By Lori Fredrich Senior Writer Published Oct 05, 2020 at 12:01 PM

My annual article, 52 Restaurants for your Bucket List, was originally created to provide readers with an easy way to explore the wealth of restaurants in the Milwaukee scene over the course of one year (52 weeks). Today, as we navigate the COVID-19 pandemic, it provides a fun and equally compelling guide for folks who’d like to bring variety to their weekly meals while providing vital support to some of our finest local restaurants.

Here's the featured restaurant of the day, plus five can’t miss dishes to try

Heaven’s Table BBQ
Crossroads Collective, 2238 N. Farwell Ave., (414) 455-1160

Milwaukee’s BBQ game has gotten stronger over the past few years. Among the newest spots to tackle the art of smoked meats is Heaven’s Table, a catering business turned brick and mortar thanks to the Crossroads Collective food hall. Meats are hickory smoked and served up sans sauce with sides including fried corn, macaroni and cheese and some of the best cornbread I’ve had in the North.

And the news gets even better. Heaven's Table will soon have a restaurant of its own, coming soon to the Uptown Crossing Neighborhood

5 dishes to try: 

  1. Cheddar jalapeno cornbread ($2 each or six for $8)
  2. Smoked brisket ($19 per pound, or add to a meat platter)
  3. Southern style greens ($4 for 8 ounces)
  4. The "Mosley," a sampler platter named for Municipal Court Judge Derek Mosley featuring the choice of two meats (1.5 lbs), two pints of sides (feeds 3-4 for $35)
  5. If the housemade pastrami or Texas cut beef ribs are available, snatch those up!
Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.