Birch

My wife and I extended our stay in Wisconsin with two nights in Milwaukee after a week in Madison in July 2023. Looking for a place to have dinner, I typed in best restaurant in Milwaukee, and Birch was on the list. I managed to get a very early seating that evening. I didn’t know much about Birch or Kyle before that day, but what we tasted that evening made me get up from our food and hustle over to make another reservation for the next dinner service because we had to eat there again before heading home. The location is pretty unassuming. The service was friendly, but there was a certain amount of tableside formality to it. I must mention this one experience we had as we were leaving after the first meal. The cooks were grilling on the sidewalk because their indoor grill broke down days previous. When I mentioned that I loved the grilled focaccia and I’d love to take some home the next day, they asked when I’d be there, and promised that they’d have some for me to take home. The next evening, sure enough, at the end of the dinner, they had a large focaccia wrapped and tied with string for me to take on the plane. That’s service taken beyond the ordinary. The food…the food was extraordinary. The much overused phrase, “farm to table”, suddenly made sense! Every single component shined through cleanly and precisely. There were many standouts, but if I could have just a couple of dishes again, they would be, Lynn's Cherries | Beets | Cucumber Radishes | Matt's Holy Basil Goat Cheese Dressing and Ricotta Cavatelli | Spring Onion | Apple Mint | Wisconsin Parmesan Cured Pork | Black Pepper maybe one more, Spaghetti Bower's Tomatoes | Candy Cane Peppers | Jerry's Garlic Basil Simple sounding dishes, but the most amazing ingredients and straightforward cooking made for a great meal. We’ve already made travel plans for the summer, and we’ll be back!

Birch does not disappoint! The food and drinks were absolutely delicious. I ordered the contramar inspired fish that was cooked over open flame but also tried my husband's handmade pasta, both were out of this world and by far the best pasta and fish I've had! I love the farm to table concept and they deliver it with such finesse 🤌 We also had smoked walleye in a crisp cup and the avacado squash salad. Everything was made with precision and focus on eye opening flavor and detail! The front house team are so welcoming and friendly, and willing to take time to explain the menu or answer any questions. The restaurant is beautiful and gives you an open view of the fluid working kitchen team! Also I have to compliment how crystal clean the glassware and silverware were along with the complimenting dishes used for plating! We are excited to return!

Went there for my birthday. Was my first time going and everything that was ordered was delicious. Got some complementary food that was sent out by Chef Zach and it was amazing. Loved watching the kitchen doing their work and it seemed like a great work environment. The wait staff was excellent at what they do, super attentive. Would go again.

They outdid themselves. We have wanted to go here for some time. It was unbelievably fantastic. They offered us some of the apps. The dip and vegetables were absolutely delicious. The small bites were incredible. It does us good to see they use locally grown, locally sourced produce. The entrees were very good. Service had them at the table piping hot. We are one of the many farmers that provide fresh produce. We truly felt like royalty. We can see why they made the list of the New York Times as one of the best restaurants in America. You won't be disappointed.

Something about open fire cooking just fascinates me! We sat at counter seats and were able to see chefs cooking with open fire. Our favorite was the contramar-inspired fish because you can taste the char and goes so well with tortillas. The goat cheesecake with rhubarb was well-done too!