Uppa Yard: Jamaican restaurant has found new home in downtown Milwaukee

My man, thank you. All right. A popular Jamaican restaurant has found a new home in downtown Milwaukee. Brian Krimp joins us live from Upper Yard on Water Street, checking out some new recipes, some new designs even. Do they have oxtail? That's what I'm really interested in. They got. They definitely have oxtail guys and they have some jerk chicken, they got some great vegetarian, they got some great fish, and they got a great space as well. John, I'm just walking in here, which I know used to be BW3s because as somebody that used to frequent Water Street back in the day, you guys really turned this place around. Congratulations to you, to Oliver, Dominique, the entire team. Tell me a little bit about the history of Upper Yard because you've been in the market for, what, a dozen years or so? Yes, correct. We've been around for quite some time. Our original place of establishment started on Fond du Lac. It still is there and vibrant, so we say uptown and downtown as we expanded our horizons of the new Upper Yard listed downtown here in Milwaukee. Also note that this is a legacy of Oliver Edwards in regards to leaving something behind for his family, his sons, and his children, so we want to make certain that we expand upon that. Well, I'll tell you, you guys will definitely do it. The space is huge. My gosh, it's very vibrant. When we came in this morning, 6.30 in the morning, Bob Marley was playing, and I loved hearing that. So is that what the vibe is like? when you're dining? Correct. There's always going to be something of our reggae music, because that's our nationality in regards to where we come from, and we want our audience to understand that and also respect that as well. We want to give an audience an opportunity to have Fine cuisines, such as our meals that we have listed on our menu. Okay, yeah, let's check out that menu real quick, too, because I know this is kind of breaking down what you guys have from the classics to the fried as well. Are more people going towards that authentic Caribbean type of dish, or are they sticking with the fried chicken and wings? No, they always go for the Caribbean. Yeah. Something different, as you know. If you Google Matt's, any Caribbean, Jamaican restaurant that's located in our downtown area, the first thing that will pop up is Upper Yard. We are the only cuisine located in the downtown metropolitan area. When people come in, they want to see things such as our jerk chicken or our curry chicken, and they get fired up with our brown stew chicken. They get really fired up, of course, about the oxtail. And then we have fried wing dinner selections and things of that nature. But it always goes back to what mom cooked in the kitchen. And that's what mom's cooking in the kitchen right there. We've got some jerk chicken and You know, I can just see that that rice is full of flavor. I can see that there's going to be a little bit of spice when it comes to that jerk and a little bit of heat as well. You guys have been open since August. What do you have to say so far? So far, so good. Our neighbors are just amazing. Applause every day. I mean we have neighbors who come over to us in regards to setting parties and events That's something that we love and respect sure We also have a grand stage in our facility that soon will be opening with of course reggae live music Wow, as well as jazz and blues to keep that Attractive audience coming in and coming forth We also have a fireplace outside for obvious just to light up the area and light up the neighborhood Yeah, I think different in this area. Well, you guys are gonna light up the the customers as well with some of these beverages So we're going to get to some of that later. Later on, we'll get to the menu. Up a yard on water, continuing that tradition like John had said. Congratulations to Oliver, the entire family and team, guys. We'll see more of the menu and what they're cooking, and we have more Fox 6 Wake Up for you coming back after the break. Congrats again to you and your team, John. Thank you so much, Brian. Well, there's more to Jamaican cooking than just jerk chicken. The Up a Yard has plenty of flavor to go around. Brian Cramp is exploring the lighter side of the menu at their new location in downtown Milwaukee. Hey, Cramp. Yeah, Derek, you know, when you look at the plates that they have here at Up Yard and Water, I've got to say that I'm going to dive right into that rice immediately. That's that one go-to thing that accompanies almost every dish that you guys are putting out, John. Congratulations again to you and the team. I don't want to start with the rice. I want to start with these because I don't know what's going on on the inside. Is it a beef patty? Correct. Okay. Okay. That's a good way to start things off and really have an opportunity to taste the flavors of Jamaica here at Upper Yard. So what's it all mixed with in there, that beef? What kind of spices and vegetables? Or is that a secret that is too close to the chest back there for the team? So you are so correct, Brian. It is a family secret. We have two aunts who are always in our kitchen. They live by the creed. No one knows those recipes. It starts with them and it starts with their heart. That's crazy. I would imagine, too, that it takes a little bit of time and trust for them to actually allow you to go into the kitchen. You've been here, obviously, since they opened. What have you seen about the flavors of Jamaica coming to Milwaukee? Authentic, isn't it? Yes, like I said, this is homemade food. This is not something that you can go to your local store and just pick up and just grab and walk away with. This is not fast food. This is something that when you come to our establishment, When you ask for an item, that is something that is made right there on the spot. Yeah, actually, you know, we're not going to see any of the seafood options today because it takes some time for you guys to make them. I understand that. Let's get to that rice, Terry. The seasonings, the spices, the beans, all accompanied by wonderful other sides that you can get here. Plantains, and is that a cabbage? That is our cabbage. So this is called our veggie plate. It comes in small and large. Many of our clients who are vegetarians, this is something that they refer to. All of our clients that come to the up yard always refer to our rice and peas. This is one of the main items of a side selection that they love. Some clients come in and just pick out rice and peas. So it's something that definitely everyone loves and tastes for. And I'm glad that it does accompany that jerk chicken, which we saw earlier on. It's funny because when the anchors toss it to us, they mentioned that it's more than just jerk chicken, but your jerk chicken is spot on. That's what people come here. They want to grab hardy pieces of the thighs. And, you know, there's going to be some bone in there, too. We're navigating around those, kind of like their ribs almost, right? Correct. And, you know, something we talked about, Oliver Edwards, in regards to how he makes his plates bountiful for our clients. Nothing comes out of that kitchen unless he gives a seal of approval. Yeah. And so we are very... vibrant in regards to making certain our customers get what they ask for. It's like an episode of Hell's Kitchen back there, isn't it? Yes, it is. There's a lot of, no chef, yes chefs. The drinks, look at how colorful they are. I love that they can accompany a nice veggie platter, plate that has equally as much color to it. Now, you have some that are on tap, you have some that are in the machines and slushies. I guess, how do you pick and choose between the flavors, because you have different options. Correct. So, we have three different flavors of our slushies. We have a tequila margarita slushie. Yeah. We have the fine rum punch slushie, but then we serve also our excellent Hennessy slushie. And then other cocktails that we have that only the family makes, and the only times that we can serve it is once the family makes it. And it's one of our uncles, and his name is Uncle Ray, who makes it. The original person who made it was Oliver's dad, which is Mr. Winston. But it's called the rum punch. It's made with three different types of rum, and we also have what is called the, I want to call it the pineapple punch, pineapple and orange, and that's something our clients We love and enjoy. I would imagine too. There's an atmosphere that's quite different from the Fond du Lac location. They're celebrating 13 years here. This is brand new. It is Up the Yard on Water, open at 11.30 for lunch today. Come and get it, guys. I'll tell you what, Jamaica has landed here in Milwaukee, and it tastes pretty good. Thanks, John. I know, I'm so excited. I had food at their old location. I loved it. It's so good. I'm excited about this one. When it comes to Jamaican food, spices are a big part of the chicken recipes at Up the Yard. We're going to send it out live to our Brian Cramp, who's getting a taste of their jerk chicken and all of the family tradition that goes into it. Hey there, Brian. Yeah, I'll tell you why, Nicola. We saw the jerk chicken earlier on. This is definitely one that I have to try at some point here, John. You know, the flavors of Jamaica are coming to Milwaukee, and I appreciate the fact that there are multiple different flavors here. The jerk is one. Now, some people that might not like that may want to go to chicken, but go to a curry, and that's what we're looking at right there. Now, I just got done talking to Althea, and she was telling me about the traditions. This goes back... Not just to her mom, but to her mom's mom, her grandma, which we're talking over a century worth of traditions in Jamaican food. And that's coming on the plate right here at Upper Yard. Talk about that. Okay, so we have different selections of foods that you purchase with Upper Yard, from our jerk chicken to our curry chicken, our braised stew. We also have the pepper steak. And a famous one of ours is definitely the oxtail. And sometimes we have to go out and get more oxtail just to feed our clients. Yeah, that's crazy. I mean, I'm just going to get into the sauce right there a little bit just to see how the flavors come together. I mean, if you like a good, I'm going to say like a roast, like a beef roast that's got a kick to it. That's what that sauce is. Super flavorful, not like too fatty as well, but it just makes you want to go into that oxtail because it's so soft. The meat's so soft and tender. And what about the chicken too? I mean, completely different flavor combination in that curry, isn't there? Correct. And that's all curry and it's a spice also that, you know, the aunts placed inside their meal that you can also taste and it's flavorful to your palate. Wow. I mean, you have an option there. But then Dominic threw down some hot pepper sauce as well. I don't know if it's necessary, but if you like your food hot, you can add a little bit of spice to it. What makes this place stand out down here on Water Street? Well, definitely what makes us stand out is, as we stated earlier, we're the only Jamaican cuisine that's in the city of Milwaukee. And we opened up here back in August. Our clients are rushing down here just for the ambiance, but not only for the ambiance, but for the food, number one. Like I said, Oliver stands behind the family names and the legacy that it stands for. And so when we place a meal in front of you, it's something that's going to be bountiful, something that's edible, something that's enjoyable, and it will excite you. But you go out and you may hop on Facebook and explain to your friends, hey, I was at the FPR downtown, and this is the best food in the world. Yeah, it's a much larger place than the one on Fond du Lac Avenue. Dominique's in the back there. And she had said that she's usually at the Dominique location serving up the beverages here, but it is a family affair, right? I mean, you have, you know, auntie in the kitchen. You have Oliver as the core, as the base owner. Dominique, one of the cousins, you know, and it must feel like your family even three months in. Yes, I do. I mean, the family, they don't welcome you in right away. You have to warm up to the family. Keep in mind, these recipes are highly secretive. And only the aunts know about it, only Oliver knows about it, and of course, you know, their parents before that. But the family, once you are in the family, they make certain that they take care of you. So I feel that, you know, this is my second mom and dad when I go in the kitchen and I talk to the aunties because they are that. Yeah, I don't want to mention, I've been coughing and trying to hold back because the heat from the curry got me. Like, within 15 seconds. So, I've got to tell you. I had the water in a little bit, huh? Super flavorful. It's got some heat. Fox Local, for more information, guys, it's open, though, up a yard on water. They're ready for business starting at 11 o'clock, 11.30 today, serving lunch and dinner now in downtown Milwaukee. Awesome, John. Appreciate your help. I'm going to get some water to get that down. No. That looks absolutely delicious. Oh my gosh. So flavorful. It really is. So filling. Can't decide what to order when you dine out? Up a Yard is dishing out some big Jamaican flavors that are worth sharing. Brian Cramp is checking out the specialty combos and also home-style favorites at this new downtown hot spot. Hey, Cramp. Yeah, Derica, there's a lot to be shared here. I'll tell you what, the portions are pretty big. John, one of the things that I noticed about the dishes that are coming out, A lot of food is on the dish, you know, and whether you want to get a starter and share one for each guest, or whether you want to get a plate like this and just have people pick, I think you can do that. What did Dominique just bring to the table? Is that your pepper steak? This is our pepper steak. This is a specialty that we have on Monday, Wednesdays, and Fridays. Okay. And our clients run to the upper yard just to get this feast when it arrives on those dates. I'm telling you, she brought that out, I immediately could smell that pepper. It wasn't like overbearing in any way. It kind of bled. It blended well with the actual green peppers that are on the plate, too. When it comes to the dishes, you could just do smaller portions. Why do you go big? We go big because we want to make certain that our clients are full before they leave. Keep in mind the name Up A Yard and how it came about. And so Big Mama was making all these feasts. She made them for 12 children. The aunts in the back, you have together six brothers, six sisters, and of them, they had to all be fed. So mom made foods big and plentiful. So when Oliver started his business, he wanted to make certain that he led that same scenario on to his audience. He wants to make certain that you are fed well and that you leave with a smile. I know that Oliver had a food truck initially and then got the location, moved to Fond du Lac 13 years ago or so, and we're here at the new location today. Up a Yard, you kind of gave a little explanation of it. It comes from Jamaica, though, right? That is correct. And the location, or is it, the Up a Yard is like mom's house? So Up a Yard is mom's house, right? So that would be Oliver's grandmother. Okay. And with that being stated, due to the fact that they did have the Upper Yard there, that is the first original place for the Upper Yard before coming to the States. Yeah, I didn't know that. So those traditions, those recipes are really rooted. Back in Jamaica and then brought here, just talking to Athena in the kitchen, which she didn't allow me to go into the kitchen because those recipes are under lock and key. I appreciate that. You know, like I said earlier on, you hold it close to the chest. But she kind of nonchalantly said, oh, no, not my recipes, my grandma's recipes. And she's the auntie. So you can tell there's multiple generations, four generations of family members, these recipes go back in time. So I now know why you don't know all the recipes there, John, do you have a favorite So, when I talk with Oliver and you ask Oliver Edwards what is his favorite recipe as far as food selection, he's going to say everything. Everything. Everything. That's all you needed to say there. Everything. And we're going to get to everything else on the menu. When it comes to the beverages, you can see they are traditional here from Jamaica, and we have more to see at Upper Yard on Water with the cocktails they're serving. We're going to come back later on in the 8 o'clock hour and show you some of those Tasty beverages. Congrats on the opening, guys. More Fox 6 Wake Up after the break here. Today just got a whole lot tastier with Caribbean flavor in the heart of downtown Milwaukee. Brian Cramp is sampling some of the specialty drinks that you can find at Upper Yard on Water. Hey, Cramp, good morning to you. Yeah, Nicola, I'll tell you what, you know, just sitting here at the bar makes you want to dive into a Red Stripe. It's like going back to Jamaica when you first flew into Montego Bay, and it's like, there's Red Stripe there, the official beer. But this one I've never had, so this is pretty popular, too. You've got to have that. You've got to have the Red Stripe or the Dragon Style. Yeah. Hey, Dominique, I tell you, you've been with the family working for quite some time. What is it about Upper Yard that stands out as a fun place to go with great food? Because we have our good customers that always come for the food, the hangout, you know, for the drinks. Right. This is a new location, though. So, I mean, this opened in August. The vibe must be a little different from the Fond du Lac Ave location. No, it's just the only thing that's different. It's a little bit bigger. Bigger. Okay. Good to know. And you make those drinks, too. It's like you're down on an island. If you can't get there, come on in. It's a beach drink, right? Poolside, you've got to get something flavorful. But you also do the espresso martinis, too. Espresso martinis. Okay. Now, is that an old-fashioned up front? That's old-fashioned. Ooh, heavy on the olives. I like that idea. Make sure, hey, come get it, whiskey or brandy. Choose your choice. Yeah. Now, some of the specialty drinks that you guys have, are in the machine back there. So what are the machine drinks, the machine-ready drinks you have? So I have the Jamaican Rum Punch, I have the Strawberry Hennessy, and the regular Margarita. All you need is a swim-up bar. We need a pool, we need to swim a bar, and we're good to go. Tell me about the food and the combination of flavors with the drinks. It just works out, doesn't it? It just goes hand in hand. Sometimes you can go choose a beer if you feel like beer to go with the food. If you want something just to spice it up, you know, to cool the spices down, go with one of the Mai Tais or our famous Palomo that we have, and it's Upper Yard Special. Yeah, the Upper Yard Special. Now, as we go down, are you going to make something for us? I saw you grab for something. What is that? This is the Jamaican tings, so when we make the palomas, it's our own, because instead of using what everybody else uses, we use our choice of tequila, and then we use our grapefruit sparkling drink. I saw that you also bring in the flavors of Jamaica on the non-alcoholic side over to the left as well. You don't feel like drinking? Yeah. Come on over, we have a wide variety of sodas. And we have juices. Well, I love that. Why do you love working at Upper Yard? I know you bounce around a little bit, too, but it's family, right? Yes. Yeah. But I just love working here with my family, the co-workers, the food. You know, serve out good food and know them for being the best. You know, place to have the Caribbean food. We have the best drinks. They have me, the mixologist. I give good customer service, and I just love being here, and I love what I do. Well, I think a lot of people are going to love the fact that you have another location. If they didn't know about it, they do now. Also on Water Street here, 11:30 is when you guys open. Today you're ready for lunch. The only day you're not opening is on Sundays. It's the old BWF's location on Water Street, Fox Local. For more information, and by the way, you got that Bloody Mary? Right there, there's jerk chicken in there. I think you just put it over the top, without a doubt. And it's made with our own, in-home, in-store-made jerk sauce. So when you want that little zing or zing, it's inside of there. And you can't get it at the stores. You have to come here literally to get the sauce. You convinced me. That was so good. Thanks, Dominique. You're welcome. Worth the trip for sure. Oh my God, it's like a half and a drink in one. It's one of those things like you want to... Jamaican favorites to a second Milwaukee location. Brian Cramp spent the morning exploring the new downtown restaurant to see what's in store for guests. Hey, Brian. Yeah, and Haley, wow, I'll tell you, that space down on Water Street, I remember going there like a decade ago or so, and being BW3s, they've kind of rejuvenated the space, brought some light to it, brought a stage to it, but most important, brought those Jamaican recipes that has made up a yard on Fond du Lac Avenue a go-to for authentic Jamaican cuisine. Yeah, absolutely. As you kind of talk about the new location, what makes it different from the original spot? I think the space more than anything else, you know, I mean, it is big and it's going to be a place that I, it has like a club type feel to it, but also with a stage in the back, they're going to be adding some live music and they get the same menu that they're known for at the other locations. So I really do feel that, you know, once it gets a little bit more busy, it won't feel crowded at all. Right now, you know, they're opening for lunch as early as 1130. In the morning, Mondays through Saturdays, and the crowds are pretty solid, but most people are coming because they know they love the food at the other location and they're getting the same dishes there. Absolutely. And speaking of those dishes, I know you got to try some of the Jamaican staples. What really stood out to you? Well, yeah, I got to sample some of the sauces more than anything else, and I'll tell you what, they bring the spice, they have flavor, and there's some heat as well. I didn't get to try the jerk chicken, but I did try the curry sauce, and it actually just warms your throat. As soon as you taste it, it's got this sensation. I said this earlier on today, it's kind of like a warm hug more than anything else. The sauce with the oxtail, completely different, obviously, than a jerk chicken. But also the pepper steak, seriously, if you like pepper, it's not over the top. Just another warm sensation when you're taking that down. All the sauce is uniquely different, but what stood out was the fact that there are four generations of family members that have used it over the course of the last hundred years or so. So this is really passed down from a great-great-grandmother. Yeah, I was going to say, let's talk more about that. Obviously, we know the recipes are good, but I think it's that sweet story about this family behind them that makes the experience even better, Brian. Yeah, you know, and then the restaurant actually starts from a food truck. Althina, who I got to meet. This is the aunt of Oliver who opened up this second location. Althina has a mom and a grandma who are both using the recipes that she's using in the kitchen. But, you know, it's funny because she did not budge when I asked her for some of the spices, some of the recipes. She absolutely not. They only allow like two or three people in the restaurant to know exactly what goes into those. And rightfully so, because they are very flavorful. And the reason that people coming back for more. Yeah, so you're a friend, but you're not quite in the family just yet, Brian. Got to keep working on that. Right, yeah. I'm more like a customer that gets to read the menu at this point and try the food. We'll keep working on maybe unlocking those secret family recipes, but it all looks so delicious. Thanks so much, Brian.