What a difference a year makes. Last September, Twelve12 Hospitality Group—a restaurant group owned and operated by Mike Bodow, Devin Eichler, and David Eichler—opened Bumstead Provisions in two attached Bay View storefronts (2671-75 S. Kinnickinnic Ave.). This spring found Bumstead’s grocery and deli half transitioning into a second location of the group’s successful Oconomowoc-born Crafty Cow burger joint. In July, Twelve12 announced plans to do away with the remaining half of Bumstead once and for all by opening Hot Head Fried Chicken, a new theme inspired by Bumstead’s top-selling Nashville Hot Chicken Sandwich.

With the new iteration’s September 12 opening day quickly approaching, the owners are excited to introduce Milwaukee to the fun, accessible, and southern-inspired staples from their latest (and last) concept in the Kinnickinnic Avenue property.

“It doesn’t matter who you are or where you’re from, fried chicken and mac and cheese are foods everyone loves,” Hot Head co-owner Mike Bodow says. “It just kind of seemed natural for us to utilize our strengths and build an entire concept out of something we were already doing very well on a small scale.”

Prices will range from $8 for select single entrees, all the way to a family meal capable of feeding four people for under $60. Though fried chicken and mac ‘n cheese are the unabashed stars of the menu, Hot Head will also offer an array of southern sides, rich appetizers, salads, and specialty desserts. Both Crafty Cow and Hot Head menu items will be available at either establishment. Bodow also says Hot Head will have a “more user-friendly cocktail program” than Bumstead to go with its 16 draft beer options.

He indicates the new venture will feature a “rustic” interior that doesn’t disrupt the history of the century-old property. Outside, Bodow confirms the Chris Farley mural will not survive the changeover. Before Hot Head Fried Chicken opens on Tuesday, September 12, check out its menu below.

Fried Chicken (Available in two-piece, four-piece, half chicken, and whole chicken)
• Southern Fried — Traditional Fried Chicken
• Carolina Gold — Tangy Gold BBQ sauce
• Nashville Hot — Classic cayenne heat from Tennessee
• Fried Chicken Sandwich

Mac And Cheese (Choose Four-Cheese Cheddar Mac or Smoked Gouda Mac)
• Southern Fried Chicken style
• Carolina Gold Chicken style
• Nashville Hot Chicken style
• New Orleans style — Cajun shrimp with andouille sausage
• Surf And Pork — Shrimp and bacon with bread crumb topping
• Sweet corn and fire roasted tomato mac
• Dr. Pig — Braised Dr. Pepper and chili pork cheeks
• Peppered bacon, collard greens, and fire roasted tomato mac

• Mac ‘n Cheese (gouda or cheddar)
• Corn — Skillet, creamed, street corn, corn cup
• Collard Greens (sauteed with garlic and bacon)
• Creamy Cheese Grits
• Broccoli and Kale Slaw
• Salted Watermelon
• Smoked Baked Beans
• Potato Salad

• House Cut Fries
• Ranch Chips
• Cheese Curds
• Fried Green Tomatoes (served with Crafty Sauce)
• Fried Pickles
• Wings
• Foie Gras Donuts
• Fried Okra

• Avocado Burrata Salad
• Southwest Salad
• Goat Cheese Salad

• Unicorn Sundae — House donuts and cotton candy ice cream with sprinkles topped with Fruity Pebbles cereal, frosted animal crackers, icing, and fairy dust
• Dirty Sundae — House donuts and dirt cake ice cream topped with gummy worms, Oreo cookies, whipped cream, and a cherry
• Bacon And Waffle Sundae — House Donuts, Wisconsin maple and bacon ice cream topped with bacon bits, Waffle Crisp cereal, maple syrup and whipped cream
• PB & J — PB & J ice cream topped with raspberry jam and chocolate sauce on a powdered sugar cronut rolled in a crunchy topping
• OJ — Vanilla ice cream on a cronut covered with chocolate and caramel sauce topped with whipped cream and a cherry rolled in chocolate chip cookies

About The Author

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Co-Founder and Editor

Before co-founding Milwaukee Record, Tyler Maas wrote for virtually every Milwaukee publication (except Wassup! Magazine). He lives in Bay View and enjoys both stuff and things.