Suhoor Food Truck Fest Returns
Plus: new restaurants and bars and Black History Month wining and dining.
Suhoor Food Truck Festival flyer. Image courtesy of Eat Halal Milwaukee.
After a year-long hiatus, Suhoor Food Truck Fest is set to return on March 15, offering fully Halal meals from more than 15 vendors and fostering community connection at the halfway point of Ramadan.
Located at the Islamic Society of Milwaukee Community Center, 4707 S. 13th St., the late-night event will take place from 10 p.m. to 2 a.m., coinciding with suhoor, the meal eaten before dawn during Ramadan.
Participating vendors include Hue Asian Kitchen, MKE Chicken & Gyro, The Fatty Patty, Hot Box Pizza, Shawarma House, Romero’s Taco Truck, Modern Maki, La Promesa, Chik’N Dip, Munch Mobile, Kettle Cornucopia, Tots on the Street, Sweetly Baked, Melt n Dip, Qahwah House and Qamaria Yemeni Coffee Co.
In addition to food and drink, the festival will feature family-friendly games, halaqas (religious gatherings to study Islam and the Quran), henna and more. The event will be held outdoors with heat lamps to offer warmth against the unpredictable late-winter weather. Indoor seating will also be available.
This year’s Ramadan is expected to begin on the evening of Feb. 28 and conclude March 30. The holy month is characterized by prayer, reflection and community, as well as a daily fast lasting from dawn until dusk, meaning participants abstain from all food and water during daylight hours.
The event has grown since its first installment in 2023, which featured eight vendors and a shortened duration. Organizer Bushra Zaibak is behind Suhoor Food Truck Fest, as well as other Halal-focused events like the annual Halal restaurant week and Suhoor Saturdays. Updates on future events can be found on the Eat Halal Milwaukee Facebook page.
Last year’s food truck festival was canceled due to the conflict in Gaza. “We urge everyone to stay positive and focus our collective energy on reaching out to our representatives and raising awareness about the ongoing genocide in Gaza,” organizers wrote in a 2024 statement.
As of Feb. 9, Israel and Hamas are just over three weeks into a ceasefire deal that went into effect Jan. 19 after 470 days of war.
Caribbean Restaurant in Bay View Announces Move
After six years of operation in Bay View, Sabor Tropical has temporarily closed, with plans to reopen this spring in a different location, according to a Sunday announcement.
The Caribbean-inspired bar and restaurant shared in an online post that it did not renew its lease at 2258 S. Kinnickinnic Ave., citing a rent increase. While the new address has not yet been revealed, the business said a “quarter million dollar” remodel is already underway, and noted plans to reopen in time for Cinco de Mayo.
The update follows a December 2024 announcement that the bar and restaurant would close Jan. 1 for a remodel, name change and menu revamp. However, the business has since shifted its approach.
In its message, Sabor Tropical thanked area Alderwoman Marina Dimitrijevic and “everyone that has supported us.”
Midwest SAD Finds Permanent Home in Walker’s Point
After years of operating at food halls, pop-ups, and most recently in the fluorescent-lit basement of a downtown building, Sam Sandrin and her bakery have found their place in the sun — literally.
The Midwest SAD owner this week secured a lease for a permanent storefront in Walker’s Point, and plans to move the business there in May.
Located at 601 S. 6th St., the building offers plenty of natural light, plus a large basement and secluded courtyard. Most importantly, the space will fulfill several of Sandrin’s goals, serving as a permanent home for the bakery and restaurant, as well as a community hub with access to commercial kitchen space for local business owners.
The 1908 building, which once functioned as a Schlitz tied house, will require a full build-out, but Sandrin already has a clear vision for the finished space.
Dining Series Crosses Global Borders Without Leaving Milwaukee
Tables Across Borders began in 2019 as a means to platform refugee and immigrant chefs, uplifting their stories, heritage and cultural dishes while providing a unique dining experience in some of Milwaukee’s most celebrated restaurants.
As the series enters its sixth year, its mission is increasingly essential, said Gregory León, who co-founded Tables Across Borders with Kai Gardner-Mishlove, Caitlin Cullen and Christie Melby-Gibbons.
“Right now, with everything that’s going on in our country, it’s more important than ever to have these experiences,” he said, noting that the dinners have been a source of positivity amid a changing world. “The response has always been fantastic.”
Tables Across Borders is set to begin its 2025 series on Feb. 17 at Amilinda, 315 E. Wisconsin Ave., highlighting Syrian dishes from Tahani Ghaziyah.
Bacchus Debuts Bar Menu and A La Carte Options
Bacchus, long known as a fine-dining destination, is introducing more relaxed offerings in celebration of its 20th anniversary.
The Bartolotta restaurant, located on the edge of Downtown at 925 E. Wells St., is marking the milestone with the release of an all-new bar menu and the return of a la carte dining starting Feb. 20, according to a news release.
The restaurant’s signature three-course and seven-course chef’s tasting menus will still be available, alongside a la carte options developed by Executive Chef Nick Wirth and Chef de Cuisine Brent Davis.
New offerings include tuna crudo with shoyu-marinated jicama, citrus, peppadew chutney, basil verjus, radish and puffed rice; charred Spanish octopus with hummus, preserved lemon, fried chickpeas and Calabrian chili; Scottish salmon with braised lentils, chorizo, saffron nage and kale; and lamb loin with sweet potato, mushroom hash and jus.
Shawarma House Plans Food Truck
Shawarma House is setting out to show that home is just a mindset, with plans to launch a food truck and take its Middle Eastern dishes on the road.
The move aims to streamline the process of appearing at local events while expanding the restaurant’s footprint throughout Milwaukee, according to owner Bara Saed, who submitted a license application for the food truck on Tuesday.
With city approval, the mobile Shawarma House will first launch across the street from its brick-and-mortar location at 2921 N. Oakland Ave., where it will remain for two to three months as it gains its footing, Adnan said.
After that, the truck will begin to appear at local events and may eventually settle into a permanent spot, operating as a complement to the established restaurant.
New Public Market Vendor Opens
The long-awaited Forage Kitchen made its debut at Milwaukee Public Market last weekend, offering a menu of salads, grain bowls, soups, wraps, and—for the first time—fresh-pressed juices.
Despite its name, the Madison-based restaurant doesn’t quite forage its ingredients. It embraces a farm-to-fork approach, sourcing fresh produce from Wisconsin farmers and producers.
That includes The Simple Soyman and Breadsmith in Milwaukee, Flynn Creek Farm Produce in Verona and Carr Valley Cheese in La Valle, among others.
“Joining the Milwaukee Public Market is an incredible opportunity for Forage Kitchen to expand our mission of providing wholesome, flavor-rich food in a setting that highlights the best of Wisconsin hospitality,” said Henry Aschauer, founder of Forage Kitchen, in a statement. “We look forward to being part of this iconic destination and continuing to serve our Wisconsin community.”
The Pasta Tree Celebrates 43 Years
Just over two decades ago, Suzzette Metcalfe was juggling two restaurants—one in Milwaukee, another on Maui—with a third in the works for Miami. Before that, she made a name for herself in high-end kitchens across Illinois, rubbing elbows with venerable chefs like Gail Gand and Michael Kornick.
Now, in early 2025, those hectic days feel like a distant memory as Metcalfe sits in the quiet dining room of her Lower East Side restaurant, The Pasta Tree.
“We just celebrated 43 years,” said Metcalfe, who’s owned the business for 18 of those. “There’s not many others that can say that.”
The Pasta Tree, 1503 N. Farwell Ave., has doubled in size under Metcalfe’s leadership, with her personal touches—and love for thrifting—shining through in the restaurant’s unique vintage decor.
Vegan Restaurant Exits Milwaukee Public Market
After more than seven years of serving its all-vegan menu from behind the wheel of a 1971 Volkswagen, On the Bus has permanently closed its vendor stall at Milwaukee Public Market.
Owner Emily Ware confirmed the news to Urban Milwaukee on Monday afternoon, noting that she is no longer in the restaurant business. She also left a parting message for customers at the market, 400 N. Water St.
“It is with a heavy heart that I have made the decision, effective immediately, to permanently close On the Bus and cease operations,” says a note displayed on the counter of the former restaurant. “I am thankful beyond words to the staff, customers and the Milwaukee Public Market for their years of support. It’s been an incredible ride filled with ups and downs, unforgettable memories and many delicious meals. Here’s to an amazing future.”
Opened in 2017, On the Bus was — at the time — one of the only exclusively plant-based eateries in the Historic Third Ward. Its menu went beyond smoothies and salads, also featuring burgers and sandwiches, acai bowls and non-dairy ice cream.
New Bars and Restaurants That Opened in January
After nearly two years of preparations, SereniTea opened its third location on the final day of January, filling a portion of the former Chancery space on Downer Avenue that had been vacant since 2007.
Unlike its previous locations, the new SereniTea doubles as a bar, offering a dual menu of cocktails and non-alcoholic boba drinks, along with extended hours and lounge-style seating.
The scene was both lively and welcoming during Friday evening’s grand opening, as owner Manpreet Singh and his staff greeted guests, wielded cocktail shakers and doled out shot-sized cups of bursting boba.
In addition to classic cocktails like Manhattans, daiquiris and margaritas, SereniTea features a lineup of signature drinks, including T-Pain, a taro-flavored twist on the tropical painkiller; Once in a Blood Moon, with gin, blood orange and pineapple; and its namesake, The SereniTea, made with vodka, rose, lychee, strawberry and lemon.
Milwaukee Chef Reflects on Career After Fourth James Beard Nomination
For chef Gregory León, earning a fourth James Beard award nomination isn’t about him.
“It’s not just a reflection on me, it’s a reflection on my staff,” León told WPR’s “Wisconsin Today.”
“I don’t do everything here. I don’t cook all the food. I don’t take it to the tables,” he said. “It means that all the hard work that we’re putting into this and all the things that we give up for this career and this lifestyle are worth it.”
León’s restaurant Amilinda has been open in downtown Milwaukee since 2015. The restaurant focuses on creating food inspired by Spanish and Portuguese cuisine. León founded the restaurant after working in the culinary industry for 18 years in California.
Transfer Has Great Pizza
Thursday nights at Transfer Pizzeria Café are special as my companion and I discovered when we came for pizza recently. From 6:30 to 9:30 p.m. in the Martini Jazz Lounge, various groups perform in a space that is less like a lounge than an intimate bar that also happens to showcase local music talent.
We sat in the back room for our pizza until we noticed open seats at the bar where we could better appreciate the band, Robin Pleur and Company. If you want to spend an evening listening to a variety of local musicians jamming in a cozy space while you enjoy pizza and beer, then join the crowd at Transfer on Thursday nights.
You will see 26 pizzas on the menu listed under four categories: Garlic; Traditional; Veggie; and Specialty. There is also a long list of Additional Toppings including Veggies, Extra Cheese, Extra Sauce, and several meat and seafood choices. A $9.75 Lunch Special, Tuesday-Friday, offers a Cheese Pizza with sauce, one topping, and a 16oz soda.
My Roasted Potato Chicken with Garlic Sauce was cheesy and loaded with chicken and roasted potatoes. The underlying garlic sauce was present, but not overwhelmingly garlicky which created a delightful marriage of complementary flavors. For Stacy’s Special, the chef combined red onion with chicken and smoked gouda along with BBQ sauce that added a smoky zest to the mix. Both pizzas had an adequate supply of tender chicken bites.
Milwaukee Dining Events Honor Black History Month
Milwaukee’s diverse food scene is a year-round lesson in Black and African-American culture. Whether through backyard barbecues, soul food brunches, vegan eats or Ms. Shea’s famous caramel cake, each delicious dish is preceded — and influenced — by hundreds of years of heritage and history.
Every February, Black History Month invites us to pause, reflect, and, yes, savor these traditions, honoring the contributions of African American chefs and restaurateurs, while acknowledging that this history is still being written.
A lineup of food-focused events are already set for the upcoming month — ranging from tasting dinners and wine pairings to pop-up markets and more — each offering a unique way to celebrate the flavors and traditions that continue to shape our city.
Herbalife-Focused Business Joins Sherman Phoenix
Cinnabar Nutrition markets itself as a “healthy hangout,” but don’t expect to find salads on the menu. Instead, the cafe serves up chocolate-drizzled waffles, brightly colored teas and frosty shakes — and don’t forget the sugar-free whipped topping.
Owner Tana Jeter held a grand opening for the six-year-old business in December at Sherman Phoenix Marketplace. The new location, 3536 W. Fond du Lac Ave., replaces its former site at Bayshore in Glendale.
But how does Cinnabar’s indulgent-sounding menu equate to health? It depends on your interpretation of the word. The cafe is centered on the use of Herbalife products, including protein powders, teas and Prolessa® Duo, which is promoted as a weight-loss product.
Herbalife, a multi-level marketing company, sells nutritional products, dietary supplements and skincare formulas through a large network of independent distributors. These products are promoted as targeting a wide range of conditions, including digestive health, heart health, energy and fitness, immunity and more.
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