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I was disappointed in the Jalisco's in Cedarburg the last time I went, possibly bought out?
We used to say that Jalisco's had burritos as big as your head. One of the few placesI could get a cow tongue burrito. I used to visit one that was on the southern side of the city.
The last time I went to the one in Cedarburg they had a drastically changed menu, far fewer items than the old menu, they were out of many of the items, and I was disappointed with the quality.

My wife just informed me that Dr. Dawgs is now selling gelato.
As she phrased it "good news and bad news. They now sell gelato, and it is very very good"

La Estacion in Waukesha is owned by someone who was tied to Jalisco's (family or ex-worker??) somehow and they have those gianty burritos. They also have tounge and I am sure they'd put it in the burrito for you.

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I had been wanting to check out Distil since I first read about it in this piece by Esquire naming Milwaukee "the bar city of the year" I could agree with them on that. Everyone already knows about the fact theres a great old school tavern on almost every corner but now the crafted cocktail and locally distilled liquor movement is moving into Milwaukee as well. Distil is one of these new spots and I made my way over there not too long ago.


Milwaukee, WI

Distil doesn't open until 5p but we were getting there around 6 and the place was dead. I think you can attribute this to the fact that most of the other bars and restaurants around there have a happy hour that lasts until 8p living up to Esquire's billing as "bar city of the year" I would imagine Distil is a much different place on a weekend evening around 10p.


As we enter

It's located on North Milwaukee street in the heart of the upper class downtown dining/drinking area so theres no need to worry about lurkers in the night. I think Mr. Richards should be able to verify this for us should we need to know. Crafted cocktails are what they do here and if your hoping that because this is Milwaukee the price on them will be a little cheaper you're wrong. They're around $12 each which is more than most items on their food menu.



The menu has a contemporary American feel and is labeled "Artisan Fare" My girl got the chicken sandwich described as "nueskes bacon, roasted garlic mayo, roasted tomato, arugula, truffle tremor goat cheese, butter-top bun" She said the "bacon was great but the chicken was kind of bland". I told her that's what she gets for ordering chicken breast. It's boring. We were headed to Bryant's Cocktail Lounge after this so we only ordered one drink each. She and I very much enjoyed her Chamomile Gimlet made with Sol from nearby North Shore Distillery. Seen up above I got the "Made in Milwaukee" which consists of "Rishi Plum Cinnamon infused Rehorst Vodka, Housemade Grenadine, Lime, Sprecher Ginger Ale, topped with Schlitz-Elderflower Foam" and to go with that their Hidden Creek farms Burger.


Distil Cheeseburger

My drink was really good but would of been better in the fall with the crisper weather. As far as the burger goes it was as good if not better than it looks. Eight ounces of fresh Hidden Creek Farms beef topped with garlic mayo, bourbon onion jam, 4 year WI cheddar served on a butter topped bun. House made chips on the side. With it's double digit pricetag this falls into the "fancy" class of burgers but at $11 it's a dollar cheaper than my cocktail was. Well worth it and so far it's easily the best burger I have had in Milwaukee and one of the best in it's class. Cooked to what I requested this was a simple old school style as far as toppings go, taken to great levels by the superior ingredients used. From the fantastic fresh beef to the perfectly placed bun. This was a really good one. I'd have no problem going back.


The insides

Distil
722 North Milwaukee Street
Milwaukee, WI 53202
(414) 220-9411

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Smokin' Chokin' and Chowing

Wow! Thanks Da Beef! This is right by my brothers house - now I have a new place to take him!

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The cake is a lie

This area is about the safest area of downtown. It's filled with young professionals. Actually most of the areas downtown are super safe. I've been going to this area for the better part of 20 years and have never had any issues.

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I was joking. I already know the area is more than safe despite what might or might not have happened to your friends. You seem to know everyone who gets the stick up treatment huh? To say you're not paranoid but then go on and on with a bunch of BS about conceal to carry laws is a joke. Lets just get straight to the point, your paranoia is beyond normal. Its high and your making people think these areas are dangerous when that's not true. You live in Milwaukee (prob. the suburbs of), not East St. Louis, not the slums of Kingston not even Chicago, Milwaukee! Do me a favor and quit it with your crime reports. Just because black people live near there or theres Hispanics hanging around on a porch does not make a place unsafe. I'd be more worried walking into my locals suburbs movie theater these days.

I've been all over Milwaukee at all different hours of the day. I've never once had a problem. Only almost altercation I ever had was with some Bucks fans when the Bulls were visiting. They didnt like that the stadium was filled with Chicago people and were trying to start something. I'm guessing those "tough" (white) guys were from the same suburb as you. Acting all paranoid that their living area was going to be taken over by goons from the big city. Who you crapping? This is a food site, you wanna talk conceal to carry go HERE. You be careful out there, Mr. Zimmerman.

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Smokin' Chokin' and Chowing

+1
In another Milwaukee thread we had a comment about a restaurant being like a "third world country."
Now we have remarks about drug dealers on the corner and armed robbery.
This kind of painting with a broad brush is an insult to the good people of Milwaukee.

Please, let's stop with the non-food-related posts. They're tiresome and the point has already been made (over and over again). This is a food forum, so if your planned post has nothing to do with food, please refrain from making it here.

Future posts that have nothing to do with food will be removed from the threads.

Thanks,

=R=
for the moderators

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Spit out the gum, sister!

Twitter: ronniesuburban

Hamburger enthusiast George Motz who is the author of Hamburger America has a new show coming to Travel Channel called 'Burger Land'. The first two shows will air this Sunday night at 6p cst with one episode featuring the slider stands of New Jersey and the other the Burgers of Wisconsin. He's been reading. Both Wedl's and Petes (each seen upthread) will make their national TV debuts so that should be cool. Also featured according to the press release will be Sobleman's in Milwaukee (see upthread) and the Village Bar in Madison. It just so happens that the Village is yet another top notch tavern selling some bomb ass burgers that I knew nothing about during my college days.


Madison, WI

The Village Bar is located on Mineral Point Road right across the street from the Glenway Golf Course so this bar is a popular stop for some food and drink both before and after shooting 18. Its the unofficial clubhouse so they say. It's got that locals vibe inside pretty much feeling the exact same way as the three taverns in Madison who's burgers are featured upthread. It was just after 6p when I rolled in last month so people were just getting done golfing and the only open seats in the house were at the end of the bar.


a view from my seat at the bar

The menu at the Village is pretty small and simple aside from the burgers they have brats, a steak sandwich and a chicken sandwich as well as fries and chips. Just like pretty much every other neighborhood bar in Madison the grill is on display in front and the guy working it gets to mingle with the regulars as he prepares orders for the night. I got a cheeseburger with no sides so it was just $4. Result? Yet another bar burger in Wisco that I'm not sure you can get a better bang for your buck burger at. This was as beefy as any I have had and reminded somewhat of Top Notch as far as taste. It's amazing that most every bar cant put out burgers this good. Although in Wisconsin it seems that most everyone does. All it takes is a source for some good local beef and a grillman who can cook one that's not well done. We just dont got many places like these in Chicago.


Cheeseburger from the bar

Village Bar
3801 Mineral Point Road
Madison, WI 53705
(608) 233-9956

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Smokin' Chokin' and Chowing

I watched Motz's Burger Land this past weekend and absolutely loved it. The Wisconsin episode was great.

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I spent a couple days in the Hudson WI/Twin Cities area followed by a trip to Bayfield. So the route we took had us along the Great River Road for a portion of it and I decided I would stop in the town of Trempealeau for documentation purposes.


Trempealeau, WI

We got out of Chicago around 6:30a and rolled into Trempealeau around 11a which is when the Restaurant and Saloon at the historic Trempealeau Hotel opens up shop. Being nestled on the Mississippi River, this town was a somewhat booming place when America's original highway was the main way around.


The Trempealeau Hotel

The town suffered a horrible fire in 1888 and the entire downtown district was destroyed except for the hotel which was later on moved further back from the river. The area decimated by the fire was rebuilt so nothing precedes 1890 as far as buildings go, except the hotel. The restaurant and some parts of the bar have been redone but they manged to keep the charm and the inside of the space is really great. The same can be said for the town itself which is a really pretty place. We were the first customers of the day but there were locals and travelers coming in for both food and drinks as soon as they opened up shop.


As we enter

The hotel was taken over by a couple who redid the menu but kept most of the saloon and its traditions as is. They have seats inside with views of the river, a dining room, a porch, and an outside sun deck. There's also a stage outside for musical acts, a full outdoor basketball court and horseshoes and bags to play too. They still do lodging as well. The couple that took the place over happen to be vegetarians. In the process they wanted to create their own menu item that was both unique to the restaurant and good in their belly. So in 1986 the 'Walnut Burger' was born.


A view from the outdoor dining deck

When I first heard about walnut burgers I thought maybe it was beef with roasted walnuts mixed in or something but this is a vegetarian patty made mostly with walnuts amongst other spices and bindings to hold it together. They became big and are now sold in grocery store freezers across state and are offered at other restaurants too. Of course I was never looking, so I never knew. I decided to say what the hey and try one just to say I have. The results? Well it was better than a 'Boca Burger' so it's got that going for it. But I wont be going veggie and changing my login name to 'Da Beets' anytime soon. Next time I'd try the cornmeal crusted catfish sandwich...


The Walnut Burger

Trempealeau Hotel Restaurant & Saloon
150 Main Street
Trempealeau, WI 54661
(608) 534-6898

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Smokin' Chokin' and Chowing

Wish I'd known you were headed to Hudson; I would have sent you to Dick's Bar & Grill for a burger. They claim to have been around since 1855, about a half block from St. Croix River. They serve an excellent bar burger in the same league with Fred's in Burlington. Dick's has been my "go to" dinner stop on more than one trip to the Twin Cities. Reckon you'll just have to go back and check them out.

Buddy


Dick's Bar & Grill
111 Walnut Street
Hudson, WI 54016
(715) 386-5222

Yeah the Walnut burger will never satisfy my desire for real burgers but it is one of the better vegetarian burgers out there. I just wish it were thicker.

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You did send me . I was just waiting to say thanks when this post came around. I had Dick's on my list of which places are added too anytime someone gives me or I read a rec for a great burger place in state. It was your rec on roadfood that put it on my radar. So of course we stopped thru.


Hudson, WI

Hudson is on the western border of the state just a couple miles away from Minnesota. It's about a 15 minute ride into the Twin Cities from there. Hudson sits on the beautiful St. Croix River which makes it a fun place in the summer months with all the outdoor activities going on. The old historic downtown district is right off the water. Dick's is pretty much a place for all. There's the main bar which has your typical Wisconsin tavern feel to it. Located in the room next door is the dining room where families can eat, the room next to that is an outdoor dining area.


A peak inside the main bar

The building and location on which it sits was once the center of all the action back when the St. Croix Landing and Toll Bridge which sat right out in front was where all passerby's came thru back in the 1850's. The bridge provided a steady flow of people and vehicles into Hudson with the original route connecting Minnesota and Wisconsin. In 1867 the building Dick's now sits on became known as The St. Croix Saloon. It became Dick's in 1955. Today they have their own beer "Lucky Dog Red" which was a nice drink as we waited for some fried banana peppers from the appetizer menu.


Fried Banana Peppers

Nothing special as far as creativity goes but the peppers had me wondering why more places dont do this. You know why? Because most places just serve stuff that goes from the freezer to the fryer. I dont know if these are available pre-breaded and frozen but these were fried to order. If you like banana peppers like I do, theres no reason you wouldn't enjoy these. The burgers are what they're known for here and they come served variety of ways. I opted to follow Mr. Roadhouse's lead and go with the 'Big Richard'.


The "Big Richard" w/ Shaved Ham, Mushrooms & Melted Swiss Cheese

The burger was a 1/3 pound of fresh hand formed beef served with their signature fresh cut fries. All in all, another great bar burger served better than it had to be. The beef may have been cooked a little too well done but the piece of sauteed shaved ham and the mushrooms and melted cheese added some fat/juice into the mix. The fries were great. We spent a couple nights in Hudson and enjoyed some fun outdoor daytime activities with trips into the Twin Cities for the evening. The Apple River Tubing experience in nearby Somerset is a great way to spend a summer day as is a trip to the beautiful Willow River State Park. I really enjoyed this part of the state and look forward to the day I get to return. Thanks for the rec Buddy.


Willow River State Park

Dick's Bar & Grill
111 Walnut Street
Hudson, WI 54016
(715) 386-5222

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Smokin' Chokin' and Chowing

Glad to be of service, whether I knew it or not.

And a big Thank You to you for picturing those deep fried banana peppers! I had no idea they were even on the menu. Now I have one more reason to head back to Dick's.

Of course, if a certain Championship Wiener maker in Evanston sees this post, they may be available a lot closer to home...

Buddy

Here's an under the radar spot located way up north. I forget what and where I read about Doorn's Inn which sits about 8 hours from Chicago and an hour and change SW of Lake Superior. Its yet another stop I just had to make on my trip to the Twin Cities and Bayfield last month. I'm still shedding a few lb's from it. I just had to document a place that came with heavy praise from a few folks, yet there's very little info on the 'net about it.


Barnes, WI

I think it's been maybe two years since I first became aware so it was a long time coming. We went into the Northwoods type tavern/roadhouse around noon en route to Bayfield. My first instinct was to just take an order to go so we could get where we were headed ASAP but as I placed my order I fell into the trap that is Ice Cold American micro brewed beers. So of course I ended up ordering a couple while we waited. Even as the clock was just switching to the pm hours there were a couple regulars drinking one of which was from the Ravenswood area and moved to the Northwoods. Of course with NFL network on the TV and football season near the Bears and Packers were being discussed. It's owned by a husband and wife team and the wife who was bartending was as nice as could be.


View from the bar

As seen in the picture above they have sold over 85,000 "Itty Bittys" which are their very popular with the locals-mini burgers. I read these are the best bar burgers not just in Wisconsin but in the country and in the few reviews and mentions of the place online everyone sings to their praise. They come in orders of three with fries and I think it was $6.95. I dont know how many spots I've doc'd in this thread but these were some of the best. Maybe a top 5 definitely a top 10. Fresh little balls of ground beef are cooked with a heavy amount of minced onion and together with the pickles and melted cheese they sing a glorious greasy tune. This is how most places claiming to serve "sliders" need to make them. But these arent sliders, they're itty bittys and they're delicious.


Itty Bitty Cheeseburgers

Doorn's Inn
6935 County Highway North
Barnes, WI 54873
(715) 795-2000

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Smokin' Chokin' and Chowing

A couple years after my initial mission I was back in Bayfield and again had Patsy's on my mind. Lucky for me they were open this time around. It was a long wait but one that was well worth it. Washburn is a town over from Bayfield and Patsy's is a spot to stop in at for those staying somewhere near on this patch of Lake Superior shoreline towns.


Washburn, WI

After eating fresh from the lake fish for few days straight I needed some damn meat in my life and Patsy's was the place. The bar itself has been around since the late 1800's when these towns were more centrally located due to their proximity to the Great Lake. Back when Superior and the other four great lakes were some of the main trade routes this area was a much busier place. The second floor used to be a longstanding brothel but a fire wiped that out. Today Patsy's is the locals watering hole. It's well kept inside with that friendly Wisconsin tavern vibe. The burgers are said to be the best by many from around this region. They're made at the end of the bar as is customary with so many other great drinking establishments slanging great burgers in the state.


As we enter

I dont know if they switched or I was misinformed the first time around but the burgers here are 6 oz of fresh ground beef from the butcher down the street. A patsy's classic comes with "Caramelized Onions, Lettuce, Tomato and Miracle Whip on a Toasted French bun" I was expecting it served on a French roll but was not mad about the bun they use. Made fresh daily by the bakery down the street. The best buns on burgers are always found in Wisconsin. Perfect example here. The beef was cooked perfectly and full of flavor another trend I find common. A fantastic no frills burger made so by using the best possible options for both beef and bun. I dont know why I'm hard pressed to find them like this in Chicago. That's ok though I just kill my craves for them while I'm in the Beer, Cheese and as this thread has proven, Burger State.


Patsy's Classic with Cheddar

Patsy's Bar and Grill
328 West Bayfield Street
Washburn, WI 54891
(715) 373-5792

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Smokin' Chokin' and Chowing

Recently as in the last couple months or so I returned to a couple of the spots that inspired this thread. Both Kewpee Lunch on Lake Michigan in Racine and Fred's Parkview about 30 miles west in Burlington are mentioned in the OP. As of my most recent visits this is deservedly so. I'd have both these places ranked high on my best in state list.


Racine, WI

Kewpee's serves a burger with that great taste of old school flavor. Just their own blend of fresh ground beef with the common toppings served between a steamed bun. They bring back a taste from another era as many say and I agree.


A peak inside

For those not familiar with Kewpee it has its own thread HERE. It's named after a very weird doll that was popular at the start of the 20th century and are now collected by grown people today. Further proving my point that there's people that will collect dust if you let them. Sorry but they're just weird. If you can get pass the large collection of the dolls staring at you as you enter as well as the graphic of the girl on their wrappers go for a double. They still melt the cheese on the flattop and then add it on like old times. I think the fresh beef still has some hearts mixed in if not they misinformed me.


Double Kewpee with Cheese

Kewpee is the 2nd known chain of fast food hamburger restaurants. Started in Flint Michigan, so the story goes this is what Dave Thomas grew up on and was inspired to recreate. Maybe at one time Wendy's was like Kewpee but no way is that the case today. During its peak right before World War II there were more than 400 Kewpee's abound. Dave Thomas got that part down and then some. This Racine location is one of just a few left. The others are in Lima, Ohio and there's also a Weston's Kewpee Sandwich Shoppe in Lansing, MI that's been operating since 1923 by the same family.


From another era...

Fred's has it's own thread HERE and is a perfect example of what a tavern burger and local watering hole should be all about. Burlington is a nice little town with a lively downtown and Fred's is where it's at. It can often be packed with both regulars and groups of familes eating burgers .Since my last visit I noticed they added an entire section to the place and it was all going to use on the Saturday afternoon I popped in.


Burlington, WI


Recently added addition

They got ice cold beer and some good Wisconsin ones at that in addition to some great curds and homemade chips and curly fries. It's a popular stop and one I think is worth it if your within 20/25 miles, hungry and enjoy a good well sized juicy burger with a cold Spotted Cow. This time around I went with their popular roasted garlic burger and just like each previous visit I left very pleased.


Fred's Roasted Garlic Burger

Kewpee Lunch
520 Wisconsin Avenue
Racine, WI 53403
(262) 634-9601

Fred's Parkview
596 North Pine Street
Burlington, WI 53105
(262) 763-8370

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Smokin' Chokin' and Chowing

Thus the second line of their slogan?




One of the Lima Kewpees is original, is listed on the National Register of Historic Places, and is well worth seeing.



They still serve a square-ish patty, probably like the ones the Dave Thomas ate.



The free-form burgers served at the Racine Kewpee are much better. That double cheeseburger you show looks like a particularly fine example.

The one in Lansing, MI is pretty good, too. It's a regular stop when visiting the Chow Poodle's home town.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

I guess I thought I doc'd Culver's on here but from the looks of it I didn't. Surely most any talk about Burgers in the Cheese and Dairy State will have someone mentioning Culver's. Yeah it's a chain but it's one with roots in Wisconsin. In 1984 restaurateur George Culver bought an A&W stand on US-12 in Sauk City. After renovations were complete the first Culver's was born. As far as chains go, I think Culver's is up there with the best of them.


Started in Sauk City, WI (Close to 500 locations today)

It's their frozen custard and butter burgers that put them on the map but the cheese curds and walleye sandwiches are pretty tasty too. Of course exact experiences vary by location but they've long been known to have some of the best franchising procedures in the game. As far as fast food burgers go I'll take Culver's over Five Guy's, Steak & Shake and most others within the 500+ location range. These day's they're all over the country. I haven't been into one for a burger in a couple years but if you ever find yourself in a fast food dead zone you can do alot worse than Culver's. They do them proper.


Culver's ButterBurger with Cheese

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Smokin' Chokin' and Chowing

The best thing about Culvers is that THEY DECIDE IF YOU ARE GOOD ENOUGH FOR A FRANCHISE.
Unlike most other places who are just interested if you have enough money (think five Guys) Culvers has you trained/tested/reviewed and then decides if you are good enough to use their name.
Why Culvers is very consistent in their stores and 5 Guys is all over the place from horrid to acceptable.

Dick's First Rule of Restaurant Eating.

"Never eat at a chain restaurant!"

Then I'm quite happy I'm not bound by your hard and fast rules. While I usually don't find myself at chains, there are some chains I very much enjoy, including In-N-Out on the west coast and Lao Sze Chuan right here.

Steak n Shake has always been my favorite fast food type burger over all of them (including In N Out), and even though Culver's looks the same and is cooked the same, it is not. Culver's is still a decent burger, but what I love most is their custard. I just had a concrete last night and it was awesome. Putting it another way, if Culver's was like Five Guys, and they didn't have custard, I'd rarely go there.

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Ram4,
You sound like my wife. Her favorite burger is the Frisco with sauce on the side at Steak&shake.
I go there for the skinny fries. I wish we had one again in Milwaukee, only this time with decent service.

I learned something the last time I went to Culver's. I was never a fan of their fried because I like mine very crispy. I decided to ask if I could get my fries well done. The counter woman asked, "extra crispy?", to which I replied an enthusiastic yes. They were perfect - spdeeply golden brown, crisp and flavorful. They are now my favorite fry.

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Ms. Ingie
Life is too short, why skip dessert?

From wiki, "A restaurant chain is a set of related restaurants with the same name in many different locations that are either under shared corporate ownership (e.g., McDonald's in the U.S.) or franchising agreements."

As far as I know Tony owns all the restaurants under his corprate control. Culver's does not, Kopp's does. I eat at Kopp's and Lao Sze Chaun. I don't eat at Culver's.
What happens is that the original format is never quite preserved by owners that have had no stake in the original restaurant and just can't quite keep the same standards or keep from changing the format.
For Al's Beef, it's Talyor Street for me but I did have an excellent sandwich at a location on Elston last summer.
Borinquen which originated the Jibarito has the original location off Division Street. One morning my son and I went to another location because we were in the area but it was a converted Wendy's or something and when we walked in, it just didn't feel right as nothing was ready so we headed to the opriginal location.
So a 'chain restaurant' is not a 'Chain' just because they have multiple locations.
If under the same ownership there is a good chance the food is good but if under shared or franchised, the chance is that the food is not up to the standards of the original location.-Dick

Yep, no gray area at all here if that's what you and Wikipedia say.