into a Slim Jim’s, one from Klement’s of Milwaukee, a Jack Link’s and a local product from a butcher in Solon, IA.

You need to know off the top I’m always kinda partial to Link’s, because it was a local company when I was growing up, and I really like their peppery steak sticks. Regardless of its geographical heritage, I do like Link’s meat snack sticks. I don’t venture into flavor land tho.

The original is salty, smoky, and has a good texture, requiring you to actually chew.  Links has entered the refrigerated sausage market, not crazy about that product.  If you ever find yourself rolling through Minong Wisconsin, the local grocery serves as a Jack Link outlet store. Some dandy deals.

Random Meat Sticks Review

Ruzicka’s Solon IA

Klement’s is an old timey Milwaukee sausage company and I’m a fan of many of their products.

I hadn’t seen their meat snack sticks on the grocery station circuit before and ran into them in Ronald Reagan’s hometown.

No connection, I’m sure. While the Klement’s product smelled great, so I thought it had great potential, upon the first bite, I said to myself “no way.”  The texture is awful, and by awful I mean, not very firm. It’s almost mushy. And I bought two, what do I do with the other one?  Anyway, so I won’t be picking those up again, or at least not until I forget I didn’t like them.

Finally,  in search of an entirely different product, I ran into a little butcher in the small burg of Solon, Iowa, and he had his own variety. They were superb, meaty, smoking, chewy. Ruzicka’s is a butcher, locker plant, state inspected processor and caterer. Great ambition, small shop, great products.  Yes, they’ll grind up your deer, cow or hog, too. Ruzicka’s is apparently famous for their Jalapeno Salami, and they’ll ship that to you.

Random Meat Sticks Review

Ruzicka’s Meat Sticks

Random Meat Sticks Review

Klement’s

 

Random Meat Sticks Review

Slim Jim Original

 

 

 

Random Meat Sticks Review Random Meat Sticks Review

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Middendorfs Seafood Menu New Orleans

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Click to enlarge!!!  Go for the paper thin catfish filets. You won’t regret it!

 

Middendorfs Seafood Menu New Orleans

Middendorfs Seafood Menu Prices

 

 

 

Middendorfs Seafood Menu Prices New Orleans

Middendorfs Seafood Menu New Orleans

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Kegels Inn Review – Milwaukee, WI

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MEXICO TRAVEL WARNING: The U.S. State Department is warning tourists going to Mexico about reports of tainted or substandard alcohol causing drinkers to become sick or pass out. Details: http://abc13.co/2v0CCKwIf you’re an occasional reader, you know that I’ve been disappointed in the past when I’ve gone to an establishment that’s had the title of “City’s favorite for XXX decades.”

Lots of those types rest on their laurels, or the 2nd, 3rd, or 4th generation think they “know better.” But I’ve been on a roll to NOT have that happen lately, and certainly Kegel’s Inn, Milwaukee’s oldest and premier restaurant celebrating Bavarian cuisine exceeded my expectations on every level.

We hit the door at dinner time on a Saturday nite, and the restaurant was busy, but we didn’t have to wait long. One gets the feeling that there are an awful lot of regulars (“…a place where everybody knows your name….”), but you’re only a stranger once.

The eatery is decorated like a fairly traditional German beer hall, with rough dark brown accent timbers and colorful murals.

The menu offers a strong list of appetizers, including traditional sausages, pork shank rolls, and onion rings.  There are daily soup choices, that always include chicken dumpling, French onion and one other. During my visit, the soup of the day was house-made mushroom, and it was superb, large chunks of hand cut ‘shrooms in a creamy preparation.  (Dinners include soup, salad, and bread).

The entrees run the gamut of German specialties including rouladen, goulash, sauerbraten,  hasenpfeffer and of course, wienerschnitzel. American Kegelsdishes, regional favorites, like walleyed pike, steak, fried shrimp, steaks, liver and chicken.

I opted for the schnitzel, which was superb, equal to any I’ve had in Europe, and my co-diner went with the hasenpfeffer (rabbit stew) and raved that it was “just like mom’s.”

A full range of both domestic and imported beers is available, as is a full bar.

I over ordered on the food. Took some home to enjoy the next day.

Excellent service, even at the busiest times.

Oktoberfest comes early at Kegels,  so check their calendar in early August for the exact dates.

Full dinner menu.  Friday fish fry menu.

Kegels Inn Review Milwaukee

Schnitzel Holstein Style

Kegel's Inn Menu, Reviews, Photos, Location and Info - Zomato

Kegels Inn Review
Kegels Inn Review

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Hodaks Restaurant and Bar Review, St. Louis, MO

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Hodaks Restaurant and Bar ReviewGeez, I can count on about three fingers the times I have not been disappointed when I’ve tried a restaurant that is a perennial favorite in a given city. If it’s won “the best of” multiple times, for some reason, it won’t strike me the same way.

Much to my delight, Hodaks does not fall into that black hole, despite being voted “St. Louis Best Fried Chicken 25 Years in a Row.” I agree.

I was out looking for restaurants on the “Mother Road,” or at least the remnants of same, Route 66, the old main highway that ran from Chicago to St. Louis. In my neck of the woods, I’d had the pleasure of dining at several establishments on the Route, including Lou Mitchells, in downtown Chicago at the beginning of 66 (exceeded expectations), Del Rhea’s Chicken Basket, (meh, thanks for playing), Cozy Dog and Charlie Parkers, Springfield, IL, the Country Cup, a couple places in El Reno, OK, birthplace of the Onion Burger, the Galaxy Diner in Flagstaff…..and others.

Ordinarily, fried chicken isn’t something I’d go out of my way for, tho I am fond of quality preparations. It wouldn’t be in my top 10 of things to order at a restaurant.

But here we are/were,  and it’s on Route 66, been around forever, so why not.  And besides, I needed a “good” St. Louis experience to make up for my last time there, trapped by a master con woman for three days initially, then sucker punched into spending 7 years together.

Hodaks was busy, it was Saturday lunch time, holiday weekend, but not so busy we couldn’t be seated straight away. I understand there are times when there is a substantial wait for a table.

Started with the traditional St. Louis appetizer, fried ravioli, deep-fried pasta pockets stuffed with meat and accompanied by a marinara dipping sauce.  My initial thought of just having a couple bites vanished….and did the entire plateful.  Oops.

Onto fried chicken, my choice, a pounded breast, with mashed, gravy, beans, slaw. Superb.  I mean it, superb in every aspect.

Would I go again?  You wouldn’t be able to stop me if I was passing through town. St Louis in the future will be forever two things to me, Hodak’s Chicken and Imo’s Pizza.

Hodaks Restaurant and Bar Review

Fried Ravioli

Hodaks Restaurant and Bar Review

Chicken fried chicken

Hodaks full menu.  They welcome your bulk order for events or catering, too.

Hodak's Restaurant and Bar Menu, Reviews, Photos, Location and Info - Zomato
Hodaks Restaurant and Bar Review

Hodaks Restaurant and Bar Review

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Blue Gillys Review – Edgerton, WI

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Blue Gillys ReviewMy dad loved eating fish. Breakfast, lunch, dinner, couldn’t get enough. I brought him over to visit when I was working in Hong Kong and he was in seafood heaven. Geez, I craved a burger during that trip.

He wasn’t much of a sportsman himself, but his colleagues and employees made sure he was kept well supplied, dropping off quantities of trout, sunfish, crappies, pike and bluegills when they had good days.

Don’t think its genetic, but I’m a fish eater too, not anywhere compared to him. And here in the upper midwest, you’re likely to run into one restaurant or 200 that features a “fish fry” every Friday nite, offering you a choice of cod, walleye, perch, or shrimp, often on an AYCE basis.

I was surprised and delighted to run into a place called “Blue Gilly’s” in rural Wisconsin yesterday, a breakfast/lunch restaurant that prominently features bluegills on the menu.

I can’t imagine where they source them, I’d been under the impression for several years that “panfish” – the group of freshwater swimmers that bluegills fall into, were incapable of being farmed. So if they’re wild, they are most likely coming from pristine lakes in Northern Canada or Alaska.

So I had bluegills and eggs for breakfast. The fish is fried with a very, very light breading, and I’m no expert, but I’m gonna guess that they use rice flour for the breading. It has its own unique texture and taste, and of course, is gluten free.

The fish was delightful, and the standard serving (1/2 pound) was more than I could finish at a serving.

The restaurant is open seven days from 6:30 – 2:00PM, and features a full breakfast and lunch menu. Lotsa pancakes on hand, as well.

It’s much bigger inside than it appears outside, so even if the  parking lot would make you think its really crowded, there are probably
tables available.

If you’re traveling I-90 thru Wisconsin, the restaurant is just off exit 163, about an hour north of the Illinois border. Worth a stop.

 

Blue Gillys Review

Bluegills and eggs breakfast

Blue Gillys Review

A nice side dish in the Midwest –  LOL

Blue Gilly's Menu, Reviews, Photos, Location and Info - Zomato
Blue Gillys Review

Blue Gillys Review

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Tenutas Deli Review, Kenosha, WI

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Tenutas Deli ReviewI’ve been in a lot of great Italian “delis” all over the world. Two of my favorites (until this week) are Martinotti’s in Portland, OR, and Bay Cities Deli in Santa Monica, CA.

Both superb in their own right. I’ve hit a couple smaller ones in Chicago that are also enjoyable.

This weekend I ran across the best of the best, in my opinion, in Kenosha, WI of all places.

Tenuta’s has been operating since 1950, and have aisle after aisle of imported grocery goods, as well as locally packaged ‘fixins’ like many different kinds of pastas, herbs, spices and such.

In their deli counters, they have prepared Italian dishes you can purchase by the pound, as well as in-house made sandwiches and delicious items like meatballs. Fresh take n bake pizzas, too!

Not incidentally, they have one of the largest selections of craft beers I have ever seen anywhere. Rows of shelves and coolers that run the whole length of the store.

It was hard not to spend my kid’s inheritance there in one day, but I did manage to score some goodies.

Having lived in New Orleans, and always eager to eat the local NOLA sandwich the “muffaletta,” I was pleased to see Tenuta’s had their own version, and at about half the price you’d pay in New Orleans.

Their “small” will feed 2-3 people and comes in at a very reasonable $6.99. It IS their own version tho, if you’re used to have the New Orleans ones, which have a layer of “olive salad,” you won’t find that here. Instead they have opted for adding pickled green pepper pieces, and lettuce, neither of which you’ll find in the NOLA versions.

I also bought a container of meatballs, the ingredients listed include: beef, pork, breadcrumbs, textured vegetable protein, ricotta, romano, soy, flour, salt, garlic, spices, parsley, brown sugar and flavoring.I have to say, they are quite flavorful and the texture is to my liking. (I hate “mushy” meatballs). They come in different quantity packs, I got the ‘small’ which is 15 balls for around $7.

I don’t know what they include in their ingredients under “spices,” my personal preference, and how I make them at home, is to include a bunch of dried fennel seeds. It’s a strong flavor, and many people don’t care for it. Tenuta’s meatballs are perfect for the average consumer tho, nothing at all objectionable!

The store is open 7 days, and also does catering. It’s truly a wonderland.  I shall return. You should visit too.

Tenutas Deli Review

House made meatballs

Tenutas Deli Review

Meatball cross section

Tenutas Deli Review

“Muffaletta” Sandwich

Tenuta's Delicatessen & Liquor Menu, Reviews, Photos, Location and Info - Zomato
Tenutas Deli Review

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Milwaukee Burger Company Review – Kenosha, WI location

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Milwaukee Burger Company ReviewI don’t read reviews before I go to a restaurant. I know, that’s odd for someone who regularly writes them, but I want my experience to be my own, not influenced by someone else’s observations.

And so many are bogus, anyway, aren’t they? I wonder what kind of person it takes to completely trash a restaurant based on some (usually imagined) slight, like “My water had ice cubes in it?” “We were VERY nice to the waitress but it didn’t help.” “I didn’t want onions on it, even tho the menu said that, and I didn’t tell you otherwise.”

I can imagine these people as children: “Wah, you didn’t cut the crusts of my sammich!” “What do you mean you washed my favorite shirt?” Whatever.

None of them have the slightest clue about how difficult it is to start and run an independent restaurant, and then add 4-5 more of the same concept over a few years. Somebody’s blood, sweat, tears, money, debt, and 100 hour weeks. Nor do the whiners have any concept of what it’s like to be a server, one of the least appreciated jobs around, where no matter how big of a jerk your customer is, you’re expected to be ultra sweet and polite to every one. I couldn’t do it. Either. For sure.

So as for me, I look for the redeeming things in every restaurant experience, because I take into account the points I listed above. I have ‘elastic boundaries.’ And I like to be surprised to the point where the reality of a meal experience far exceeds my expectations.

And after that long line of B.S. above, we come to the heart of the matter, my experience at Milwaukee Burger Company (MBC), at their Kenosha location.

This indy has five locations in SE Wisconsin. And during my visit, they exceeded every one of my expectations.

MBC has taken local ingredients to create American cuisine that just rocks. While there are some creative takes on the menu, the chef didn’t feel the urge to go crazy by reinventing American classics.

This is a burger shop. And craft beer. And they excel at both.

So here’s the deal: server – John. Knowledgeable. Friendly. Interested in our experience. Conscientious checking back.

Hamburger. I had the Cheese Curd cheeseburger, which had two giant curds atop the patty (see pic below). If you’re not from or been thru Wisconsin, cheese curds are a pretty standard offering but most of them are pretty awful, reminiscent of those fried cheese sticks in bars.

Curds are not supposed to be like that, and these certainly aren’t. MBC starts with a sizable cube of (choice of) fresh cheese, and douses it with their own unique breading formula before frying it just to the point of the breading being crisp and the cheese starting to melt. Perfect. These should be the standard by which all other curds are judged. I’m not joking, pal.

Onion rings for an appetizer. I’ve had the pleasure (privilege?) of dining in 65 countries, and o-rings are one of my go-to foods to try every where. Spoiler alert? Without a doubt, no questions asked, no contest, MBC makes the best rings I have had anywhere on the planet.

They start with large slices of sweet onion, again into their special batter which somehow ends up being crispy and fluffy at the same time without being overbearing. I like a lighter breading on my rings, not those kind that are more like a string of onion inside a donut. Two of us couldn’t finish an order. A very generous serving, and a good value.

Finally, the burger. I dissemble them, that’s my thing. I want to see how I like each part of a burger before seeing how I like the entire experience. And of course, the beef patty has to be the star of the show, and at MBC it surely it. Great beef flavor, a light seasoning, nice texture. A very pleasurable experience.

The menu offers a variety of ‘pre-designed’ choices for burgers, or the build your own option, with lots of choices for cheese, toppings, and condiments.

The burger comes nestled on a bakery soft, brushed with butter bun, which is sturdy enough to hold whatever you choose to top your burger with. And as I am sure you are aware, flimsy buns can be a problem at many places.

I upgraded my side to get the poutine, which, if you’re not familiar, is the national snack dish of Canada, available everywhere you go up North. It’s fries (here, superb fresh cut), brown gravy, and cheese curds (not fried), and MBC’s “interpretation” is great. Too many chefs today think this is one of those things they can ‘gussy up’ with weird ingredients.  Loved this one.

All in all? I’m enthused enough that I will drive the hour that it takes me to get to one of their locations to try many more things on the menu. To me, it is that good. Congrats, people!!!  Oh, and I’m not a craft beer drinker, but if you are, you’ll be more than happy with the selections available.

Was there anything I didn’t like? Sure, but that’s just me. Most people will find the wall to wall TV’s with sports enjoyable. Whenever I’m in a joint like that, I always wish they could have one TV on

CNN or something. But you (I) don’t have to watch, either.  Afterthought:  MBC thoughtfully provides take home boxes constructed out of paper products, instead of plastic or foam. Appreciated on so many levels!

Milwaukee Burger Company Review

Fantastic Onion Rings

 

Milwaukee Burger Company Review

Cheese curd burger and poutine

Milwaukee Burger Company Menu, Reviews, Photos, Location and Info - Zomato
Milwaukee Burger Company Review

Milwaukee Burger Company Review

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