If you’ve driven past MOVIDA, 524 S. 2nd St., in recent weeks, you’ve likely noticed some changes to the exterior of the building, namely the addition of a sign that reads The Carriage House.
As many are already aware, the Spanish restaurant – and its menu of tapas, paella and creative cocktails – has made a shift, moving its operations to Hotel Madrid, 600 S. 6th St., where the expansive patio and outdoor space better accommodates guests.
Meanwhile, the restaurant space has been repurposed as The Carriage House, a new events venue, dedicated to small quick-turnaround events, including receptions, weddings and private corporate gatherings.
Love cannot be cancelled
Born of myriad requests for private events, The Carriage House was created by the folks at Stand Eat Drink to focus on expedited micro-weddings, thoughtfully prepared events that include ready-to-go spaces, menus and event planning services at affordable prices.
All events are planned with an eye for safety, integrating the latest expert recommendations and guidelines.
"Our event planning team has heard from so many couples and event planners about the difficulties and stresses of executing their vision," noted Sean Wille of Stand Eat Drink in a release on the shift. "We are here for you, we want to help create the most special day of people's lives, or assist in that seal the deal business meeting."
The Carriage House is currently booking events for summer and fall. For more information please email meli@standeatdrink or take a peek at the new venue online at standeatdrink.com.
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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