By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Nov 02, 2015 at 2:04 PM

For the ninth straight year, October is Dining Month on OnMilwaukee, presented by the restaurants of Potawatomi Hotel & Casino. All month, we're stuffed with restaurant reviews, dining guides, delectable features, chef profiles and unique articles on everything food, as well as voting for your "Best of Dining 2015."

Osgood’s, the fast casual concept managed by the Bartolotta’s Restaurants in partnership with Phoenix Development Partners, is scheduled to open on Tuesday, Nov. 3 on the southwest corner of the development at 11530 W. Burleigh St.

It is the first of four Bartolotta’s-managed restaurants to open at the Mayfair Collection, including a taqueria, a tavern and a French cafe.

Osgood’s, which features both inside seating and a double drive-through, will serve up burgers, Italian beef, smoked meats, salads and custard.

Yet, despite the look and feel of the menu, Osgood’s won’t be just another fast food restaurant. Consistent with other Bartolotta’s concepts, menu items will go above and beyond, featuring fresh quality ingredients and attention to detail.

The large menu features quick favorites like hot dogs, sausages and burgers (like the Frenchie with with melted Brie cheese, sauteed mushrooms, caramelized onions, lettuce and tomato for $7.25), along with sides including tater tots, onion rings and French fries. The Italian beef and sausage combo ($8.95) comes with Vienna Italian beef and sausage with sweet peppers or hot giardiniera and caramelized onions on a seeded Sciortino’s roll. Other sandwiches include fried cod ($6.95) with battered cod fillets, American cheese, lettuce and tartar sauce on a brioche bun and pulled pork ($6.95) with smoked pork shoulder, pulled and tossed with signature BBQ sauce and topped with coleslaw on a pretzel bun.

Barbeque meals, served with coleslaw include baby back ribs (full or half racks for $16.95/$8.95), smoked chicken, available in half or full portions ($16.95/$8.95)or pulled pork shoulder with signature BBQ sauce on white bread ($8.95).

In addition to standards like Caesar and Greek salads, Osgood’s will also feature combinations like basil pesto and walnut chicken salad ($8.50) featuring grilled chicken breast topped with basil pesto served on a bed of mixed greens and Romaine lettuce with dried cranberries, toasted walnuts, Granny Smith apples, Boursin cheese and Italian vinaigrette; and a barbequed chicken salad ($8.50) with grilled chicken breast tossed in signature BBQ ranch dressing with crisp Romaine lettuce, crunchy bacon, cheddar cheese, avocado, corn, black beans, tortilla strips, green peppers and chickpeas.

Soups will include chicken noodle, chili and a soup of the day, all priced between $2.95 and $4.50, for cups or bowls. 

And if you're looking for a custard fix, you can enjoy vanilla chocolate or swirl flavors in cake cones or dishes (small $2.85 and large $3.65) along with shakes, malts and specialty sundaes like the Hunka Hunka, which includes chocolate custard, peanut butter and banana for $4.75.

Osgood’s, which will be open from 10:30 a.m. to 10 p.m. daily, will feature dine-in, carryout and drive-through service. For more information and a full menu, see

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.