By Lori Fredrich Senior Writer & Dining Editor Published Jan 03, 2018 at 3:03 PM

It looks like Snack Boys, the new restaurant at 814 S. 2nd St., is just about two weeks away from opening. If you believe what you read on the internet, that is.

In fact, the announcement of the restaurant's opening on Jan. 17 came complete with a bunch of pretty little heart-shaped balloons and the invitation to "Tell yo frands."  So that's precisely what we are doing.

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Snack Boys is spearheaded by industry veterans John Revord and Chef Mitch Ciohon of Boone & Crockett and Gypsy Taco along with Chef Shay Linkus, formerly of The Vanguard. And that brings promise of a venue that's serious in terms of its offerings, but not-so-serious in its attitude.

The restaurant is, in fact, based loosely on the popular Canadian concept of a "snack bar," a casual eatery where diners can gather to enjoy drinks and an assemblage of finger foods – think pinxtos and cicchetti – rather than composed entrees, and where it's reasonable to grab a bite at any time of the day, including those peckish hours both before and after the traditional dinner hour. 

In kind, the restaurant will offer a bevy of single-serving plates, imaginative cocktails and a healthy serving of tongue-in-cheek fun. We're not sure exactly what will be on the restaurant’s inaugural menu; but rest assured there will be plenty of great, imaginative food and drink, a whole lot more of Burt Reynolds than you thought you needed to see and (knowing Ciohon, Linkus and Revord) a number of delightful surprises.

In the meantime, you can watch for the snazzy new sign designed by Filthy Freehand artist Sarah Linkus, which we expect will be making an appearance outside the restaurant any day now.

Beginning Jan. 17, Snack Boys is very likely to be open Wednesday through Saturday evenings from 4 to 11 p.m. A smaller late-night menu is also rumored to be available after 11 p.m.

Lori Fredrich Senior Writer & Dining Editor

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.