Here are Some of the New Food Options at Miller Park This Year

Hope you’re hungry this baseball season.

Nothing like the start of Brewers baseball season to get a person pumped for summer.

That brings me to an important topic related to Major League baseball: food. Stadium fuel can be pedestrian (hot dogs) and over-the-top (pork parfait). And every year there are new culinary creations. Although this year, Miller Park’s new foods are pretty tame in comparison to other cities.

For instance, at Target Field in Minneapolis, where the Twins play, they’re rolling out a chicken and waffle cone ‒ chicken tenders and a slab of bacon drizzled in maple syrup and served in a waffle cone. Also making a debut is a peanut butter and (jelly-glazed) bacon sandwich on toasted sourdough.

Coming to Miller Park

This year brings a few Latin-inspired foods, namely elote en vaso (“corn in a cup”), which combines grilled corn, mayo, chili powder, lime juice and jalapeno, topped with cotija cheese. The new loaded pork tamale comes with queso blanco, house-made pico de gallo and chipotle sauce.
Available at sections 112, 226, 211, 435 and 413

Another new Latin-fueled dish is fried BBQ corn tossed in a dry rub and drizzled with horseradish sauce.
Available at sections 110 and 118

Other new savory choices are Twister Cheese Fry (craft beer-battered twister fries topped with Sargento cheddar cheese sauce) and the Wisconsin Ultimate Cheese Fry, which adds applewood-smoked bacon and fried Sargento cheese curds to the Twister Cheese Fry.
Available at sections 214, 223 and 410

There’s also a Wisconsin cheese steak sandwich of sous-vide beef and melted smoked cheddar on a pretzel bun.
Available at The Carvery on Club Level section 333

Wisconsin Cheese Steak; photo courtesy of Miller Park

In sweet additions, Bernie’s Chalet is now offering a Belgian Liège-style waffle drizzled with chocolate sauce. Available at Field Level section 132

The local vendor Smoke Shack has added a BBQ chicken sandwich to its food roster. The chicken is house-smoked and shredded, then tossed in the restaurant’s BBQ sauce and served on a brioche bun.
Available at sections 110, 118, 129, 417 and 433

In vendor news, Pete’s Pops, which opened a storefront/production facility at 3809 W. Vliet St. last summer, now has a booth at the park, located along the 3rd base line, in Loge Level section 227. Pete’s offers five flavors, which will rotate as fruits change over the season. Right now (and through April), those flavors are salted watermelon, red berry, coconut lime, fudgsicle and banana cream. For a small up-charge, you can have the pop dipped in chocolate and rolled in various toppings.  

Pete’s Pops; photo courtesy of Miller Park



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.