By Lori Fredrich Senior Writer & Dining Editor Published Dec 15, 2021 at 5:57 PM

As 3rd Street Market Hall gears up for its grand opening in January, they have announced yet another vendor that will open at the food hall.

Paper Plane Pizza, which got its start as a food truck and pop-up restaurant in Chicago, is among the vendors slated to open early next year at the nascent food hall. And they will offer guests a preview of their food (along with 11 other market vendors) at the United For Waukesha benefit event at the new food hall on Dec. 22. [Read more about the event here.]

Created by owners Dustin Drankiewicz and Milos Stevanovic, Paper Plane will serve both whole pizzas and pizza by the slice, offering a choice of either their “Broad Shoulders” dough crust (not too thick, not too thin) or “Sconnie Style” crust. Pizzas will be topped with a wide variety of ingredients, many of which will be sourced from Wisconsin.

Paper Plane will also approach its business with an eye for accommodating their customers.

“We listen to what our guests in the neighborhood want,” notes Drankiewicz. “If someone’s like ‘I just really want a white pizza with artichokes,’ we will most likely bring in artichokes. That’s the kind of spot we want to be.”

Drankiewicz, who has spent several years working in both Las Vegas and Chicago, was born and raised in Milwaukee and is excited to return to his roots in the city’s restaurant industry. 

“My end game is to be as close as I can get to Wisconsin,” he says. “I used to live down the street [from 3rd Street Market Hall] and was a big fan of Grand Avenue, so when I saw this project, I knew I wouldn’t have wanted to launch anywhere else.” 

3rd Street Market Hall General Manager Eric Kaye says he is excited about the addition of Paper Plane to the market hall’s vendor lineup. 

“We knew we wanted to have a pizza place at 3rd Street Market Hall, but we wanted it to be different,” said Kaye. “Paper Plane is unique and delicious. They have a similar ambition to the 3rd Street team and bringing them on board was a no-brainer.”

Lori Fredrich Senior Writer & Dining Editor

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.