Sticky Rice is bringing Laotian and Thai cuisine to Brady Street

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

In this episode of This Bites, we talked about the upcoming restaurant Lupi & Iris, Sugar Maple’s THC mocktails, a new fried chicken joint coming to Brookfield, Strange Town’s wine shop in the 3rd Street Market Hall, and Sticky Rice expanding to Brady Street.

Internal rendering of Lupi & Iris

On May 17, Lupi & Iris will open its doors in downtown Milwaukee. Founded by James Beard award-winning chef Adam Siegel and developer Michael DeMichele, Lupi & Iris will be located in the  7Seventy7 Building (777 N. Van Buren St.). The menu is inspired by the French and Italian Riviera. You can learn more about the restaurant over at Milwaukee Magazine.

THC Cocktails at Sugar Maple

Bay View’s Sugar Maple, which is known for its beer selection, has started offering THC-infused mocktails according to Milwaukee Magazine. The mocktails incorporate Verdant Delta-8 THC syrup that provides a euphoric and relaxed feeling, unlike the Delta-9 THC which makes you high.

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Visiting Buttermint Finer Dining and Cocktails, plus a new gastropub coming to Bay View

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode we visit Buttermint Finer Dining and Cocktails, the new restaurant from Black Shoe Hospitality. Ann talks about her recent review for Milwaukee Magazine, plus we discuss Tulum, a new Latin gastropub in Bay View, from the owner of Sabrosa.

Rebecca Kames Photo credit: Buttermint Finer Dining & Cocktails

We also discuss a new concession stand coming to the lakefront from the Bartolotta Restaurant Group. Listen to this week’s episode below, and subscribe on Apple Podcasts or Spotify.

Nonprofit Radio Milwaukee is supported by you! Your gift today powers all our work — including the story you just read!

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Hot Breakfast spots to try and Hot Wax brings elevated comfort food to Milwaukee

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

In this episode of This Bites, we discussed some new-ish places in Milwaukee to grab breakfast, Ann’s drink of the month, a new spot at Crossroads Collective and chicken ramen at Third Street Market.

In the latest issue of Milwaukee Magazine, Ann shared a few places to grab some tasty breakfasts in Milwaukee including Canela Cafe, The Lafayette Place, Honey Butter Cafe and more.

Hot Wax brings comfort food to Crossroads Collective

Crossroads Collective has a new vendor by the name of Hot Wax, which opened earlier this week.

From the press release:

The menu at Hot Wax will feature meat-centric sandwiches including a Nashville Hot Chicken that is one of Crevensten’s favorite things to make, knock-your-socks-off burgers, a mini muffuletta, a griddled mortadella sandwich, and other dishes like chili dogs, a Calabrian Chili pimento cheese plate, hand-breaded chicken tenders, garlic confit cauliflower, fresh bean and corn salad, and more.


Hot Wax plans to bring a fun, interactive experience to their space at Crossroads Collective. In true “record store” form, they’ll have records spinning, along with headphones that invite guests to join in. Cartoons playing off old VHS help round out the nostalgic comfort. 

Hot Wax
Nashville Hot Chicken Sandwich from Hot Wax

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Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

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Where to get Easter brunch in Milwaukee, plus a Star Trek replicator coming soon (sort of)

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

In this episode of This Bites, we talked about places to grab Easter brunch in Milwaukee, local chocolatiers to satisfy your sweet tooth after brunch, new vendors at Third Street Market Hall, the Milwaukee Buck playoff menu, the return of Jewels Caribbean and news about a molecular beverage printer that is inspired by the Star Trek replicator.

Easter Brunch
Photo by Sweet Amaryllis on Unsplash

Milwaukee Magazine has a comprehensive list of places to get brunch this Easter Sunday including places like Bacchus, Fleming’s Prime Steakhouse & Wine Bar, Libby Montana Bar & Grill, The Italian Community Center and more. Then Ann shared a list of five amazing places that makes tasty chocolate treats like Northern Chocolate Co., Ultimate Confections, and more.

Bucks playoff run begins this Sunday at Fiserv Forum, and they have a special menu that will be offered during the playoffs.

The new items come in advance of the first round of the NBA Playoffs between the Milwaukee Bucks and the Chicago Bulls. Game one is Sunday at 5:30 p.m. at Fiserv Forum. The new concession items at Fiserv Forum include:

  • Klement’s Greek Dog available at Klement’s stands
  • Klement’s Chili Dog available at Klement’s stands
  • Laughing Taco beef tacos
  • Italian Beef available at Canal Street Pizza

The Laughing Taco also recently added elote and nachos to its menu at Fiserv Forum. The new menu items at The MECCA include:

  • Giant Pretzel with queso blanco and beer mustard
  • Spinach artichoke dip
  • Hot honey garlic wings and Nashville hot wings
  • Soy chorizo, Chinese pork and adobo chicken tacos
  • Gooey grilled cheese
  • Asian ribs
  • Cereal bar

Jewels Caribbean  Grand Re-Opening

Jewels Caribbean is having its Grand Re-Opening on Friday, April 15 at 6 p.m. At 7 p.m. they have KOJO performing live along with JD Rankin and Club Exodus, so the night will be a mix of reggae, soca, dancehall and Afrobeats. The menu for their Grand Re-Opening Friday includes a curry goat meal, and favorite dishes like jerk chicken, curry chicken, curry fish and more. This spring and summer they will be serving dinner Friday and Saturday evenings 6 – 9 p.m.

CANA molecular beverage printer

From the press release:

Cana One prints thousands of beverages on your kitchen countertop – from juice, soft drinks and iced coffee, to hard seltzers, wine, and cocktails – without the need for plastic, aluminum, glass or other wasteful containers.

  • Cana One can produce a variety of beverages — from juice, soft drinks, and iced coffee to hard seltzers, wine, and sophisticated cocktails — without the carbon-intensive, trash-generating, industrial beverage and bottling complex
  • Based on scientific breakthroughs and a novel microfluidic liquid dispense technology, Cana One lets you personalize every pour – including sugar, caffeine, alcohol, portion size, vitamins and other supplements
  • Cana offers unique discovery experiences, novel brands, and options for every lifestyle or preference

Cana One, which sits on a kitchen countertop, offers unique discovery experiences, novel brands, and options for every lifestyle or preference. Customers use Cana’s touchscreen display to explore, discover, and create their perfect drink from thousands of beverage types and brands. Customers can personalize every beverage to their preferred levels of alcohol, caffeine, or sugar, customizing beverages for breakfast, post-workout, dinner or relaxation.

“Cana One is designed to give each customer convenience, savings, and an experience they didn’t know they were craving – while cleaning up the planet,” said Cana CEO Matt Mahar, whose team includes Nike, Anheuser-Busch InBev, Google, Apple and food tech alumni. “It’s like having a personalized beverage aisle in your kitchen – with zero trash or hassle from plastic, aluminum, and glass containers.”

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Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

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Milwaukee Film Festival’s ‘Film Feast’ series returns with a tasty selection of flicks

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

In this episode of This Bites, we talked about the movies that are part of Milwaukee Film Festival’s “Film Feast” series, Trouble Makers Cocina upcoming food truck, a dinner and drink event at Cavas and a new food experience coming to American Family Field this summer.

One Pint at A Time
“One Pint at a Time” | Image courtesy of Milwaukee Film.

Earlier this week, Milwaukee Film announced the lineup for this year’s festival including the films for the “Film Feast” series. This year’s lineup is impressive and includes films about Black-owned breweries, wine tasting, World Central Kitchen and more. The Milwaukee Film Festival takes place April 21 to May 5. Details and tickets can be found on their website. Here is the full lineup.

Blind Ambition” Australia / 2021 / 96 min / English, Shona, French with English subtitles

In South Africa, four men who left Zimbabwe in search of a better life discover a love of wine and form the first-ever Zimbabwean team to compete in The World Wine Blind Tasting Championships – the Olympics of the wine world. We follow them through training and the competition itself, where they must sample twelve different wines and guess the country, winery, and vintage (against mostly European teams). “Blind Ambition” is an inspiring look at this unlikely team whose connection extends far beyond wine.

Breaking Bread” United States, Israel / 2020 / 85 min / English 

“Breaking Bread” follows Arab and Jewish chefs in Haifa, Israel as they collaborate to produce the A-Sham Arabic Food Festival, sharing the recipes, techniques, stories, and traditions that ultimately unite the region. Connected through a shared love of food, the chefs collaborate to celebrate their cultures and the food of their region, free from political and religious boundaries.

One Pint at a Time” United States / 2021 / 88 min / English 

Wisconsin audiences can always benefit from history that will leave them intellectually nourished while thirsting for a beer, and Aaron Hosé “One Pint at a Time” is a film that delivers. While only 1% of craft breweries are Black-owned–including People’s Brewery, which was once located in Wisconsin – this documentary tells the stories behind the statistics and highlights the entrepreneurs shifting the perception of not only who drinks beer, but who makes it. 

Peace By Chocolate” Canada / 2022 / 96 min / English, Arabic with English subtitles 

After the bombing of his father’s chocolate factory, a charming young Syrian refugee struggles to settle into his new Canadian small-town life, caught between following his dream to become a doctor and preserving his family’s chocolate-making legacy. Based on a true story, “Peace by Chocolate” balances culture shock with kindness from good hearted neighbors to tell a tale that will warm your heart as much as it will tantalize your taste buds.

The Automat” United States / 2021 / 79 min / English PRECEDED BY: “A Slice So Nice” | Dir. Arthur Nienhuis

Iconic, elegant, and populist all at once, the Automat revolutionized American dining a century ago. An eclectic mix of urbanites inserted nickels into slots, and a slice of lemon meringue pie or creamed spinach magically appeared. Mel Brooks, Ruth Bader Ginsburg, Colin Powell, Carl Reiner and others pay effusive tribute in interviews which, alongside a collage of rare artifacts, images, and memorabilia, create a love letter to this marvel of food technology and social unity.

The Pursuit of Perfection” Japan / 2021 / 79 min / Japanese with English subtitles 

“The Pursuit of Perfection” follows four leading chefs in Japan as they relentlessly work to pursue their dreams and perfect their cuisine. From practitioners of the kaiseki tradition to innovative molecular gastronomy and pastry, to French classical cuisine from a former Iron Chef, this film displays the diversity of Tokyo’s food scene and a shared dedication to the art and craft of cooking.

We Feed People” United States / 2022 / 89 min / English 

“We Feed People” spotlights renowned chef José Andrés and his nonprofit World Central Kitchen in its incredible mission and evolution over 12 years, from a scrappy group of grassroots volunteers to becoming one of the most highly regarded humanitarian aid organizations in the disaster relief sector. A deep look at how food can unite and heal, this film will inspire you to take action in your own life.

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

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Maya Ophelia’s brings savory and sweet brunch dishes to Cactus Club

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s edition, we are talking about Maya Ophelia’s new brunch at Cactus Club, Odd Duck and Bavette’s new locations, AsianRican opening a brick-and-mortar restaurant, and a new plant-based vendor at 3rd Street Market Hall.

Starting this Sunday at Cactus Club, the plant-based food truck Maya Ophelia’s will offer a special brunch menu 11 a.m. – 3 p.m. Maya Ophelia’s will also debut a new menu under the moniker of Moon Cherry Sweets. You can find items like conchas and donuts from Moon Cherry Sweets. If sweets aren’t your thing, you can also order some savory dishes like Lugaw (Pinoy style congee), Beeefy Mami, and biscuits.

New plant-based vendor at 3rd Street Market Hall

Over at Milwaukee Magazine, Ann reported on a new plant-based vendor called Make Waves at 3rd Street Market Hall. Make Waves offers a variety of smoothies, boba tea, wraps. Make Waves is part of the restaurant collective Playing in the Plants, which also operates On The Bus and Sugar Cube at the Milwaukee Public Market.

Help Radio Milwaukee unlock a $10,000 matching challenge! 

Your gift today will go twice as far to power stories like the one you just read, and it could get you some limited-edition membership gear too! Gifts are being matched until 11:59PM on April 5, so please give now!

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

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Milwaukee’s ‘Tables Across Borders’ returns to highlight refugee chefs

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s edition, we’re talking about the return of a dinner series which highlights refugee chefs, a new Korean restaurant, a bake sale to benefit Ukraine and upcoming cooking classes at Glorioso’s.

The dinner series that highlights and support refugee chefs known as “Tables Across Borders” has returned and will be hosted at Amilinda, Tricklebee Cafe and Lazy Susan beginning April 4. Several cuisines will be featured including Karen, Ethiopian, Afghan, Burmese, Somali and Rohingya. 100% of the tickets sales go directly to the refugee chefs and their families. Tickets are on sale now.

New Korean restaurant

With very little fanfare, a new family-owned Korean restaurant popped up in the former space of Maru sushi and Kanpai 2 called Maru Korean Bistro. The restaurant serves several traditional Korean dishes like scallion pancakes, Bibimbap, Budae Jigae and Bulgogi. They are open for lunch and dinner during the week and dinner only on Saturdays.

Bake for Ukraine MKE

Milwaukee Magazine shared details on the benefit Bake for Ukraine MKE. The benefit is organized by organized by pastry chef Sarah Mironczuk. #BakeforUkraine is an international effort to make cookies, not war. As one of the world’s largest exporters of wheat, Ukraine is truly the bread basket of the world, which makes this benefit particularly meaningful for us bakers. Bake for Ukraine MKE is taking orders now (until they sell out) for pickup on two dates – Thursday, April 7 and Saturday, April 9. You can find more details and place your orders here.

Nonprofit Radio Milwaukee is supported by you! Your gift today powers all our work — including the story you just read!

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

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Three Milwaukee chefs are finalists for the 2022 James Beard Awards

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s edition, we’re talking Milwaukee representation at this year’s James Beard awards, a new culinary program to help young Milwaukeeans, Sap Sap’s new food truck and the best places to get soup and sandwiches in the city.

Earlier this week, the James Beard Foundation announced the finalists for the upcoming awards. In the category of Best Midwest Chef, three of the six finalists were Milwaukee chefs. The finalists are The Diplomat’s Dane Baldwin, Bavette’s Karen Bell and Amilinda’s Gregory León. The other three finalists were from Minneapolis and included Owanmi’s Sean Sherman, Union Hmong Kitchen’s Yia Vang and Petite León’s Jorge Guzmán. The winners will be announced at the awards ceremony at the Lyric Opera of Chicago on June 13.

James Beard finalist Dane Baldwin of The Diplomat
The Diplomat’s Chef Dane Baldwin | photo via Facebook

Brigade MKE brings culinary skills to Milwaukee’s young adults

Earlier this week, TMJ4 reported on a new culinary program called Brigade MKE. Brigade MKE will offer culinary and hospitality classes and help them find placement in the restaurant industry.

From Bridgade MKE’s website:

“Brigade MKE is a collaborative, city-wide initiative providing culinary and hospitality education to Milwaukee youth aged 14-22. An offshoot of the nationally recognized Shular Institute, the goal of Brigade MKE is to change lives and support the local workforce in the greater Milwaukee area, ensuring that young people have the skills they need to establish successful careers in high demand industries that have opportunity for growth.”

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

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Brew’d Burger Shop brings beer-inspired burgers to Zocalo Food Park

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s edition, we’re talking about a Latin gastropub coming to Bay View. We also talk about my recent appearance on “Wisconsin Foodie.” But we kick things off by talking about a new food truck that launched this week at Zocalo Food Park. It’s called Brew’d Burger Shop, and it offers a selection of beer-inspired sides, burgers and sandwiches.

Chef Ramses Alvarez makes his burgers with 7-ounce patties made from a custom beef blend of brisket, short rib and ground chuck, so they’re nice and juicy. One simple burger is The Classic, which features two beef patties and cheese ($7.95); if you want something more unique there’s the Brew City, which tops those two patties with bacon and New Barons’ Witches Bit Witbier cheese sauce ($8.95). We can’t wait to check these burgers out.

Brew’d Burger Shop | facebook.com/brewdburgershop

Tulum Latin Gastropub plans Bay View opening

A Latin gastropub is coming to the former Odd Duck spot in Bay View. It’s called Tulum Latin Gastropub, and it will feature a menu inspired by Puerto Rican, Cuban, Caribbean, Peruvian and Mexican cuisine, Urban Milwaukee reports. “One item planned is a Mexican dish served in a hot molcajete, which is a traditional Mexican mortar and pestle,” Urban Milwaukee writes. “The Molcajete is preheated on a fire, then filled with chicken, chorizo, cactus and steak among other things, then served with rice, beans, pico de gallo and handmade tortillas.”

The bar, meanwhile, plans to serve smoked cocktails. Tulum Latin Gastropub hopes to open this spring.

‘Wisconsin Foodie’ welcomes a special guest

I was asked to take part in a cooking competition in Madison for the Wisconsin PBS show “Wisconsin Foodie.”

Along with chef Tory Miller from L’Etoile Restaurant, chef Lauren Montelbano from The Vibrant Veg and chef Gregory Leon from Amilinda, we searched the Dane County Farmers Market for inspired ingredients, then were given 60 minutes in the kitchen of L’Etoile, to prepare an unforgettable dish.

You can watch how it all played out below.

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Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

Nonprofit Radio Milwaukee is supported by you! Your gift today powers all our work — including the story you just read!

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Flourchild in Walker’s Point specializes in unusual pizzas — including the ‘Clam Jam’

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Each week on Radio Milwaukee, Milwaukee Magazine dining critic Ann Christenson and 88Nine’s resident foodie Tarik Moody discuss Milwaukee’s culinary and restaurant culture on This Bites.

On this week’s episode, we’re talking about Ann’s annual Chef’s Roundtable, which is the cover story in this month’s Milwaukee Magazine. We’re also talking about a couple of dining events, including the first-ever Tosa Restaurant Week and Downtown Milwaukee’s Taste & Toast.

But first, we’ve got some news to share about Flourchild, the pizza spot from the owners of Merriment Social and Third Coast Provisions. it’s been doing pop-ups around the city, but now it’s just about month away from opening its own location at (722 N. Milwaukee St.). Before then, though, executive chef/owner Andrew Miller will be opening the restaurant for carryout on Thursdays and Fridays this month.

The menu is inspired, featuring a variety of appetizers (including burrata toast and spicy crab rangoon spring rolls), and a bunch of sandwiches and salads. But what really stands out is the pizza selection. There are some really interesting ones, including a Crab Rangoon Delight (crab, wontons and pickled pepper cream cheese), one called Talk Curry to Me (it’s a vegetable pizza with Thai curry sauce) and, most excitingly, one called the Clam Jam. It’s covered with clams, white sauce, bacon and Yukon Gold potatoes. I love a great white-sauce pizza.

Photo courtesy Flourchild | www.flourchild.pizza

There are a couple of dining events we’re excited about. One is the first ever Tosa Restaurant Week, which kicked off yesterday and will run through March 13. Each day restaurants will be offering special meals, including three-course dinners at a bargain price (don’t forget to tip on the actual value of the meal, not the price). Participating restaurants include:

  1. Ally’s Powerhouse Cafe, 10460 W. Innovation Dr.
  2. Cuppa Tosa, 418 N. Mayfair Rd.
  3. Eldr+Rime, 2300 N. Mayfair Rd.
  4. FreshFin Poké, 6927 W. North Ave.
  5. Golden Nest Pancakes & Café, 11250 W. Burleigh St.
  6. Good City Brewing, 11200 W. Burleigh St.
  7. IL MITO Trattoria e Enoteca, 6913 W. North Ave.
  8. Midtown Grill, 8913 W. North Ave.
  9. Ono Kine Grindz, 7215 W. North Ave.
  10. Plate Pleasures Eatery, 2330 N. 124th St.
  11. The Ruby Tap, 1341 N. Wauwatosa Ave.
  12. The Village Cheese Shop, 1430 Underwood Ave.

We’re also excited about Downtown Milwaukee’s Taste & Toast, which returns March 7-11. It’s got a huge list of participants lined up, including Blue Bat Kitchen & Tequilaria, Central Standard Crafthouse & Kitchen, Cubanitas, DOC’s Commerce Smokehouse, East Town Kitchen & Bar, Flannery’s, Giggly Champagne & Wine Bar, The Knick, Oak Barrel Public House, Onesto, Pfister Lobby Lounge, SafeHouse, Smoke Shack, SportClub, Stella Van Buren, Third Street Tavern and Who’s on Third.

Hear us talk about all that and more on this week’s episode below.

Like what you hear? Subscribe!

Get your local fix with our Radio Milwaukee podcasts. Feast your ears with our food podcast, This Bites. Explore Milwaukee with our history podcast, Urban Spelunking. Follow the Milwaukee music scene with Tap’d In. And delve into the latest movies with our film podcast, Cinebuds. Plus listen to the latest season of our new podcast Diverse Disruptors. Subscribe to them anywhere you listen to your podcasts.

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