Looking for new spots to try? Our own Lori Fredrich is dishing out must-tries in 20 different dining categories, from brunch to BBQ and everything in between. Here's what she's recommended so far!
While I love a relaxed dinner at a full-service restaurant, there’s also a certain charm about grabbing a quick bite from a local food truck to eat al fresco or take back to the office. And I’ve grown increasingly impressed by the quality of fare that’s being served by mobile operations in recent years.
It's definitely tough to narrow down the list of great food trucks to only five, but I’ve given it my best effort. In the end, these trucks showcase not only the diversity of cuisines you can find on the move, but also the quality and ingenuity of their intrepid entrepreneurial owners.
Hot Box Pizza
Zocalo Food Park
636 S. 6th St., (414) 319-9331
facebook.com/hotboxpizza
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Chef Terrell Turner first debuted his house-made wood-fired pizzas in October of 2021, and there's been no going back. He and his partner Suzanne Pham Banh have developed a following at Zocalo Food Park and expanded their business to include a second truck which has been popping up in a variety of spots across town.
And yes, it's because their pizza is delicious (and distinctive). But it's also because they've introduced items like their jumbo smoked chicken wings. And wow, I'm a fan. An order gets you a pound an a half of healthy-sized wings which have been dry-rubbed, smoked, deep-fried and tossed in garlic butter. They are delicious the way they are (and that's how I'd recommend trying them the first time); but getting them tossed with pesto isn't a bad idea either.
Las Virellas
Zocalo Food Park
636 S. 6th St., (414) 544-2175
facebook.com/lasvirellasfoodtruck
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I’m a sucker for folks who have a great story. But it’s even better when the food they make is delicious. Such is the case for La Virellas, the Puerto Rican fusion truck that took up residence at Zocalo last summer serving a menu of churrasco, mofongo, arroz con gandules, jibaritos sliders and more.
If I had to recommend just one thing to try it would be the mofongo combo with delightfully garlicky Puerto Rican shrimp and carne fritas (flavorful, tender pork, fried until crisp). The mofongo itself is among the most flavorful I’ve had, made from soft plantains, plenty of garlic, chicharrones and chicken broth.
Of course, the best idea is to start off with whatever sounds good to you. Be sure to top it all off with a round of their delicious (zero proof) Pina Coladas. They are so delicious.
Modern Maki
Zocalo Food Park
636 S. 6th St., (414) 748-6808
modernmakisushi.com
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There’s something special (and maybe more fun) about eating sushi in the open air, unconstrained by etiquette and the confines of tradition. And that’s part of what makes Modern Maki a must try.
The other part? Their offerings are simply filled with flavor. You’ll find a mix of sashimi and sushi that run the gamut from simple to creative. There are also sushi burritos, appetizers (think: gyoza, fried shumai and edamame), and combos that allow for sampling multiple items.
I’m fond of the sushi burritos, which are easy to eat on the go (and unlike some seaweed wraps, they’re not chewy or tough). My latest favorite is the Hot Flamin' Burrito, which is a spicy, textural delight filled with spicy tuna, spicy crab, eel, avocado, cucumber, and spicy hot flamin' crunch.
But I'm also a new fan of their ramen, which I tried while we were hosting "Top Chef" watch parties at Zocalo last spring. The tonkotsu is rich, full of pork flavor and soul-fillingly delicious. But I'm a pretty big fan of the Spicy Shrimp Tempura Udon which showcases the thicker chewy udon noodles in a miso-based broth with all the good stuff (bamboo shoots, bean sprouts, boiled egg, narutomaki (fishcake), green onion scallions, chili threads, red ginger threads, tempura crunch) plus two tempura battered shrimp and spicy aioli.
Nadi Plates
(414) 364-7919
nadiplates.com
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"Cooking for people is my love language,” noted Nadia Santaniello Bucholtz, co-owner of Nadi Plates, in an article about her Italian food truck which debuted during the summer of 2020.
And you can taste it. Guests who pop by the truck will find a variety of Italian fare including hand-stretched pizzas with a variety of toppings; arancini, Roasty Toasty Brussels sprouts, deconstructed lasagna and Italian nachos featuring tortilla chips topped with housemade meat sauce, bechamel, green onions, tomatoes, black olives and parmesan cheese.
I'm a sucker for their calzones, which come filled with cheese; pepperoni; sausage; pepperoni and ham; spinach and ricotta cheese; and meatball and mozzarella.
Look for them at Lion's Tale Brewing Co. & Sahale Ale Works through the end of the year!
Taco Moto
Boone & Crockett
818 S. Water St.
instagram.com/tacomotomke
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It’s always a pleasure to revisit old favorites, especially when they seem to have gotten even better over time. Such is the case with Taco Moto, a concept that Chef Mitch Ciohon hatched in Door County around 2013, but brought to Milwaukee in 2016.
The truck has been a fixture at Boone & Crockett ever since, serving up "unapologetically (un)authentic" but undeniably delicious tacos and sides that go down perfectly with a Boone cocktail.
Two of my longtime favorites include the sauteed mushroom taco (with arugula, crispy onions, pepitas, radishes, cotija, ranch and aioli) and Dr. Pepper braised pork shoulder with cabbage, jalapeno and pickles. Both are just as satisfying as they ever were, especially with the shadow of the Hon bridge and the view of the harbor looming in the distance.
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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