What’s it like to be a bartender during a time when gathering together in bars is a dangerous proposition? How do you feed your creative spirit?
Those are just some of the questions we sought to answer when we talked with Matt Tunnell, bar manager at Hotel Madrid, an industry veteran who got his start at Great Lakes Distillery and The Palm Tavern (RIP Palm) before branching out to work with the creative crew at Stand Eat Drink Hospitality.
During our conversation, we learn more about Tunnell and his career. We also get a behind-the-scenes look at what it was like to work in the trenches as the bar industry made pivots to attract business, remain relevant and keep customers safe.
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Curious about more FoodCrush content? Check out some of our FoodCrush Live features (including our recent escapade climbing Arby's Meat Mountain).
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.
