Here's The Best Food & Drink In Wisconsin For 2019

MILWAUKEE, WI -- Wisconsin is home to a lot of great culinary traditions - admittedly some may be better for your heart rate than others. The good folks at The Daily Meal website, who analyze all things related to eating and drinking, have been using their taste buds all year to determine the best places to get everything from pizza and Chinese food to burritos, brunch and beer.

They've compiled their wisdom into the annual guide to the best food and drink across the country.

Many of these spots that offer up the tastiest eats across the United States are right here in Wisconsin. The website's list of the must-visit establishments in Illinois features those that are among the nation's very best. You can use it as your 2019 culinary bucket list.

"Wisconsin calls itself 'America’s Dairyland,' and it takes the responsibility seriously. That, combined with its large German and Irish populations, gives the state a hearty meat-and-potatoes cuisine — perfect for those long, dark winter months," they wrote.

Whether it's fine dining or street food you crave, here are some highlights of the best food and drink in the state. This list is just a taste of the full menu. Click here for the Complete List: The Best Food and Drink in Wisconsin

Best Beer: Wisconsin’s New Glarus may be most well-known for its Spotted Cow, but its Belgian Red is truly the brewery’s best beer
Best Burger: Family-owned and -operated in Milwaukee since 1936, Solly’s claim to fame is the butter burger, one of the last and finest examples in the nation
Best Chili: Served over spaghetti and beans, and available in mild, medium, hot, or extra-hot varieties, the chili at Green Bay’s Chili John’s has been beloved since 1913.
Best Italian Restaurant: Renowned chef Paul Bartolotta’s flagship Italian restaurant, Ristorante Bartolotta in Wauwatosa, has been drawing guests from downtown for more than 20 years
Best Pizza: Zaffiro’s in Milwaukee has been serving a thin-crust pie topped with about three to four times as much cheese as crust since back in 1956.

Kara Seymour, Patch National Staff, contributed to this article

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