Amilinda

I have been wanting to try Amilinda for a while and I really wanted to love it. We made a reservation, same day, for a Friday night and had no problem. When we arrived, the night was just starting, and there were only a couple other customers in the restaurant. The menu is limited but does rotate on a regular basis. At the time of our visit, I wasn't really interested in much on the menu. We each had wine and split the Brussel sprouts with candied bacon. The Brussel sprouts were pretty good and I would order again. For our entrees we had beef tongue and roasted cauliflower over pureed pumpkin. The cauliflower was good, but not very filling, and everything was a little on the pricier side so I didn't want to get anything else. I did enjoy the décor and ambiance of the restaurant, the walls are covered in painted tiles, international photos, and the chef's memories. I did enjoy it and would come back, but would watch the menu in advance.

Fabulous food! Chef Gregory creates wonderful dishes! Everything we had for our group of 6 was very good. The two desserts were the best desserts I've had in years...or maybe ever. I can't wait to go back again and see what new creations are on the menu! I would highly recommend eating here when in Milwaukee. We were so busy enjoying our food and the experience that we didn't take a single photo.

I had a most delicious meal at the chef’s counter. Chef Greg stopped by to chat multiple times which was very kind and much appreciated. Every member of the staff was incredibly warm and welcoming. The butternut squash soup was my favorite, and I appreciate that it isn’t a sweet soup as some butternut squash soups are. For my entree, I selected the striped bass which was a perfect portion, and the parsnip puree was a perfect accompaniment. Dessert was chocolate mouse over whipped cream with sea salt flakes on top. So rich and tasty. Perfect way to end a delicious meal. It was my first experience at Amilinda, but I will most definitely return.

Chef Greg and his staff are amazing. Goes to show what a great Chef can do in a small kitchen, the food and experience was awesome. Sit at the counter to watch this James Beard nominated Chef lovingly and attentively prepare some delectable food! Had the branzino and filet, started with a savory blue cheese cheesecake (yes you read that correctly) dusted with Marcano almonds. And the Spanish potatoes are a must ( may boyfriend said he could put the sauce on everything he eats)!

Cozy atmosphere, great service and phenomenal food. Chef Greg was very personable and remembered me from the previous night. Vegan Bacalhau had great flavor and the peppers gave it a nice spice. Heart of palm and the potato medly were a nice touch. Portuguese Fire Sausage had a good presentation. Expecting a little more spiciness from the chorizo, but I like heat. Would still order it again. Nice variety of Spanish red wines.