Various Locations
Any Milwaukeean who loves brunch has been to at least one if not all of The Lowlands Groups’ restaurants for brunch. While they each have their staple items in common such as the Milwaukeean bloody, each has their own charm and specialty items backing a stop at each worth it on your sacred Saturday morning.
Cafe Hollander: Hollander is the most accessible with so many locations, and probably our favorite of the Lowlands group with stand out brunch options. Eric would say best dish is the Door County Cherry waffle (a seasonal item), while Allison was partial to the Brew City Benedict, a House-made cheddar-chive biscuit, house-recipe breakfast sausage patties, poached eggs topped with house hollandaise
Cafe Benelux: Most people know Benelux in the Third Ward because of it’s prime location, with a balcony that gives brunchers the perfect view of city, including The Public Market.
Centraal Grand Cafe & Tappery: (previously known as Cafe Centraal): Brunch available every day in Bay View, with arguably the best beer list in the area (except for Burnhearts, or local breweries- you have a separate place in our heart).
Buckatabon Tavern and Supper Club: Ever since this place changed over from Lowland’s former restaurant, Cafe Bavaria, it has leaned more supper club than brunch. Now, Buckatabon is a blast from the past with retro Midwestern vibes that just feel nostalgic. We recommend the Up North & On the Lamb dish for a unique brunch option with saffron rice and braised lamb shank. There are less fancy blood options here, but at least a couple of good ones.
The Bloody The Milwaukeean has just the right unique flavor with a horseradish-infused vodka, and the thick-cut bacon and white cheddar curd toppings are the perfect appetizer while waiting for your meal.
The Dipping Sauce Any place that carries more than just ketchup to go with the fries should be given credit where credit is due. Therefore, Lowlands restaurants get extra credit for offering more than a handful of flavor options to go with your fries or breakfast potatoes. Personal favorites are the basil and garlic aiolis.