Lunching at Mader's German Restaurant in Milwaukee (Wisconsin) with Juilliard Graduate Florence Paget by Savvy Mom Ruth Paget

Lunching at Mader’s German Restaurant in Milwaukee (Wisconsin) with Juilliard Graduate Florence Paget with Savvy Mom Ruth Paget

Anyone who lives in Wisconsin really does need to make a trip to Milwaukee on Lake Michigan to eat at one of the city’s great German restaurants: Mader’s or Karl Roesch’s.

We drove along the waterfront to see the beautiful homes there (it’s like a mini Kenilworth, Illinois) before going to Mader’s for lunch with five-year-old Florence.

Mader’s has been open since 1902.  German chancellor Helmut Kohl and President Bill Clinton have both eaten there.  They also ordered Black Forest Cakes to take home in their limousine “for their entourages.”

When we entered the restaurant, I immediately liked the cherry-wood colored paneling, tables, and chairs.  The restaurant serves food from Berlin.

I ordered Kassler Rippchen and a Berlinerweisse beer mit Himbeere syrup.  Translated this means roast pork loin with sauerkraut and a wheat beer from Berlin that has been brewed since 1602.  The Himbeere is a raspberry syrup that Berliners add on top of the beer.

I had Black Forest Cake for dessert and a coffee.  I felt stylishly Old World and cut up Florence’s sample sausage lunch with German salad: grated carrots, grated salsifis, and grated cooked red cabbage topped off with Boston Bibb salad and a creamy estragon salad dressing.

Different family members ate Rheinischer Sauerbraten (marinated beef with ginger snap sauce and golden raisins); beef goulash with potato dumplings and chopped, baked red cabbage; and more Kassler Rippchen (roast pork loin).

The portions were reasonably sized, so this was not too much to eat.  I like pork loin.  It is considered a white meat that is not too fatty, if you do not eat too much gravy.

The following cookbooks contain recipes for these dishes and many others:

-The German Cookbook: A Complete Guide to Mastering Authentic German Cooking by Mimi Sheraton

-Spoonfuls of Germany: Culinary Delights of the German Regions in 170 Recipes by Nadia Hassani

-German Cooking Today: The Original by Dr. Oetker

-Beyond Bratwurst: A History of Food in German by Ursula Heinzelmann

By Ruth Paget, Author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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