Best Steakhouses for Seafood in Milwaukee
Even though Wisconsin may be far removed from any ocean, that doesn’t stop its steakhouses from sourcing the freshest seafood and fish. In Milwaukee in particular, restaurants serve such pristine seafood that you’d swear you were dining on the Atlantic shores. From scallops to sushi-grade tuna, here are some of the city’s finest seafood dishes that prove Milwaukee steakhouses are much more than meat.
Capitol Chophouse: Rest assured, steaks and chops here are superb, especially the cuts that are personally and rigorously sourced from farms of the Midwest. Just note that that sense of commitment and quality extends too to the seafood section, which features more inventive flavor combinations that go beyond the classics. Try the scallops with creamy, summery corn sauce and pea shoots. Or seared sea bass flecked with capers and lemon. The salmon is a highlight and a fan favorite, grilled and served with spinach and a cilantro-lime beurre blanc.
Geneva Chophouse: Head west of Milwaukee for a worthwhile dinner at the historic Grand Geneva Resort & Spa. Here you’ll find their crown jewel restaurant, the Geneva Chophouse. Reservations are definitely suggested, since this place fills up fast. But it’s worth the added effort for a meal overlooking the gorgeous rolling landscape of Lake Geneva. Start your dinner with Dungeness crab cakes, served with smoked corn remoulade, pickled peaches and celery greens, highlighting the best of the seasonal bounty. For something heartier, specialties include Alaskan halibut, adorned with a vivid sugar snap pea slaw, Verjus pan sauce and pickled peppers. There’s plenty more where these came from too.
Carnevor Steakhouse: In spite of the meaty moniker, Carnevor is plenty innovative and intensive when it comes to its seafood selections. For starters, the crispy panko-crusted calamari gets dusted with tomato, while shrimp cocktail doubles down with a bracing king crab salad. Sashimi-grade tuna tartare arrives with togarashi crackers, spicy greens and a bluegrass soy vinaigrette. And that’s just the apps. Elsewhere on the menu, you’ll find salmon with confit fingerling potatoes, fava beans and herb-spinach puree, plus day boat scallops with corn and basil coulis, sweet peppers and sugar snap peas.
Mo’s… A Place for Steaks: Certainly, as the name suggests, this is a great destination for filets, rib-eyes and NY strip loins, but it’s also an apt place for lobster ceviche, California sushi rolls and tuna poké. The restaurant does a lot, and it does it all well. While entree options skew meaty with steaks, chops and ribs, there’s also lighter, more nautical fare like pesto-crusted salmon and tuna steaks.
Dream Dance Steak: From lemon-dill smoked salmon rilletes and crab-avocado salad to shrimp fettuccine and jumbo lobster tails, this steakhouse inside the Potawatomi Hotel & Casino pours concerted effort into its seafood program. Even when used as a steak enhancement, like crab Oscar, seared scallops or lobster tails, ingredients shine as fresh as anything on the coasts.