Earlier this week, we brought you news about the specialty concessions offerings for 2025 at American Family Field, as well as new dishes at the J. Leinenkugel’s Barrel Yard.
But there’s more good news to share. Just in time for the March 31 home opener, during which the Brewers will take on the Kansas City Royals, the Brewers have announced the vendors for “The Alley”, a new food truck park located on the left field Loge Level.
The new food space will feature four food trucks including Baron’s Gelato Cart, Chuchos Red Tacos, Hidden Kitchen MKE and Nadi Plates, along with a new bar which will offer a new place for fans to gather to watch the game.
In addition to the food trucks in “The Alley”, The 3rd Street Market Hall Annex will also welcome a new vendor. Creta Mediterranean Grill.
Eating in “The Alley”
"The Alley" will offer a variety of savory offerings, from tacos and sandwiches to Italian fare. Baron’s Gelato Cart, the Sheboygan-based mobile gelataria owned and operated by Baron Gottsacker, will offer up a cadre of gelato flavors (they make over 200 flavors of gelati) to sweeten up every trip to the ballpark.
Meanwhile, Chucho’s Red Tacos, the popular mobile operation founded at Farmhouse Paint Bar & Banquet Hall by Jesus and Thaime Nañez in 2020. The food truck made a splash with its birria – a hearty chili-based stew that originates from Jalisco, Mexico – served as tacos, quesitacos and mulitas. As the concept grew more an more popular, they expanded it to include a wide variety of birria-based specialties.
In “The Alley”, Chuchos will offer their popular birria tacos, along with quesitacos and burritos.
Guests will also be able to indulge in their housemade churros.
Hidden Kitchen MKE, a longtime name on the food truck scene, is owned by Oliver Hunt and Mary Hunt, who also operate Boca Rica, a Mexican concept in the Mequon Public Market.
“Hidden Kitchen MKE is turning 10 years old this year and it's been a lot of blood sweat and tears,” notes Hunt. “So having the Brewers call me and ask us to be a part of their new concept is truly a blessing and also a credit to all our hard work over the years. I love Milwaukee and I'm truly grateful to have had the opportunity to be a part of the community for so long. We’re excited to service our baseball fans with some of our favorite food truck items and hopefully we get to continue to feed our fans for many years to come.”
On their menu, guests will find Reuben rolls (filled with corned beef, sauerkraut and Swiss cheese) served with a side of Russian dressing. There will also be sandwiches, including a grilled ham and cheese featuring challah topped with Mozzarella, Swiss and cheddar shaved ham.
Their Cubano sandwich will showcase pulled pork, Swiss cheese, ham, pickles and Dijonaise. And their steak sandwich will be piled high with grilled flank steak, sauteed onions and blue cheese creme.
Nadi Plates was founded in 2020 by Nadia Santaniello Bucholtz, who launched her family-operated Italian food truck as a second career after the death of her first husband. All of the dishes at Nadi Plates are made from scratch with fresh, premium ingredients.
In fact, Nadia says that one of the things she’s most excited about is to showcase that a business can stay true to that homemade approach and still execute well on a much larger scale.
“We’re a small family business that, until now, has primarily been a catering company for private events,” says Santaniello Bucholtz. “So this is a huge opportunity for us to not only gain exposure, but to connect with and serve the community in a new and exciting way. We’re also really proud of the fact that we’ve been able to create jobs for a lot of good people, and – as an employer – that makes me very happy."
Nadi Plates will be offering a menu of Italian favorites including their popular calzones including pepperoni, sausage and the "Tree Hugger," a vegetable-based vegan calzone.
Indulgent snacks will include their Fettuccine Alfredo Balls and Parmesan Truffle Fries.
Guests will also be able to order their “famous” Italian beef sandwich.
“At the end of the day, this is just really cool and really fun,” says Santaniello Bucholtz. “We’ve been here only a few days so far, but seeing the playing field and being in this venue is something we don’t take for granted. We can’t wait for opening day!”
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.
