The weather is warming up and so is the kitchen at Amilinda, 315 E. Wisconsin Ave., which will offer a small menu of starters and sandwiches for the Downtown lunch crowd beginning on Thursday, April 11.
Offerings will be available to order online for pick-up at the restaurant between 11 a.m. to 2 p.m. on both Thursdays and Fridays.
Currently, the menu includes two starters including Hearts of Romaine, a salad featuring pickled green grapes, bacon, radishes and Cabrales blue cheese ($10) and Smoked Tuna salad with watercress, hard-boiled egg and poppy seeds ($9).
Sandwiches, developed with assistance from Sous Chef Trevor Carper, include the S.L.T., a simple-but-delicious combination of Serrano ham, lettuce, cultured butter and housemade tomato jam served on a sliced baguette ($15).
Guests can also order a Piri-Piri Fried Chicken Sandwich featuring piri piri fried chicken breast, piri piri sauce topped with cabbage and carrot slaw on a ciabatta roll ($16).
Meanwhile, the plant-based Escalivada Sandwich features grilled eggplant, peppers and onions with a flavorful roasted fennel spread on ciabatta ($16).
Last but not least there's the Albondiga Sandwich, which showcases housemade beef meatballs, Manchego cheese and romesco sauce on a ciabatta roll ($13).
A small selection of sodas and bottled water will also be available to order.
“We’re starting out with a small menu” says chef and owner Gregory León. “But if this takes off, we’ll expand our offerings. If demand is strong enough, we’ll even consider adding full-service lunch at the restaurant.”
Guests can follow Amilinda on both Instagram and Facebook for more information and updates.
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.
