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After blowing the doors down at Crossroads Collective with their HotWax concept, Chef Ben Crevensten and Executive Sous Chef Christian Cole are reviving their original deli-inspiredMeat & Co. concept. But this time, it’s in the form of a food truck at Zocalo Food Park, 636 S. 6th St.
“We’re definitely excited to be able to return under our original brand and offer people that menu. We’ve had a load of fans who’ve been waiting for this, and we’re excited to join the diverse community at Zocalo and tap into that side of town.”
The truck, which will make its debut from 4 to 9 p.m. on Thursday, June 9, will be offering up a menu of both well-executed staples and a few brand new items, including a chopped cheese sandwich and a Cuban. Sandwiches will be priced in the $11-$18 range, with shareable sides available for $4-$7.
Tried & True
Among the returning menu items are tried and true favorites including the Meat & Co. Lunch Box featuring griddled mortadella, sharp white cheddar, Dijon slaw, Zapp’s Voodoo Chips and Duke’s mayo.
There will also be a mini muffuletta featuring layers of Genoa salami, capicola, mortadella and prosciutto with fresh tomato, herbs, provolone and house muffuletta mix.
Vegetarian options will include the Tomato Sandwich featuring marinated heirloom tomatoes, fresh herbs, shaved red onion and Duke’s mayo; and the Veg & Co. featuring panko-crusted eggplant, house pomodoro sauce, fresh mozzarella, garlic confit and kalamata olives on a seeded roll.
Shareable sides will include antipasto salad (salami, mortadella, capicola, provolone, fresh mozzarella and house muffuletta veggie mix with herbs and balsamic vinegar;; house slaw with shaved cabbage and Dijon vinaigrette; and cucumber and onion salad in sweet vinegar dressing.
There will also be twice-cooked potatoes, fried to order and tossed with guests choice of seasonings (flaming hot, smoked salt and peppercorn medley or garlic herb butter) and served with a drizzle of smoky tomato mayo; and deliciously crisp basil latkes served with housemade herbed crema.
New to you
Meat & Co. will also be delivering on a few newer items, including their New York-style chopped cheese sandwich, which will feature seared custom-blended ground beef chopped with melted Cooper’s Sharp cheese and topped with shaved onion, shredded lettuce, tomato, ketchup and Duke’s mayo.
Meanwhile, a pressed and toasted Cuban sandwich will feature thinly shaved roasted pork loin and smoked ham topped with Gruyere cheese, Dijon mustard and jalapeno pickle relish.
Meat & Co. will be open at Zocalo Food Park Wednesday through Friday from 4 to 9 p.m., 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.
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