Camino

Camino leans on meaty drumettes, a smoky house dry rub, and a hard sear that leaves the skin crackling and lightly charred. The seasoning brings gentle heat without burying the chicken, and the substantial pieces hold up beside the Walker's Point tavern's draft beer and other shared plates.

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Camino sources its curds from Clock Shadow Creamery, then fries them until the craggy coating turns crisp while the cheese remains soft. They arrive in a Walker's Point tavern built around Wisconsin beer and sturdy bar food, a setting where the dairy's freshness and the kitchen's frying technique are easy to notice.

Picks from OnMilwaukee