Milwaukee Street’s Third Coast Provisions’ Inches Closer to Opening Date

Fresh oysters, lobster pot pie and whole grilled fish are some of the specialties of this soon-to-open Downtown restaurant.

Wednesday was the first of two soft opening events for Third Coast Provisions (724 N. Milwaukee St.). Locals who attended dined on some of the first plates to come out of this anticipated Downtown kitchen (which used to belong to Carnevor steakhouse).

Created by the trio of friends/businessmen behind Merriment Social in the Third Ward, Third Coast brings a fresh- and salt-water theme to a city better known for red meat. The “soft” events are a prelude to the official public opening, and the partners are not quite ready to announce an opening date. But soon.

Partner/executive chef Andrew Miller whittled down an extensive list of well-loved seafood dishes he and his partners Cameron Whyte and Sam Emery put together before the Third Coast menu came to fruition. There’s a lot of seafood comfort to be found here, including chargrilled oysters (Rockefeller, Milwaukee style — with pastrami, shallots and beer), fried oysters, shrimp and grits, and lobster mac and cheese. And those are just small plates. Large plates range from whole grilled seasonal fish and whitefish brandade to lobster pot pie, and surf and turf (large plates average $18-mid-$30s).

Desserts range from chai creme brulee to  pretzel bread pudding. Drink? Why, yes. How about beer and hard cider or… oyster shooters and some clever cocktails (“Gates of Arctic” features lemongrass-oregano gin. chartreuse and white pepper.)

You may recall that when 724 N. Milwaukee St. was Carnevor, the space occupied more than one level. The partners have transformed the “basement” space into a raw bar that will serve happy hour, offer late-night options and a more casual, no-reservations-needed vibe. It’ll also serve some of the same dishes that are offered on the main level  — which Miller refers to as the “dining room” (classy, but without the stuffy overtones).

Banquette seating under a striking piece of art at Third Coast Provisions.

      

The photo above — which suggests the prevailing design elements of white marble, brass and mother of pearl — pretty much oozes classy. 

Hours-to-be for the dining room: Mon-Thurs 5-10 p.m.; Fri-Sat 5-11 p.m. More details when they release the official opening date!

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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.