By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Feb 21, 2023 at 11:02 AM Photography: Lori Fredrich

OnMilwaukee is proud to highlight Black History Month in Milwaukee and beyond. Our goal is to highlight even more Black-owned businesses and stories – so for starters, click here to learn more about awesome Black-owned restaurants and businesses around town!

LP is the name of a new bar and restaurant, which is slated to open within the next month or so at 1137 N. Martin Luther King Dr. That’s the former home of The Loaded Slate, which closed last June.

Behind the new concept are longtime industry veterans Edward DeShazer and Mike Edler who’ve worked together to create a concept that offers delicious, reasonably priced food along with a high quality experience unlike any other in the entertainment district.

“We really wanted to contribute to another positive experience in the area,” notes DeShazer. “We want everyone to feel welcome in our space, whether they’re stopping by in their jersey before a Bucks’ game or looking for a bite to eat before a concert. But we also want it to be a place where people are comfortable bringing their families.”

As for the name “LP”, it pays homage to the building’s past as a record store, while also incorporating an homage to The Loaded Slate, which used the tagline “The Local Pub” on its menu and branding.

In keeping with the friendly, neighborhood vibe, DeShazer says they’ll forego late night offerings in favor of things like weekly trivia and music bingo nights, which bring folks together to socialize during the week.

DeShazer says that construction on the space is well underway. In fact, they’ve taken the time to gut the entire restaurant with the goal of not only updating the space, but giving it a bright, fresh feel.

That includes exposing long-covered cream city brick and integrating light tones of white, blues and grey to transform the dark pub atmosphere into something brighter and lighter. They’ve also built in a private dining area where guests can host birthday parties, baby showers and other private events for up to 50 guests.

To design the menu for LP, DeShazer and Edler brought on Chef Ben Cravensten of HotWax and Meat & Co. to design a menu that’s meant to cater to guests looking for a quick meal before an event, but which will also capture a crowd that’s looking for a great spot for a relaxed happy hour or weekend brunch.

On the menu

“Our focus is on scratch-made pub fare, which goes above and beyond the usual,” notes Crevensten, who says that he and DeShazer have been looking for a way to work together for a number of years. “This project definitely takes me a bit outside my comfort zone, but I’m really excited for the opportunity and the challenge.”

Crevensten says the menu will err on the side of appetizers and sandwiches, offering crowd favorites like nachos and wings, as well as appetizers like housemade charred onion dip and a “really great” Caesar salad. 

Handhelds will include a smash-style burger, po’boys and a fried green tomato BLT, along with a variety of vegetarian options including a take on sloppy joes made with Impossible beef, red onions and sweet peppers.

Crevensten says that he also expects to offer a rotating selection of specials, many of which will cater to guests looking for entree-style meals.

Brunch dishes will include classic offerings like eggs benedict, French toast, a brunch burger and steak and eggs along with options like shrimp (or roasted mushrooms) with sharp cheddar grits. In addition to weekend brunch, Crevensten says that LP’s also hopes to introduce a Monday morning service industry brunch as well.

“When folks think of places to go before events in the area, we want people to think of us,” says DeShazer. “Even more than that, we want LP to be at the top of their list.”

Once open, LP’s will offer weeknight happy hour and dinner service Tuesday through Friday with brunch service on weekends and Mondays. 

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.