Since Crafty Cow opened in Wauwatosa (its third location overall) in 2021, the locally-owned and locally-operated chain has focused on giving the gorgeously-shaped suburb delicious “Juicy Lucy”-style burgers, inventive comfort food sides, and one of the region’s best hot chicken sandwiches. Starting this weekend, a portion of the restaurant at 6519 W. North Ave. will also be home to a new pop-up concept that focuses on seafood favorites with a distinctly Midwest twist.

Outlaw Oyster, a new endeavor owner Devin Eichler is bringing to an isolated portion of his Crafty Cow Tosa location, will officially open to the public on Friday, February 7. Though the 34-capacity bar—most recently the home of the Copper Robin retail shop—and connected dining room are less than 500 square feet combined, the small eatery marks the biggest culinary swing of Eichler’s restaurant career.

“I feel like this was a long time coming. I love oysters. I love the north woods and the smoked fish tradition up there,” Eichler says. “It’s something that I think about fondly, and a lot of the menu has inspiration from that.”

The semi-secluded spot will specialize in seafood that ranges from selections you might expect to find in Maine to other fish-oriented items Wisconsinites are known to enjoy at their cabin or holiday gatherings.

“I think one thing about us is we’re trying to focus a little more on the Midwest side of things and put some of the northeast in there,” Eichler says. “Obviously, there are oysters and lobster rolls, but a good chunk of the menu influence comes from the Midwest—getting shrimp cocktail at a supper club, cheeseballs at family parties, smoked fish sandwiches and whitefish dip from going up to the U.P. and Duluth.”

Though oysters—usually a rotating selection of two to four types—and lobster will be sourced from coastal suppliers, the whitefish and salmon will come from Susie Q Fish Market in Two Rivers, Wisconsin. Outlaw Oyster will also offer some local condiments, crackers, and beer on its menu.

Adding to aforementioned options like oysters on the half shell and lobster roll sliders are “for the table” items like smoked salmon carpaccio and a “Seafood Tower,” as well as sandwiches like the a whitefish melt and a hand breaded classic fish sandwich. The concept is even welcoming over the popular “OK Burger” (the only Crafty Cow menu item to make the leap) for that person in your dining party who doesn’t like seafood. The burger can also be topped with buttered lobster for an additional charge.

There will also be tinned fish galore, both on the menu to be enjoyed in-house and on the shelves to be sold to-go.

A variety of specialty sauces, crackers, wine, and other goods can also be purchased on-site for later consumption.

Behind the modest four-stool bar, diners will find a range of amaro and other spritz-suited spirits present in house cocktails, along with chilled wines, craft beer, N/A drinks, and THC drinks on hand. Outlaw will also partner with Midwest Sad on a few dessert options.

Beginning at 8 p.m. on February 7, Outlaw Oyster will be open to the public (with dining party size limited to six or fewer, due to spacial constraints). Friday’s grand opening will also feature flash tattoos of seafood-related art, a live music performance inside the Crafty Cow portion, and happy hour specials. After that, Outlaw’s hours will be 4-10 p.m. from Wednesday to Friday, 12-10 p.m. Saturdays, and 12-8 p.m. Sundays. There will also be happy hour specials on oysters and other food and drink items daily from 4-5 p.m. and 8:30-10 p.m.

“We hope we’re not viewed as a super high-end place, but also not a fried food place,” Eichler says. “We’re kind of somewhere right in the middle where you can come as you are, expect to have fun, expect to have good food and wine.”

You can learn more about Outlaw Oyster by following them on Instagram. We should also note that despite its address technically being 6517 W. North Ave., diners should enter through Crafty Cow’s main entrance at 6519 W. North Ave. and wait at the host station to be brought to Outlaw Oyster.

About The Author

Avatar photo
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.