Tupelo Honey Cafe, a concept born in Asheville, North Carolina, is slated to open its first Wisconsin location in Downtown Milwaukee on Aug. 4. That means plenty of Southern fare, from tender biscuits and fried chicken to fried green tomatoes.
But what makes Tupelo Honey so special? We had many questions. So, on this week’s podcast, we checked in with four-time James Beard Award semi-finalist Executive Chef Eric Gabrynowicz, who gave us the low-down on the Tupelo Honey brand and guest experience. Along the way he shares why Milwaukee possesses the perfect demographics for the concept, the menu items you won’t want to miss and a few special items that guests will only be able to find in the Cream City.
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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.
