If you thought you missed out on the Chinese New Year, you’re in luck. The holiday celebration isn’t over yet. In fact, the Chinese New Year is the longest of all Chinese festivals and is observed for 15 days (and then some). This year, the festivities began on Feb. 5 and will continue through Feb. 19.
Vendors at the Crossroads Collective, 2238 N. Farwell Ave., are taking full advantage, offering guests the opportunity to take part in a variety of specials from vendors throughout the food hall from Feb. 14 through 19.
Here’s what you can expect.
.jpg)
Drink specials
Special beer offerings and cocktails will be available at both Crossroads Collective main bar and the Shanghai speakeasy, which will be open Feb. 14-18 beginning at 6 p.m.
Offerings include brews from both Singha and Tsingtao ($3 each) as well as cleverly named craft cocktails ($8), including:
- To Catch a Humming Pig: two gins, housemade orange rosemary syrup, lime
- Hea-ting and Coo-li hing: Avagales silver, li-hing syrup, lime juice
- Call me Xingfu!: Tito’s vodka, passion fruit puree, tamarind
Food offerings
Once you have a drink in hand, head to any one of these vendors for Asian-inspired specials created with each brand’s own unique spin.
Beerline Cafe
- Shanghai noodles featuring udon with stir-fried shiitake mushrooms, Napa cabbage, bok choy, carrots, ginger, scallions and thinly sliced seitan steak strips in garlic hoisin sauce
Falafel Guys
- Asian shawarma bowl featuring yellow rice, hummus, chicken shawarma and housemade Asian sauce
Frida
- Soup: Chinese corn, crab and shrimp soup (gluten and dairy-free)
- Salad: Broccoli and Napa slaw with cashews, bean sprouts, blood orange, wonton crisps, edamame and miso vinaigrette
- Sandwich: Lemongrass chicken bao burger with pickled carrots, daikon, cucumber, cilantro and togarashi aioli on a steamed bun
Heaven’s Table BBQ
- Smoked five spice pork brisket served with ginger and garlic rice and hoisin bbq sauce
The Laughing Taco
- Red light ramen rice bowl featuring rice, scallion, trout roe, bonito, togarashi and soy sauce. Upgrade your bowl with a serving of trompo pork.
Scratch Ice Cream
- Candied banana fritters served with a scoop of ice cream
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
