The NBA Playoffs are here and the Milwaukee Bucks will kick off the opener in their best-of-seven series against the Indiana Pacers at 6 p.m. on Sunday, April 21.
Even more, guests attending the game will be among the first to taste a new slate of food offerings unveiled this morning at Fiserv Forum.
“The new dishes were crafted with Wisconsin and our fans in mind,” noted Mason Gohlke, Vice President of Hospitality for Fiserv Forum and Deer District. “Our goal is showcasing what Milwaukee and Wisconsin has to offer.”
Former Fiserv Forum Sous Chef Marlene Duke, who has returned after three years with UW-Madison, has been named the new Senior Executive Chef of Fiserv Forum. She introduced many of the new offerings noting that she is enthusiastic about debuting the items to fans.
What’s new?
Among the foods available on the main and upper concourses are a new collection of burgers available at the Mecca Burger Bar (in sections 106, 116, 221).
Among them are promisingly juicy Smashburgers, packaged in convenient hand-held paper sleeves, will make their debut just in time for the play-offs.
Guests with a penchant for spice will also find a new specialty burger: The Spicy Pepper Jack Burger.
Seasoned Greek fries topped with feta cheese will be available as an accompaniment or snack.
In sections 118, 209 and 223, guests will find three new Johnsonville offerings including the visually impressive Loaded Foot Long Hot Dog.
Guests can enjoy a Johnsonville Brat Burger loaded with sauteed onions and melted cheese.
In section 209, guests will find a new higher end specialty: a steak and mushroom sandwich served on focaccia bread.
Locally made Flour Child pizza will be available in sections 108, 119 and 224. Options include both the Flour Child Cheese Curd Pizza and Flour Child Pepperoni Pizza.
Refillable popcorn buckets will also be available in section 119. Heat lovers are encouraged to try out a new offering: Flamin’ Hot Cheeto Popcorn.
At Smoke Stack in section 122, guests will find chicken nachos piled high with pulled chicken and all the fixins.
Meanwhile, the Jockey Club will offer steak and mushroom sandwiches along with Italian beef sandwiches.
A new assortment of beverages and specialty cocktails will be available at the Casamigos Bars in sections 225 and 204.
In the Suites
Premium new items have been added to the suites menu including Beer Can Chicken prepared and served with seasonal vegetables.
Chef-carved Tomahawk Steak remains available with a new selection of seasonal accompaniments.
Guests can also indulge in Baby Back Ribs stuffed with macaroni and cheese and served with corn bread and coleslaw.
Meanwhile, healthful offerings will include Cedar Plank Salmon with fresh vegetables and rice.
Dim Sum style dumplings and eggrolls will be available, served with a selection of dipping sauces.
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.
