Fans of smash-style burgers and Nashville hot chicken have a reason to get excited about two new offerings from Meat & Co., the sandwich-centric food truck at Zocalo Food Park, 636 S. 6th St. in Walker’s Point.
The new menu items, which include a smash-style burger and a deli-style Nashville hot chicken sandwich, will roll out beginning on Wednesday, Nov. 2.
Here's what's in store
The Zocalo Burger will feature two 3-ounce smashed patties, Cooper’s Sharp American cheese, shaved red onion and burger sauce on a pillowy soft Martins potato roll ($13). Expect a classic smash burger with crisp, hard-seared patties and a classic burger flavor.
Meanwhile the Deli Style Nashville Hot Chicken sandwich will feature crispy chicken cutlets dressed in classic Nashville hot oil and dusted with Nashville hot dry rub served on Texas toast with Duke’s mayonnaise, sharp white cheddar cheese and Grillo’s pickles ($15).
Other stand-out sandwiches on offer by Meat & Co. include The Lunch Box, a substantial sandwich featuring griddled mortadella, white cheddar, Duke’s mayo, Zapp’s Voodoo chips and fresh vinegar-based slaw served up on thick-cut toasted white bread ($14).
Guests can also order their Chopped Cheese, an East Coast classic featuring seared ground beef chopped with melty cheese and topped with cheese, shaved onion, lettuce, tomato, ketchup, and Duke's mayo. It's a glorious mess of burger-esque deliciousness ($15).
Meat & Co. is open Wednesday through Saturday from 11 a.m. to 9 p.m. and Sunday from 11 a.m. to 7 p.m
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.
.jpeg)
