It’s been quite the journey for North Avenue Market, 5900 W. North Ave., which opened its doors in September of 2022 after two years of planning and construction. And as time has passed, Founder Chris Harris Morse says he’s learned more about what works – and what doesn’t – for the West Side neighborhood.
While the Market has found success in its goal to establish itself as a community gathering place, Harris Morse says that the multi-vendor food hall concept has presented challenges for the location.
“The amount of foot traffic that we get on a daily basis has made it difficult to pull in enough business for vendors,” he says, noting that the food hall has also struggled to maintain a full slate of food-based vendors.
As a result, the Market will be undergoing a series of changes over the next few months, including the establishment of a full-service restaurant, Christopher’s Southern Kitchen & Bar, which will serve up a dinner menu of Southern fare, including appetizers, sandwiches, main dishes and desserts.
“Focusing on just one vendor for the main floor space, along with the bar, will allow us to continue to focus on the reason we created the North Avenue Market: to support the community,” notes Harris Morse. “And we’ll be able to continue hosting events and entertainment, along with providing a rentable space for the community to use.”
The restaurant
Christopher’s Southern Kitchen & Bar, expected to host a soft opening this April, is the brainchild of Harris Morse and North Avenue Market General Manager Mike Pyle-Harris, both of whom grew up in the South. Harris Morse spent his childhood in North Carolina, while Pyle-Harris was born and raised in Virginia, where he also operated a BBQ restaurant for the better part of 10 years.
The menu will reflect their backgrounds with a menu showcasing appetizers like fried green tomatoes, hush puppies and deviled eggs, along with entrees like vegan gumbo, Southern fried chicken, smash burgers with Southern inflection and sides like collard greens, honey bourbon sweet potatoes, macaroni and cheese and fried okra.
Guests can also enjoy specials like Friday night catfish; Saturday prime rib; and family “roasts” on Sundays. Sweets will include items like sweet potato and cream pies.
The main bar will continue to be operated by Bittercube; however, the offerings will shift to better reflect the restaurant's southern theme. That includes the addition of offerings like sweet tea, Hurricanes and Daiquries, as well as an expansive assortment of American whiskeys.
Bittercube will also continue to operate the Garden Level speakeasy, Mosler’s Vault, which will continue offering the same innovative offerings, but with more frequent menu changes and the addition of southern snacks to accompany.
Christopher's will also continue to offer themed music nights, sometimes with live performances from local musicians. Themes will include R&B Wednesdays, Rockabilly Thursdays, Jazz Fridays and Blues on Saturdays. Select Sundays will feature female blues artists and potentially other entertainment, including drag performances.
“We’ll also continue to do things that keep community in mind, including offering discounts for educators on Wednesdays and nurses and medical professionals on Thursdays," Harris Morse says.
During the transition
During the transition, North Avenue Market will continue offering counter-service for items like Pilcrow coffee drinks and panini at 4 Corners Cafe, vegan options from Plant Joy and wings, tots and smash burgers from BTW (Burgers, Tots & Wings). Online ordering and carry-out will also be available.
Guests can also look forward to specials that offer a sneak peek at the new Christopher’s Southern Kitchen & Bar concept. (For example, there are currently hushpuppies on the menu).
Harris Morse says that the Market will also continue to host pop-ups, local markets and other events. In fact, he says that they will be modifying the Garden Level to better accommodate events, both public and private.
Among the changes will be the addition of a third conference room, which will replace the former co-working spaces/rentable offices on the Garden Level. The new room will offer a similarly sized space to the current conference-style rooms, The Stable and The Workshop.
The main lounge area, along with its two semi-private areas, Park Place (which features seating and photos of local parks) and Fairview Court (which features seating and photos of the Wisconsin State Fair) will continue to be available to the public during regular business hours on a first-come, first-served basis.
However, the entire Garden Level – along with its smaller rooms and lounge areas – will also continue to be available to be reserved for private events. Rental costs range between $15-$60 per hour for smaller areas that accommodate between six and 40 guests. Larger rentals – including the entire Market or Garden Level – are priced based on the requirements of individual events.
Available spaces are available for rent seven days a week between 8 a.m. and 11 p.m. Catering services are also available for events.
Before you go
While the North Avenue Market will remain open during construction, operational hours will be adjusted to reflect the changes. Beginning March 25, the Market will be open Tuesday and Wednesday from 4 to 9 p.m., Thursday from 4 to 10 p.m., Friday from 4 to 11 p.m., Saturday from noon to 11 p.m. and Sunday from noon to 9 p.m.
As usual, guests can expect live entertainment on Friday and Saturday evenings, even during the transition. Keep your eyes on the North Avenue Market Facebook page for events and updates.
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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.
