One of UWM students’ favorite after-bar noshing pits celebrates its 20th anniversary this year.

Since opening in August 1985, Pizza Shuttle has made over five million deliveries, used 800 tons of mozzarella cheese and has expanded its menu to cater to every late-night craving.

Founders Mark Gold and Lou Siecinski opened Pizza Shuttle when they were both only 20 years old. They may have lacked college degrees, but they had the dream and the skills to offer delicious food and fast service to Milwaukee.

Over the years, Pizza Shuttle has been transformed from a small delivery joint into a full-service restaurant and East Side staple.

And Gold and Siecinski do not plan to stop expanding and improving their business. They plan to expand the dining room, which has recently been renovated, to better accommodate their ever-growing customer base.

College students in Milwaukee do not just like eating here, they like working here as well, and Gold and Siecinski like to have a college-age staff.

“It keeps me young,” Gold said. “Most people our age don’t get to interact with the under-30 crowd regularly.”

If the make-it-any-way-you-can-imagine pizza menu does not appeal to you, other menu items will. Non-pizza menu items include a variety of sandwiches and appetizers, chicken wings, pasta, salads, seafood and ribs.

And for dessert, Pizza Shuttle makes a different flavor of custard everyday, along with chocolate and vanilla. Sara Lee cheesecake is also available by the slice.

The dining room is excellent for people-watching and hanging out with friends. There is no telling what kinds of antics you may observe at any time of the day, as the dining room is frequently occupied by East Side eccentrics and college students seemingly performing their own comedy routines as they enjoy their food and drink.

Of course, pick-up and delivery are popular options as well. There is nothing better than having the option of a meal delivered to you after a long day at work or a long night of drinking.

Pizza Shuttle is an award-winning pizzeria, based on happy customers and good, cheap food.

“We keep trying to improve, with better values and better service,” Gold said.

> Comments