By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Aug 25, 2021 at 11:01 AM

It’s official. The second MooSa’s location has officially opened at 405 N. 27th St. in a small retail space inside the BP gas station just off of I-94 and about five minutes from the Marquette University campus.

It’s the first year-round location for the popular burger and custard stand owned by Nas Musa, who also operates a seasonal location at 2272 N. Lincoln Memorial Dr. And that means fans of the brand’s burgers, wings and custard no longer need to wait until summer is on the horizon to get their fix.

Moosa's interiorX

The menu at the new location is similar to that offered at MooSa’s lakefront shop (think hot dogs, brats, walking taco and cheese curds); but guests will also find an expanded selection of burgers, including choices like the Cowabunga Burger topped with guacamole, jalapenos, mozzarella, sour cream, pickles, onions, tomatoes and lettuce ($7.95).

MooSa’s on 27th also serves wings (plain, Buffalo or BBQ), chicken tenders and fried chicken in four, eight, 12 or 24 piece portions, served with fries and rolls ($9.95 to $24.95).

Fried chicken at MooSa'sX

And yes, there is also custard (cups, sugar cones and waffle cones), along with shakes and sundaes.  

Musa says that the new restaurant is currently planning a grand opening celebration, which is slated to take place later this week or early next. During the celebration, guests can score free custard with the purchase of any MooSa’s burger.

The catch? You’ll have to watch MooSa’s Instagram or Facebook feed for the details.

MooSa’s is open for lunch and dinner with daily hours from 11 a.m. to 9 p.m.

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.