The face of Crossroads Collective has changed significantly over the past year, with an impressively varied slate of food vendors moving into the food hall at 2238 N. Farwell Ave.
Current vendors include Mex Ave, Temple Goddess, Adonis Burger Co., Scratch Ice Cream, Nute’s Café, Noodle Me, and Awi Sushi. And, beginning Monday, Aug. 19, the food hall will add even more variety to the mix with the addition of Yummy Bones, a vendor specializing in Southern barbeque and sides.
Operated by Pitmaster Robert Meredith, whose cooking is inspired by both familial ties to Mississippi and his upbringing in Wisconsin, Yummy Bones has been a popular fixture in Port Washington, Wisconsin for over 10 years.
A collection of family recipes passed down through the generations, along with Meredith’s unique proprietary spice blend and his careful selection of wood for smoking, give Meredith’s cooking its unique appeal.
“I learned to cook from my grandmother,” Meredith said. “She was an exceptional cook and taught me that food is a way to bring people together and share love, culture and tradition. My passion was ignited creating delicious meals for my family, and being able to expand the restaurant now feels like the family is just getting bigger.”
Guests can expect a menu filled with smoked meats (ribs, chicken, brisket, wings and pork), along with wraps, sandwiches and sides including potato salad, slaw, mashed potatoes, cowboy caviar, macaroni and cheese and baked beans.
Comings mean goings
Yummy Bones will be opening in the stall that formerly housed Ready to Roll, a pop-up concept that debuted in November of 2023 and renewed their contract with the food hall in 2024.
“Our winter residency at Crossroads Collective that stretched into the summer was an unforgettable adventure,” noted Shatoia Robinson, owner of Ready to Roll. “We loved every moment of serving our fantastic customers and sharing our passion for food. The experience was more than just business—it was about building a vibrant community and creating heartfelt connections.
“We’re incredibly grateful for the friendships and support we gained along the way. Working with New Land Hospitality was truly exceptional. Their support and expertise created a collaborative atmosphere that enhanced our experience, helping us elevate our culinary concepts and navigate the complexities of the food industry with confidence and creativity.”
Food from Crossroads Collective vendors is available for dine-in, carry-out, delivery and catering. Online ordering is available at CrossroadsCollectiveMKE.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.
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