Even if you're paying close attention, it's sometimes difficult to keep up with the latest in food news here in Milwaukee. So here's a taste of what's new and notable.
And Furthermore...
Furthermore has been brewing its beer at Sand Creek Brewing Company in Black River Falls for years. But, now it has partnered with Milwaukee Brewing Company, 613 S 2nd St., to make a volume jump. Currently, Fatty Boombalatty is being brewed at the Milwaukee location. As a result of increased production, Furthermore has been able to introduce Fatty Boombalatty and Knot Stock on draft to the Chicago market. Join the brewers for a Chicago launch party on Feb. 13 at the High Dive, 1938 W Chicago Ave.
More Umami Moto
Umami Moto, 718 N. Milwaukee St., will close for approximately 10 days in late February for a partial remodel. With the assistance of Flux Design, SURG will add a sushi bar in the back of the restaurant, renovating the dining area to improve sound quality, and making some minor changes to the entrance. According to Executive Chef Justin Carlisle, the new sushi bar means they will add additional nigiri and sashimi offerings, as well as specialty sushi and maki. Stay tuned for additional information on the new menu offerings.
Highlands Café Expands
The once warm and cozy Highlands Café, 1413 N. 60th St., is now a sun-drenched space with expanded options and hours. With a recent expansion into the adjoining vacant storefront, the restaurant nearly has doubled the size of the dining space, allowing seating for 52 people indoors and 20 outdoors. The newly remodeled restaurant sports floor-to-ceiling windows, and a full-service cocktail and wine bar.
Eat Better Bread More Often
If you've ever wished you could pick up a French baguette, crusty loaf of freshly baked sourdough, or a few dinner rolls from Rocket Baby Bakery after work, your dream has come true. Starting tomorrow, Feb. 12, you'll be able to get your bakery fix almost any time of day. New hours are Tuesday through Saturday, 6:30 a.m.-6:30 p.m., and Sundays from 8 a.m. until noon. The bakery is closed on Mondays.
Get Your Mardi Gras On
Maxie's Southern Comfort, 6732 W. Fairview Ave., is pulling out all the stops and offering a special Mardi Gras menu beginning today, Feb. 11. Get your fill of creole specialties like crawfish etouffee, muffuleta, duck gumbo and frog legs while enjoying Abita and Hurricane specials, along with beads, masks, a Bourbon Street live cam and live music. And the fun continues on Fat Tuesday when doors open at 2 p.m. with Radio Milwaukee's Marcus Doucette and Tarik Moody spinning New Orleans classics from 2 to 6 p.m.
Pizza Swap
The newly renamed Dick's Pleasure with Pizza, at 730 N. Milwaukee St., which once served up Neapolitan-style pizzas baked in a coal-fired oven has removed its oven in favor of Brick3's New York style pies. The change-over happened this past week. Brick3 Pizza, which also has a location at 1107 N. Old World 3rd St., will be serving its pizza in the first floor dining room from 11 a.m. to 10 p.m. Monday through Wednesday and 11 a.m. to 3 a.m. Thursday through Saturday.
Sprecher Small Plates
You've been on a brewery tour or two. Maybe you've even tried the Sprecher Brewing Company Reserve Tasting tour. But, you’ve never tried anything like this. Experience the all new tapas and beer night at Sprecher Brewing. Sample 12 different tapas plates paired with 12 Sprecher brews every Thursday evening starting at 6 p.m. Experience 70 different flavor combinations and learn how pairings contrast and complement one other. Call (414) 964-2739 to reserve your spot.
Music for the Hungry
Head to Racine on March 2, from 7 p.m. to 2 a.m. for the 21st annual Thoughts for Food. Enjoy an evening of entertainment with all proceeds to benefit the Racine County Food Bank. For just $10 and the donation of two non-perishable food items, enjoy music nearly 50 different bands at 15 venues spanning Racine River North. Featured genres include rock, folk, blues, pop, R&B, instrumental shred guitar, metal, singer/songwriter, Celtic, bluegrass, reggae, country, electronica and more. Shuttle service is available. Get more information at thoughtsforfood.org.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
