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HotWax has announced that it will be observe its last day of service at Crossroads Collective, 2238 N. Farwell Ave., on Sunday, March 12.
The upstart concept, which debuted in April of 2022, made a splash with its sensational smashburgers (scoring a 48 on the Burger Trail scale), legit Nashville hot chicken sandwiches and well executed sides. In fact, the concept impressed enough that it was included in my 52 Restaurants list for 2023.
“We really didn’t know how people would respond to the concept,” notes owner Ben Crevensten. “But, as I look back on the past year, I’m really grateful for the friendships and loyal patronage we’ve seen develop around the concept. It’s been a tough decision to make, but it’s what we needed to do for now.”
Crevensten says that the closing allows them to refocus their energy on their original Meat & Co. brand, which currently serves up deli-style sandwiches and sides – including a slight variation on their smash burger and Nashville hot chicken – at Zocalo Food Truck Park, 636 S. 6th St.
Moving forward, he says he hopes to be able to bring the HotWax brand back in some fashion, potentially as a laser-focused concept with a focus on a few of their more popular items. In fact, he encourages fans to continue to follow the HotWax accounts on Facebook and Instagram for news about potential pop-ups and future plans.
In the meantime, guests have a few weeks to head over to the East Side food hall to savor one last bit of HotWax deliciousness.
Moving forward, HotWax will be open Wednesday through Saturday from 11 a.m. to 9 p.m. and Sunday from 11 a.m. to 8 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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