Good Land opens near UWM, serving guilt-free wings
Milwaukee has no shortage of restaurants serving chicken wings, but a new place near the University of Wisconsin-Milwaukee wants to serve a more healthful wing.
Good Land Wing Co., 2911 N. Oakland Ave., opened this week with a menu of wings, sides, salads, wraps and skillets (built on fries, tots or mac and cheese). The restaurant, started by Josh Brown and his father, Adam Brown, calls its wings guilt-free — they’re baked instead of fried.
They also own a wing spot in Port Washington called Wing It with partners Mark Sellers and Brian Conrad.
After about six months of experimenting, Good Land now bakes wings at 525 degrees or hotter to crisp them quickly without leaving them dry, Josh Brown said. Waffle fries and onion rings also are baked.
The restaurant has four spice rubs and 10 sauces for its wings; it also sells boneless and unbreaded chicken. For vegan diners, there’s breaded cauliflower.
Prices range from $4.99 for five wings to $15.49 for 20. Other menu items top out at $7.99, for salads and skillets.
Good Land expects to get the city’s OK this month to sell beer.
The restaurant is open 11 a.m. to 10 p.m. Sunday to Thursday and 11 a.m. to 2 a.m. Friday and Saturday. Find online ordering and delivery at goodlandwing
co.com; to contact: (414) 367-9886
New happy hour, new fish fry
For those of us who like drink deals, a burger at the bar, fish fries and raw oysters, good news: Fauntleroy in the Third Ward just launched happy hour, and Glass + Griddle on downtown’s western edge is debuting its raw bar and Friday fish fry.
Fauntleroy: The new French-ish restaurant at 316 N. Milwaukee St. now has happy hour, and that means it also has a bar burger (called the Grand Royale with Cheese, $8), too.
Also for happy hour, which is 4 to 6 p.m. Tuesday to Friday at the bar, expect Croque Madame, the ham-cheese-andfried-egg sandwich ($8); oysters ($2 apiece); and shrimp cocktail ($1 a shrimp). As for drinks, tap beers are $2 off, the daily punch is $7, and house sparkling, rosé, red and white wines are discounted.
Glass + Griddle: The new restaurant’s first fish fry will include linecaught haddock, lake perch and gulf shrimp, in batter made with next-door neighbor Milwaukee Brewing Co.’s Outboard cream ale.
The fish fry will be served with red cabbage slaw and what chef Kyle Toner described as a potato pancake crossed with a hash brown. Prices are $14 to $17.
Friday also is when Milwaukee Brewing holds the first regular tour at its new brewery at 1150 N. Ninth St. The brewery and the beer-hall-style restaurant, 1130 N. Ninth St., share an entrance.
Glass + Griddle’s kitchen opens at 4 p.m. for dinner and serves until 10.
Besides the fish fry, the restaurant is kicking off its raw bar offerings, available whenever the kitchen’s open. Four kinds of oysters will be sold by the halfdozen ($15) and dozen ($29).
The raw bar also will have shrimp cocktail and scallop ceviche ($13 each; the kind of ceviche may change).
And, psssst, brunch is starting soon, too, likely in a couple of weeks, Toner said. Lunch is due to begin in mid- to
late October. Details to come.
What are you doing Saturday?
That’s when the Journal Sentinel’s Wine & Food Experience happens in Walker’s Point.
It will be outdoors (sunny and 63; I checked for you) at Reed Street Yards Park, at Freshwater Way near South Third Street.
The restaurants and other vendors: Bacchus, Balzac, Batches bakery, Birch + Butcher, Cafe Grace, Cafe Manna, Carrie’s Crispies, Dorsia, Fauntleroy, Fuel Cafe, Glass + Griddle, Jake’s steakhouse, Mr. Dye’s Pies, Harbor House, I.d., Lake Park Bistro, Le Rêve Patisserie & Cafe, Oberweis Dairy, Odyssey Greek yogurt and feta, Mr. B’s steakhouse, Pastiche at the Metro, Pilcrow Coffee, Prime Minister Catering, Rare steakhouse, Ristorante Bartolotta, Rodizio Grill, Smyth and Third Coast Provisions.
About tickets: The Grand Tasting is $50 in advance or $85 at the event. That includes unlimited food samples, chef demonstrations and wine and craft beer tastings from 1 to 4 p.m.
The VIP Grand Tasting ticket is $80, or $115 at the event, and gets you in at noon plus access to a VIP lounge and its premium wines and hors d’oeuvres. The Chef’s Package, $150, is all that and a chance to meet chef, restaurateur and cookbook author Richard Blais, who’ll sign autographs. You might recall Blais from the Food Network.
There’ll be music, too. Tickets are at