Cheers! It's Bar Month at OnMilwaukee – so get ready to drink up more bar articles, imbibable stories and cocktailing content, brought to you by Potawatomi Casino Hotel and Miller Lite. Thirsty for more? To find even more bar content, click here!
It’s become a yearly tradition for Flour Girl & Flame, 8121 W. National Ave., to partner with another local woman-owned business for their St. Patrick’s Day week pizzas.
In 2022, they got together with Mae Velma’s to offer a Reuben pizza featuring Mae Velma’s corned beef, sauerkraut, Wisconsin mozzarella and Swiss cheeses and a drizzle of house Thousand Island dressing. Then, in 2023, they integrated kimchi from Jenny Lee of Kiuda MKE into the “Kiss Me, I’m Multicultural” pie featuring Guinness cream sauce, Wisconsin mozzarella, braised corn beef, Kiuda cabbage kimchi and Togarashi-spiced Thousand Island drizzle.
This year, they’re doing it again. But this time, they’ve partnered up with Katy Klinnert and Sara McConville, the new corned beef queens at McBob’s Pub & Grill, 4919 W North Ave., to create not just one, but two new pizzas.
“Collaborating with other businesses has been essential for us to help foster a supportive and empowering small business community,” notes Chef and Owner Dana Spandet. “This one is really fun for us as women business owners during Women's History Month.
“By coming together, we're able to amplify our voices, share resources, and create additional opportunities for growth and success… Oh, and my dad is OBSESSED with the corned beef hash at McBobs and he always has to wait til Father's Day every year to get it.”
That’s powerful stuff. But it also makes for some delicious pizza.
The pizza
On Wednesday, March 13 – a day which also happens to be Klinnert’s birthday and the would-be 70th birthday of McConville’s late father, Dewey – Detroit-style pizza fans can order up the Corned Beef Smash (with a touch of class) featuring Flour Girl's signature Detroit-style crust topped with McBob’s corned beef hash, provolone, brick, mozzarella and Swiss cheeses, a horseradish mustard drizzle, Guinness-braised onions, plus extra fancy shavings of house-cured duck egg.
Meanwhile, Thursday through Sunday, guests can order up the Over the Rainbow, a wood-fired sourdough crust topped with a housemade Thousand Island base, McBob’s corned beef, Swiss and mozzarella cheeses, a bit of sauerkraut, a smidge of horseradish and a bonus drizzle of a bit more of that Thousand Island.
The collaboration is not only a delicious departure for Flour Girl fans, it’s also a meaningful partnership for Klinnert and McConville in multiple ways.
“I was giddy when the DM from Flour Girl & Flame popped up on my phone,” notes Klinnert. “I’ve been a fan for a long time, and I remember the first time we had their pizza at Zocalo in April of 2020. It was my daughter’s birthday. When she opened up the box and saw the flower on top of the pizza, she loved it and thought it was so special.”
McConville nods in agreement. “I love this whole concept,” says McConville, “Because it presents a really different way for people to experience our corned beef.”
Flour Girl & Flame is open Wednesday through Sunday from 4 to 8 p.m. Both pizzas can be ordered online for pick-up or enjoyed at Flour Girl & Flame while supplies last.
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.
