A new concept is on its way to Downtown Milwaukee, and it promises to offer a unique take on one of the city’s favorite dishes: pizza.
Flourchild is the clever moniker for the new restaurant, which is the brainchild of Chef Andrew Miller, Cameron Whyte and Samuel Emery, the partners behind Merriment Social and Third Coast Provisions. The pizzeria, which is expected to open this spring, will be located in the former home of Distil at 722 N. Milwaukee St.
Miller says he envisions Flourchild as a casual neighborhood restaurant with a menu focused on quality, scratch-made pizza, small plates, salads and sandwiches.
And – based on the owners' track record for well-executed, inventive fare at both Merriment Social and Third Coast Provisions – Milwaukee has plenty to be excited about.
Unique, handcrafted pizza
The pizza, which will feature a dough painstakingly created with the help of natural cold fermentation, will incorporate freshly milled organic, GMO-free flour from Great River Milling in Arcadia, in Trempealeau County. It’s a recipe Miller says he and his staff have been working to perfect for over a year.
"I would characterize the style of pizza as a cross between New York, New Haven and Detroit styles," he says. "And it will be uniquely our own. I am fanatical about how we are making these pizzas and couldn't be more excited to share them with Milwaukee."
In addition to housemade dough, Flourchild will carefully source the ingredients for its pizzas, including utilizing cheeses from a variety of Wisconsin producers, including BelGioiso, Sartori, Carr Valley and Clock Shadow Creamery.
Meanwhile, pizza toppings will appeal to a wide variety of diners and celebrate the best of the Midwestern growing season with a combination of meat, seafood and a wide variety of vegetable-forward combinations (envision creative options like green tahini, eggplant, pomegranate molasses, zhoug and avocado; or a combination of creamed corn, ramps, morels, green garlic and Pleasant Ridge Reserve).
Pizzas will also feature a variety of locally grown items which have been harvested and preserved at peak ripeness.
Also on the menu
Miller says that the menu is still a work in progress, but will include appetizers like housemade mozzarella curds served with vodka sauce and Parmesan, charred broccolini and spinach artichoke dip.
There will also be seasonal soups like white chicken chili and inventive salads including options like a steak and vegetable wedge salad; roasted cauliflower salad augmented with pistachios, mint, apples, fennel and pear vinaigrette.
Additional options will include pasta (for example: spaghetti with pancetta, peas, dill, white wine and creme fraiche); housemade macaroni and cheese; and entrees like Wagyu skirt steak served with grits, salsa verde and whipped bone marrow.
Miller’s love and talent for creating great sandwiches will also be showcased in a small selection of hand-held items including a meatball sandwich, fried chicken and a house burger featuring a patty made with flavorful brisket on a housemade bun.
On the beverage side, Flourchild will feature multiple wines on tap, along with a broad selection of natural wines, tap beer and a curated collection of craft cocktails.
Watch OnMilwaukee for additional details as they become available.
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.