By Lori Fredrich Senior Writer & Dining Editor Published Dec 31, 2015 at 9:16 AM

It’s almost time to bid adieu to 2015. And as we move forward into 2016, I’ve found myself contemplating some of the things I’d like to see in the new year.

Among those wishes are quite a few that relate to food and beverage (imagine that). And I’m thinking that, in a number of cases, I’m probably not alone.

Here are five at the top of my list. Feel free to share yours in the Talkbacks. I’d love to hear them.

Dumplings

Sure, there are spots that have potstickers or a dumpling or two on their menus. But, I would love a Milwaukee spot where I could kill my shaomai, shui jiao and chiu-chao fun gow cravings all in one fell swoop. I keep finding myself heading to Madison to eat at the Dumpling Haus. But, it would be so very nice if I could get my dumpling on more often right here in Milwaukee.

Greek fare

I’m not talking about Gyros (we have plenty of those). And I don’t really mean a Greek family restaurant that serves up club sandwiches alongside its spinach pie. I’d love a spot that offers up a regular menu of spit roasted lamb, keftethes, papousaki,  moussaka and pastitsio. Even just a chill mezedakia joint would be tres cool in my book (maybe even better). The closest we’ve gotten (that I recall) was Kosta’s White Manor, located near the old Prospect Mall, a spot that’s been closed for probably a decade or more.

Liquor law reform

Wisconsin, you’re so draconian. You break up great couples like Chef Karen Bell and George Bregar right before they’re about to launch a great brewpub. You chase beer making chefs out of town. And it’s not just beer. You also needlessly keep wine retailers from shipping their products to consumers (local wine club anyone?), while allowing mail order only companies come into the market and thrive. This year, let’s get our laws into shape so that we can at least keep up with the craft beer boom that’s going on everywhere else in the nation.

Dim sum

Speaking of dumplings, could we please get some dim sum around here? I’ve got a hankering for bao, siu mai, noodle rolls, chicken feet, and those amazing lotus leaf wrapped packages of sticky rice with fillings of all stripes. I wouldn’t even argue if someone decided to play with the concept a little bit, as long as they offered up well executed Asian inspired dishes.

Less styrofoam

Restaurant owners -- please, please, please stop with the styrofoam takeout containers. Pretty please? There are so many great compostable alternatives out there, so why are you still using the ones that don’t biodegrade for hundreds of years? New York banned them last year. And hundreds of other places have as well. So, Milwaukee, can we please be next? After all, in a world that is continually being reminded that resources and landfill are limited, getting rid of products (like polystyrene) that fritter away both only makes sense.

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.