Hot off of our great FoodCrush Podcast conversation with Tupelo Honey's Eric Gabrynowicz, Tupelo Honey Southern Kitchen & Bar has announced that its very first Wisconsin location will open to the public on August 4 in the new Huron Building at 511 N. Broadway.
The concept, born in Asheville, North Carolina, offers diners the opportunity to take a moment, relax and revel in the traditions passed along in Southern fare.
The spacious restaurant, designed by renowned architect and interior design group Edit Lab at Streetsense, will seat 255 guests inside and another 64 on its outdoor patio. A large bar will feature 24 taps of craft beer and cocktails. Ten taps will be dedicated to brews from Milwaukee brewers, while another two will showcase beer from Tupelo Honey’s hometown.
Overall, the Milwaukee location’s look and feel will take inspiration from Milwaukee’s historic architecture, beer garden traditions as well as its unique brewery legacy and culture. Those things will be combined with good old fashioned Southern charm and a menu featuring some of Tupelo Honey’s most popular dishes, from honey dusted fried chicken and Tupelo shrimp and grits to jumbo-sized cathead buttermilk biscuits.
There’s even a higher cause behind those biscuits. Every order of Biscuits for a Cause benefits the Tupelo Honey Relief & Development Funds that aid Tupelo employees in need.
"We are delighted to bring Tupelo Honey to Milwaukee, where we can create delicious Southern dishes from scratch using thoughtfully and responsibly sourced ingredients from the area,” notes Executive Chef Eric Gabrynowicz. "We hope this new location really resonates with guests and we’re looking forward to many brunches, lunches, dinners and Happy Hours with our new Milwaukee neighbors.”
Starting August 4, Tupelo Honey will serve brunch, lunch, and dinner as well as online ordering and to-go options consistent with COVID-19 operational protocols. Operating hours will be Monday through Thursday from 11 a.m. to 9 p.m., Friday from 11 a.m. to 10 p.m., Saturday from 10 a.m. to 10 p.m. and Sunday from 10 a.m. to 9 p.m.
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.
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