MILWAUKEE – Due to the extreme cold forecast for Friday and Saturday, Jan 23–24, all garbage and recycling pickup, along with sanitation collection work in Milwaukee will be suspended on those days.

What we know:

The City of Milwaukee Department of Public Works (DPW) said that only emergency outdoor work will be done during this time.

The city’s drop-off centers will also be closed on Friday and Saturday.

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To catch up on missed collections, DPW crews will work extended hours next week. Residents are asked to keep their carts at their normal collection spot until they are collected.

What’s still open

What we know:

Milwaukee City Hall will remain open, and residents can continue to access services indoors.

The Milwaukee Tow Lot will be open on Friday from 9 a.m. to 1 p.m. Residents are encouraged to call 414-286-2700 before coming in, as some questions or issues may be resolved over the phone without an in-person visit.

Being included in the James Beard Foundation’s annual award process has become a regular occurrence for Milwaukee-area culinary standouts. That process began in earnest Wednesday with the announcement of this year’s James Beard semifinalists, which include a half-dozen representatives from southeastern Wisconsin.

The nonprofit foundation uses its yearly honors to highlight the top restaurants and bars across the United States, as well as the talented people who make them what they are. Following today’s reveal of the semifinalists, the organization will announce finalists March 31 and then the winners in each category June 15 in Chicago.

Emerging chef: Vanessa Rose of Mother’s

This category is spot-on for Rose, whose restaurant didn’t have a brick-and-mortar location at this time last year and instead operated as a pop-up at Ardent, where Rose had served as sous chef. Then, in June, Mother’s found a permanent home in the White House building at 2900 S. Kinnickinnic Ave. and continued its inventive approach to food that has garnered some well-earned attention.

As Milwaukee Journal Sentinel dining critic Rachel Bernhard put it in her review of Mother’s, “Rose’s dishes are at once creative yet familiar. They’re slap-our-knees kooky yet executed with such sincerity. They are a reminder that it’s perfectly OK to play with your food … as long as it turns out as delicious as these do.”

Mother’s is equally inventive with its business approach, adopting the European method of including all tips and taxes in the menu prices while paying equal wages to employees. Then there’s the restaurant’s social consciousness — from its name inspired by the LGBTQ+ community to its commitment to “the blending and sharing of cultures.”

For all of those reasons, we’re thrilled to have Rose and Mother’s once again joining us for this year’s SoundBites at the Harley-Davidson Museum on March 5.

Outstanding bar: The Mothership

The colorful Bay View watering hole has persevered through its share of challenges, including a global pandemic that hit less than a year after opening and this past summer’s flooding that shut things down for three months. Owner Ricky Ramirez and his crew just kept going — aided by the community they built on the corner of Logan and Lincoln Avenues — and kept making cocktails that are seriously excellent, even if the people making it are of the not-so-serious persuasion.

By striking that balance, the Mothership has earned the “beloved” descriptor connected to many a Milwaukee bar, as well as something almost none of them have: recognition from the James Beard Foundation.

Best new restaurant: 1033 Omakase

Like Mother’s, the sushi spot at 1033 S. First St. is a relative newbie to Milwaukee’s food scene, having opened in December of 2024. But quality is undeniable, and Worawit “Chef Ray” Boonyapituksakul will skillfully dish it out to you — if you can snag a reservation.

Milwaukee Magazine food scribe (and This Bites co-host) Ann Christenson discovered just how big of a challenge it is to get in the door at 1033 Omakase before finally scoring a seat nearly six months into her efforts. Fourteen courses and 90 minutes later, the wait proved worth it as Chef Ray and his capable assistant created more than a meal; it was an experience Ann described thusly:

“Watching the chefs … shape sushi rice into perfect mounds, delicately shave black truffles over tuna tartare, grill tiny filets of wagyu beef, and build little bowls of cold creamy sea urchin, roe and rice is as fundamental as the multisensory experience of eating every morsel of what is deftly placed in front of you.”

Best Chef: Midwest: Paul Zerkel & Lisa Kirkpatrick, Zak Baker

Zerkel and Kirkpatrick share their semifinalist honor as owners of Goodkind, which earned one of its own back in 2022 in the category of Outstanding Bar Program. But anyone who’s eaten there knows that what’s on your plate is as excellent as what you’ll sip from your glass. Ann singled out the spicy crab pasta and legendary Tuesday night burgers when she placed Goodkind in her most recent collection of best restaurants in Milwaukee. The Bay View eatery has been a mainstay on those lists for years, and it’s not leaving anytime soon.

Ca’Lucchenzo hasn’t been at it quite as long as Goodkind, but the Italian spot in Tosa carries a similar reputation for quality — albeit with a slightly more carbohydrate-centric approach. Baker and his wife Sarah nailed the cozy feel of Italy’s neighborhood restaurants, and the food matches that vibe.

Ann gave it a special shout in Milwaukee Magazine’s comfort-food feature, writing that “you have only to bite into Baker’s chewy tubes of rigatoni, a sauce of stewed sweet peppers, Italian sausage and mascarpone clinging to its ridges, to feel, at least for the time being, like all is right in the world.”

David Stearns first brought Freddy Peralta to the Milwaukee Brewers as a teenager in a trade in 2015.

Now, he’s traded for the right-hander again.

The New York Mets acquired Peralta from the Brewers along with right-hander Tobias Myers on Jan. 21 in exchange for prospects Jett Williams and Brandon Sproat. The final deal was first reported by ESPN’s Jeff Passan. The Journal Sentinel confirmed talks were in advanced stages.

Peralta, 29, is in the final year of his contract and is coming off an all-star campaign in which he went 17-6 with a 2.70 ERA. The Brewers cautiously shopped Peralta all off-season, holding out for what they felt like was the proper return for a top-line starting pitcher.

On its face, it’s an attention-snatching deal from Milwaukee’s perspective, one sure to raise eyebrows in parts of the league. The Brewers are coming off a franchise-record 97-win regular season and were one series away from the World Series. Elsewhere in the division, the Cubs, who were the closest in the NL Central to the Brewers’ heels last year, have made some splashy additions, most notably third baseman Alex Bregman and starting pitcher Edward Cabrera.

It’s not the typical move a team in the Brewers’ position makes. Then again, the Brewers don’t view their position in baseball’s ecosystem as typical.

Brewers president of baseball operations Matt Arnold has repeatedly stated publicly he cannot shy away from dealing away any player because of Milwaukee’s position in the league’s smallest market.

Arnold’s blueprint is to hold onto his best players until the final year before they reach free agency, then shop them earnestly with other teams. This has borne itself out in the recent past, as the Brewers have traded away all-star pitchers Josh Hader, Corbin Burnes and Devin Williams over the past four seasons.

This is the constant balance the Brewers feel they must strike in order to remain perennially competitive – being willing to utilize their top players as trade chips in order to restock their cupboard of young talent. In receiving Williams and Sproat, both considered top-100 prospects, they hope to have done so once again.

But just because it’s part of the modus operandi doesn’t mean trading Peralta was an easy decision.

Peralta, more than maybe any of the three marquee pitchers traded before him, has earned status as a franchise pillar, beloved teammate and fan favorite. He has spent the entirety of his eight-year MLB career with Milwaukee, which acquired him on Dec. 9, 2015, from Seattle for Adam Lind in what was the first big move as newly-hired Brewers general manager for Stearns, now president of baseball operations in Queens.

One of only three pitchers in baseball with at least 200 strikeouts each of the past three seasons, Peralta is second in franchise history with 1,153 strikeouts. He was likely to break Yovani Gallardo’s record this season.

But for as good as Peralta’s year was last season – he finished fifth in Cy Young voting – the Brewers are also surely operating from an understanding that his surface numbers don’t quite match some of the underlying data.

His FIP (fielding independent pitching) was 3.64, nearly a run higher than his ERA and right in line with his career mark of 3.66. Peralta’s whiff rate actually declined from 2024, when he finished with a 3.68 ERA in 32 starts, and has been on a downward trend since 2020.

Brandon Woodruff, who accepted a qualifying offer to return to Milwaukee in November, will lead the rotation, but Brewers will try to backfill Peralta’s spot in the rotation with a slew of young arms, including Sproat, Jacob Misiorowski, Quinn Priester, Chad Patrick, Logan Henderson and Robert Gasser. The team could use Aaron Ashby or DL Hall in a starting role, as well.

Sproat, who made his MLB debut last September and worked four starts for the Mets, came in at No. 81 on Baseball America’s top 100 prospect list published hours before the trade. Sproat’s best pitch is his likely his slider, which grades out as a plus-plus offering by some analytical models. He also features a heavy sinker that averages 96-97 mph, four-seamer, biting swing-and-miss curveball and changeup.

The 2023 second-round pick was considered to be among the game’s elite pitching prospects following the 2024 season and still is considered a high-upside arm by evaluators, but a decrease in swing-and-miss in Class AAA last year led to Sproat’s stock cooling a bit.

According to Baseball America’s report: “Sproat was the last of the Mets’ talented trio of pitching prospects to reach Queens in 2025 and has one of the deeper arsenals in the system. He works with a robust six-pitch mix and has elite power across his arsenal. While there’s some reliever risk, his ability to make adjustments in Triple-A in 2025 was encouraging.”

Williams, meanwhile, stands at only 5-foot-7 but packs more punch than you’d expect in that frame. His calling cards are an electric power/speed combo as well as defensive versatility that could allow him to play both shortstop and center field.

Williams, 22, dominated Class AA last year, batting .281 with a .477 slugging percentage before a promotion to Class AAA where he struggled a bit more to make consistent quality contact, though he still popped seven homers in 34 games.

The loss of Myers throws a bit of a dent into the Brewers’ starting depth. The 27-year-old right-hander was a breakout rookie for Milwaukee in 2024, pitching to a 3.00 ERA in 27 games and throwing five shutout innings against the Mets in Game 3 of the Wild Card series, but fell out of the rotation last year.

This story will be updated.