New Public Market Vendor Opens
The long-awaited Forage Kitchen made its debut Feb. 1.
Forage Kitchen at Milwaukee Public Market. Photo courtesy of Milwaukee Public Market.
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.”
With a focus on satisfying and nutritious meals, Forage Kitchen offers an assortment of vegetable, grain and protein-based options. Menu favorites include the Local Roots Salad, featuring roasted beets, fennel and brussels sprouts, Forage Chili and the restaurant’s signature Power Bowl, with organic black rice, roasted sweet potatoes, fresh vegetables and housemade Green Goddess dressing.
Forage also has its own line of fermented beverages, including tea-based kombucha and fruit-based tepache.
Paul Schwartz, executive director of the public market and Business Improvement District #2, shared his enthusiasm for the new arrival.
“Forage Kitchen brings both exciting energy and fresh new offerings to the Public Market,” he said in a statement. “Their focus on Wisconsin-grown ingredients and health-forward, creative dishes strengthens our mission to showcase the very best of Milwaukee’s culinary landscape.”
Aschauer launched Forage Kitchen in 2015, shortly after graduating from the UW-Madison. The chain now operates nine locations across Wisconsin and Illinois.
The latest addition replaces The Green Kitchen, a longtime provider of fresh salads and sandwiches. The concept operated for 16 years at the market until its closure last September.
The market, 400 N. Water St., has seen several changes in recent months, with David Alan Alan’s Smokehouse opening in January and vegan vendor On the Bus, exiting abruptly this week, leaving room for a new concept.
Forage Kitchen is open Monday through Saturday from 10 a.m. to 8 p.m. and Sunday from 10 a.m. to 6 p.m.
Existing members must be signed in to see the interactive map. Sign in.
If you think stories like this are important, become a member of Urban Milwaukee and help support real, independent journalism. Plus you get some cool added benefits.
