Capitol Dr.ĭutchland also operated the Fiesta Drive-In on Highway 100 at Wisconsin Avenue in the 1950s and ’60s (another Fiesta later operated for about five years out west on Bluemound Road), which was known for its innovative features. By 1949, a second Dutchland location was open at 208 E. that, within a few years, would be renamed Dutchland Dairy. But by then, Clark had also opened a dairy store at 3905 W. Within two years, Clark opened a short-lived third location at 5408 W. Clark was soon joined in the custard game by his former employee Paul Gilles, who opened Gilles Frozen Custard at 75th and Bluemound, and by Eat Mohr Frozen Custard Stand at 18th Street and Forest Home Avenue on the South Side. Clark was among the earliest and surely the most influential of the early custard purveyors here.īy 1938, a second Clark’s location was open at 6032 W. From there, he opened his first Clark’s Frozen Custard Stand at 2020 W. Legend says that Joe Clark tasted frozen custard at the A Century of Progress world’s fair in Chicago in 1933-34. Sadly, the Brady Street location closed in 2008, and within a couple years, the other stands were gone, too.ģ. That’s what makes it so great, and that’s why Wisconsinites love it." Custard tastes a little different everywhere you go. "We put a lot of pride in our food and try to be unique with our custard flavors. The Schmidts also worked to create their own custard style. We don’t try to slather on a pound of butter, just use fresh ingredients to make it tasty as possible without overdoing it." "We do offer healthful selections like whole wheat bread, veggie dogs and veggie burgers. "The stuff we use is fresh and not processed," Mike told OnMilwaukee. In addition to classic burger fare, the Schmidts also catered to more health-conscious diners. Within a few years, the Schmidts had opened new locations on Kinnickinnic Avenue in Bay View (2004) and on Oakland Avenue, near the University of Wisconsin-Milwaukee (2005). at the start of the new millennium, and the sleek new custard and burger stand quickly grew in popularity. Kim and Michael Schmidt – who learned the business during two stints working at Kalt’s – opened Bella’s Fat Cat at 1233 E. Jessica’s – which called itself the "Wizard of Ahhs" – closed at the dawn of the 21st century and was replaced by a used car dealership and, later, a staffing service. Named in honor of 42-year South Milwaukee High School teacher Archie Starkey, it was a cheeseburger topped with a fried egg.Īlthough t it had remained popular for decades, renowned for its focus on creating a delectable vanilla custard, Al’s was renamed Jessica’s when Lach’s wife took over in 1990. Sometimes in advertisements, Al’s would claim to be the "Home of the Original Butter Burger," but that’s hard to verify, considering the number of long-lived Milwaukee institutions that serve butter-slathered hamburgers.Ī classic drive-in, Al’s boasted carhops and a variety of sandwiches, including cheese steak and the Starkey Special. Layton Ave., across from the airport on Aug. 8, here is a sampling of some of those places, adapted from the book, " Milwaukee Frozen Custard," written by Kathleen McCann and me and published by The History Press and available from all booksellers.Īl Lach, who got his start working at Leon’s, opened Al’s Frozen Custard at 524 E. On the eve of National Frozen Custard Day, celebrated annually on Aug. While some shimmered ever so briefly, others were pioneers that endured for decades, searing themselves into the memories of those who experienced them. Yet,rich and flavorful! All in all an incredible work of art! Onion Rings- The onion rings were crunchy, crispy, and chewy on the outside, and juicy, sweet, and savory on the inside.While the fame of Gilles, Leon’s, Kopp’s and Culver’s endures – and their legendary status continues to be further cemented in the Milwaukee psyche – through the years, dozens of other custard stands have come and gone. It added that brightness and lightness that made it perfect. It added that sweet crispness that was much needed. I'd say to definitely pay the extra for the tomato. If you haven't tried this place before, add it to the list! There's a reason they have such a wonderful reputation that has been backed by years of indulgent quality food! Cheeseburger- The cheeseburger was crunchy on the edges, juicy and tender on the inside, and all together buttery and rich! The cheese was oozing off the side which gave it that addictive quality. But, we'll definitely be back to try some. The food was fresh, hot, and made to order! All around incredibly delicious! We were on sweet overload. The staff was friendly, efficient, and helpful. It's brilliant how they merge two totally different concepts into one unique design. Kopp's Frozen Custard has the industrial feel inside and a modern garden feel outside. As you walk up, you know that you have found a truly unique place.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |