Whitefish Bay’s Trouble and Sons Pizzeria (133 E. Silver Spring Dr.) is returning to the living – Tuesday, Sept. 27! – after a six-week hiatus.
During the time off, this sibling to the nearby restaurant MOXIE addressed some staffing issues, which have certainly plagued a lot of restaurants since the pandemic. Trouble and Sons hired a new executive chef, Christopher Feldmann. He comes bearing a range of cooking experience, including Milwaukee Repertory Theater’s Stackner Cabaret and Buca di Beppo (remember that joint?). He also shares the owners’ passion for motorcycles, but I digress.
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With Feldmann in place, the menu will not be a carbon copy of what it was, though some favorites from the previous list of offerings are coming back. New items include Tuscan salmon over angel hair pasta with charred asparagus ($27) and Sicilian steak frites ($48) – a char-broiled 8-ounce NY strip with toasted breadcrumbs, fried capers and garlic compound butter served with roasted tomatoes and house-made parmesan fries. Beyond those two, there’s portobello mushroom caps stuffed with parmesan risotto ($24), shrimp fra diavolo ($22), chicken or eggplant parmesan ($22 and $19), spaghetti and meatballs ($20) and of course pizzas in composed styles (Double Trouble with Italian and andouille sausages and pepperoni), plus a build-your-own option (from $16).
Hours: Tues-Wed 5-8 p.m.; Thursday-Sat 5-9 p.m.
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