‘Offshore’ Food Trailer Surfaces in Milwaukee » Urban Milwaukee

doors 2A Wine Merchants It was clear on Wednesday night, enticing the early autumn breeze and beckoning passersby for a glass of liquid break.

But once inside, many people were drawn to the sidewalk, lured by the unmarked food trailer parked in front of the wine bar. 577 E. Erie St.

Recognizable only by the “laundry today, naked tomorrow” sign on the beach, Offshore The food trailer caused some double-takes and more than a few questions from passersby.

But when orders started appearing in the window, the questions came to a halt. Plates of fruit-crowned burrata, habanero-spiked halibut ceviche, and freshly shucked oysters emerged from the tiny kitchen and were quickly carted away by hungry customers.

Launched in early August, the food trailer blurs the line between street food and fine dining, showcasing an eclectic menu of high-end seafood and chef-quality dishes.

The concept fits perfectly with its owner Trent LeiknesLeveraging his years of experience in professional kitchens and his interest in seafood to bring a new philosophy to Milwaukee’s mobile dining scene.

“We figured it out as we went along,” said Leiknes, who runs the trailer with the help of friends. Emmy Harding And Louis Bennett II.

Leiknes started from his personal favorites when creating the menu. “I really love oysters, and there aren’t many places you can go in the city,” she said. “We sold almost 400 oysters in our first two weeks.”

From there, the chef turned to summery dishes like ceviche, flavoring the mild fish with spicy peppers and slices of red onion.

“This ceviche is made every morning,” he said, noting that freshness makes a big difference. “If we have to run out, we burn out.”

Another seafood dish, the salmon tartine, features tender, white wine-poached salmon, salmon gravlax, capers, and dill on a wedge of potato. Rocket Baby Bakery toast.

The pork belly banh mi—great for sharing—features layers of pickled vegetables, gypsy gochujang, and fermented chili aioli to cut through the ultra-rich meat.

The stick-to-your-ribs short rib chorizo ​​tostada is perfect for the upcoming brisk weather, with layers of charred carrot salsa, chicharrone, shaved red onion, cotija, and fennel-arugula salad atop a crispy corn tortilla.

The food trailer also serves rotating vegetarian meal options, with oysters on the half shell and frites with aioli for $2.50 each.

Leiknes’ career includes experience at various organizations in the Milwaukee area; Pastiche Bistro and Wine BarHe stated that most of his education took place at his old school. Gulf View location.

Leiknes, meanwhile, said the owners also played a role in shaping the new venture.

“I would like to add my satisfaction mike And Angela “(Engel) let me use his kitchen as my home base to get back on my feet,” he said. “They are wonderful people and everyone needs to know that.”

Leiknes is brainstorming a fall menu for the food trailer, which will likely replace ceviche with heartier offerings like sandwiches and more vegetarian dishes.

Off Shore plans to continue its tour of the region as long as weather conditions permit, and plans to hit plenty of wine bars and breweries over the next month and beyond.

Leiknes said plans for the winter are still uncertain, but there is interest in catering for special events such as weddings and birthday parties.

For now, customers can follow the food trailer at: instagram to plan their next visit.

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