David Alan Alan’s Smokehouse & Saloon will celebrate its grand opening as the newest vendor at the Milwaukee Public Market, 400 N. Water St., on Saturday, Jan. 4.
Operated by husband and wife team Tina and David O’Bryan, the concept fuses Tina's expertise in restaurant management with David’s skill in smoking meats. The quirky name – David Alan Alan's Smokehouse & Saloon – is not a typo. Rather, it's inspired by an inside joke from David’s past, reflecting the couple's playful and heartfelt approach to food and hospitality.
The Smokehouse menu focuses on traditional techniques and fresh, high-quality ingredients. In keeping with its name, meats are smoked in-house and accompanied by rotating menu features including a Nashville hot chicken sandwich, burnt ends, St. Louis ribs and Ultimate Mac & Cheese. Additional offerings include items like the Smokehouse quesadilla and smoke-infused cocktails. Celiac-friendly options assist in making the eatery accessible to a broad range of diners.
“We’re beyond excited to share our love of barbecue with the Milwaukee community,” David notes. “Joining the impressive list of vendors at the Market means the world to us, and we’re ready to open our doors to welcome both new and returning customers to enjoy the food we’re so passionate about.”
“We’re thrilled to kick off 2025 by welcoming another small business to the Milwaukee Public Market family and the Historic Third Ward community,” says Paul Schwartz, Executive Director of the Milwaukee Public Market and Business Improvement District #2.
“Dave and Tina’s creativity, passion, and dedication to quality truly shines through in everything they offer at David Alan Alan’s Smokehouse & Saloon. I’m confident our visitors will love their fresh and unique take on barbecue along with the new energy and offerings they’ll bring to the overall market experience.”
David Alan Alan's Smokehouse & Saloon will be open Monday through Saturday from 10 a.m. to 8 p.m. and Sunday from 10 a.m. to 6 p.m.
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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