By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Aug 22, 2023 at 11:03 AM

After a brief soft opening this weekend, a new bar and eatery called LP will be opening its doors to the public on Thursday, Aug. 24 at 4 p.m.

The new casual bar and eatery, located in the former Loaded Slate at 1137 N. Martin Luther King Dr., aims to provide an inclusive, welcoming environment along with well-executed, yet affordably priced pub-style fare.

LP Exterior viewX

“We want to contribute to another positive experience in the area,” notes co-owner Edward DeShazer, who operates the new pub with partner Mike Edler. “We want everyone to feel welcome in our space, whether they’re stopping by in their jersey before a Bucks’ game or looking for a bite to eat before a concert. But we also want it to be a place where people are comfortable bringing their families.”

As for the name “LP”, it pays homage to the building’s past as a record store, as well as former tenants The Loaded Slate, which used the tagline “The Local Pub” on its menu and branding.

Step inside the new bar and eatery and you’ll find an utterly transformed space. The dark walls covered in sports memorabilia are gone, replaced by exposed cream city brick walls and crisp, modern blue and white accents.  

Inside of LPX

Pendant lighting and black leather stools surround a chic black bar with a gleaming white top, while high-top tables provide seating throughout the long galley-style space. 

At the bar

Andrew Logman, an industry veteran whose work includes cocktail development at venues including Sly Fox, Brunch and the former 1983 Arcade Bar, serves as LP general manager and beverage director. 

He has designed an inclusive beverage menu that features a healthy selection of both domestic and craft brews; a short list of wines from Washington, New Zealand, Oregon, California and Italy; as well as a long list of cocktails and zero-proof drinks (including NA brews and riffs on the daiquiri, espresso martini and Old Fashioned). 

LP CocktailsX

Pictured above are the Hemingway Daiquiri (white rum, lime, grapefruit, maraschino liquor) and Negroni Sbagliato (Campari, Carpano Antica and prosecco).

“I tried to get a good mix of easy-drinking cocktails and spirit-forward options,” he says, “As well as built out the NA cocktails to give everyone a delicious drink they could enjoy. We are also experimenting with our slush machine and are excited to rotate in both NA and alcoholic slush cocktails.”

On the menu

Meanwhile, the scratch kitchen is headed up by Chef Ben Crevensten, proprietor of Meat & Co. and former chef for HotWax and Deer District venues including Uncle Buck’s and Ugly’s Pub.  He works alongside Chef Ethan Daugherty, whose former posts have included work at spots like Amilinda and Bavette.

LP's menu, which focuses on appetizers and sandwiches features offerings like chicken wings served with a choice of Sweet Heat Creole rub, Crystal Buffalo sauce or Brown Sugar BBQ sauce (served with ranch or blue cheese dressing and veggies, $11).

LP dry rubbed wingsX

There are also snackable items like shrimp fried in vodka tempura with crispy shallots, chilies and served with spicy mayo ($15); nachos featuring spiced chicken, shredded cheese, house cheese sauce, red onion, pickled chilies, house cilantro crema ($11); and charred onion dip, a comforting take on the party staple featuring charred onions, fresh herbs and a topping of cider-braised lardons (served with house-fried chips, $9).

Charred onion dipX

Salads, which are available as both full portions or sides include the LP Seasonal Salad with mixed greens, shaved red onion, tomato, cucumber, croutons, parmesan and fresh herb vinaigrette ($10); and a solid house Caesar with Romaine, croutons, shaved parmesan and cracked pepper ($10)

Caesar side salad
Caesar side salad

Sandwiches are served with a choice of house-seasoned fries or side salad. A side of soup or Caesar salad is also available (+$2).

Options include a fried chicken sandwich featuring a choice of potato chip crusted or grilled chicken topped with honey mop glaze, mayo, shredded lettuce and pickles ($12); and an open-face vegan sloppy joe made with Impossible ground beef, onions, peppers and house BBQ sauce topped with vegan cheddar, onion strings and pickled vegetables ($13).

Po’Boys are available with guests’ choice of fried chicken or creole shrimp (pictured) and served on a beautifully toasted French roll with lettuce, tomato, onion, Duke’s mayo and a generous dousing of pickled pepper butter ($12 or $16).

Shrimp Po'BoyX

Guests will also find a Fried Green BLT featuring cornmeal-crusted tomatoes, thick-cut cider-braised bacon, thinly sliced lettuce, Crystal mayo ($13); and a fish sandwich featuring haddock fried in chickpea tempura batter, pickled chilies and onions, shaved cabbage dressed with cilantro crema and pepperjack on Texas toast ($14).

And yes, there is a burger.  The LP burger features two smash patties, Sharp American cheese, shredded lettuce, tomato, shaved red onion and LP sauce on a potato roll with pickles on the side ($12; substitute Impossible beef for +$2.50). It's a worthy variation on the burgers Crevensten served at HotWax at Crossroads Collective.

LP BurgerX

On Fridays year-round, LP will also offer their signature fish fry featuring vodka tempura battered haddock, fries, house tartar sauce and charred lemon ($14).

Know before you go

LP's happy hour will take place Wednesday through Friday from 4 to 6 p.m. and Saturday and Sunday from 3 to 6 p.m. and will feature both food and drink specials. A late-night menu will also be available Wednesday through Saturday from 9 to 11 p.m.

Drink specials for happy hour will include easy-drinking selections which pair well with LP’s happy hour fare: an Aperol spritz, Hugo spritz (St. Germain, prosecco, soda, mint) and limoncello spritz for $8 each.

The food menu for both happy hour and late night will feature appetizers (wings, fried shrimp, charred onion dip, salads) and a special steak sandwich featuring an 8-ounce grilled or country-fried ribeye steak, house cheese sauce, crispy shallots, chilies, Duke’s mayo and shaved lettuce on a potato roll.  

DeShazer notes that brunch service will also be a feature at LP; the menu is expected to launch within the next few weeks.

Full hours at LP are Wednesday through Friday from 4 p.m. to 1 a.m. (kitchen open until 11 p.m.; late-night menu between 9 and 11 p.m.) Saturday from 11 a.m. to 1 a.m. (kitchen open until 11 p.m.; late night menu between 9 and 11 p.m.) and Sunday from 11 a.m. to 10 p.m. (kitchen open until 9 p.m.).

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.