By Lori Fredrich Senior Writer & Dining Editor Published May 15, 2018 at 4:01 PM

Funky Fresh Spring Rolls has reached a new milestone. The food-based business, which specializes in fresh, healthy fare, including its signature spring rolls, is settling into its new brick-and-mortar location on the ground level of The Shops of Grand Avenue.

The new counter service restaurant, which is located just inside the main entrance in the former Wild Flour Bakery space, softly opened its doors on May 10. But the real fun begins Wednesday at 10 a.m., when Funky Fresh Spring Rolls hosts its official grand opening, complete with a live DJ, raffles and giveaways.

Customers will also be able to enjoy the restaurant’s full menu, which includes signature spring rolls in flavors like Buffalo chicken and kale, broccoli chicken and mushroom, chicken club and sweet potato black bean ($3.50 each, three for $9, six for $15 or 12 for $30). There are also salads, including the mean green, mean green with strawberries and strawberry avocado cashew ($7-8), as well as fiesta quinoa bowls ($4 for small; $7 for large).

Owner Trueman McGee launched Funky Fresh Spring Rolls in 2015, selling his creatively conceived offerings at area farmers markets and events (read more about his journey here). He says the Grand Avenue location will now serve as his official home base and commercial kitchen.

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This fall, McGee will also open a small kiosk at the Sherman Phoenix, an entrepreneurial incubator in the Sherman Park Neighborhood where he will join numerous other food-based tenants, including Buffalo Boss, Confectionately Yours, The Juice Kitchen/Uprising Cafe, Lush Popcorn, Next Level Vegan, Pizza Bar, Purple Door Ice Cream, Sauce & Spice and Shindig Coffee. Sherman Phoenix is slated to open to the public in September. 

Funky Fresh Spring Rolls Grand Avenue is open Monday through Friday from 10 a.m. to 7 p.m., Saturday from 10 a.m. to 6 p.m. and Sunday from 10 a.m. to 5 p.m.

Lori Fredrich Senior Writer & Dining Editor

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.