By Lori Fredrich Senior Writer & Dining Editor Published Dec 09, 2021 at 7:02 PM

It’s been a year in the making, but Flour Girl & Flame officially has a brick and mortar home base for their spectacular wood-fired pizzas and rustic provisions featuring locally grown, seasonal ingredients.

The new carry-out only pizza destination softly opened yesterday evening at 8121 W. National Ave. and will be slinging the first of many delicious wood-fired pizzas all weekend long from 4 to 8 p.m.

Exterior of Flour Girl & FlameX

Guests who choose to pop in will find a cozy pick-up area featuring soft seating (in case there’s a wait), a check-out area and rustic decor along with a collection of art created by Black, Brown and woman artists including Rachal Duggan of Rad Illustrates and Emma Daisy

Interior and artX

“We’re proud of our little space,” notes founder, co-owner and chef Dana Spandet. “I’d pictured this to be just a place where you grabbed pizza. But it’s become a cozy warm little spot where we’re able to welcome people.”

Holiday decorX

Along with the opening, Spandet says she’s also proud to announce former Tall Guy sous chef, Morgan Lopez, as executive chef for the Flour Girl & Flame.

“She has been my right hand for the last four years, steering the ship at Tall Guy with me, and she’s brought so much creativity, heart and positivity to our team.,” says Spandet. “ I’m so thrilled to bring her on officially to work with me here.”

Order your weekend pies

The opening menu at Flour Girl & Flame features a robust selection of wood-fired pizzas (including vegan and gluten-free pies), plus an assortment of salads and desserts. 

The pizza selection includes whimsically named pies like the Pep in Yer Step (red sauce, pepperoni, mozzarella, cup and char pepperoni, house pickled peppers and Flour Girl hot honey drizzle, $18); Potato Leek on Fleek (garlic cream sauce, mozzarella, black pepper bacon, wood roasted potatoes, leeks and arugula, $20); and the SmolWaukee (garlic cream sauce or red sauce, fennel sausage, foraged mushrooms and caramelized onions, $19). 

Don’t forget to order a wood-fired cannoli dessert calzone featuring Flour Girl dough filled with mascarpone, chocolate chips, chocolate drizzle and pistachios ($11, serves one to two people).

Guests can also purchase a variety of locally made products from jars of sourdough starter, bottles of Flour Girl Hot Honey and Carrie’s Crispies, along with a selection of locally made canned and bottled beverages including BKlear alkaline water, selections from Siren Shrub Co., Soul Brew kombucha and Sprecher (plus offerings like LaCroix and bottled Mexican Coca-Cola). You can view the full menu (and place your order) online.

Interior of Flour Girl & FlameX

“I’ve never done this before,” says Spandet. “Before launching Flour Girl & Flame, I’d never run a food truck before. I’ve never opened a restaurant. But we’ve all been learning and growing together. I have a great team that’s been with me since day one, and we’re just so excited to be a fixture in the West Allis community.” 

Spandet says guests can keep an eye on Flour Girl & Flame’s social media channels for seasonal specials, brunch offerings (including bialys) and pop-ups with other local businesses.

In the meantime, pizza orders can be made online, or by phone at (414) 662-7921. Walk-ins are also welcome (just stop in and order at the counter).  When you order online, don’t forget to check the box to indicate you’d like your pizza to be left whole/uncut. Here’s why.

Uncut pizza in carry-out boxX

Flour Girl & Flame is open Wednesday through Sunday from 4 to 8 p.m. They will be closed on Dec. 24 and Dec. 25 to allow their employees to celebrate the holidays with family. However, they plan to be open on both New Year’s Eve and New Year’s Day.

Lori Fredrich Senior Writer & Dining Editor

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.