By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Sep 11, 2019 at 10:10 AM

In August, we brought you the news that something new might be coming to the former Ruckus space at at 4144 N. Oakland Ave. in Shorewood.

Today, we have confirmation that the owners of BelAir Cantina, the local chain of Mexican fusion restaurants, will be opening a new concept at the site in early 2020.

The name of the new counter-service restaurant will be HIYA Taco, and the menu will include a combination of traditional tacos, breakfast tacos and novel non-traditional taco offerings, along with salads, shareable plates and numerous vegan, gluten-free and vegetarian options.

At the bar, HIYA will feature an assortment of margaritas, including frozen and on-the-rocks varieties swirled with fresh fruit purees. Other options include aguas frescas, local beers, canned cocktails and an assortment of packaged beverages.

"We’re excited to bring our new concept to Shorewood and become part of the neighborhood. We are largely focused on providing a hassle-free delivery and carryout service at this location and plan to offer more than 15 different tacos on the menu consistently. As always, we’ll offer tacos with a blend of traditional flavors and unique chef inventions that will change regularly based on new ideas and feedback from our customers," said co-owner Kristyn Eitel.

Renovations on the building are expected to begin in the next few months with an opening sometime after the new year.

Hours for the HIYA Taco are expected to be 8 a.m. until 9 p.m. on weekdays and from 8 a.m. until 10 p.m. on weekends. HIYA Taco will offer both delivery and carryout services.

In addition to five BelAir Cantinas in the Milwaukee area and one in Madison, owners Leslie Montemurro, Kristyn Eitel and Scott Johnson operate seven other bar and restaurant establishments in Milwaukee including Balzac, Fink's, Hi-Hat, Comet and Fuel Cafe.

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.