The long-awaited opening of The Fishbone Social on 25th and North Avenue in Milwaukee’s Metcalfe Park neighborhood should be celebrated as a massive triumph. Owned and operated by local entrepreneur Bria Grant, the restaurant brings fresh seafood, Southern soul food, and a vibrant community hub to an area that has historically lacked sit-down dining options.
Yet, amid the grand opening excitement, some online commentary has fixated on menu pricing, with complaints that the cost of meals is comparable to white-owned or mainstream establishments in other parts of the city.
This line of criticism is not only short-sighted, but it also reflects a double standard that harms Black-owned businesses trying to build long-term sustainability and generational wealth.
Quality Ingredients and Overhead Don’t Cost Less in Metcalfe Park
To understand restaurant pricing, one must understand the economics behind food service. Fresh red snapper, catfish, salmon, and high-quality seafood are subject to market rates that affect every single business owner equally, regardless of their background or zip code.
- Market Supply Costs: Wholesale distributors do not offer discounts on fresh seafood based on a restaurant owner’s demographic or location.
- Labor and Operations: Paying fair wages, maintaining commercial kitchen equipment, covering utilities, and securing insurance carry significant costs.
- Capital Investments: After years of overcoming startup hurdles, neighborhood delays, and supply chain challenges, establishing a high-caliber establishment requires substantial capital investment.
Expecting a Black-owned enterprise in an urban neighborhood to undervalue its offerings while paying market rate for inventory creates an impossible operational dynamic.
Breaking the Double Standard
When patrons visit high-end seafood joints or upscale dining spots in downtown Milwaukee, the Bay Shore area, or the Third Ward, paying $20 to $25 for a fresh fish plate or specialized entree is accepted without hesitation. Yet, when a Black-owned establishment charges equivalent market rates for quality plates, critics often demand lower prices.
Equal expectations should mean equal value. If we expect top-tier seating, fresh ingredients, vibrant atmospheres, and quality service, we must be willing to pay market rate for them—period.
Holding Black entrepreneurs to a standard where they are expected to function as discount eateries deprives them of the margins necessary to re-invest in their staff, upgrade their facilities, and thrive over time.
Supporting Local Growth Requires Real Commitment
If the Milwaukee community wants to eliminate food deserts, attract further development, and foster economic vitality in historically underserved neighborhoods like Metcalfe Park, intention must match action.
- Invest in Neighborhood Vitality: Supporting businesses like The Fishbone Social keeps capital circulating directly within the local community.
- Allow Businesses to Grow: Sustainable profit margins allow local businesses to build equity, survive tough economic cycles, and expand.
- Value Black Excellence: True support means recognizing that quality culinary work deserves market-rate compensation, regardless of who is behind the counter.
Bria Grant’s commitment to bringing a long-promised dining destination to 2501 W. North Ave. represents a major milestone for the 15th District. Rather than penalizing local entrepreneurs for pricing their menus sustainably, patrons should recognize the value being brought to the table and back local success stories with their patronage.
The Fishbone Social
3.5 stars rating3.5 · $20-$30
🍽️ Restaurant
The Fishbone Social Click to open side panel for more information is located at 2501 W. North Ave. in Milwaukee’s Metcalfe Park neighborhood[cite: 3].
Operating Hours
- Daily: 11:00 AM – 10:00 PM
Menu Offerings
The menu features bold Southern flavors and seafood options, ranging from quick lunch baskets to family platters and house-made desserts.
- Lunch Baskets (Includes Fries):
- Perch Filet ($13.99)
- Catfish Filet ($17.99)
- Cajun Catfish Filet ($18.99)
- Shrimp Basket (10-piece) ($18.99)
- Salmon Basket & Red Snapper ($20.99)
- Dinner Plates (Includes 2 Sides):
- Perch Filet ($19.99)
- Catfish Filet ($21.99)
- Cajun Catfish Filet ($22.99)
- Shrimp Dinner (10-piece) ($23.99)
- Salmon Dinner ($24.99)
- Catfish & Shrimp Combo ($23.99)
- Snapper Dinner ($27.99)
- Po’ Boys & Loaded Specialties:
- Catfish Po’ Boy ($16.99) & Shrimp Po’ Boy ($17.99)
- Catfish Loaded Fries ($17.99) & Shrimp Loaded Fries ($18.99)
- Grill Plates & Salads:
- Grilled Salmon or Shrimp Grill Plate (Served with rice & one side) ($24.99)
- Fried Catfish Salad ($21.99), Grilled Shrimp Salad ($22.99), Grilled Salmon Salad ($24.99)
- Family Meals:
- 16-Piece Catfish ($56.99)
- The Big Haul ($77.99)
- Southern Sides ($3–$6):
- Macaroni & Cheese, Collard Greens, Red Beans & Rice, Dirty Rice, Potato Salad, Coleslaw, Hush Puppies, French Fries, Side Salad, and Cornbread.
- Desserts ($7):
- Sweet Potato Pie, Banana Pudding, and Peach Cobbler.
