Tag Archives | Leon’s Frozen Custard


Pet-Friendly Patios: Places to Roam with Rover

Story by Rebecca Ratterman
Illustration by Michelle McCammon

Dog lovers will all agree with one simple thing: their dog is a huge part of their life. They’re not called man’s best friend for nothing! We wake up to walk them, fall asleep near them, and lots of folks even travel with them. Well, local businesses have taken note, and now there are more products and services available than ever before.

Milwaukee has a huge patio scene in the summertime, so it’s natural to assume that dog-friendly patios should exist. And we have good news: boy, do they ever. Today, dog lovers can unite and have a nice meal with Fifi, Spot, or Buddy all over Milwaukee and beyond. Take a look at some restaurants across EMKE territory, where you can dine with your furry best friend! (Please, take note: these patios open beginning, weather-permitting, in late April.)


Bay View


Open 7 days a week for dinner starting at 5:00 PM and open for brunch on Sundays from 10:00 AM to 2:00 PM. Their dog-friendly patio is open in summer months. Goodkind changes their fresh and local menu regularly; be sure to check out their amazing cocktail menu for … Read More

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How Milwaukee Earned Its Custard Crown

Historical Roots Lie in State’s Abundance of Ice, Cream, and Eggs

Story by Erika Janik
Photography by Joe Laedtke


It’s easy to take custard for granted in Milwaukee. Known unofficially (or officially depending on whom you ask) as the “custard capital of the world,” Milwaukee and its surrounding communities boast an impressive and well-respected lineup of frozen custard stands and shops, many with decades of cones and sundaes behind them and each with fans as loyal as those of any sports team. Everyone, from businessmen in suits and paramedics in uniform to grandmothers and former President Bill Clinton eats custard.

How can you explain something as critical to Milwaukee life as custard?

First, frozen custard is not ice cream. The FDA requires custard to contain at least 10% butterfat and 1.4% egg yolks. That small percentage of yolk might not sound like much, but most ice creams contain less than one egg and some none at all because eggs are costly and require special handling in production. The yolks are crucial to custard’s satiny rich body and creamier finish.

The most vital element, though, may be what custard does not contain: air. The monstrous metallic machines used to make … Read More

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