It's National Pizza Week, so grab yourself a slice of some of Milwaukee's best with OnMilwaukee's help all week long. And for more pizza pieces, click here. Buon appetito!
Despite the challenges of 2020, the past year was filled with an impressive list of openings (well over 50), a good percentage of which opened since the COVID-19 pandemic began.
Among them are eight new pizza restaurants, every one serving up pies in their own unique style. On this list you'll find wood-fired pies, pizzas made with sourdough crust, deep dish pies and classic Milwaukee-style thin crust.
We hope you’ll consider supporting as many of these new ventures as you can. We’re certain you’ll find at least a few new favorites among them.
1. BB's on North
7237 W. North Ave., Wauwatosa, (414) 810-0252
Serving: Thin crust pizza
Brothers Pietro and Mario Balistreri grew up in the pizza world, but opened their first restaurant in February offering up a menu filled with unexpected details, from housemade sauces and breads to a selection of small plates, salads, sandwiches and entrees that reflect a global, modern American feel.
2. Brute Pizza
Behind Brute Pizza, a pop-up which launched in July, are two accomplished chefs: Jackie Woods of Donut Monster and Paris Dreibelbis, most recently of Bacchus. The goal? To push the boundaries of pizza and take America’s favorite comfort food to a whole new level.
3. E&F Pizzeria
At Egg & Flour at Crossroads Collective
2238 N. Farwell Ave., (414) 763-9081
Like its pasta bar sibling, E&F pizzeria uses high quality ingredients chosen with care to create pies that are both unique and approachable. The pizzas will feature a hand-tossed, pliable crust – not unlike a New York style pie – that bakes quickly (in about 7 minutes in a 700-degree oven).
4. Flour Girl & Flame (pizza trailer)
6735 W Lincoln Ave., (414) 777-0770
Serving: Wood-fired pizza
Local. Fresh. Seasonal. Delicious. Any or all of these words could be used to describe Chef Dana Spandet’s wood-fired pizza. And when you order up her delicious pies, you're supporting farms and purveyors led by women, LGBTQ individuals and people of color.
5. Lou Malnati’s Pizzeria
15795 W Bluemound Rd., (414) 930-4500
8799 N Port Washington Rd., (414) 446-3500
Serving: Chicago-style deep dish and thin crust pizza
This Chicago-based pizza brand opened its first two Wisconsin locations in the past year, adding to the pizza scene with not only their well-known deep-dish pies, but an investment in the communities where they operate.
6. Pizza de Brazil
130 W Layton Ave., (414) 610-5000
Serving: Brazilian style pizza (all you care to eat)
Want something unique? You've got it. Pizza de Brazil opened this summer, offering Milwaukee its first taste of rodizio style pizza with its crisp, almost pastry-like crust and unique toppings.
7. The Red Mill Inn & Pizza
1005 S Elm Grove Rd., (262) 599-8900
Serving: Thin-crust pizza
When a restaurant has been around as long as The Red Mill inn & Pizza, the memories practically seep from the walls. But earlier this year, the long-time restaurant got a refresh when owners Mark Zierath and Brian Eft purchased it and renewed the menu to include thin crust pizza and a variety of Italian specialties.
2315 N Murray Ave., (414) 797-1400
Serving: Hand-tossed pizza
Tavolino, which introduced itself in March through a series of pop-ups, might be a new spot, but they're preserving a long-time pizza recipe that dates back to the days when the restaurant was Palermo Villa.
2535 S Kinnickinnic Ave., (414) 301-6255
Serving: Wood-fired pizza
Chef Kyle Toner of Sorella perfected the pizza at Wolf Peach years ago. But starting this summer, he and partner Paul Damora opened their own spot in Bay View, offering guests new Italian-American dishes and fantastic wood-fired pizzas.
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.