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After suspending service on March 16, The Wicked Hop has announced that they will be reopening the restaurant with abbreviated hours for take-out service.
The 15-year Historic Third Ward staple has assessed their operations plan, making adjustments to provide a safe, effective plan for contactless to-go operations, with plans to re-open at 11 a.m. on Friday, May 1.
"We’ve taken the stay at home order very seriously," says co-owner Miles O’Neil. "We understood the importance of assuring staff and customer safety when the original order was implemented.
"At that time, we felt suspending service and getting staff home was a top priority. Now, as we plan to resume operations, albeit limited hours, we’re going to grow into this new frontier and adapt as customers respond to the new protocols."
Newly implemented standard operating procedures which follow guidelines from both local and national health organizations will ensure as little contact as possible with customers, providing a safe way for guests to enjoy Wicked Hop’s offerings.
A limited to-go menu will include popular menu items including burgers, wings, cheese curds, wraps, and brunch burritos along with growlers of the Hop’s award winning bloody marys (plus the expected garnishes, with the exception of shrimp).
The restaurant will also offer combined food and drink packages including a "Burgers and Brews" combo featuring two burgers and a growler of draft beer and a family style fish fry with optional growler add-ons.
Beginning May 1, Wicked Hop will offer take-out Thursday through Sunday from 11 a.m. to 7 p.m. Customers can place their orders by calling (414) 223-0345. Online ordering and delivery options are expected to roll out in the coming weeks as well.
Follow The Wicked Hop on Facebook and Instagram for updates, specials and more.
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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