Amilinda

06/04/2026

Out 2 Dinner: A Pride Celebration at Amilinda
Back by popular demand!

Join us on Friday, June 20th, for a special six-course Pride dinner celebrating food and community.

Chef Gregory León of Amilinda welcomes acclaimed guest chef Dana Spandet and pastry chef Nick Hoover for an intimate evening where each chef will present two original courses inspired by different regions of the Iberian Peninsula, creating a collaborative menu that reflects their individual stories, influences, and culinary voices.

This one night only dinner is a celebration of Pride, chosen family, and the power of gathering around the table. Expect thoughtful food, bold flavors, and a night rooted in joy, hospitality, and community.

Because at Amilinda, you belong here always!

Tickets available by following the link below

https://www.opentable.com/r/amilinda-milwaukee

06/03/2026

Dear friends of Amilinda,

Many of you have been asking about our annual Pride Brunch. Every year, we proudly host it on Pride Sunday as a celebration of love, community, and chosen family while raising money for Vivent Health, an organization deeply meaningful to us.

This year, however, we will not be hosting our Pride Brunch, and for a very special reason.

My kitchen team and I will be traveling to my hometown of Tulsa, Oklahoma, where we have been invited by FarmBar, a James Beard nominated restaurant, to cook a collaboration dinner. It will be the first time I return to Tulsa as a successful chef and restaurant owner, and I cannot begin to express what that means to me. It’s emotional, humbling, and honestly something I never imagined possible. When an opportunity like this comes along, you say yes.

But Pride at Amilinda is far too important to simply skip.

Instead, on Saturday, June 20th, we will be hosting a very special ticketed Pride Dinner at Amilinda, a six-course celebration featuring myself alongside the incredibly talented Chef Dana Spandet and Pastry Chef Nick Hoover. An evening centered around community, joy, resilience, and of course, really delicious food.

Tickets will be going on sale later this week, so please keep an eye out for the link.

We may not be gathering for brunch this year, but we cannot wait to celebrate Pride with all of you around the table.

With love,
Gregory & the Amilinda Team

06/01/2026

Pride has always meant something deeply personal to me.

As a q***r chef, restaurant owner, and someone who has spent much of my life building community around a table, I know firsthand that belonging is never something we should take for granted. Pride began as protest, and while we celebrate the joy, the love, and the freedom to be ourselves, we also recognize that visibility, dignity, and equality still matter deeply, perhaps now more than ever.

At a time when members of the + community continue to face political attacks, efforts to erase visibility, and questions about rights many assumed were settled, Pride also becomes an act of courage. A reminder that we cannot take progress for granted, and that standing up for one another, loudly, proudly, and unapologetically still matters.

Restaurants like Amilinda are built on connection. On creating spaces where people feel welcome, safe, seen, and cared for. Around food, stories are shared, barriers come down, and strangers become family.

This month, we celebrate the LGBTQ+ community in all its beauty, resilience, courage, and joy. We celebrate those who fought before us, those still fighting, and those simply trying to live openly and honestly in a world that doesn’t always make it easy.

To our staff, guests, friends, chosen family, and allies thank you for being part of what makes this place so special.

Happy Pride. You belong here. Always. 🏳️‍🌈 🏳️‍⚧️

05/20/2026

Piri Piri Chicken Wednesdays
5 to 7
Bar and Chef’s Counter Only
Walk In Only - No Rezos

05/12/2026

Well… the chicken is officially out of the bag. 🐔🔥

Starting now, Wednesdays at Amilinda are all about Piri Piri Chicken, garlic fries, wine, and a little bit of Lisbon tavern energy right here in downtown Milwaukee.

Every Wednesday
5 PM – 7 PM
Bar & Chef’s Counter only
No reservations — first come, first served.

The chicken gets marinated for days, cooked under a brick, brushed constantly with our house piri piri sauce, and served with hand-cut garlic fries. Casual, loud, messy, delicious — exactly how it should be.

Huge thanks to Lori Fredrich and OnMilwaukee for the love.

The Downtown restaurant is doubling down on Portuguese-inspired bar offerings with duck fat-marinated chicken, garlic fries and half-price bottles of wine.

05/09/2026

A lot of people think restaurant steaks are all about expensive equipment or secret tricks, but honestly, it usually comes down to patience, technique, and paying attention to the details. Temperature, seasoning, resting the meat, and learning how to really develop a crust all make a huge difference.

Really happy to be included alongside other chefs in this piece sharing some of the things we’ve learned from years behind the stove. Hopefully it helps a few people make a great steak at home. 🥩🔥

Thanks to everyone who continues to support what we do at Amilinda.

Allrecipes

I reached out to four chefs to ask how home cooks can make restaurant-quality steaks. They shared 12 steps to ensure the best steaks at home.

05/04/2026

The event calendar at Milwaukee's Amilinda is packed with exclusive events and a new take on happy hour: weekly Portuguese Sandwich Hour.

04/22/2026

Have you come to see us on a Thursday yet?

04/08/2026

Milwaukee has arrived on the global culinary stage.

The is coming to the Great Lakes, placing MKE alongside five peer cities in a historic regional debut.

Inspectors are already here. The world is watching. We’re ready.