Oak & Oyster at Third Coast Provisions to Start Pop-Up Menus

The menu will change every two months.

The lower-level oyster bar at Third Coast Provisions (724 N. Milwaukee St.) is doing something new and pretty cool starting in March. Under the name The Workshop at Oak + Oyster, the bar is changing its food-and-bev focus to a pop-up format that changes every two months. The pop-up theme ‒ which begins March 4 ‒ will incorporate food, beverages and decor.

Because they want to keep the nature of the pop-ups on the down-low, says co-owner Andrew Miller, they won’t reveal each concept until closer to the launch date. (However… concepts to come include “Fast Food” Dreams and Retro Christkindlmarket.) The menu is available Mon-Sat, 5-9 p.m., with Happy Hour running 4-6 p.m. 

And I can tell you about the very first one ‒ Izakaya, featuring a menu of eight plates and five cocktails. The plates include a po’ boy with slow-roasted miso pork belly, ramen noodles, charred enoki mushrooms and soy eggs; an okonomiyaki pancake with cabbage, bacon dashi and guanciale; hanger steak yakitori; chicken-fried hamachi collar with charred cabbage and shiitake mushrooms; tuna tartare crispy rice; and smoked rock shrimp steamed bun with house-made shrimp sausage ($5-$12). 

And the cocktails? Here’s one example: The Red Lantern ($12), with Shochu liqueur, lychee, cinnamon, umeshu plum wine, aquafaba, lime and angostura bitters.



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.