If you’re looking for some brand new options for carry-out or delivery, you’re in luck. Two new ghost kitchens are debuting their menus today. And neither requires you to do more than hop on your phone and place an order.
Fiesta Panda and Big Wings are the names of the two new concepts, which will operate as ghost kitchens (restaurant concepts with dishes available exclusively through online ordering).
Fiesta Panda will offer a menu of fusion dishes (merging Mexican, Asian and American), including options like birria and pozole verde ramen, sambal cauliflower tacos, a ramen burrito and a shrimp po mi (a cross between a po boy and a banh mi). There will also be sides like kimchi tots, elote fried rice and Nashville hot lumpia (a collaboration with Lumpia City).
Meanwhile, Big Wings will offer a menu of boneless and whole bone-in wings with a laundry list of sauces from Nashville hot to teriyaki, gochujang, spicy garlic, barbeque sauces (Kansas City, Korean and white) and rubs like buffalo ranch and lemon pepper.
“We’re always excited to launch something new that allows our staff to get creative and push their limits a bit,” says Devin Eichler, owner of Crafty Cow, which serves as the home base for the new concepts. “These ghost kitchens will allow us to reach a wider customer base while also providing additional dining options for the Milwaukee community.”
Hours for pick-up and delivery are Sunday through Thursday from 11 a.m. to 8 p.m. and Friday and Saturday from 11 a.m. to 9 p.m.
Ordering is available through Postmates and DoorDash, with Uber Eats and GrubHub access coming soon. You can also look for an ordering portal at middlewestrestaurants.com in the days to come. You can also follow @fiestapandawi and @bigwingswi on social media for updates.
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.
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