Last February, we brought you the news that Turning Tables Tavern & Eatery is slated to open at Turner Hall, 1034 N. Vel R. Phillips Ave., bringing not only a new restaurant experience, but also an innovative teaching kitchen and mission-driven mentorship program. [Read all about it here.]
Plans are still moving forward for the compelling project, which is headed up by Emerald Mills, founder of Diverse Dining. In fact, the restaurant and teaching kitchen is planning to begin offering up the space for private events and catering sometime next month, with a full restaurant opening later this summer.
In the meantime, they are celebrating with Milwaukee as the Bucks return to the playoffs by opening their doors on a limited basis.
Beer, wine, BBQ
Head over to Turning Tables during play-off home games starting April 27, and you can purchase beer, wine and soda at the bar. In addition, the Mister BBQ food truck will be parked outside serving pulled pork sandwiches and hot dogs.
Mills says that they plan to use the money generated from the pop-ups to make updates to the space, including adding more diverse Milwaukee heritage and historical photographs, signage and artwork.
The Turning Tables pop-ups will take place from 5-10 p.m. during home playoff games.
Jobs for courageous creatives
Turning Tables Tavern & Eatery is currently hiring for all positions at the restaurant. Eligible applicants who are "courageous, creative and committed" and excited about serving guests and the community through "courage, compassion and connection" are encouraged to apply online.
Learn more about Turning Tables at turningtablesmke.com.
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.
