By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published May 12, 2023 at 11:09 AM

Effective May 16th, Crafty Cow will introduce numerous changes to their burger menu, all of which provide customers a value driven experience while maintaining an emphasis on quality.

On the burger side, Crafty Cow will continue to serve high quality burgers made with never-frozen, antibiotic-free, hormone-free, humanely raised Black Angus beef from Creekstone Farms, a farm that uses methods designed from guidelines created by animal welfare expert Dr. Temple Grandin. However, the restaurant will be increasing the size of its single beef patties to ¼ pound and serving them on a new, fluffier bun.

In place of its former a la carte menu, Crafty Cow’s burgers will now automatically come with guests’ choice of sides (fries, house-made chips or snap pea and broccoli slaw).  The changes are effective at all three Crafty Cow locations in Bay View, Oconomowoc and Wauwatosa.

“We’ve listened to our customers and are excited to announce these menu changes,” notes Crafty Cow Co-Owner Devin Eichler. “Our new pricing model is more competitive, and we are confident that our customers will appreciate the value we are offering, while still offering the high quality in which we take pride.”

On May 24, Crafty Cow will be offering customers the opportunity to sample its new offerings. Every table will be offered one burger (their Fried Onion Butter Burger or Peanut Butter Paradise Burger) to try, free of charge.

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.