Big changes are coming to Milwaukee’s East Side. Smokin’ Jack’s BBQ owner Jack Holt has signed a lease for the Izzy Hops space at 2311 N. Murray Ave., planning the first full-service location for his barbecue restaurant with a potential late November or early December opening. Holt also plans to launch a second concept (Mexican fusion) in the former L’Incontro space next door in the spring of 2026.

Michael Vitucci, who owns both the building and Izzy Hops and is scaling back his operations after decades in the industry, says the East Side staple will close after service on Friday, Oct. 24.

“We were the first shared kitchen in Milwaukee,” Vitucci says. “Now, for the first time, one operator will inhabit the space, which I think is a real advantage.”

After surveying the neighborhood about what cuisine they’d like to see in the area following L’Incontro’s July closure, Vitucci says both barbecue and Mexican fare topped the list.

Holt, who has been searching for a full-service restaurant space, says the Murray Avenue location is a perfect fit. “We love the area and the shared kitchen actually works well for both Smokin’ Jacks and the Mexican fusion concept we have in mind,” he says.

Smokin’ Jack’s BBQ expands

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Holt got his start working for Johnny V’s, then assisted Brian Ward with his restaurants, including the Point Burger Bars, before moving on to work with Levy Restaurants.

He launched Smokin’ Jack’s BBQ as a ghost kitchen in 2020 and now operates locations at American Family Field and 3rd Street Market Hall, along with a carry-out-only location at 6807 W. Brown Deer Rd. 

Holt's sons, Jack and Jayden, help run the family business and will be involved in the East Side expansion.

“At 3rd Street Market Hall, our space is limited, but I’m excited to expand the menu on the East Side,” Holt says. Plans include smoked meats like spare ribs, beef ribs and smoked chicken halves, plus sides such as fresh broccoli salad and starters like brisket queso, smoked spinach dip and wings.

Vegetable-based options will be available too, including dishes like marinated smoked portabella mushrooms and smoked jackfruit. Desserts will include housemade cookies, peach crumble and banana pudding. The bar will offer a craft beer, bourbon, whiskey, wine and a cocktail selection similar to Izzy Hops.

Holt says the restaurant will need minimal renovations. “We’re planning a few aesthetic changes like a coat of paint and new wallpaper, but that’s about it,” he says.

The full-service space will also let Holt meet increased catering demand for weddings and corporate events.

BBQ meets Mexican cuisine

Next spring, Holt plans to open a second concept in the former L’Incontro space at 2315 N. Murray Ave., fusing smoked meats with Latin American flavors.

The idea started as a vendor concept for the Wisconsin Center two years ago, featuring tacos with smoked meats. The expanded concept will include smoked meat skewers, small plates and hand-crafted cocktails and margaritas.

Holt will consult with local Mexican chefs to create a menu that honors the origins of the dishes while adding his own twist.

“Everything has a story,” he says. “Respecting the origins of food is important to me. Over the past few years, I’ve visited places like Terry Black’s and Gates BBQ, as well as Green Street Smoked Meats in Chicago, learning from their approaches to both barbeque and operations.”

Holt calls the Murray Avenue location “an amazing opportunity” and credits Vitucci’s support.

“We started as a little ghost kitchen, and we couldn’t have done this without community support. Smokin’ Jacks isn’t just about barbecue; it’s about bringing people together and creating experiences. We’re excited for this next chapter and grateful for the chance to move the barbecue scene forward here in Milwaukee.”