Cream City Cluckery is slated to bring its outrageously delicious chicken tenders to a brick and mortar location this fall.
The concept, launched by the Milwaukee Bucks as a ghost kitchen last year, features a menu of clucking good chicken tenders, chicken sandwiches and sides for pick-up and delivery. But beginning this fall, guests will be able to enjoy those same dishes at a brick and mortar location at the Mequon Pavilions, 10944 N. Port Washington Rd.
The new 1100 square foot location, which will be called The Cluckery, will offer dine in, carry-out and delivery seven days a week. The menu will be very similar to the original Cream City Cluckery offerings, which were curated by Fiserv Forum and Deer District Senior Executive Chef Kenneth Hardiman.
That means guests will be able to enjoy scratch-made fare made with premium, locally sourced ingredients, including the brand’s chef-crafted crispy chicken tenders, house-made sauces, mac and cheese and honey butter biscuits, along with Cream City Cluckery’s signature Ooey Gooey Butter Cake.
“Cream City Cluckery originated in July of 2020 during the pandemic and has become a favorite chicken tender spot since its opening,” noted Michael Belot, Milwaukee Bucks Senior Vice President of Bucks Ventures and Development in a release. “The quality of the product and the overwhelmingly positive customer response made it clear that we should expand our business beyond downtown. We are thrilled for our first brick and mortar location to be in Mequon and look forward to opening other locations in the near future.”
If all goes well, the Mequon location for The Cluckery will open sometime in October.
In the meantime, you can tune in to our FoodCrush Live segment where Food Editor Lori Fredrich and Pop Culture Editor Matt Mueller try out Cream City Cluckery for the very first time!
Once open, The Cluckery will be open seven days a week from 11 a.m. to 9 p.m.
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.
