Love Brunch? Then Say Yass to This New Weekend Pop-up

Smoke Shack hosts a weekends-only pop-up featuring biscuit sandwiches packed with fillings from Nashville hot chicken to waffle fries, sausage gravy and cheese curds.

This is the kickoff weekend for Brew City Biscuits, a pop-up that will happen each Saturday-Sunday through Sept. 6 at the Third Ward BBQ restaurant Smoke Shack (332 N. Milwaukee St.).

The pop-up focuses on breakfast sandwiches made on a scratch-made biscuit. The menu – created by Alex Sazama, the executive chef of Smoke Shack’s parent company, Hospitality Democracy (which also operates AJ Bombers, Onesto, Holey Moley and other businesses) – features 10 sandwiches, including the Snoozie McGee ($10.50) with waffle fries, sausage gravy, fresh cheese curds and a fried egg; the Count ($12.50) with pulled ham, cheddar cheese, Dijon mustard, raspberry jam and maple syrup; the Alabama ($11.50), with fried green tomatoes, Cajun remoulade, arugula and Alabama white BBQ sauce; and the Marty McKlucken ($12.75), with Nashville hot chicken, sweet and spicy pickles, tomato, shredded iceberg lettuce and “hoverboard” mayo.

Photo via Smoke Shack Facebook
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There’s more too, such as breakfast waffle fries, $5 (which you can turn into poutine, $7.50), a Shack salad ($13.50) and a selection of BBQ specialties like brisket, pulled pork and combo plates ($12-$24). You can wash it all down with a brunch cocktail ($8-$14) such as a classic bloody mary, bellini or cowboy coffee, which is made with bourbon cream, brown sugar-cinnamon simple syrup, vanilla and iced coffee. 

The pop-up’s hours are Sat-Sun 10 a.m. – 2 p.m. That’s from Aug. 15-Sept. 6. Smoke Shack is open for dine-in and patio seating, as well as curbside pick-up.

Photo via Smoke Shack Facebook



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.