By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Jun 03, 2024 at 11:02 AM

“The future belongs to those who believe in the beauty of their dreams.” – Eleanor Roosevelt

Following a weekend of service introducing the concept to friends and Greendale residents, the highly anticipated new restaurant, The Eleanor Room, will open to the public for lunch service at 5636 Broad St. in Greendale on Tuesday, June 4 beginning at 11 a.m.

The venue, which aims to whisk diners back to the 1930s and 40s with a menu of sophisticated, yet accessible small plates, top-shelf tequilas and craft cocktails, is operated by Jason and Kelly Cyborowski who’ve spent months creating an inviting neighborhood hideaway that pays homage to both Historic Greendale and First Lady and human rights activist, Eleanor Roosevelt.

The interior of the restaurant was designed and built with the assistance of THREE SIXTY and Rev Pop, who assisted the Cyborowskis in bringing their vision for The Eleanor Room to Life alongside J&J Contractors employee Dave S., who assisted with various tasks including carpentry throughout the build-out.

The Eleanor Room door decalX

Take the tour

The restaurant's focal point is its tiled horseshoe bar, which features plentiful seating, even as it wraps around into the dining room.

Horseshoe barX

Behind the bar you’ll find faces like industry veteran and General Manager Matt Fisher and Bar Manager Deanna Sawicki serving up a collection of signature craft cocktails including the Basil Lemon Drop and the Rye and Agave Old Fashioned, a riff on the Wisconsin-style classic made with rye whiskey, bitters and muddled fruit that’s filtered out before serving.

Basil Lemon Drop and Rye & Agave Old FashionedX

As the bar extends through the dining room it transitions into a 10-seat tequila bar with its distinctive bordeaux-hued marble top, where folks can sit and sample flights of the impressive tequila collection, which is nearing its goal of 225 bottles of top-shelf spirits.  

Tequila barX

There are also tequila-based cocktails like the Sweet Marie featuring orange, lime and lemon juices, hot honey, agave, and tequila topped with a splash of Italian grapefruit soda.

Sweet MarieX

Behind the tequila bar is a row of posh oversized booths paired up with marble tabletops on a backdrop of deep green walls. Those walls are covered with historic black and white photographs depicting various people and activities, many of which were gleaned from the Greendale Historical Society.

Dining boothsX

A back dining room, set off with black velvet curtains, can also function as a private dining area for up to 28 diners.

Swing around to the south side of the restaurant and you’ll find more bar seating, along with a back lounge area that evokes a flapper-era feel with its eye-catching wallpaper and plush green upholstery banquettes, complete with fringes along the bottom.

Lounge banquetteX

As you approach the back hallway, you’ll also find a mural of the woman herself, Eleanor Roosevelt, designed and painted by Rev Pop.

Eleanor muralX

And yes, there’s a patio. Doors along the southern wall can be opened to allow open-air dining in the lounge with access to the full-service patio which features tables for dining and a firepit for gathering with drinks.

In the kitchen

The scratch kitchen is headed up by Chef Alexander Manthey, along with his wife Pastry Chef Pandora Hightower, who also oversees the restaurant’s bread program. Both aspire to creating seasonal menus featuring dishes that are both compelling and accessible. 

“If we’re going to serve something here, we’re going to do it right,” says Manthey. “My approach to cooking is built on the foundation of keeping things simple. I believe in starting with great ingredients and allowing them to speak for themselves.”

The menu itself is designed to be flexible. Nearly every dish is shareable for guests who enjoy trying multiple dishes. But there’s also the option to create a traditional coursed dinner or mix and match shareable plates and entrees.

Shareable dishes

Among the shareable small plates, guests will find housemade rosemary garlic bread served with whipped honey butter topped with locally sourced honeycomb and basil oil ($12).

Bread boardX

There are cremini mushrooms stuffed with spinach ricotta filling and served with lemon caper vinaigrette ($12); roasted brussels sprouts prepared with toasted pistachios, bacon, scallions and a balsamic reduction ($16). 

The deviled egg duo features two classic deviled eggs with dill and paprika and two more creatively prepared eggs. Currently they’re “green eggs & ham” featuring a filling enhanced by pureed peas and bacon ($10).

Deviled egg duoX

Lump crab cakes are served with remoulade and a small arugula citrus salad ($16), while crispy pork belly is glazed with hot honey and served with seasonal pickled vegetables ($14).

Crispy pork bellyX

Manthey says he’s excited to introduce a number of dishes, including roasted bone marrow flavored with parsley, capers and onion and served with crostini ($24), along with a trio of smash burger style sliders: one featuring bacon jam and Hook’s cheddar, another with brandy mushrooms and provolone, and the third being a chef’s special which could change daily. All will be served on housemade brioche buns ($18).

The trio would make a meal unto itself with a side of shoestring frites ($6) or one of The Eleanor Room salads, including this Caesar salad made with romaine, parmesan, classic Caesar dressing and house brioche croutons ($15).

Caesar SaladX


Plates with larger portions include a summer vegetable risotto chock full of vegetables including heirloom asparagus, oyster mushrooms, green beans, spinach and snap peas and topped with mint, basil and parmesan ($24). 

Vegetable risottoX

Seared sea scallops are presented atop a creamy sweet corn puree with locally grown sweet corn succotash and basil oil ($36).


Pork schnitzel is served alongside fingerling potatoes with a creamy mustard vinaigrette ($30); and The Eleanor features an 8-ounce beef tenderloin with fingerlings, bearnaise and grilled asparagus ($47).

Hightower says that desserts will change out seasonally with current selections including a housemade lemon tarte; and a vegan strawberry shortcake featuring meringue buttercream made with aquafaba and dairy-free butter, strawberry compote and strawberry shortcake crumble (desserts are $12 each).

Strawberry shortcakeX

Manthey says that guests should be on the lookout for specials.  “We’ll definitely be trying out some new, different things,” he says, “As well as offering features based on classic dishes that people love.”

The Eleanor Room is open Tuesday through Friday from 11 a.m. to 2 p.m. for lunch service. Dinner service is offered Tuesday through Thursday from 5 to 10 p.m., Friday and Saturday from 5 to 11 p.m. and Sunday from 5 to 10 p.m. The restaurant will also introduce brunch service offered both Saturday and Sunday from 10 a.m. to 2 p.m.

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.