By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Feb 10, 2023 at 10:39 AM Photography: Lori Fredrich

Updated on Feb. 10: Due to the unfortunate failure of a circuit overnight, resulting in a significant loss of food, Sully's will be postponing their opening date to Saturday, Feb. 11 with hours from 11 a.m. to 8 p.m.

The highly anticipated West Side sandwich shop, Sully’s Sandwiches, is slated to open its doors to the public at 9211 W. Center St. on Friday, Feb. 10 with hours from 4 to 8 p.m.

Operated by Molly Sullivan, owner of Miss Molly’s Cafe & Pastry Shop (located on the same block), the fast casual sandwich shop will offer up a menu of 15 signature sandwiches, plus a variety of grab and go salads, sales and sweets made by the Cafe.

Sully's exteriorX

The Sully’s story

For years before the pandemic hit, Sullivan had contemplated opening a sandwich shop; but the right space and opportunity never arose. But when Brew City Marketing decided to vacate its space on Center Street, just two doors down from Miss Molly’s Cafe & Pastry Shop, it posed an opportunity that Sullivan couldn’t turn down.

In thinking about the concept, Sullivan says, she knew she wanted something that was fun and family friendly. The name, she says, was already decided:  “People called me ‘Sully” a lot growing up, and when we were looking at names, we found that it had a nice ring to it.” 

From there, she looked to the husband and wife team at Shorewood’s O&O Studio for their branding and design expertise. The result? A bright, fun new concept that caters to sandwich lovers of all ages with the tagline “Food for Fun.” 

Dining areaX

The walls at Sully’s are decorated with vibrant vegetable-themed wallpaper, which stretches most of the length of the dining area, which provides banquet style seating for diners who wish to enjoy their meal inside the restaurant.

Head to the back of the restaurant and guests will find a children’s play area, complete with fuschia-pink chalkboard walls, whimsical beanbag chairs and an interactive kitchen playset.

Kids' areaX

Kids can also explore bins of puzzles, toys and building materials in cube storage just behind the kitchen area.

Kids cubbyX

Sullivan says that Sully’s will also feature tables outside for al fresco dining during the summer months.

Cashless ordering

Ordering at Sully’s is streamlined by technology. When guests arrive, they can peruse the grab and go case near the entrance for beverages, salads and refrigerated desserts. They can also view the selection of sandwiches on digital menus above the ordering counter. 

Once they’ve gathered grab and go items, they can use one of two ordering stations to enter their phone number (this allows Sully’s to text you when your order is ready). place their orders for sandwiches and pay for their grab-and-go items.

Ordering stationX

Those orders will be transmitted directly to kitchen staff, who make each sandwich to order.  When the order is ready, the customer will receive a text, allowing them to pick-up at the service counter.

Service CounterX

Note: All non-alcoholic beverages can be selected from the cold case at the front of the restaurant; but canned wine and beer selections will be pulled by the kitchen staff and included with your sandwich order.

On the menu

Executive Chef Cassie Hersch, who operates the kitchen at both Sully’s and Miss Molly’s, headed up menu design for the restaurant, which features a broad range of sandwiches, plus two grab-and-go deli style salads (chopped salad or BBQ chicken salad).  A broad range of beverages and sweet treats made by Miss Molly’s are also available for purchase.

The sizeable sandwiches are built with baguettes and challah from Troubadour Bakery; others utilizing biscuits and house focaccia from Miss Molly’s. And, while there is no gluten-free bread option, some items can be made into bowls for those avoiding breads.


For instance the pulled pork biscuit features slow-cooked barbequed pork and house slaw on a red pepper and cheddar biscuit ($15); and the Mediterranean veggie melt features focaccia topped with artichokes, roasted red peppers, kalamata olives, red onions, arugula and whipped feta spread ($14).

Features include the Double Bacon BLT which features both thickly sliced applewood bacon and  housemade bacon shallot jam (ensuring bacon in every bite). That’s rounded out with black pepper mayo, Beefsteak tomatoes and crisp lettuce on challah ($16).

Additional offerings include a meatball hoagie featuring housemade meatballs and melted provolone ($17); and a Cubano with house pulled pork, ham, Swiss, pickles and mustard on a baguette ($16), along with globally inspired wraps featuring Middle Eastern spiced chicken, jerk chicken, or mojo chicken ($15).  A children’s menu featuring grilled cheese, hot dogs, hot ham and cheese and a mini meatball sandwich is also a feature. 

Add-ons include bags of chips, salads and slaws and a selection of dessert items including cookies, brownies, pie slices (currently key lime and chocolate mousse), along with bread pudding (currently chocolate banana) and cupcakes.


Sully's will be open Tuesday through Thursday from 11 a.m. to 7 p.m. and Friday and Saturday from 11 a.m. to 8 p.m.  Online ordering (for pick-up) will also be offered starting Tuesday, Feb. 14 through

Sully’s Sandwiches is ADA compliant for entry through the front door; one of the restrooms also accommodates wheelchair access.

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.