And rise again! http://www.oldgermanbeerhall.com/estabrook-beer-garden/
http://www.jsonline.com/news/milwaukee/friends-of-hoyt-park-pool-in-wauwatosa-want-to-add-beer-garden-0u9j03e-203234171.html

My current love is The Big Foot at Oscar's on Pierce in Milwaukee - Black Angus Burger, Crumbled Blue & Boursin Cheese

And by "salted" I mean the salt was mixed into the burger instead of on the outside.

Found it elsewhere:
2. Heat the oil in a large (12-inch) skillet until very hot and shimmering and almost smoking (if it’s not hot enough, the cakes can be greasy), then lower the heat to medium. Divide the noodle mixture into 4 portions, then place each in the pan, pressing to flatten into a cake. Cook until golden brown, 6-7 minutes, then flip and cook for an additional 5 minutes. Turn out cakes to a plate lined with paper towels, then toss the pea shoots into the skillet to wilt.

I've only found one place in Milwaukee that serves these and I suspect I could make better - looking forward to trying!

Derry's burgers were okay, not awesome bar burgers or anything. I'm curious how Burke's does with fish fry, though.

Start with a cocktail, an hour or more of shared plates accompanied by a bottle of wine, and a dessert involving a waffle (that's him, I just humor him).

I appreciate the article, but I'm not sure "ground-up" is the best way to describe a budding coffee entrepeneur...

This year's Christmas was all DIY: ginger liqueur and limoncello, mocha mix, bacon jam, rum raisin apple jam, chocolate crack, pecan tartlets, and pizzelles.

Pasta a la carbonara

Shake Shack.

Black when I'm at home, caffe latte when I'm at the coffee shop.

In carbonara.