How a New App is Changing Entry to Bars
Plus: Two restaurants relocate, city closes La Cueva and Bay View's new cocktail lounge.
Screenshot from LineLeap app.
Downtown hotspots like The Harp Irish Pub, Red Rock Saloon and McGillycuddy’s are known to occasionally draw long lines, particularly on alcohol-fueled holidays like New Year’s Eve and St. Patrick’s Day.
LineLeap, a growing app popular among college students, is helping to cut down wait times—for a price.
Nine Milwaukee bars have joined the platform, originally launched in 2017, allowing customers to skip the line and pay the cover fee, when applicable, directly from their phones.
Participating establishments include Trinity Three Irish Pubs, The Harp, Brothers Bar & Grill, Red, White and Blue, Red Rock, McGillyCuddy’s, Nashville North, The Brewery and Bodega.
As of Friday afternoon, LineSkip prices ranged from $10 to $25, though rates are subject to change, often increasing during high-traffic times, according to bar owner Jake Dehne.
“It’s very relevant when you’re slammed, but irrelevant when Downtown isn’t busy,” Dehne said, noting that app usage drops significantly during the winter months. “It’s kind of like the stock market, in a way, based on capacity and what people are willing to pay.”
In its early days, the app often attracted underage individuals who thought they could use the service to easily bypass age restrictions. “We caught that,” Dehne said.
Dehne clarified that he doesn’t create fake lines at his establishments, including Red, White and Blue, The Lucky Clover and 90s2K Cafe. “When you see a line at any of my places, it’s because we’re packed, or it’s just a rush of people,” he said. “Rarely do you have to wait more than 10 minutes—we really try to get people in as quickly as possible until we hit capacity.
But, he said, that doesn’t necessarily apply to others. He also noted that using LineLeap doesn’t necessarily mean instant access—sometimes, customers are simply moved to a shorter line with other app users.
“It kind of blows my mind that some of the younger people pay 20 bucks to wait in a shorter line,” he said. “But they do get in quicker.”
This free-spending mentality speaks to a larger trend he’s observed in some college-age patrons, who are increasingly opting for high-end tequilas over rail drinks—even springing for Clase Azul Reposado and other pricey spirits costing up to $30 per shot.
Whether the extra funds are coming from parents, influencer budgets, or worry-later credit card statements, “I don’t mind the fact that they’re buying it,” Dehne said with a laugh. At the same time, he’s not quite sure what to make of the trend. “It’s a weird flex that’s going on.”
Meanwhile, “there’s kids that won’t pay extra for Red Bull, or won’t go for the higher-end drinks — they’re going in with the mindset that ‘I can save some money.'”
Those are the customers you’ll probably find waiting in line.
Founded by Max Schauff, Patrick Skelly and Nick Becker, Line Leap got its start in Madison Wisconsin. The app is now in use across 138 cities, partnering with more than 500 bars and venues across the U.S.
‘Top Chef’ Contestants Will Return To Milwaukee To Cook at Two Restaurants
Standout contestants from “Top Chef” Season 21 are set to return to Milwaukee this year—not to compete, but to cook for local diners.
Dan Jacobs and Dan Van Rite are bringing back their Guest Chef Series for a second year, hosting nine events at their restaurants, DanDan and EsterEv.
The 2025 lineup features “Top Chef” contestants Rasika Venkatesa and Amanda Turner, alongside Michelin Star winners, James Beard awardees and a New York Times bestselling cookbook author.
“Our annual Guest Chef Series brings incredible culinary talent to Milwaukee to create one-of-a-kind dining experiences for our community,” Jacobs said in a statement. “For us, it’s more than just a special dinner—it’s an opportunity to push our creativity and collaborate with North America’s best chefs, all of which we’re proud to consider friends.”
Trump Tariffs Could Raise Craft Beer Prices
On Monday, the Trump administration announced a 25% tariff on imported steel and aluminum, effectively reinstating a similar tax first imposed in March 2018. This time, the tariffs will apply universally with no exemptions.
President Donald Trump has touted the move as a means of protecting domestic industries; however, its effects will likely be felt across various production and manufacturing sectors, including one that hits home for Milwaukee: craft beer.
Local breweries, specifically midsized operations that rely on distribution, are bracing for the impact, according to Ryan Bandy, chief business officer at Indeed Brewing Company. The full effect remains uncertain, he said, but the tariffs threaten to further strain an already struggling craft beer industry. Smaller breweries, in particular, are expected to bear the brunt of the fallout.
“A lot of midsize breweries are struggling right now, and one of the reasons is because it’s really hard to make money in small-scale manufacturing,” Bandy said. “Any margin away from that is really tough.”
Cajun Restaurant Planned For Harambee
From biker bar to the Bayou, one Harambee building is preparing for a major shift in operations for the first time since the 90s.
With more than 20 years of cooking experience, Jason Gold plans to open Cajun Soul MKE at 508 W. Center St., in the former home of Twisters Inn, which closed last October.
The proposed restaurant would focus on Cajun dishes, such as stuffed oysters and etouffee, inspired by Gold’s grandfather. The Oakdale, Louisiana native taught Gold everything he knows — from cooking techniques to life lessons: “whatever you do, be damn good at it.”
Gold said he’s eager to bring “something totally different” to the neighborhood, starting with his unique stuffed oysters, which are shucked, grilled and then filled with blue crab, lobster or shrimp. “I’ve never seen that done here,” he said.
Acai Chain Eyes Bay View
Oakberry Acai, a global açaí chain, is set to open its first Wisconsin location in Milwaukee’s Bay View neighborhood.
The health-focused café is slated to open at 2142 S. Kinnickinnic Ave., on the ground floor of the KinetiK apartment building, according to plans submitted to the City of Milwaukee by KSK Architects.
The building has recently become a dining hotspot, following the opening of several new concepts including a taco restaurant, doughnut shop, spring roll bar and Burmese eatery.
Oakberry would occupy the final available retail space at KinetiK, between the newly-opened Mochinut and Ni Burmese. An adjacent storefront is slated to soon house 17th Ward Cocktail Lounge. Other tenants include Paloma, Roll Up, JB Nails & Spa and optometry clinic Eyes on the Lake.
124-Year-Old Bay View Tavern Becoming Cocktail Lounge
Just under 10 years ago, the owners of Santino’s Little Italy transformed a former dive bar into a cozy, inviting home for their Italian restaurant. Now, they’re looking to give a century-old tavern the same treatment.
Business partners Greg Huber and Santo Galati are in the earliest stages of a project that would reimagine the shuttered Bay Street Pub, 338 E. Bay St. as a cocktail lounge.
In collaboration with MKE Design Build, Huber and Galati have already begun stripping the 124-year-old Bay View building down to its studs.
“We feel like we’re in the business of un-diving bars,” Huber said. “We’re big on investing in our neighborhood, and that’s kind of why we did this.”
City Closes La Cueva, Vote Unanimous
Prior to its opening in February 2024, La Cueva was advertised as a full-service restaurant and gathering space, on par with a Bartolotta establishment.
That’s according to Alderwoman JoCasta Zamarripa, who last month recommended the business at 2537 W. National Ave. be permanently closed, following reports of multiple shootings, fights, overcapacity, underage drinking and other license violations during its first 12 months.
On Tuesday, the Milwaukee Common Council made that recommendation official, voting unanimously to deny La Cueva’s license renewal, effectively closing the business when its license expired on February 12.
The decision was largely driven by recurring violence at the premises, including a March 1, 2024, shooting—less than a week after its grand opening—that injured two people, one of whom was 20 years old. Police returned to the tavern later that month for a report of shots fired, and again on June 8 when a large fight broke out in front of the building.
Will Lakefront Brewery Go Union?
In December 2024, employees of Lakefront Brewery narrowly voted in favor of union representation.
But once all the votes were tallied, that wasn’t the end of it. Both sides of the contest are now challenging ballots and the results of these challenges will determine whether or not Lakefront Brewery goes union.
In October last year, Lakefront employees went to brewery management demanding recognition of a union representing servers, line cooks, dishwashers, tour guides and hosts. A majority of workers in the proposed bargaining unit (approximately 72 staff) had signed union authorization cards naming the Milwaukee Area Service and Hospitality Workers Organization (MASH) as their bargaining representative.
Lakefront opted to petition the National Labor Relations Board (NLRB) for an election. MASH President Peter Rickman was critical of the company’s refusal to recognize the union. “Simply moving into the NLRB mechanism here is opposing unionization, because it’s saying, ‘Well, we actually don’t think that workers have made a choice here,’” he said at the time.
City Closes Teutonia Gas and Food Again
The Milwaukee Common Council on Tuesday reaffirmed its decision to close Teutonia Gas and Food at 4295 N. Teutonia Ave., voting unanimously to revoke the business’s license for a second time.
The move follows a deadly shooting in 2023 and an ensuing legal battle over the station’s operations. Throughout the process, community members repeatedly voiced concerns, claiming the business had a negative impact on neighborhood safety.
Teutonia Gas and Food was effectively closed in October 2023, when the council first revoked the license. However, owner Gurinder Nagra sued to reopen it. Last summer, Milwaukee County Circuit Court Judge Glenn Yamahiro reversed the city’s decision and sent the matter back to the council for reconsideration.
The remanded hearing, which took place on Jan. 31 and lasted over two and a half hours, was ordered by the court after it determined the original 2023 hearing had not been conducted lawfully. Both hearings focused primarily on the killing of Isaiah Allen, who was fatally shot by William Pinkin, an off-duty employee, on Aug. 16, 2023.
11 Winners of Food Waste Reduction Grants
Eleven organizations will receive the city’s inaugural “FEED MKE” micro-grants.
Formally called “Feed Excess, Equal Distribution,” the FEED grants are intended to reduce waste food and food insecurity.
Reducing food waste was one of “10 Big Ideas” identified in the city’s 2023 Milwaukee Climate and Equity Plan. “We are super excited about this,” said Alderwoman Marina Dimitrijevic, the climate plan’s council champion, when the Finance & Personnel Committee briefly discussed the measure on Feb. 4.
Winning organizations are expected to use the grant awards to expand food pantry offerings, purchase composting equipment and provide education about best practices. Recipients include Tricklebee Cafe, Kompost Kids, Soul Brew Kombucha and Compost Crusader.
Dog-Friendly Restaurant Plans Bay View Location
Riley’s Sandwich Co. is poised to enter new neighborhood — and dining sector — with a proposed bar and restaurant at 100 E. Montana St., in Bay View.
Owners John and Jess Ludwig, who currently operate a dog-friendly sandwich shop and lounge in the Historic Third Ward, plan to explore a new concept with Riley’s Bar + Burger, which would specialize in wagyu smashburgers, draft beers and cocktails.
Permits for occupancy and construction have been filed on behalf of the upcoming gastropub, which also has an Instagram page and Google Business Profile.
When contacted by Urban Milwaukee, John declined to comment until after the business receives city approval.
Milwaukee’s First Black Biker Bar Is History
For more than 30 years, a summertime trip through Harambee was likely to reveal a line of gleaming motorcycles near the intersection of N. 5th and W. Center streets. The bikes, parked at a slant and often decked out with custom modifications, sat pretty while their riders refueled at Twisters Inn.
The tavern recognized as Milwaukee’s first Black biker bar actually operated at several locations over the years, most recently at 508 W. Center St. under the longtime ownership of Miley “Shorty” Howard. It served as a home base for motorcycle clubs, including the Throttle Twisters, which was founded in the 1950s by the Black biker community.
In its heyday, the tavern hosted frequent events, ranging from DJ performances and holiday parties to fundraisers and safety trainings. It also came alive during the annual Harley-Davidson Homecoming, welcoming bikers from all walks of life to connect over a shared passion for motorcycles.
After Howard’s passing, his daughter Latoya took ownership of the business, continuing his legacy until the tavern’s permanent closure in late 2024. Latoya announced the closure in an Oct. 30 Facebook post, citing a 150% rent increase and other financial demands by the new building owner as the reason behind the decision.
The Next Bar Is Coming to North Avenue
Bar hop, pub crawl, booze cruise — no matter what you call it, Milwaukeeans are known for hitting multiple spots on a night out. That’s not lost on Alex Edwards, who’s making sure his business, The Next Bar, will always be part of that conversation.
“The typical bargoer might go to two or three bars in one night,” he said. “The Next Bar just wants to be that next place they decide to go.”
Edwards and his uncle, James Chappel, plan to open their tavern at 1732 E. North Ave., the former home of Upper East Bar, which closed last summer.
“What I envision is a chill, laid-back establishment … where working-class individuals can come after work, drink responsibly, have a good time and go home safely,” Edwards said.
Wisconsin Cheese Mart Featured in Super Bowl Ad
A Milwaukee-based cheese store will be in the national spotlight on Sunday during one of the many Super Bowl ads.
Wisconsin Cheese Mart was featured by Google as part of an ad campaign promoting their Gemini AI tool. The campaign highlights one small business from each of the 50 states to show off how AI can help with communications and managing data.
Ken McNulty, owner of Wisconsin Cheese Mart, said this isn’t their first time being featured by Google. His company was in a 2018 ad talking about how they used Google’s products to grow their online sales.
He’s expecting at least a small bump in online sales after the new ad runs during Sunday’s game between the Kansas City Chiefs and Philadelphia Eagles.
Caribbean Restaurant Leaving Bay View
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 by this May, 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.
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