Unexpectedly delicious food from an unassuming pub
When you walk into Pete’s Pub in the heart of Brady street, you will find yourself in what you might think of when you think of a standard sports bar, and you might even feel like you’ve been here before. No frills, no stand out decor. A bar, a couple of TVs and some tables. So you might imagine that the food would be your standard pub fare as well. Well, that is where you would be dead wrong because not only is the food good, it’s so good that it could rival best on Brady, or even best burger in Milwaukee. And the burger wasn’t even our favorite dish.
For our first meal at Pete’s Pub, we were instructed by friends on exactly what to order: the breaded cauliflower wings tossed in house buffalo sauce, the boneless breaded chicken thigh tossed in Korean BBQ wing sauce, and the simple smash burger.
Pete’s uses fresh boneless chicken thighs that are hand-breaded, fried, and then chopped up and tossed in your choice of sauce.
Pete’s cauliflower wings are covered in a light breading with your choice of sauce. With the cauliflower, you won’t find them dripping in the sauce, making them easy to eat and with just the right amount of flavor. Choices of sauce include: R.I.Pete (for the uber spice lovers), Buffalo, Hot BBQ, Tika Masala, Korean BBQ, Jamaican Jerk, Garlic-Parm, Hot Honey, Peri-Peri dry rub, and Lemon Pepper dry rub. It is also always important to note the quality of the ranch when discussing sports bar food, and Pete’s was definitely worth noting.
The boneless chicken thighs can also be tossed in your choice of sauce, but we highly recommend the Korean BBQ. We had to confirm what made this dish stand out from your typical breaded chicken: Pete’s uses fresh boneless chicken thighs that are hand-breaded, fried, and then chopped up and tossed in your choice of sauce.
Since experiencing several amazing smash burgers in Chicago, we’ve often felt that they were something that was not so easy to find in Milwaukee. But Pete’s does it right, and it is one satisfying burger. The buttery brioche bun perfectly compliments the smashed patty that has a slight crust and blends perfectly with extra sharp, gooey American cheese.
We topped off the meal with a Jarrito’s strawberry soda spiked with Maker’s Mark whiskey. They simply pour a bit of the soda out (and give this to you in the side glass seen below) and pour your liquor of choice right into the bottle. It was a surprisingly delicious and not overly sweet combo.
We will definitely be back - the only question is, do we stick to the same delicious dishes as last time or try the burrata ravioli that was calling our name as we perused the menu on this past visit?
Best Dish
Both - Boneless Chicken Thigh
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