Season's eatings! The weather may be getting colder, but Dining Month on OnMilwaukee is just cooking up, dishing out your winning picks in this year's Best of Dining poll. Dining Month is brought to you by Fein Brothers, your premier food service equipment and supply dealer in Wisconsin since 1929. Congratulations to all of the winners, and happy eating for all those who voted!
Need a new idea for lunch this week? Why not try out the newest lunch spot in the Historic Third Ward. Beginning Tuesday, Oct. 16, Fauntleroy will offer lunch service Tuesday through Friday from 11 a.m. to 2 p.m.
On the menu you’ll find a host of classic French dishes including starters like crab salad or mussels cooked with white wine and celery and served with baguette slices (both $14 each).
Prefer a lunch of soup and salad? Choose from classic French onion ($8) or the soup of the day ($5).
Pair it with their traditional Lyonnaise salad featuring frisee tossed with a shallot vinaigrette and topped with pork belly lardons, soft egg and sweet, crisp croutons (pictured above, $10) or romaine salad with a fresh dill dressing ($8).
Sandwiches & such
Sandwiches are served with a choice of frites or a petite salad and include the croque madame with gruyere, ham, dijon and mornay sauce served on pain de mie with a sunny side up egg ($12); steak tartare with chicken skin, egg yolk and rye ($17) or tartine of short rib served atop a baguette ($12) or mushroom crepes topped with mornay and herbs ($13).
Of course, you can also indulge in the Grande Royale with cheese featuring two brisket patties, butterkase cheese, lettuce, onion, pickles and royale sauce on a sesame seed bun ($13).
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Entrees
More substantial entrees include Fauntleroy’s succulent half chicken – comprised of airline breast and hindquarter – which is expertly prepared with tender, flavorful flesh and crisp skin and served with slightly spicy bitter greens, broccoli and a lemon vinaigrette ($22).
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Or you can indulge in classic steak frites ($25), trout veronique featuring grapes, pickled beech mushrooms and chives ($24) or salad nicoise featuring greens topped with oil poached tuna, peppers, potato, olives, haricot verts and egg ($18).
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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