Prior to the IKEA opening in Oak Creek earlier this year, I had been to the Schaumburg location a couple of times in the past 10 years. I remembered really digging the meatballs and so, one of the first thoughts I had when I heard Greater Milwaukee was finally get an IKEA was mmmmm meatballs!
But after two visits and sampling the meatballs along with myriad other grab-and-go Swedish dishes, I have very mixed thoughts on the food offerings. During my second visit, I took my friend and colleague Monica Thomas to add another perspective.
Thomas, who lives nearby, has gone to IKEA about a dozen times since it opened to shop, eat and drink coffee. (Coffee is free for anyone who registers for an IKEA Family card.)
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Together, we compiled this food / dining service list of the good, the bad and the meatballs. Feel free to chime in with your thoughts. The Good
The meatballs are definitely on the good list, but they get their own category, so first a few less obvious. In general, we found the side items to often surpass the main dishes.
The salads. Sometimes IKEA's food looks pretty but tastes pretty mediocre. The salads, however, are every bit as seasonal and flavorful as they appear. Drizzled with raspberry vinaigrette, this was the healthy high point of our meals.
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The seating area. The lines for food get long, but afterward, diners are rewarded with ample seating. Having a group larger than four means pushing tables together, but that works. Also: the natural light and the massive, colorful lighting fixtures create a very warm, fun and welcoming space.
Bakelse Prinsess. This cream cake with marzipan is one of those desserts that could easily look better than it tastes. But it doesn't. Thecream cake is filled with raspberry and vanilla custard filling that's coated with pink marzipan and a chocolate drizzle. It's a satisfying combination of sweet – but not too sweet – and creamy yet firm.
The soups. Both of the soups we sampled tasted homemade and were the perfect consistency: hearty but not gloppy. The bread was mediocre, grilled to hardness on one side and soft on the other, but really it was just avehicle to cram more cream ofbroccoli into my mouth, so it served itspurpose.
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Grönsakskaka. Not only is it fun to say, but this vegetable medallion served with the salmon (upper left in photo) wasstellar in moistness and taste. I would eat a bowl of these. The salmon, not so much. (A little too fishy tasting for our palates.)
The sparkling water / beverage dispenser. Pepsi, Mr. Pibb, pfffft. This is the kind of soda selection that pairs perfectly with Swedish grub. So refreshing. The bad
Long food lines and lack of communication about menu. The IKEA restaurant features cafeteria style dining and the line to get at the grab-and-go grub can get pretty deep. It's also a little confusing. Carts to transport trays of food to the dining area are available, but not near the queue, rather on the other side of the space.
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Large digital signs showcase the menu items, but do not share whichitems have sold out, so finally getting to the front and finding out they actually don't have chicken strips or macaroni and cheese anymore can be disappointing – especially for those hangry and under 12 years old.
Lukewarm food. Almost everything we ate during both visits was warm but not hot. Monica Thomas, my guest, mentioned it to an employee who pointed to a sole microwave on a long counter and suggested she warm up her meatballs in it.
The allemänstratten. These veggie/vegan meatballs were our most disappointing dish. The meatballs were overcooked and lacked flavor and Thomas describes the quinoa side as tasting like the inside of a beanbag. Oof.
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The meatballs are to IKEA what pancakes are to IHOP: The staples and the stars. They are the most celebrated item on the IKEA menu and although both of our plates could have been warmer and they did not have the chicken meatballs that were advertised on signs, we pretty much devoured 'em. Other restaurants have better balls (TWSS?), but for a somewhat quick lunch or dinner and to contribute to the Swedish experience, the comfort-foodie meatballs will always be a must at IKEA.
Molly Snyder started writing and publishing her work at the age 10, when her community newspaper printed her poem, The Unicorn.” Since then, she's expanded beyond the subject of mythical creatures and written in many different mediums but, nearest and dearest to her heart, thousands of articles for . Molly is a regular contributor to FOX6 News and numerous radio stations as well as the co-host of Dandelions: A Podcast For Women.” She's received five Milwaukee Press Club Awards, served as the Pfister Narrator and is the Wisconsin State Fair’s Celebrity Cream Puff Eating Champion of 2019.If you’ve ever shopped at Ikea, you likely know all about shopping hanger. Here are favourite quick and cheap on-site eats, from chocolate caramel cake to those famous meatballs — Swedish for delicious!
And while the food may sometimes seem like an afterthought to the sea of modern home furnishings, it’s long been a part of Ikea’s identity. In 1959, a restaurant opened at the first Ikea store in Älmhult, Sweden because, in the words of Ikea founder Ingvar Kamprad, “It’s difficult to do business with someone on an empty stomach.” It wasn’t until 1985, however, that the now-famed Swedish meatballs were added to the menu (the company currently sells 150 million annually). In the last decade, food has become an ingrained part of the Ikea experience.
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Along with the expansive restaurants that serve scores of hungry patrons daily, there’s also the quick service bistros (for cheap hot dogs and pizza) and the Swedish Food Markets. Launched in 2006, the markets hawk everything from packaged smoked salmon and jars of preserved lingonberry to frozen meatballs and bulk candy. Indeed, Ikea’s food offerings have expanded over the last decade and the stores now offer wide-ranging, sustainably sourced options that, like the furniture Ikea made its name on, are reliable, affordable and, perhaps most importantly, there.
As classic a dish as the Ikea kitchen puts out — and one that rivals the meatballs in popularity — this filling plate enjoyed by the early-bird crowd is built out of cage-free scrambled eggs, fried chicken sausage, hash browns, buttered toast and sliced tomatoes. Best of all, it can be enjoyed before the masses descend on the store. The fluffy eggs, crispy potatoes and salty sausage will fool your stomach into thinking you’re at your favourite local greasy spoon. Also: three bucks!
The horse meat scandal of 2013 did nothing to quell the popularity of these tasty little spheres (though the fact that stores in Canada weren’t affected might have helped). Served with mashed potatoes, a rich cream sauce, sweet lingonberry jelly, and steamed mixed veggies, the beef-and-pork meatballs are, according to the company, sustainably sourced and free of added hormones and additives.
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One of the newest additions to the menu, the tender (and trendy) slow-cooked pork shoulder is paired with mashed potatoes or fries, steamed veggies and a tart red cabbage slaw. Wash it down with a cranberry-like lingonberry juice box to help cut the richness of the dish.
The two Ikea food items most responsible for placating thousands of cranky, shopping-exhausted children, neither the pizza slice — which wouldn’t be out of place in a high school cafeteria — or the hot dog — the kind you might enjoy at a ballpark — are especially memorable, but they are the perfect quick fix snacks at the end of a long visit.
Perhaps the menu item most resembling the kind of dish you’d enjoy at a Stockholm café, the Gravadlax is a plate of dill-accented cured salmon slices served with a spiced-mustard dressing, a mixed leafy green salad and a lemon wedge. Enjoy it with a glass of pear-flavoured sparkling Nordic fruit water to make for a nice, light lunch.
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The secret to this decadent, layered little triangle is that it’s studded with Oh Henry chunks for some added crunch. It’s easily the best dessert on the large menu, and reason enough to always leave room for something sweet when eating at Ikea.
This dish is made with responsibly sourced fish that comes from Aquaculture Stewardship Council–certified farms. Boasting a centre cut filet with hollandaise, a wheat pilaf and steamed veggies, this is a posh plate by the cafeteria’s standards (though we recommend eating it hot before the sauce sets).
Enjoyed equally by shopped-out adults and their kids tuckered out from hours in the ball pit, the creamy frozen yogurt cone is the food equivalent of the Kallax storage unit — functional simplicity at its best.
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For those dire moments when only a curry fix will help you tackle your shopping list, there Ikea’s butter chicken. It’s made with organic chicken, sourced from Canadian farms, smothered in a mild, tomato-accented butter chicken gravy, and served with basmati rice, warm, soft naan bread and cooling yogurt.
The lack of familiarity with smørrebrød in Canada makes this the Ikea dish most likely to scare
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