DanDan
Chinese restaurant · Historic Third Ward
360 E Erie St, Milwaukee, WI 53202
Highlights
Chinese fusion plates, inventive flavors, lively dining room
Chinese fusion plates, inventive flavors, lively dining room
"Dan Dan—which, yes, was opened by a duo of Dans—feels unlike any other fusion restaurant in Milwaukee. The space is dimly lit, the service is exceptional, and the menu jumps all over the place in a good way. We always get the scallion pancakes and smashed cucumbers before moving onto the three-course Peking duck special (a rarity in Milwaukee) or sweet and sour shrimp. There are also great vegan options—the golden curry has enough lemongrass punch to get a meat eater to dance in their seat a little. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - kristine hansen
"Dan Dan—which, yes, was opened by a duo of Dans—feels unlike any other fusion restaurant in Milwaukee. The space is dimly lit, the service is exceptional, and the menu jumps all over the place in a good way. We always get the scallion pancakes and smashed cucumbers before moving onto the three-course Peking duck special (a rarity in Milwaukee) or sweet and sour shrimp. There are also great vegan options—the golden curry has enough lemongrass punch to get a meat eater to dance in their seat a little." - Kristine Hansen
"Highlighted as a Chinese/American fusion spot contributing to the city’s diverse Asian offerings, known for inventive takes on familiar flavors." - Eater Staff
"DanDan Milwaukee has a Chinese soul with a Midwestern sensibility. Flavorful, respectful, playful and seasonal, it’s an homage to the foods of our childhood."
"Opened in 2016 by chefs Dan Jacobs and Dan Van Rite as their first collaboration, this Chinese restaurant launched the partners' local expansion and helped establish their signature, playful take on Chinese cuisine in Milwaukee. The lead-up to opening coincided with Jacobs' diagnosis of Kennedy's disease, which has affected some fine motor tasks in the kitchen and his voice, but also spurred a strong culture of mutual support among staff and community-focused fundraising—their periodic “Dim Sum Give Some” events raised over $50,000 in two years. The restaurant also served as the incubator for other concepts through its pastry program." - Monica Burton
