The second location for Forage Kitchen, Madison-based grain bowl and salad shop, is slated to open on Friday, Oct. 4 at 1390 Capitol Dr. in Pewaukee.

“We are excited to continue our Milwaukee-area growth here in Pewaukee,” says Henry Aschauer, Forage Kitchen founder and owner. “We received an enthusiastic welcome in Whitefish Bay earlier this year and can’t wait to begin serving more folks all these good-for-you foods that make you feel fantastic, too.” 

The recently updated space includes a welcoming dining room with seating for 32 guests and a scratch kitchen, with plans for patio dining to be added next year.

The menu will include make-your-own bowls as well as Forage favorites like the Power Bowl, Thai Bowl and Cultured Cobb Salad. Scratch-made ingredients and house-made dressings are customizable to nearly any dietary preference, including vegetarian, gluten-free and vegan. 

As part of the grand opening activities, the Pewaukee restaurant will host a fundraiser on Wednesday, Oct. 9 benefitting Pewaukee Food Pantry. During the event, 25% of all sales will be donated to support the food pantry’s efforts as they serve over 200 area families in need each month. 

Seasonal dishes

Local sourcing at Wisconsin Forage Kitchen locations is anchored by Verona’s Flynn Creek Farms, which provides kale, arugula, romaine and mixed greens for salads and grain bowls as well as seasonal vegetables like tomatoes, fennel, radishes, cucumbers, basil, and poblano and jalapeno peppers. 

“When Flynn Creek Farm told us they were seeing a bumper crop of tomatoes, our team knew we had to find a way to lock in those fresh flavors beyond summer,” notes Aschauer. 

Those flash-frozen, organically grown tomatoes are an ingredient in Forage Kitchen’s Tomato Bisque, available by the cup or the bowl. 

Guests can also enjoy seasonal dishes including: 

• Spicy Corn & Coconut Soup (corn, red potatoes, onion and garlic, along with coconut milk, ginger and  jalapeños)
• Quinoa Salmon Bowl: organic red quinoa, kale, roasted cremini mushrooms, roasted scallions, smoked salmon, cashews, roasted jalapeño dressing
• The Baja Salmon Wrap: Smoked salmon, poblano cabbage slaw, guacamole, pickled red onion, salsa roja, avocado green goddess and tortilla strips wrapped up in a flour tortilla 

Dishes are available for dine-in, pick-up or delivery with online ordering available at eatforage.com or on the Forage Kitchen app.

Forage Kitchen’s operating hours are 10:30 a.m. to 8 p.m. seven days a week.  

Forage Kitchen’s third Milwaukee-area location will be in the Milwaukee Public Market, with plans for opening in late 2024.