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After suspending service on March 16, The Wicked Hop has announced that they will be reopening the restaurant with abbreviated hours for take-out service.
The 15-year Historic Third Ward staple has assessed their operations plan, making adjustments to provide a safe, effective plan for contactless to-go operations, with plans to re-open at 11 a.m. on Friday, May 1.
"We’ve taken the stay at home order very seriously," says co-owner Miles O’Neil. "We understood the importance of assuring staff and customer safety when the original order was implemented.
"At that time, we felt suspending service and getting staff home was a top priority. Now, as we plan to resume operations, albeit limited hours, we’re going to grow into this new frontier and adapt as customers respond to the new protocols."
Newly implemented standard operating procedures which follow guidelines from both local and national health organizations will ensure as little contact as possible with customers, providing a safe way for guests to enjoy Wicked Hop’s offerings.
A limited to-go menu will include popular menu items including burgers, wings, cheese curds, wraps, and brunch burritos along with growlers of the Hop’s award winning bloody marys (plus the expected garnishes, with the exception of shrimp).
The restaurant will also offer combined food and drink packages including a "Burgers and Brews" combo featuring two burgers and a growler of draft beer and a family style fish fry with optional growler add-ons.
Beginning May 1, Wicked Hop will offer take-out Thursday through Sunday from 11 a.m. to 7 p.m. Customers can place their orders by calling (414) 223-0345. Online ordering and delivery options are expected to roll out in the coming weeks as well.
Follow The Wicked Hop on Facebook and Instagram for updates, specials and more.
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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