Radio Milwaukee is about to open the Deadwax Café. Take a look at the menu.

The café opening at Radio Milwaukee at Walker’s Point next year will be called Deadwax – named after a very specific part of a vinyl album – where the food and drink menu will change often, sometimes daily.

The radio station, more officially known as WYMS-FM (88.9), revealed the cafe’s name during a community reception on Wednesday. In October, he announced a $ 770,000 expansion of his building at 220 E. Pittsburgh Ave. to add the restaurant to the first floor; its studios are on the second floor.

The term dead wax refers to the vinyl that is after the grooves of the last song, before the label.

“It’s the space in between, which is exactly what we want this space to be for our community.” said Kevin Sucher, executive director of Radio Milwaukee.

He noted in the announcement that the station calls Deadwax a sound cafe “because the vibes of the music and the community connection will be the soundtrack of the experience.” The coffee, he said, is meant to reinforce the resort’s mission of inclusion and engagement.

To that end, Chef Chad Meier said he wants the coffee and its offerings to stay smooth.

“It’s not just my restaurant… it’s a community platform for Milwaukee food and drink,” he said.

This includes transporting produce from local vendors, using ingredients from local producers, and creating pop-ups by established and emerging Milwaukee chefs to showcase their cuisine, whether it’s taking the check out the kitchen for a night or more at the counter cafe open all day, or have a sit down event for a dinner at the plate.

“This collaboration with Radio Milwaukee really allows me to break down all the boundaries of what a restaurant is or should be,” Meier said. Its former restaurant, Meraki, was on the Journal Sentinel’s Top 30 list and was known for its seasonal dishes made with local ingredients.

The cafe will start the day with breakfast items such as Scottish eggs, wraps and toast. At lunch, he will offer soups, sandwiches and lunch boxes, a version of bento boxes that contain protein, starch and salad. The lunchbox, inspired by the station’s “Sound Travels” feature, could be something like goulash or macaroni and cheese, for example. “You can get it really quickly and take it with you or eat it here,” Meier said.

He also plans to have changing salty pastries – such as samosas, handmade pies and pies and “things on sticks” – meatballs, kebabs, teriyaki.

The cafe would have frozen empanadas and pizzas made by Milwaukee companies on hand, when the kitchen is closed but the bar is open, so patrons can still grab a bite to eat.

Take-out shelves will hold items such as salads, musubi (the Spam-rice-nori bite found in Hawaii) and both international and local snacks, from Swedish fish to Milwaukee potato chips – items that might inspire someone to say, “Oh, that looks good; I’ve never had this before,” and give it a try, Meier said.

The coffee market area could also contain items such as t-shirts or pottery from Milwaukee artists, Meier said, to provide another outlet for local manufacturers.

The cafe will serve beer, wine and spirits, and its coffees will come from Interval, the lower east side roaster, or other roasters selected by Interval owner Ryan Hoban.

In addition to expanding the restaurant space, which once housed a Stone Creek Coffee, Radio Milwaukee’s project is adding a kitchen, creating covered outdoor seating, and installing three garage doors.

Deadwax will post updates to @deadwaxmke on Facebook, Twitter and Instagram.

Contact food critic Carol Deptolla at [email protected] or (414) 224-2841, or through the Journal Sentinel Food & Home page on Facebook. Follow her on Twitter at @mkediner or Instagram at @mke_diner.

About Marc Womack

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