Pete’s Pops is coming to the Milwaukee Public Market this summer

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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’ve got news about Pete’s Pops, a garlic festival happening this evening, and a food-truck festival at the Summerfest grounds.

We kick things off by talking about Braise’s a garlic-infused block party, which it’s hosting this evening between 5-9 p.m. in Walker’s Point. The restaurant used to do it garlic block party on a weekend, but it’s opted for a weekday this year. Check out this incredible menu:

Pete’s Pops has grown a lot since it began in 2014, opening new locations around the city. This summer the shop is doing a seasonal stand outside the Milwaukee Public Market. It opens starting June 25, and will be open weather-dependent. And in addition to established favorite flavors like salted watermelon, the shop is going to start offering alcoholic flavors.

facebook.com/Petes-Pops

And on July 24 there will be a food-truck festival at the Summerfest grounds. MKE Food Truck Fest will run from noon-5 p.m. and will feature more than a dozen food trucks, with an emphasis on global cuisines.

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

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Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Cool down with some of Milwaukee’s most unique cold, caffeinated beverages

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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 of Milwaukee’s longest running culinary podcast, we’re talking about some pieces in the latest issue of Milwaukee Magazine, including one on Iron Grate BBQ that should be posted online soon. We also have details on Downtown Dining Week, which started yesterday and runs through Sunday, June 13.

We also talk about the new Anthony Bourdain documentary, which will be in theaters July 16, and a new sake I tried called Brooklyn Kura Occidental. It has an interesting ingredient in it that beer lovers might enjoy: hops, which is very unusual for a sake. It almost has the aroma of an IPA, but it’s very smooth and floral. It’s a light sake, so it probably pairs well with oysters and seafood.

An iced drink from Roast Coffee Company | facebook.com/roastcoffeecompany

We kick things off by talking about a piece Ann wrote called “Big Chill,” which looks at some interesting iced caffeinated drinks in the city — not just ordinary iced coffee. For instance the restaurant Thum, a Laotian restaurant at Crossroads Collective, has a Lao iced coffee, which is mixed with sweetened condensed milk and Ovaltine. It’s delicious. Stone Creek also has some great summer seasonal beverages. One pairs nitro black cold brew with a black syrup and milk, so it’s got a spicy, creamy flavor profile. And Roast Coffee Company has a matcha iced tea mixed with chocolate.

Hear us talk about all that on more on this week’s episode, which you can stream below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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The Tandem will resume restaurant service this summer

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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 of This Bites, we have some big news to talk about involving The Tandem. We also have an update about a new food truck from Meat on the Street. Also, St. Kate’s restaurant Aria has some new items on its menu, with an emphasis on classic Midwestern fare like deviled eggs and a smoked salmon potato pancake. We also talk about a cool pie shop coming to West Allis.

facebook.com/tandemmke

One of the local heroes of the pandemic was The Tandem (1848 W. Fond du Lac Ave.), which dedicated itself to feeding people in need. Its free-meal program grew into an enormous operation supported by chefs from around the city, as well as the international nonprofit World Central Kitchen.

The free meals program will remain in some form, but now owner Caitlin Cullen has announced she plans to resume restaurant service at The Tandem soon. She says she hopes to reopen in late July or early August. This is great news for everybody craving the restaurant’s legendary fried chicken.

The Bake Shop celebrates all things sweet

facebook.com/bakesalewestallis

There’s a new bakery coming to West Allis that specializes in pies. It’s called The Bake Sale, and it’s being opened by the owner of West Allis Cheese & Sausage Shoppe Cafe. You’ll find pie flavors including cherry, key lime, French silk and banana cream. There will also be vegan pies, savory quiches and pasties.

They’ll also sell specialties from some other local bakeries, including The Cake Lady in St. Francis, Canfora Bakery in Bay View, Cranky’s and even Simma’s Bakery. The Bake Sale plans on a June 4 soft opening.

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

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Wow Bao’s ghost kitchen delivers steamed buns from West Allis

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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 of This Bites, we’ve got some bao news to talk about, as well as some news about a really cool urban farm called Hundred Acre. And we close the episode talking about a new Korean fried chicken spot.

facebook.com/wowbao

OnMilwaukee announced a ghost kitchen called Wow Bao has opened inside the Fazoli’s at 10833 W. Greenfield Ave. A bao, of course, is a delicious steamed bun, and they come with fillings including teriyaki chicken, bbq pork, Mongolian beef and, for those who like America-style fillings, coconut custard and cheeseburger.

The kitchen, which delivers through services like GrubHub and Doordash, also serves teriyaki bowls and potstickers.

Hundred Acre urban farm comes to the 30th Street Industrial Corridor

Milwaukee’s Century City Business Park is about to welcome a new indoor urban farm. Hundred Acre will grow fresh greens, including spring mix and baby kale, in an industrial building at 3945 N. 31st St.

“Hundred Acre’s greens will be grown without pesticides or herbicides,” reports the Journal Sentinel. “They will be available year-round and harvested weekly. The environmentally sustainable farm’s goal is to improve access to fresh, healthy food while helping revitalize the surrounding 30th Street Industrial Corridor.”

We also talk about Chickfun, a counter-service restaurant that opened last year on Highway 100 in Hales Corners. It specializes in Korean fried-chicken but also has Japanese dishes and Korean rice rolls.

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

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Milwaukee hosts its inaugural Asian Restaurant Week this month

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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 have a special treat for you: an interview with Alexa Alfaro of Meat on the Street and Adam Pawlak of Egg & Flour. They tell us about their upcoming collaboration taking place Wednesday, May 19, at Egg & Flour’s Bay View location. They also tease the menu and share the secrets of making pasta and Asian cuisine work together.

We also talk to Alexa about the upcoming inaugural Milwaukee Asian Restaurant Week, which runs May 16-22. You can find the complete (and huge) list of participating restaurants here. It includes restaurants from all over Southeastern Wisconsin. Alexa says the organizers are encouraging food lovers to check out restaurants they’ve never been to before.

Photo credit: Pixabay

In other news, there’s a new soul food and barbecue restaurant at 2730 N. Dr. Martin Luther King Jr. Drive that just opened. It’s called Q and was opened by the owner of Ashley’s Bar-B-Q (1501 N. Center St.). It’s a pretty interesting restaurant in that it’s not specifically devoted to barbecue.

“The dinner menu includes a couple of BBQ dishes (brisket and pork shoulder, both served with two sides and cornbread), alfredo pasta, pork chops served smothered, grilled or Southern fried, boneless chicken prepared similarly to the pork chops, as well as shrimp and lobster mac, salmon croquettes, shrimp and grits and pan-fried catfish,” Ann reports.

We also share some news about a new grocery story on North Avenue called Greater Goods MKE.

Hear us talk about it all on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Egg & Flour prepares for two creative collaborations this month

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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 a couple collaborations from Egg & Flour. We’re also talking about Downtown Dining Week and sharing some news about Big Daddy’s BBQ and Soul Food.

Egg & Flour is doing a few collaborations, one of which will happen on May 15. It’s a collaboration with Flour Girl & Flame, and they’re calling it Egg & Flour Girl (pretty clever). They’ve be making some cool pizzas, and the proceeds will benefit Tandem’s community meals program, which has provided over 400 meals a day to people in needs.

The pizzas include a mac and cheese ‘za, a pepperoni pizza with fresh mozzarella, pickled peppers and hot honey and a seasonal vegetable pizza.

The other collaboration Egg & Flour is doing is in honor of Asian American Heritage Month, and it pairs them with Meat on the Street. This one takes place on May 9, and will feature some special kabobs, a traditional Filipino street favorite.

A ravioli dish from Egg & Flour | facebook.com/EggandFlourMKE

Downtown Dining Week is back

In June, Downtown Dining Week will return June 3-13. We don’t have the menus yet, but we know which restaurants will be participating.

There will be more than 20 of them, including Benihana, Blue Bat Kitchen & Tequilaria, Café at the Pfister, The Capital Grille, Flannery’s, The Knick, The Loaded Slate, Mader’s German Restaurant, Mason Street Grill, Oak Barrel Public House, Onesto, Proof Pizza, Rodizio Grill, Smoke Shack, SportClub, Third Coast Provisions, Third Street Tavern, Uncle Buck’s, Vagabond, Ward’s House of Prime and Who’s on Third.

There will be some dine-in options, as more people are out and about and looking to dine out after getting vaccinated.

We can’t stress this enough: Diners should tip on the full price of the meal. Yes, they’re getting a discount, but they should still be considerate of their servers.

Big Daddy’s BBQ plans a Franklin spot

Big Daddy’s BBQ and Soul Food is opening a new location in Franklin this summer. The location will open on on Lovers Lane at the Shops of Wyndham Village, near the Target and Pick n’ Save.

We’re big fans of the restaurant’s current location on Humboldt, which has some fantastic pork, chicken and rib tips. Franklin is in for a treat.

Hear us talk about it all on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Restaurants to treat your mom for Mother’s Day in 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.

On this week’s edition of This Bites, we’re talking about spots to take your mom on Mother’s Day, a culinary market at the Sherman Phoenix and details about the government’s restaurant and bar grant program. And we close the episode with two Milwaukee businesses expanding into new neighborhoods — Pete’s Pops and Crafty Cow.

Paella from Cavas | photo via Facebook

Mother’s Day is May 9, and it is time to think about where you should treat your mom for brunch or dinner. The Journal Sentinel has a good round-up of restaurants including spots like Bacchus, Blue’s Egg, and Cavas. At Cavas, you can either dine-in or take out Paella with pork, chicken, chorizo, mussels and shrimp. The dish also comes with salad, sparkling wine and a flower. Orders and reservations are accepted by May 7, and you can pay over the phone at (414) 930-9088.

The vegan restaurant Twisted Plants is also offering something special for Mother’s Day. For $25, you can get Crispy fried chik’n, Mac N Cheeze, sweet potatoes, cornbread dressing, greens and a surprise dessert.

New grant program

Beginning on May 3, restaurants and bars can apply for grants from $28 billion Restaurant Revitalization Fund. Priority will be given for the first 21 days of the application process to businesses that are at least 51% owned by women, veterans and “socially and economically disadvantaged individuals.” 

You can learn more about the grant via Independent Restaurant Coalition’s website.

Finally, on May 2, a culinary market will take place at Sherman Phoenix from 11 a.m. to 5 p.m.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Louie’s Char Dog and Butter Burgers offers an enormous menu

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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 of This Bites, we’re talking about a new spot for hot dogs and sausages and sharing news of some big changes at Birch & Butcher. And we close the episode by previewing an interesting upcoming Netflix show called “High on the Hog” that promises to examine food and race.

louieschardogs.com

There’s a new restaurant on the East Side called Louie’s Char Dog and Butter Burgers, and it’s moved into the spot at 2336 N. Farwell Ave. that was previously the Asian restaurant Bee’s Cuisine.

We can’t get over how huge the menu is. It includes plenty of traditional favorites, like a Chicago dog and butter burgers, of course, but it also has a surprisingly massive vegan selection, including a roasted charred vegan carrot dog. There are also red hots and Korean sausages. There are even birria beef sandwiches and Italian beef sandwiches.

And if that’s not enough for you, they also have all kinds of fish. This is one of the bigger menus we’ve seen in a while.

Birch & Butcher drops the butcher

Birch & Butcher’s dining room | birchandbutcher.com

Birch & Butcher is reinventing itself. The new restaurant at 459 E. Pleasant St. will simply be called Birch, and it will open in June with a new menu from a new chef. The location’s signature hearth will still be a centerpiece of the restaurant, but the owners say the new menu will take more of a seasonal approach, with seasonal cocktails and a solid wine list.

What’s replacing the “Butcher,” you ask? That space that was previously a butcher shop will now be used as a bar.

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

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Milwaukee Public Market is getting its first BBQ place

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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, Ann shares her review of the Scandinavian-American restaurant Eldr+Rime, which she describes as a beautiful restaurant, with decor that’s “clean in a minimalistic way.” We also report on a new name and rebranding from the restaurant formerly known as Glass + Griddle and we preview a Black-owned food truck block party on Saturday, April 24. Then we round out the episode by discussing a local potato chip company that uses Wisconsin-grown potatoes.

But first we kick things off with some exciting news. Milwaukee Public Market is getting a new vendor. It’s called Pat’s Rib Place. Pat’s has had a location in Waukesha for more than a decade and is known for different kinds of smoked meats. The Waukesha location has baby back ribs, pulled pork, brisket and a number of fish offerings, including perch and catfish, which come as either dinner or a sandwich.

facebook.com/patsrib.place

The Waukesha location also has fried chicken and homemade BBQ sauces. Two of those sauces were featured in Oprah’s Favorite Things in “O” magazine. It gets better: They also have bread pudding, peach cobbler and Sprecher floats.

It’s unclear, of course, whether all these offerings are coming to the Milwaukee Public Market location, which is projected to open sometime in the summer, but we can dream. This is going to be a great addition to the market.

Hear us discuss it all on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!

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Support these Black-owned businesses during Milwaukee Black Restaurant Week

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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 of This Bites, we’re talking about the cover story for this month’s Milwaukee Magazine, which is all about pizza. We also have some news about two cool pop-ups to share.

But we kick things off talking about the return of Milwaukee Black Restaurant Week, which will run Monday, April 12, through Sunday, April 18. Created by BlankSpaceMKE, it’s in its sixth year now.

Ribs at Ashley’s BBQ | facebook.com/AshleysBBQ

You can see the list of participating restaurants below.

All things pizza

For the last year during the pandemic, people have been doing carryout. And that means that many of us have been eating more pizza than ever — it’s the perfect carryout food.

So Ann took a deep dive into the city’s pizza scene, and came up with a list of the best pizza around town. “Some people don’t realize what a great pizza town Milwaukee is,” Ann says. We’re known for a distinct, cracker-thin crust, but there are all kinds of pizza you can get here of course. Some new places are offering more of a chewy, buttery crust.

And of course there are places in town that do wood oven-fired pizzas.

A perfect pepperoni pizza at Zaffiro’s | Courtesy of Zaffiro’s

She even created a pizza bracket for the article. Ann admits that a lot of readers’ favorite pizza places didn’t even make the list of 16. I try my best to get her to say which one is her favorite, and although she resists, she does give some hints about her personal favorites.

Hear us talk about it on this week’s episode below.

Like what you hear? Subscribe!

Get all of 88Nine’s podcasts delivered right to you weekly at RadioMilwaukee.org/Podcasts. We’ve got podcasts about music, food and film, with fresh episodes dropping every week! And don’t forget to check out our new podcast “By Every Measure,” a six-part examination of systemic racism in Milwaukee.

Support from our community makes stories like the one you just read possible. Make a gift to support the team behind the programming you use and enjoy!


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