Yum-Yum Fish and Chicken, a new carry-out and delivery only restaurant will host their grand opening at 1912 W. Hampton Ave. on Wednesday, Sept. 28.
Behind the restaurant is industry veteran Myron Smith, who co-founded Skybox Sports Bar (operating it from 2014 through 2017) and Brownstone Social Lounge, and Jonathan Adam, an estate investor and local business consultant.
“We're excited about this opportunity to bring a new restaurant option to the city of Milwaukee,” said Adams in a release about the opening. “People should expect great food along with great customer service.”
On the menu, guests will find a la carte items including fried fish and chicken along with catfish, shrimp, chicken wings seasoned with Yum-Yum’s signature spice rubs and housemade sauces (each priced in the $10 range), fries ($3), and desserts ($5). Items will be made with a focus on fresh and local ingredients whenever available.
“You create successful ventures by focusing on quality over quantity, being consistent, and having a great relationship with the community,” notes Smith.
Highlights will include the restaurant’s salmon bites, which are slated to become a house favorite. Yum-Yum will also offer take-out party trays for 50-100 guests; orders must be placed in advance for pick-up.
The grand opening festivities will begin with a grand opening ceremony and ribbon cutting at 10 a.m. featuring Mayor Cavalier Johnson, State Representative Dora Drake, Alderman Russell Stamper, County Executive David Crowley, and other elected officials.
Following the ribbon cutting at 11 a.m., Yum-Yum Fish and Chicken will officially open their doors to the public.
Beginning Sept. 28, Yum-Yum Fish and Chicken will be open seven days a week, serving lunch and dinner from 11 a.m. to 9 p.m. Delivery will be available through Grubhub, DoorDash and Uber Eats.
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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