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This morning Chef Jason Alson – one of the key players in the advancement of Milwaukee’s BBQ scene – announced that he will be closing the doors at Heaven's Table Catering & BBQ, 5507 W. North Ave. The last day of service at the restaurant will be Oct. 7.
He announced the news on Facebook:
“What an AMAZING journey it has been of endurance, strength, growth and friendship! We are forever grateful for each of you that have come to sit at "our table" and share a meal. The memories we shared will forever have a special place in our hearts. To every thing there is a season, and a time to every purpose under the heaven: Ecclesiastes 3:1 KJV
“For one last time, come have a seat at "our table" and please stay in touch for what God has planned for us next!! See you all soon!!”
Jason Alston, Owner of Heaven's Table Catering & BBQ
A call with Alston both confirmed the news and offered up a bit more information about his plans.
“It’s been a good run,” he said. “But it’s time. I’m planning to focus on my teaching [at MATC] and my work in the community. I’ve been getting really involved in more things that make community, and I want to do more of that.”
“I appreciate everyone who supported the business. It’s been a great seven years,” he added.
Heaven’s Table BBQ began as a vendor stall in the now shuttered Crossroads Collective in 2018. It was the product of years of work for Alston, who had been intently honing in on the craft of smoking meats for nearly a decade.
In 2021, he moved his business to the brick-and-mortar restaurant on North Avenue, offering a menu of smoked chicken, St. Louis style ribs and Texas-inspired brisket along with some of the best greens and cheddar corn bread in the area.
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.
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