Mel Brousseau
Google
Whenever a restaurant comes under new ownership, there is always a question of what will happen with the recipes that made it noteworthy. Lucky for us, the new owners (Hannah and Dean) kept what worked and added their own amazing additions, backed by their own developing culinary backgrounds and experiences. For example, along with the traditional sauce that made Lisa's pizza so delicious, there is also Hannah's own dessert recipes, an espresso martini made with Dean's own cold brew coffee recipe and the garlic bread, also created by Dean.
While small changes have been made to the interior, with more slowly on the way, you will still find the dining room dimly lit and intimate. Although service was a little slow to start, our girl who seemed to be running the whole show did the best she could. Then Dean arrived, and he did an excellent job engaging and assisting us. He was kind enough to answer all our questions and make recommendations.
The large cheese, sausage, mushroom and onion pizza we shared was fantastic and made with a generous amount of toppings. The combo plate veggies had a crispy coating, which kept their texture tender but not soft. The cheesy garlic bread was to die for. One of, if not THE best, I've ever had. DO NOT go here without ordering some! Then there's the Tiramisu. WOW. You could taste the coffee, although not overwhelmingly so, and the cream was fluffy and not overly sweet.
Lisa's has been a Milwaukee staple, and it was wonderful to experience the classic flavors that brought us back, as well as new flavors that will keep us coming back for more!