By Lori Fredrich Senior Writer Published Jul 22, 2020 at 1:01 PM

If you’ve driven past MOVIDA, 524 S. 2nd St., in recent weeks, you’ve likely noticed some changes to the exterior of the building, namely the addition of a sign that reads The Carriage House.

As many are already aware, the Spanish restaurant – and its menu of tapas, paella and creative cocktails – has made a shift, moving temporarily to Hotel Madrid, 600 S. 6th St., where the expansive patio and outdoor space better accommodates guests.

Meanwhile, the restaurant space has been repurposed as The Carriage House, a new events venue, dedicated to small quick-turnaround events, including receptions, weddings and private corporate gatherings.

Love cannot be cancelled

Born of myriad requests for private events, The Carriage House was created by the folks at Stand Eat Drink to focus on expedited micro-weddings, thoughtfully prepared events that include ready-to-go spaces, menus and event planning services at affordable prices.

All events are planned with an eye for safety, integrating the latest expert recommendations and guidelines.

"Our event planning team has heard from so many couples and event planners about the difficulties and stresses of executing their vision," noted Sean Wille of Stand Eat Drink in a release on the shift. "We are here for you, we want to help create the most special day of people's lives, or assist in that seal the deal business meeting."

The Carriage House is currently booking events for summer and fall. For more information please email meli@standeatdrink or take a peek at the new venue online at

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.