Exceptional seafood is the star of the menu at Oak and Reel. Michigan native chef Jared Gadbaw developed his craft and knowledge of Italian seafood while working at a two Michelin-starred New York restaurant before returning to the Great Lakes region to establish his own restaurant in Milwaukee Junction. Customers can enjoy a variety of options with Oak and Reel’s raw oysters and other menu items that have included roasted swordfish; snail-shaped lumache pasta with squid ink, shrimp, crab, and herbs; or salt-baked branzino with salsa verde and seasonal garnishes — all set in a chic, minimalist interior that boasts exposed ceilings, soft lighting, and a ground-level view of the Boulevard. In addition, the Upright, a cozy bar and lounge, is situated beneath the restaurant. Guests of the bar can enjoy cocktails and small plates like bolognese arancini, and cacio e pepe pasta fritti — crispy pasta bites with parmesan and pepper.
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