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Beginning Friday, Oct. 18, the 3rd Street Market Hall, 275 W. Wisconsin Ave., will welcome a brand new vendor that pays homage to the classic Italian-style sandwich shop.
Fonzarelli’s Italian Deli, named after the iconic “Happy Days” character, is owned and operated by Tim Szuta and Greg Kieckbusch, who also operate Rodd & Makk at the Downtown food hall.
“We’re excited to add Fonzarelli’s to the lineup at 3rd St. Market Hall,” said Kieckbush. “We know this concept is going to fill a need at the Market Hall and are excited for this expansion of our footprint in the hall; Rod & Makk is going great and we’re believers in this great hub for local food and beverage operators to grow while exploring creative, fun concepts.”
The deli will be located in the space most recently occupyed by Yummy Bowl MKE, and will offer quick serve sandwiches, appetizers and baked pastas.
Sandwiches, which will be made with Sciortino’s breads and served with potato chips, will include The Classic Italian (capicola, pepperoni, salami, lettuce, tomato, onion covered in Mas Italian oil, vinegar and seasonings), Italian Beef (Italian beef slow cooked with secret Italian seasonings served with "Da Juice"/jus), Papa’s Meatball (Meatballs, "Da Sauce", basil, mozzarella, and Parmesan) and the vegetarian Roasted Pepper Melt (garlic cheese bread topped with roasted red and green peppers, onions, and "Da Sauce").
Guests can also order Baked Mostaccioli (mostaccioli tossed in sauce and baked with mozzarella and Parmesan), Italian Potato Chips (mostaccioli tossed in sauce and baked with mozzarella and Parmesan). Meanwhile, cannoli and tiramisu will be available to satisfy guests’ sweet teeth.
“These guys bring such enthusiasm to the market hall, from their unique take on classic comfort food to the nostalgic décor of their stations, they’ve thought of every detail.” said Jaime Jacobs, 3rd St. Market Hall Operations Manager. “The sandwiches on this menu are crave-able, just what we needed to enhance the offerings here.”
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.
