By Lori Fredrich Senior Writer Published May 12, 2020 at 11:30 AM Photography: Lori Fredrich

The Lowlands Group today announced today that they will be reopening all of their restaurants for carry-out, curbside pick-up and delivery beginning Friday, May 15.

"After taking the time to thoughtfully consider how we could reopen safely for both our customers and employees, we’re thrilled to announce that we’re back," noted Eric Wagner, Lowlands Group CEO in a release on the reopening.

"We’re more committed than ever to offering our neighbors an authentic, immersive dining experience from their local grand café, though that’ll happen in their dining rooms for now, rather than ours, as we wait for our café patios to open soon."

New menu offerings

In anticipation of the reopenings, the restaurant group has re-tooled its menus to best serve customers, focusing on comfort food items and customer favorites, along with numerous new offerings.

"If they’re anything like us, we know our customers are missing their everyday routines, from grabbing a bier after work to meeting friends for brunch on Sunday," added Wagner. "While we can’t open our dining rooms and patios yet, we’re hoping some of our new offerings and old favorites will provide a bit of a bright spot, or as we like to say, ‘Gezellig,’ as people adapt and look forward to the future."

  • Buckatabon, 7700 Harwood Ave., which opened in April is serving a menu of Northwoods favorites, including prime rib, BBQ ribs, lasagna and fish fr, along with pudding shots and frozen grasshoppers. They are also offering a new Old Fashioned Milkshake IPA in growlers, thanks to a collaboration with Eagle Park Brewing. Beginning Thursday of next week, they also plan to roll out Buffalo chicken buckets.
  • Cafe Benelux346 N. Broadway, will introduce a Nashville hot chicken bucket, along with a walleye fish fry on Fridays. As a nod to their Lux Domes, a complementary mug will be added to all drink packages.
  • Centraal Grand Café & Tappery, 2306 S. Kinnickinnic Ave., will feature tap curations in crowler trios, complete with a free crowler coozie. Meanwhile, they will also introduce a Peri-Peri fried chicken bucket for carry-out. 
  • All five Cafe Hollander locations will roll out Amsterdam-inspired street food offerings including mac and cheese croquettes, fish bites, big street pretzel, bitterballen and frites. Customers can also purchase kids meals and new bucket dinners including Red Light fried chicken legs and Hollander fish fry alonng with growlers of Lowlands Brewing Collaborative brews.

All locations will be open for to-go service Wednesdays through Sundays for dinner, and Sundays for brunch. For detailed menus, along with current information about hours and ordering, visit lowlandsgroup.com.

Staff updates

In conjunction with the reopening, full-time salaried managers of Lowlands restaurants have also been brought back on board at full pay. The company is also covering 100 percent of employee health insurance costs in April and May and offers an employee family meal program.

"The resilience and dedication our teams have shown since day one of this shutdown has been both inspiring and humbling. Without their enthusiasm and willingness to adapt, without their passion for this industry and their genuine appreciation for our guests, we would not have been able to pull this off," said Wagner.

"This company has always operated like one big family, and just like families everywhere, we’re relying on each other now more than ever. It’s been a tough few months, but the challenges have only reinforced our commitment to our family, and to the families we hope to see in our dining rooms and on our patios in the very near future."

Lori Fredrich Senior Writer

Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.

Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon. 

Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.