Bavette La Boucherie Joins Mequon Public Market’s Roster of Tenants

The butcher of the Third Ward is moving to Mequon

The in-utero Spur 16 Mequon Public Market (6300 W. Mequon Rd.) is getting more and more interesting. This morning, another tenant – Bavette La Boucherie – was revealed for the development that has already announced occupants-to-be such as Anodyne Coffee, Purple Door Ice Cream, Beans & Barley and Café Corazon. Five more tenants will be announced for a total of 10, says Jenni Vetter, director of operations for Shaffer Development, which is spearheading the Spur 16 project. 

St. Paul Fish Market (whose flagship is in the Third Ward’s Milwaukee Public Market) will also occupy a neighboring, historic building and offering seating in its oyster bar for some 120 people.

Photo by Adam Ryan Morris
Photo of Karen Bell by Katy Rowe

The chef-Karen Bell-owned butcher shop and restaurant is a coup for this 10,000-square-foot market (expected to open in late 2018). It will be Bell’s second Bavette location, similar to her Third Ward shop but with a larger retail focus, with artisan cheeses and grab-and-go items, says Vetter. And in Mequon, Bell will also operate a “classic butcher shop” like in the Third Ward and offer custom cuts using the whole animal. One difference is Bell plans to have an on-site smoker to offer a broader selection of menu items and products, like smoked brisket and shoulder and various sausages and kinds of bacon.  She’ll also have rotisserie chickens available for carryout.

Another difference, Bell says, is Mequon will not be a sit-down restaurant. Her shop will have a small bar; otherwise, diners can take eat in the market’s communal seating area. The dining menu will be a smaller version of the Third Ward’s offerings, she says.

The market itself will have ample seating, a test kitchen for cooking classes and curated events, and a 5,000-square-foot outdoor area with a fire pit, a water component and a stage that will host a summer concert series. 

The 14-acre Spur 16 development will offer high-end townhomes and apartments in a setting that offers seemingly everything in close proximity ‒ yoga and Pilates studios, communal gardens, community activities and more.



Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.