By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Aug 31, 2023 at 11:01 AM

Two new concepts are expected to open this fall at 3rd Street Market Hall, 275 W. Wisconsin Ave.

Both are the brainchild of Albert Yee, an industry veteran whose 40-year career has been dedicated to work in the food, beverage and concessions arena.

“The revival of Downtown is truly incredible,” notes Yee. “Since the hall first opened, it caught my attention…and as I saw people announce their concepts, I couldn’t help but think ‘Why is there no Chinese food or fresh seafood?’ I figured now was the chance to make that happen.”

Yee will bring both concepts to life in the form of Shuckers Crab Shack & Oyster Bar and WOK Downtown MKE.

Shuckers Crab Shack & Oyster Bar

Shuckers, which will be conveniently located in the corner hawker stall across from Strange Town Wine Shop, will feature a variety of seafood offerings along with a raw bar experience showcasing freshly shucked oysters and live blue crab. Shellfish will form the basis of offerings, which will also include peel-and-eat shrimp, a lobster roll and the one-of-a-kind “Crabby Goon,” an oversized riff on crab rangoon made with a 7-inch wonton wrapper. Most items will be priced under $20 and the menu will be designed explicitly for folks who love to order multiple items to share.

Shuckers will also feature a kid-friendly menu that includes fun offerings like Chicken in a Fish, a fish-shaped waffle that holds freshly fried chicken fingers. All kids’ meal offerings will be $7.

WOK Downtown MKE

Meanwhile, WOK Downtown MKE, which will take over the former Hot Dish Pantry space, will showcase “nickel and dime” Chinese-American street foods priced affordably at either $5 or $10 each. Options will include dumplings, egg rolls and fried chicken strips along with egg foo yung, lo mein and fried rice. 

Guests will also be able to take advantage of Kwik Fix options which are built on a foundation of white rice with a choice of additions like honey sesame orange chicken or teriyaki bourbon chicken stir fry.

Also on the way

The following concepts are also slated to open soon at the Downtown food hall.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.