Soul food restaurant opening in South Milwaukee
Pot Liquor Southern Style Food, a soul food restaurant, makes its debut Saturday in South Milwaukee.
The restaurant is at 925 Madison Ave., which most recently housed Scrappy’s BBQ.
Pot Liquor’s owner is Ann Hall. She’s operated Sensational Fruit for years, selling strawberry lemonade at fairs and festivals, including the Washington County Fair.
At Saturday’s grand opening, Hall will be giving away strawberry lemonades with the purchase of a meal.
“There’s not a lot of Southern restaurants around,” Hall said, and not enough were making catfish to her liking. And that’s how Pot Liquor came to be.
The counter-service restaurant will have items made from Hall’s recipes, such as fried chicken, catfish, red beans and rice, shrimp and grits, mac and cheese, candied yams and green beans. Meatloaf will be the special on Wednesdays, and desserts will include banana pudding.
Certainly, Pot Liquor will have collard greens — the restaurant’s name refers to the liquid left at the bottom of the pot after greens have been boiled, usually with smoked pork hocks or smoked turkey wings.
Main dishes will be in the $10 to $15 range.
The restaurant, which has a jazz and blues theme, can seat about 30 patrons. Hours will be 11 a.m. to 8 p.m. Tuesdays through Sundays.
To contact: (414) 301-5022. Pot Liquor is on Facebook.
Church fish fry
One to add to the list of churches holding fish fries during Lent: St. Boniface Catholic Parish is serving every Friday through April 3, from 4 to 7 p.m.
Fish fry, served with fries or potato pancakes, is $12. Mac and cheese, which comes with applesauce and fries, is $5. St. Boniface is at W204-N11968 Goldendale Road in Germantown.
The SapSap pop-up is near
The first Milwaukee pop-up for SapSap, the Racine caterer, wholesaler and pop-up restaurant, is almost here. It starts March 12 at the Crossroads Collective food hall on the east side and continues through March 22.
SapSap owner Alex Hanesakda announced the pop-up back in January. Since then, he’s hired a sous chef, Darlene Vanmanivong, who will be working at the pop-up.
Diners can try SapSap’s home-style Lao cooking during regular hours at the food hall, 2238 N. Farwell Ave. Those are from 11 a.m. to 9 p.m. Monday to Thursday, 11 a.m. to 10 p.m. Friday and Saturday, and 11 a.m. to 8 p.m. Sunday.
The pop-up will mark the debut for SapSap’s first wholesale product, which it will be selling from its stall at Crossroads. It started production Wednesday of its Jeow Som, a southeast Asian hot sauce made of Thai chiles, ginger, garlic, cane sugar, lime juice and fish sauce.
SapSap has vessels of the sauce on tables at its pop-up dinners, where diners can put it on meat or vegetables, or add it to soups or dip their sticky rice into it. People who attended the dinners have been asking Hanesakda to bottle and sell the sauce, and now he will be. The price was still to be set but expected to be in the $5 to $6 range for 5 ounces.
“The flavor is fairly universal,” Hanesakda said. “I have friends who eat it in tacos, on pizza, you can dip your proteins in it.” Some even add it to guacamole. “It’s weird, but I guess it works,” he said.
More to do
Lagniappe Brasserie: The New Berlin restaurant will feature what it calls small(er) Japanese plates for dinner on Tuesday.
Some examples from the menu: tonkatsu, the crisp breaded pork loin, with shredded cabbage and citrus ($5); gyoza, using goose to fill the pan-fried dumplings ($6); ramen with pork belly, egg and udon noodles ($5); and okonomiyaki, serving the savory pancake with scallop ($8).
Lagniappe is at 17001 W. Greenfield Ave. To contact: (262) 782-7530.