By Lori Fredrich Senior Writer Published Mar 25, 2020 at 11:01 AM

If you’re looking for some variety in your carry-out, you’ll find it at Meraki, 939 S. 2nd St., which is offering two new themed pop-up menus each week in addition to signature dishes like Korean brisket and root vegetable pave.

The current menu, which is being offered through Thursday, March 26, has a Mexican theme and features starters like beef brisket tamales ($3); nachos; ($8) and cheese quesadillas ($5) plus entrees including tacos, gorditas and enchiladas with fillings including skirt steak, slow-cooked vegetables and Coca-Cola braised goat. There are also housemade churros for dessert.

All options are available hot or cold (can be heated at home). Guests can also order extras for freezing to enjoy later.

Wine and beer that pairs well with each menu will also be available. This week selections include Indeed Mexican Honey Lager, Warpigs Salmon Pants, Potosi Pils, or Ace "The Joker" Cider ($4 each), plus Seaside Vinho Verde Rose, Nicholas Sauvignon Blanc, or Hello World Cab Franc ($18 each).

The next pop-up menu, which will run March 27-29 will have a Southern comfort theme and feature options including fried chicken, smoked brisket, macaroni and cheese and more. Additional themes will be announced on the Meraki Facebook page and customer newsletter.

Meraki will also offer a Friday night fish fry featuring fried cod, sauerkraut pancakes or fries and tartar sauce for $10.

Meraki offers carry-out service Monday through Thursday from 11 a.m. to 7 p.m. and Friday and Saturday from noon to 8 p.m. You can view the menus on their website and call the restaurant to place your order. They are also offering a 25% discount to service industry professionals.

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.