Love a good sandwich?
You might want to clear some time to check out the weekend sandwich pop-ups taking place at Little Duck Kitchen, 2301 S. Howell Ave.
Their first pop-up rolled out last weekend, featuring a selection of Italian beef offerings. But they will be back at it again next weekend with a two-day lunch pop-up on May 23 and 24 between 11 a.m. and 3 p.m.
The menu
This week’s theme is German Schnitzel and includes a menu of items including a crispy chicken schnitzel sandwich with red cabbage rotkohl, horseradish mustard, obatzda cheese spread and house pickles on a pretzel roll ($12); and a crispy rutabaga "schnitzel" sandwich with all the same good stuff on top ($12).
Sides including spargelsuppe, a creamy spring asparagus soup ($5); German potato salad with egg, pickles and fresh herbs ($5); and hazelnut rhubarb linzertorte ($5).
Get yours
Place your order online now for pick-up at a designated time next weekend. A limited number of sandwiches and sides are available, so pre-orders are encouraged.
Don’t forget to order up a Pay-It-Forward meal. For $20, you can fund a meal to be delivered to a frontline worker (including bus drivers, EMTs, fire fighters and police officers). Just tack a meal onto your to-go order or call (414) 763-5881 to place an order.
Also, keep your eye out for future pop-ups. Each weekend moving forward, Little Duck Kitchen will roll out a new menu focused around an entirely new sandwich concept. Tune in to Little Duck’s Instagram feed or Facebook page for new menu releases each week.
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.
