By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Oct 07, 2021 at 9:01 AM

’Tis Dining Month, the tastiest time of year! This means we’re dishing up fun and fascinating food content throughout October. Dig in, Milwaukee!

I think we can all agree that it’s a great time to be a Brewers fan.  

With a home field advantage on the docket for their first two games in the National League Division Series at American Family Field (Oct. 8 and Oct. 9), it’s a great time to consider grabbing up some tickets (yes, they are still available) and cheering them on.

But the news gets even sweeter. Delaware North has also rolled out numerous new ballpark menu items expressly for the postseason.

New foods

If you believe that bigger is better, head for The Bratzilla.

The Bratzilla
Photo: Brewers

This 6-ounce monster sized Johnsonville Ultimate Bratwurst is served up on a classic pretzel roll and topped with deep-fried sauerkraut and Secret Stadium Sauce. (Find it on Field, Loge, Terrace and Club levels).


That said, if classic is more your style, you might be tempted by the new Italian Beef Sandwich featuring slow-roasted top round beef simmered in natural jus and sliced ultra thin. It’s served on an Italian roll and topped with mozzarella, sweet bell peppers and giardiniera. (Find it on Loge Level, section 227).

If something sweet and savory is up your alley, there's also the Full Count Cristo, a grilled sandwich featuring creamy Muenster, pit ham and concord grape jelly griddled between thickly sliced French toast. (Find it at the Sargento Grilled Cheese stand in section 129 or at the Chef’s Table on the Club level).

The Monte Cristo
Photo: Brewers

Corn dog lovers will also find the Corn Brat, a Johnsonville Original Ultimate Bratwurst hand-dipped in housemade cornbread batter and deep-fried until golden. This baby is perfect topped with yellow mustard. (Find it on Field, Loge, Terrace and Club levels).

Sexy new dessert pretzels

There are also two new pretzels in which you can indulge, including the Salted Caramel Toffee Pretzel featuring a Milwaukee Pretzel Company pretzel topped with salted caramel and crushed English toffee.

The Salted Caramel Toffee Pretzel
Photo: Brewers

There’s also a S’mores Pretzel topped with chocolate, graham cracker crumbs and mini marshmallows. 

Both can be found on Field, Loge and Terrace levels.

S'mores Pretzel
Photo: Brewers

New at The Restaurant to be Named Later

The Restaurant to be Named Later also has a few new items up its sleeve.

First up is the brand new Fish Fry Sandwich (perfect for enjoying on Oct. 8 or anytime the craving hits) featuring beer-battered, breaded Atlantic cod piled high on rye bread with creamy Brussels sprouts slaw and a housemade potato latke. That’s topped off with a drizzle of lemon caper tartar sauce. 

They’ve also introduced a Wisconsin Grilled Cheese fancied up with a Johnsonville bratwurst patty, plus plenty of Muenster, Havarti and cheddar. That’s rounded out with bacon beer kraut and ale mustard served up on slices of rustic sourdough.

Of course, the sweetest news of all might be the arrival of the Brandy Old Fashion Sundae featuring vanilla ice cream topped with orange liqueur, bitters syrup, brandied black cherries and a bruleed orange slice for good measure. 

Get your tickets

Standing Room and Obstructed View tickets are available for games 1 and 2, with limited inventory in other seating areas for a potential game 5 on Thursday, Oct. 14.  Check or call 414-902-4000 for the most up-to-date ticket availability.

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.