Remodeling efforts are currently moving forward at Third Coast Provisions, the new restaurant at 724 N. Milwaukee St. in the former home of Carnevor, with an expected opening date later this summer.
According to co-owner and chef Andrew Miller, the design for the space – that aims to capture a modern yet timeless feel – is being handled by CBD Architects out of Chicago. To create a fit with the restaurant’s seafood-driven menu, the interior will include elements including brass, white marble and mother of pearl with gold accents.
The upstairs dining area will accommodate more traditional dining, while the basement of the restaurant will feature an oyster bar with a more casual, boisterous environment.
"The oyster bar will host awesome happy hour, late night and casual dining experiences," notes Miller. "The upstairs and mezzanine will offer an approachable yet innovative seafood-driven dining experience."
Miller says the menu will include multiple variations on New Orleans-style charbroiled oysters, as well as an over-the-top lobster pot pie, something mysterious (but delicious-sounding) called "chowdah fries" and multiple whole, grilled fish.
.jpg)
The idea behind the concept is to provide well-executed food and drink in an upscale casual environment, notes Miller, who says it won’t be a stuffy white tablecloth joint with sky-high prices, but rather a classy spot featuring genuine, friendly hospitality.
Miller says the restaurant is on track for an opening later this summer.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
.jpeg)
