By Lori Fredrich Senior Writer & Dining Editor Published May 03, 2022 at 11:02 AM

It’s the perfect day for birria tacos. But it’s also the perfect day to celebrate The Truck Stop’s grand (re)opening at their new location just down Brady Street.

Jordan Stewart and Justin Kling opened The Truck Stop at 707 E. Brady St. in November of 2020, offering guests a taste of food truck offerings from Pig Tailz and Roll MKE in a brick and mortar location.

But, after closing up that shop in March, they’ve taken over the kitchen at The Garage, 1709 N. Arlington Pl., where you’ll find their birria tacos, plus plenty of happy hour specials beginning at 3 p.m. today.

“We had the opportunity to work in a space that was just perfect for us,” says The Truck Stop co-owner Jordan Stewart. “We are super excited to team up with a local bar that has always been one of my go-to’s after work. We really mesh with their team, and we’re really grateful for the opportunity that they’ve given us.”

Jordan Stewart and Justin Kling of The Truck Stop
Jordan Stewart and Justin Kling of The Truck Stop
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Thanks to the new partnership, Stewart and Kling will be serving up a full menu of customer favorites – including outside-the-box burgers, loaded fries and best-selling Korean chicken tacos – six nights of the week, along with brunch on both Saturday and Sunday from 11 a.m. to 3 p.m.

To top it all off, the patio at The Garage is currently getting an impressive makeover, so in just a few weeks, it will be among the best spots to enjoy a weeknight hang or Sunday Funday all summer long.

Korean chicken tacos
Korean chicken tacos
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But there’s more

Along with their new location, they’ve also introduced a number of new menu items including Not Your Mama’s Taco Dip, a riff on the popular potluck party dip featuring green-chili-infused taco dip topped with lettuce, cheese, fresh pico and chipotle cream; and Kung Pao Cauliflower Bites with fried cauliflower, house kung pao sauce, sweet pepper rings and green onions.

For guests who want to level up their favorite loaded fries, there are also loaded cheese curds featuring garlic and herb curds topped with southwest ranch, bacon crumbles and chives.

New sandwiches include the Brady Burger with cheddar, muenster, bacon jam, caramelized onions and garlic peppercorn aioli; and a Korean BBQ pork loin sandwich with fried pork loin, Korean BBQ sauce, southern slaw and sesame aioli.

Brunch items will include The Truck Stop’s popular breakfast burritos, including their Mile High Style Wet Burrito served with Denver green chili sauce.

Wet burrito
Wet burrito with Denver green chili sauce (Photo: The Truck Stop)
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But there will also be items like a pulled ham and bacon breakfast sandwich featuring pulled ham, crumbled bacon, cheddar and scrambled eggs served up on Texas Toast; the How High Chicken and Biscuit featuring a buttermilk biscuit with fried chicken, honey chipotle glaze, pepper jack cheese, bacon and a fried egg (served with a side of hashbrowns).

Pair any of them up with a bloody mary or mimosa from The Garage and you’ve got a pretty amazing brunch option that might just cure all that ails you.

Fans of PigTailz and RollMKE can also watch for the trucks at festivals, beer gardens and events this summer.

The Truck Stop is open at The Garage Tuesday through Friday 3 to 9 p.m., Saturday 11 to 9 p.m. (brunch from 11 a.m. to 3 p.m.) and Sunday from 11 a.m. to 3 p.m. (for brunch).

Happy hour at the Garage takes place Monday through Friday from 3 to 7 p.m. and includes half- off taps, rails and wine.
 

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.