OnMilwaukee is proud to highlight Black History Month in Milwaukee and beyond. Our goal is to highlight even more Black-owned businesses and stories – so for starters, click here to learn more about awesome Black-owned restaurants and businesses around town!
Atwood Hwy BBQ Company is slated to open its doors this April at Crossroads Collective, 2238 N. Farwell Ave.
Operated by Donteah and April Morehouse, Atwood Hwy BBQ opened its first brick and mortar location in South Milwaukee in March of 2022. But soon, the East Side will have the opportunity to get a taste of not only their BBQ, but their family-driven hospitality.
“Atwood Hwy BBQ is all about family,” note the Morehouses. “We both learned to cook watching family members in the kitchen, and food has always been something that brings our families together. We put a lot of love into each dish we make, and it’s because when we serve food we’re really welcoming you into our family.”
Both owners have roots in the South. April spent years working at her father’s restaurant in Nashville, Tennessee. And their name – Atwood Hwy BBQ – references the highway in Tennessee where Donteah grew up. In fact, both owners aspire to bringing the flavors they grew up with to the table here in the Midwest.
“Good food helps people connect and feel at home with one another,” remarks Donteah. “It’s not fussy or overcomplicated. We’re just creating a place where our customers get to know us, where they know that our staff is excited to see them, and they feel the love that goes into every bite.”
Guests will be able to get their first taste of Atwood Hwy BBQ’s Southern staples, including burnt ends, pork skins, brisket, pulled pork, ribs and sides starting on Monday, April 10.
The new BBQ restaurant will occupy the space which formerly served as home for HotWax, which announced that they will be serving up their menu of sandwiches and sides through March 12.
In the meantime, you can give Atwood Hwy BBQ a follow on Facebook and Instagram.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
