Boba Shop Opens at 3rd Street Market
Plus: A new taco shop, two closures and chefs' role in climate change.
Craft Boba, 275 W. Wisconsin Ave. Photo taken Feb. 17, 2025 by Sophie Bolich.
Craft Boba, a bubble tea cafe, has opened at 3rd Street Market Hall, reintroducing the trendy beverage to the food hall for the first time since Make Waves closed in May 2024.
The new addition, operated by Zaw Naing Win and Khin Sabei Win, is located in a hawker stall adjacent to Fonzarelli’s Italian Deli. The previous tenant was Shuckers Crab Shack & Oyster Bar.
Craft Boba sells a wide variety of milk teas, refreshers, milkshakes and yogurt drinks, including flavors like Taro Magic, Mystic Matcha and Mango Bliss. Toppings including brown sugar boba, strawberry popping boba, mango popping boba, rainbow jelly and milk pudding are available, according to an online menu. The cafe also offers dairy-free and lactose free alternatives by request.
Craft Boba is one of several new additions to the food hall at 275 W. Wisconsin Ave., including the Italian deli, which opened in October 2024, and Pop City, which opened in January.
Another vendor, Creta Mediterranean Grill, is set to open in the coming months, replacing Goodland Greens, which currently occupies two stalls and will be consolidated into one.
Craft Boba is open Monday through Wednesday and Friday from 11 a.m. to 8 p.m., Thursday from 10 a.m. to 8 p.m., Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 9 p.m.
Explorium Reveals Plans For Good City Taprooms, Including One Closure
Following its acquisition of Good City Brewing in January, The Explorium Brewpub is transforming three of the company’s taprooms.
Two locations—on Milwaukee’s East Side and in Wauwatosa—are destined for rebrands in the coming months, while the Deer District taproom and restaurant will remain unchanged, at least until the end of the Milwaukee Bucks season. Meanwhile, a fourth location in Mequon is set to close and will transition into a new restaurant led by Jack Holt of Smokin’ Jack’s BBQ.
Taking on several new projects while operating two existing brewpubs is no easy feat, said Mike Doble, who runs Explorium with his wife, Joan. But the work has so far been worthwhile. “Anytime I can sink my teeth into a project, it’s fun,” Doble told Urban Milwaukee. “It makes the days go very quickly.”
Wauwatosa
Changes are already in effect at the Wauwatosa taproom, 11200 W. Burleigh St., which was officially rebranded as an Explorium Brewpub last week. The space has a new look, taplist and menu, incorporating beers and bites from both Good City and Explorium.
Downtown Bar and Restaurant Announces Closure
Third Street Tavern announced its permanent closure on Facebook Tuesday, citing “key infrastructure and safety issues” at its downtown location, 1110 N. Martin Luther King Jr Dr.
The business debuted in 2020, under Jack Roman and Bobby Wiltgen of Cream City Concepts, serving burgers, brats, chicken wings and other bar bites. Its pandemic-era opening marked the rebrand of Cantina Milwaukee, which opened in the space in 2018.
“We are saddened to announce the closure of Third Street Tavern,” the business shared in an online post. “It’s been an amazing 7 years, and we are very proud of the staff, some of whom have become like family.”
The owners noted that they’ve not yet ruled out the possibility of a new location, but stopped short of sharing future plans. “We love the brand and hopefully we’ll find a new home for Third Street Tavern in the future. But for now, thank you again for all the memories.”
Farmers, Chefs Call For Climate Action at James Beard Foundation Event
As temperatures in Wisconsin dipped below zero this week, local restaurant traffic mirrored the mercury — plummeting. Meanwhile, the state’s prized patio season has been disrupted in recent years by pollution from Canadian wildfires, adding to the growing list of climate-related challenges for hospitality businesses and their partners.
On Tuesday, local chefs, farmers and elected officials gathered at a roundtable hosted by the James Beard Foundation (JBF) to address increasingly erratic weather patterns and their impact on both industries and individuals.
The hours-long event, which took place at DanDan over plates of egg rolls and noodles, builds on the foundation’s previous initiatives, including a letter signed by more than 500 chefs urging U.S. Congress members to take immediate climate action through federal funding.
The group’s discussion centered on individual-level solutions and strategies to maintain pressure on local and state governments. Attendees also shared personal accounts of climate change’s effects on their work and communities.
Mediterranean Concept Proposed For Downtown Food Court
A new Mediterranean-inspired eatery is proposed to open at 3rd Street Market Hall, offering a menu of gyros, spanakopita, hummus and more, according to a license application for the business.
Industry veterans Edgar Aispuro Garcia and Paco Villar are partnering to launch Creta Mediterranean Grill, with plans to offer a variety of fast-casual meals inspired by the traditional cuisines of Greece, Italy, and nearly two dozen other countries across the sprawling Mediterranean region.
The co-owners are no strangers to the restaurant scene – or to the food hall itself. Villar and Aispuro Garcia’s credits include Criollo Rotisserie Chicken and Kompali, both established vendors at 3rd Street Market Hall.
The new concept marks a departure from the duo’s Latin-American roots, making the leap from seafood to shawarma and from flan to falafel.
Mr. Taco Opens Brick-And-Mortar Restaurant
After gaining a loyal following with its downtown food truck, Mr. Taco has officially put down roots on the South Side.
Owners Vanessa Molina and Julio Equihua launched the restaurant’s first brick-and-mortar location at 2531 W. National Ave. in early 2025, marking an expansion not just for the brand, but also for its menu and customer base.
The business received enthusiastic support from Area Alderwoman JoCasta Zamarripa, who praised the expansion during a recent Licenses Committee hearing.
“I couldn’t be more proud,” she told Molina and Equihui. “This is what I want for so many of our entrepreneurs who purchase a food truck — I want them to grow into their own brick and mortar. And that is exactly what this family has done.”
Aria Offers Lovely Brunches and Art Works
Brunch at Aria-The Restaurant at Saint Kate turned out to be a double header where the combination of delicious food filled our stomachs while we enjoyed Saint Kate’s extensive collection of contemporary paintings on view in the dining room. From the moment you enter the lobby of the hotel and see Big Piney, the oversized skeletal sculpture of a horse by artist Deborah Butterfield, you know you are going be surrounded and delighted by Saint Kate’s eclectic collection. There are more than 100 works in the permanent collection plus rotating exhibits curated by the Museum of Wisconsin Art in the first floor galleries. You will also see several sculptural pieces as you make your way up the wide staircase to the second floor where Aria is located.
They serve brunch on weekends until 1:00 p.m. and call it Bubbles and Brunch. My companions and I noticed several diners enjoying the Mimosa Flight, a choice of three mimosas from a list of Cranberry, Elderflower, Pineapple, Orange, and Raspberry. We ordered Orange Mimosas and a Morning Mule which was nothing like the classic made with ginger beer and vodka. For this mule, the bartender combined Don Julio Blanco Tequila, lime, apricot nectar, and ginger beer. If you want a mule with your brunch, order this one. It will wake you up and you will begin your day with a smile. You could also order the Endless Mimosa that comes with a one-and-a-half-hour time limit; a Grasshopper Martini with Crème de Menthe, Crème de Cacao and half and half; and a Proper Wake-Up with Wollersheim Bourbon, Coffee Liqueur and Orange Bitters.
The Brunch and Bubbles menu has a brief list of egg specialties and after two visits friends and I have tried four of them: Eggs Any Style; Brussels Sprout Hash; the Denver Omelet; and the Classic Benedict.
Eggs any Style with scrambled eggs, sausage, tri-colored potatoes, and toast, hit all the rights notes for a basic brunch entrée. The eggs were fresh and local, and the two fat sausages were especially tasty as were the crispy creamy deep-fried potatoes.
New Taco Shop For Riverwest
A high-turnover building in Riverwest could soon be the site of Raul’s Taco Shop, according to a new proposal from Adan Ventura. The industry veteran, whose credits include three food trucks and a brick-and-mortar restaurant, is planning his latest venture at 1000 E. Locust St.
The building has housed various restaurants in recent years, including JAX Pizza, 4 To 4 Pizza & Wings, Luna Pizza, Milano Pizza, Antonio’s Pizza, Tuk’s Thai Kitchen, Thai Lotus, Sticky Rice and Kitchen Kings.
Like its predecessors, Raul’s Taco Shop will focus on takeout, offering classic Mexican dishes from a small service window. The 900-square-foot restaurant space includes a public-facing counter and indoor waiting area, but no on-site space for dining.
A proposed menu features tacos, burritos, quesadillas, nachos and chimichangas with a choice of beef, chicken, barbacoa and pastor. Customizable toppings include lettuce, tomato, cheese, cilantro and onion.
Fuel Cafe is Permanently Closed
Fuel Cafe has an empty tank. The biker-themed bar and restaurant at 630 S. 5th St. abruptly closed its doors on Sunday, marking the end of a 32-year run in Milwaukee.
Management confirmed the closure to Urban Milwaukee on Monday morning, but declined further comment. The update followed an unofficial report from former employees on social media over the weekend.
Opened in 1993, Fuel spent its early years as a Riverwest staple, serving coffee, sandwiches and baked goods in a gritty, punk-rock-inspired setting at 818 E. Center St., now home to The Daily Bird.
In 2017, founders Leslie Montemurro and Scott Johnson expanded with a second, more polished location in Walker’s Point, which opened in partnership with Kristyn O’Laughlin and Noe Zamora.
Mexican Restaurant-Bakery Replaces Lopez Bakery
If you are missing those well-loved rolls and pastries formerly found at Lopez Bakery on Historic Mitchell Street, fear not. A new place Del Valle Oaxaqueño and La Casa Del Pan 2 has filled that niche, operating in the same location with a restaurant and a tantalizing selection of rolls and pastries. Their pastry display case includes binge-worthy cookies, conchas, churros, cheesecake, rolls, desserts made with puff pastry, and much more. If you come for lunch and they are baking, an aroma of yeasty bread fills the restaurant. It is a few short steps from lunch table to counter and the opportunity to purchase a bag of warm rolls to enjoy later.
On my first visit, friends and I started our lunch with a Strawberry Smoothie, a Mixed Berry Smoothie, and a Champurrado, chocolate-based atole. The Strawberry Smoothie included bits of fresh strawberries, which said it was the real deal, not just strawberry-flavored. The Champurrado, made with cornmeal, milk, and chocolate, was hot, rich, filling, and the perfect beverage for a cold day. You want to drink it when it is hot because it thickens as it cools and loses some of its flavor.
One companion ordered the Tlayuda Mixta, a gigantic tortilla that overflowed the plate. It was covered with beans, veggies, sliced avocado, Oaxacan cheese, grilled beef, and chorizo. The chef had drizzled the tortilla with lard while it was cooking to add extra flavor. We all shared a slice and agreed it was a savory spicy blend of meat and veggies. There are more Tlayudas on the menu: Con Chapulines, or grasshoppers; Vegetariano: Con Guacamole; and Enmoladas, with mole sauce.
My Burrito Vegetariano dwarfed my plate with more veggies than I thought were possible. I requested extra mole sauce and found it dark, rich, thick, and a way to accentuate all the flavors in this healthful burrito which was made with the same oversized tortilla as the Tlayuda.
‘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.”
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