After a six-week closure, Trouble and Sons Pizzeria and Italian Restaurant, 133 E. Silver Spring Dr., will reopen to the public on Tuesday, Sept. 27.
After struggling with staffing issues for the bulk of 2022, owners Anne Marie Arroyo and Tamela Greene are pleased to reopen the restaurant with a new executive chef at the helm who also happens to share Arroyo and Green’s shared passion for motorcycles.
Milwaukee native, Chef Christopher Feldmann, has served as executive chef at the Milwaukee Repertory Theater’s Stackner Cabaret and Buca di Beppo and has worked in the kitchens at Twisted Fork, Watts Tea Room, and the historic Brown Bottle Pub.
Self-described as “a student of Italian flavors and culture,” Feldmann brings plenty of inspiration which will contribute to a brand new menu of offerings at the restaurant. And – according to Arroyo and Green – he’ll be delivering on “damned good made-from-scratch Italian food.”
That means continuing to serve up a variety of guest favorites as well as introducing new rustic Italian offerings including Sicilian steak, Tuscan salmon and several vegetarian options. Trouble and Sons will also debut a new reserve wine list worthy of the revised menu.
Greene notes that, although Trouble and Sons has previously limited their curbside to-go service in an effort to balance quality for dine-in customers, they hope to begin ramping up their to-go business in the coming weeks.
Starting Sept. 27, Trouble and Sons hours will be open for dinner service Tuesday and Wednesday from 5 to 8 p.m. and Thursday through Saturday from 5 to 9 p.m. Reservations can be made online at troubleandsonspizzeria.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.
