It’s as important as ever to support the amazing collection of local restaurants that we have in our beautiful city. And there’s no better way to do so than making a commitment to patronize them throughout the year. To guide you on your journey, I’ve composed a list of 52 amazing restaurants. Try just one of these every week and you’ll have visited them all by the end of 2023. View the full list here OR download an abbreviated printable PDF file.
HotWax by Meat & Co.
Crossroads Collective
2238 N. Farwell Ave., (262) 357-1308
facebook.com/HotWaxMKE
Sandwiches
$$
[Read more]
Sandwiches are the name of the game at this spot, hidden away in the back of the Crossroads Collective food hall. But these are must-try sandwiches worth seeking out.
Unfortunately, you'll want to put a trip to HotWax on your list sooner than later, as they have announced they'll be shutting down operations at Crossroads Collective after service on March 12. [read more here]
While you're there, grab up one of their fantastic (and spot on) Nashville hot chicken sandwiches or assuage your burger craving with the decadent HotWax Burger. This double smash burger earned 48 points and a top five spot in my Burger Trail series with its crisp smashed patties, Cooper Sharp cheese, caramelized onions, burger sauce and pickles on a Martin's potato bun.
If you're a fan of wings, stop by on Thursday or Sunday for their well-prepared jumbo wings. These tender beauties are dry brined in salt and Szechuan peppercorns and double fried to achieve an ultra-crisp exterior crust. From there, guests can choose from smoky dry-rubbed wings or a choice of sauces including mild or hot buffalo, molasses BBQ, Nashville hot or extra hot. They are served up 8-per-order with a portion of fries and guests' choice of ranch or blue cheese dressing.
HotWax is serving Wednesday through Saturday from 11 a.m. to 9 p.m. and Sunday from 11 a.m. to 8 p.m. Check out their current menu here.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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