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Karl Ratzsch's

320 E. Mason, Milwaukee, WI - (414) 276-2720
This grand restaurant has been justly famous since 1904 for its German food, served by a staff of dirndl-skirted professionals in an extremely atmospheric dining room. The old world menu includes such stalwart classics as liver-dumpling soup, roast goose, beef rouladen, and sauerbraten with ginger-snap gravy.
81% Approval Rating (16 votes)

Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Iceberg Lettuce Wedge
Chicken Liver Pate
Potato Pancakes
Crackling Pork Shank
Chateaubriand for Two
Planked Lake Superior Whitefish
Schaum Torte
Rouladen
Wiener Schnitzel

Highlighted Reviews

rating
Michael Stern - Photos (7)
Roadfood.com Editor
" This grand restaurant has been justly famous since 1904 for its German food, served by a staff of dirndl-skirted professionals in an extremely atmospheric dining room: dark woodwork, antique steins, romantic murals, sentimental paintings. The old world menu ..."   [Read More]

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Map & Web Site

320 E. Mason, Milwaukee, WI
(414) 276-2720

http://www.karlratzsch.com

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch, Dinner
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:Yes
Outdoor Seating:No
Reservations Accepted:Yes
Delivery Available:No
Takeout Counters:No
Beautiful potato pancakes, crisp on the outside, creamy inside, gently spiced enough only to accent the basic potato flavor, are served with a ramekin of chunky HOT apple sauce.
"Beautiful potato pancakes, crisp on the outside, creamy inside, gently spiced enough only to accent the basic potato flavor, are served with a ramekin of chunky HOT apple sauce."
Michael Stern





Hail iceberg lettuce! When impeccably fresh and well-chilled, it has a refreshing flavor and mouth feel that none of the more delicate high-fashion greens can match. Here's a wedge blanketed with 1000 island dressing.
"Hail iceberg lettuce! When impeccably fresh and well-chilled, it has a refreshing flavor and mouth feel that none of the more delicate high-fashion greens can match. Here's a wedge blanketed with 1000 island dressing."
Michael Stern


At first, we were a little scared by our Crackling Pork Shank, a gigantic hunk of hock that arrives with a sharp knife plunged into it. While the knife was indeed handy for sawing through the extremely crackly parts of the skin on the outside, we found fingers were well-suited for pulling large nuggets of moist meat from the interior as well as strips of crisp cracklin's from the drier parts. This is a vast eating adventure! The shank is accompanied by four-star sauerkraut, brown gravy, sharp mustard, and boiled red potatoes.
"At first, we were a little scared by our Crackling Pork Shank, a gigantic hunk of hock that arrives with a sharp knife plunged into it. While the knife was indeed handy for sawing through the extremely crackly parts of the skin on the outside, we found fingers were well-suited for pulling large nuggets of moist meat from the interior as well as strips of crisp cracklin's from the drier parts. This is a vast eating adventure! The shank is accompanied by four-star sauerkraut, brown gravy, sharp mustard, and boiled red potatoes."
Michael Stern


There's no mistaking Karl Ratzsch's for anything other than what it is: a vintage German restaurant that reveres Old World traditions. We found it especially convenient when staying at the Pfister Hotel downtown … one block away.
"There's no mistaking Karl Ratzsch's for anything other than what it is: a vintage German restaurant that reveres Old World traditions. We found it especially convenient when staying at the Pfister Hotel downtown … one block away."
Michael Stern


Liver-lover Jane declared this chopped liver to be excellent. Nothing like the kind of chopped liver you'd get in a Jewish deli – more granular, less schmaltzy, not as unabashedly rich.
"Liver-lover Jane declared this chopped liver to be excellent. Nothing like the kind of chopped liver you'd get in a Jewish deli – more granular, less schmaltzy, not as unabashedly rich."
Michael Stern


Expertly-fried wiener schnitzel has a thin, seasoned crust and interior ribbon of meltingly tender meat. Jane asked for a few extra lemon wedges, and so the plate came rimmed with them.
"Expertly-fried wiener schnitzel has a thin, seasoned crust and interior ribbon of meltingly tender meat. Jane asked for a few extra lemon wedges, and so the plate came rimmed with them."
Michael Stern


While dark and atmospheric inside, festive German music – and festive customers clinking steins of beer – make Ratzsch's a good-time restaurant where a lot of people go for celebration meals.
"While dark and atmospheric inside, festive German music – and festive customers clinking steins of beer – make Ratzsch's a good-time restaurant where a lot of people go for celebration meals."
Michael Stern



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