When the 21st season of Top Chef aired in March, foodies everywhere discovered the hidden gastronomic paradise of Wisconsin. The show offered a tour of Wisconsin’s food culture - fish fries, supper clubs, farmers’ markets, and its world-class cheeses. One contestant, Dan Jacobs, was no stranger to this thriving food scene. A Milwaukee native and an owner of successful restaurants DanDan and EsterEv, Jacobs brought a local's perspective to the show.

“I’m thrilled about how the show has shined light on Milwaukee, Wisconsin,” says Jacobs. “The city has a genuine, collaborative spirit. The food personifies honesty, and the eating scene is largely built by owner-operators, leading to enhanced care for the customers and nuances of their experience.”

Jacobs also shared with us his personal food hotspots in Milwaukee. These include places famous for their cheese, some of the best burgers in the nation, and espresso martinis that are worth the detour.

One of Jacobs’ top picks is Donut Monster known for their “inventive, yummy donuts" with flavor profiles like Twix and lemon poppyseed. Launched at a farmers’ market, owners Sara and Jackie Woods now own three overwhelmingly popular outlets in town.

Continuing his rundown, Jacobs introduces us to Three Brothers, a beloved family-owned Serbian restaurant. Renowned for its retro feel, cash-only policy, and honest-made-good food, Jacobs also nudged the judges to try it - and they loved it too.

On top of the list for any visiting chef, according to Jacobs, is Kopp’s. Beyond its celebrated frozen custard, Jacobs praises the cheeseburger at this legendary spot declaring it "the best burger in all of America". With no personal nostalgia to cloud his judgement, he insists that the accolades are purely merit-based.

In addition to these, Jacobs flagged Birch as one of Milwaukee’s finest dining establishments. Owned and helmed by Kyle Knall, the menu's core is everything cooked over a hearth, described by Jacobs as “a cheat code to make things taste more delicious."

Jacobs also took a moment to appreciate the local bar culture embodied by The Mothership. While they don't take themselves too seriously, they do make some seriously delicious cocktails, including a killer espresso martini.

Starting your day at Uncle Wolfie’s Breakfast Tavern is a must. They've created a unique space where the Big McAllister burger tops the charts. There's also a small shop out back worth a peek, featuring products made by local artists.

Goodkind, run by Jacobs’ colleagues Paul Zerkel and Lisa Kirkpatrick, stands out for its fascinating cocktail program and ever-changing food menu, known for dishes like linguine alla carbonara and roast chicken.

Another favorite of the culinary expert is Burnhearts. It's considered one of the best beer bars in the country and is a frequent after-work destination for Jacobs and his team.

Wine lovers have plenty to explore with Voyager and Nonfiction, known for serving exotic wines and maintaining a cool atmosphere.

Lastly, the Wisconsin cheese scene receives loud praises from Jacobs. Home to some of the best cheese producers globally, Jacobs’ current favorite is Uplands Cheese Company’s Pleasant Ridge Reserve, which has been woven into a cheese course dish at his own restaurant, EsterEv. The brand also produces a sought-after seasonal cheese, the Rush Creek Reserve. It's a limited release that fans just can't seem to get enough of once it hits the market.