Two New Food Vendors Have Joined 3rd Street Market Hall

The growing market continues to get new vendors.

3rd Street Market Hall – in the former Shops at Grand Avenue (275 W. Wisconsin Ave.) – is rapidly growing. The market that opened with six food and beverage vendors in January has added two more especially focused on prepared foods. 

Middle East Side, which opened on April 5, focuses on Mediterranean classics such as man’oshe (flatbread), baklawa, fattoush salad, muhammara (a Lebanese walnut-red pepper dip) and more. Owner John Chandler, who debuted this concept at Downtown restaurant Amilinda when he worked as a sous chef there, offers an assortment of filled flatbreads, including spiced beef with pomegranate molasses, spicy greens and Persian-style pickles; garlic marinated chicken with hummus and tahini; grilled cheese and tomato (halloumi and mozzarella cheeses, tomato and za’atar oil) and roasted eggplant with za’atar oil, herbed yogurt and tahini ($14-$16). The fattoush salad ($8) is mixed greens, with cucumber, radish and toasted pita in lemon sumac dressing.




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 Chandler’s business is one of the “hawker” businesses managed by the hall’s anchor tenant, Dairyland. The program gives food entrepreneurs the chance to test out their concept using shared resources. 

The second and latest new food vendor, as of today (April 13), is Greenhouse, focusing on salads and sandwiches. Here you have the ability to build your own salad (in three sizes), with also several composed salads from which to choose (like the pecan pear-adise). Sandwiches are either grilled or cold, deli style. Examples of the former include chicken artichoke melt, pesto mozzarella and chicken balsamic ($10.95). Deli sandwich options range from the Athenian (with chicken, basil hummus and roasted red pepper on toasted sourdough) to Taste the Rainbow (with sesame tofu spread, red onion, pumpkin seeds and avocado on toasted multigrain bread) $9.95. 

This summer, Greenhouse plans to offer fresh-pressed juices, such as the Green Scene, a blend of apple, mint, spinach, cucumber and lime.



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.