We’ve got a lot to cover on this week’s edition of This Bites, including news about a new barbecue restaurant in the Milwaukee Public Market that opens today and the announcement of a new home for Fondy Farmer’s Market.
We kick things off by talking about a new Rufus King bar/restaurant that specializes in daiquiris. It’s called the Daq Shack, at 4191 N. Green Bay Ave., and it’ll serve 10 different flavors of the drink, including exotic ones like peach bellini. It’ll serve food, too.
“The space, a modern mix of curved-bar seating, bar-height pub tables and a mezzanine-level dining area, also serves appetizers, flatbreads, wings and entrees,” Milwaukee Magazine reports. “Specific items on the menu include green bean fries, spinach-artichoke dip, birria flatbread, chicken wings served with a choice of sauce (buffalo, hot & honey, Jamaican jerk, among others), two salmon dishes, and blackened salmon and chicken Caesar salads ($6-$15).”
Pat’s Rib Place opens today
Pat’s Rib Place opens today in the Milwaukee Public Market (400 N. Water St.) Owners Alisha and Tydus Hayes have run a Waukesha location of the restaurant since 2009, serving favorites like smoked barbecue ribs, chicken wings, beef brisket as well as sides.
They’ve received some national attention, too, after their brown brown sauce and house sauce were crowned as Oprah Winfrey’s Favorite Things in a 2020 issue of Winfrey’s magazine.
Fondy’s Farmers Market moves to the Deer District
Fondy’s Farmers Market is moving to the Deer District. The first two markets of the season (Nov. 6 and 13) will be held outdoor at The Beer Garden in Deer District, then it will move to the GATHER building for subsequent Saturdays.
“Fondy’s entire board and staff are thrilled about the Milwaukee Winter Farmers Market’s new location. We believe moving the market to GATHER at Deer District will allow our vendors to reach more customers,” Jennifer Casey, Fondy’s Executive Director, said in a statement.
The market will run Saturdays from 8 – 11:30 a.m. until April 9.
Hear us talk about all that and more on this week’s episode.
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