Here at Milwalky Trace, we want you to feel at home. Grab a seat at the chef’s counter and watch the action in our open kitchen. Or cozy up to a table inside our intimate, modern dining room. Our food is contemporary American, and our plates are meant to be shared. Enhance your meal with our pre-prohibition era cocktails, a craft beer or a glass of our carefully selected wine.


Well, Milwalky Trace represents what we believe in: a commitment to history, tradition and our community. The name pays homage to downtown Libertyville’s past. Milwaukee Avenue, that road outside our front window, was once an American Indian trail that led from Chicago to Milwaukee. Maps from the early 1800s marked this trail as Milwalky Trace.


To Chef Lee Kuebler, a meal is more than a plate of food.  It's an evolution from plant to plate, an experience that begins with the careful selection of the finest ingredients pushed to the height of their flavor. 

Trained at the culinary school of Chicago’s Kendall College, Kuebler has refined his cooking skills inside some of the area’s best restaurants. After a school-time stint at the Loop’s Union League Club, Kuebler headed to Michael in Winnetka, where he built a repertoire of classical French techniques working every part of the kitchen.

Most recently, he helped open Michael Kornick and David Morton’s quickly popular Ada Street and spent two years as the restaurant’s sous chef, during which time Ada Street became a must-go destination for food and cocktails in Chicago.

Kuebler’s style blends classic French cooking with world influences and highlights local, seasonal food -- for an experience that’s about so much more than eating.


Kristine Kurtzman is the creative director and general manager of Milwalky Trace. A Minnesota native, she moved to Chicago to receive a fine arts degree from Columbia College Chicago.  Kristine spent years avoiding whiskey, which was a huge mistake.  She looks forward to her next manhattan.