They say that all good things are worth the wait. And such is undoubtedly the case for Flourchild Pizza, a concept which was announced in January of 2020, made its inaugural debut with a series of pop-ups during the pandemic, and now – at long last – is preparing to open its doors at 722 N. Milwaukee St.
But, before they do, they’re giving the city a sneak peek at what’s to come by introducing an abbreviated version of their opening menu available for carry-out only. Every Thursday and Friday beginning March 3 (and continuing throughout the month of March), guests can head online and place an order for pick-up from Flourchild Pizza between 5 and 9 p.m. (or until they are sold out).
Chef Andrew Miller, who operates Flourchild Pizza with partners Cameron Whyte and Samuel Emery, says that the soft carry-out-only opening allows them to test out their systems and volume capacity to ensure that they have a smooth transition to dine-in service.
“Our goal is to produce delicious pizza with high quality housemade toppings,” he says. “And ultimately, we want to ensure that we’re delivering the highest quality food to both our carry-out and dine-in customers.”
That level of perfectionism is part of the secret sauce behind the success of the partners’ other restaurants, Merriment Social and Third Coast Provisions. So it bodes well for the city’s newest pizzeria, which has put a great deal of thought into how to create a carry-out experience that rivals the traditional dining experience.
“This is the comfort food that I want to eat when I order carry-out or delivery,” says Miller. “So it’s created to hold up to transport. That means all of our items can also be easily reheated, if needed, without a loss of quality.”
Listen to Miller talk more about the Flourchild concept [FoodCrush Podcast].
Sling some pizza, get some ink
Speaking of perfect pizza, maybe you're interested in joining a fun crew that serves up some of the best pizza in the city? Help launch Milwaukee’s newest pizza restaurant while gleaning valuable transferable skills. Flourchild has both front and back of house positions available. Join the team and there might just be a tattoo in your future (I’m not kidding). The boys are actually funding free tattoos at local parlors for new hires. You read that right: join the team and get inked. Serious employment inquiries can be emailed to email@example.com.
Now, the delicious part.
The abbreviated menu might be… well, abbreviated. But it’s chock full of good stuff from appetizers and salads to pizzas, sandwiches and even dessert.
On the noshable side, you’ll find items like cheesy garlic sticks (“Like a Bosco Stick on steroids”, served with vodka sauce for $13; potato wedges with garlic aioli and spicy ketchup ($10); zucchini cakes with artichokes, marinara, pecorino and basil ($12) or housemade meatballs served up with red, white and pesto sauces along with housemade focaccia ($14).
Or take it all the way with spicy crab rangoon spring rolls filled with all the goods and served with sweet and sour sauce ($13).
If you’re getting a pizza, salad is a natural accompaniment. Flourchild will feature a few, all available in two sizes for eating solo or sharing with friends or family.
There’s classic Caesar (croutons, classic dressing, parmesan, anchovies $8/$13); Spinach salad with goat cheese, candied cashews, roasted peppers, artichokes and balsamic ($9/$14); or the Hot Mess featuring fresh mozzarella, artichokes, cherry peppers, scallions, tomatoes and an herb vinaigrette ($9/$14).
But you can also pick up the Asian inspired California King featuring mixed greens, avocado, nori, sesami dressing, mandarin oranges and almonds ($9/$14). It would make a perfect pairing for the Crab Rangoon Delight pizza. Just sayin’.
Of course, you’ll want to try one of Flourchild’s spectacular pies. They're built on a complexly flavored naturally cold fermented crust that’s tender (soft enough to fold, but absolutely not soggy) with just the right amount of chew and plenty of crispness, particularly on the edges.
Even better, Flourchild pies aren’t topped like average pizzas. They make full use of both classic and inventive flavor profiles, riffing on both American and globally inspired dishes, from burgers and crunch wraps to veggie-filled Thai curry pizza.
Even the classics are thoughtfully created. Take Flourchild’s not-so-basic cheese pizza (red sauce, aged mozzarella, fresh mozzarella, basil, extra virgin olive oil, pecorino, $19), which riffs on the flavor profiles found in some of Miller’s favorite pies in New York.
Meaty options include the Club Banger (red sauce, Ezzo pepperoni, fresh mozzarella, aged mozzarella, Calabrian chili honey, $22), the Daddy’s Pizza (red sauce, Ezzo pepperoni, house sausage, aged mozzarella, cherry peppers, red onion, stracciatella, basil, $25); and The Froman, a truly stellar twist on the classic sausage and giardiniera pie featuring red sauce, aged mozzarella, house sausage, giardiniera cream cheese, caramelized onion and pecorino, $24.
Burger fan? Order up Return of the Mac. It features white sauce, burger meat, aged mozzarella, American cheese, onion and a topping of iceberg lettuce and special sauce, $21.
Oh – and they didn’t spare any of the details. The pizza also comes complete with a sesame seed crust.
If you’re a fan of crab rangoon, there’s also a pizza for that. Get the Crab Rangoon Delight (white sauce, crab, pickled pepper cream cheese, aged mozzarella, scallions, wontons, sweet n’ sour drizzle, $24).
And if you dig a delicious crunch wrap from taco bell, try the Doritos Locos pizza, which might as well be a crunch wrap in pizza form. It’s loaded up with white sauce, confit chicken, aged mozzarella, cheese curds, scallions, doritos, baja sauce and pico de gallo, $23.
And yes, there are some memorable veggie-based pies as well.
The Curd Your Enthusiasm is a garlicky, cheesy gem featuring white sauce, fontina, cheese curds, roasted garlic, caramelized onions and parsley, $21; the Truffle Shuffle brings the funghi with mushroom cream, roasted mushrooms, fresh mozzarella, aged mozzarella, truffle ranch, red onion, lemon and parsley ($24). Meanwhile the Talk Curry to Me takes the flavor (and vegetable) quotient to new levels with Thai curry sauce (flavorful, but relatively mild), broccoli, mushrooms, red pepper, sweet potato, fresh mozzarella, pickled red onion and cilantro ($20).
Mac & cheese
Why serve traditional pasta when you could serve America's favorite, macaroni and cheese? Flourchild’s classic mac boasts an ultra creamy flavor-packed base made with five cheeses and enhanced with herbs ($16). But, if you’re feeling a bit spicy, you can gussy that sucker up with Buffalo chicken, ranch dressing and scallions ($21).
Or you can take your mac to a whole new level with the Cremarosa, a decidedly more Italian spin that hearkens back to the first restaurant Miller ever worked at (and the place where he first met Whyte). It starts off with classic macaroni and cheese, but bumps it up a notch with housemade vodka sauce, Italian sausage and basil ($17). Mama mia!
Head to an East Coast pizzeria, and you’ll find pizza. But you might also find a really stellar sandwich.
The same is true at Flourchild, where you’ll find ubiquitous offerings like a classic meatball sandwich (vodka sauce, smoked mozzarella, giardiniera aioli, $16) and a veggie take on the Philly cheese steak featuring sliced portobello “steak”, cheese sauce, onions, peppers and horsey sauce ($16). Both are served up on housemade rolls.
They’ve also got stellar housemade focaccia, which you can get loaded up with all the goods on their sexy Italian sandwich featuring soppressata, salami, prosciutto, mortadella, provolone, vinaigrette, aioli and lettuce, tomatoes and onions for good measure ($16).
And, if that's not enough, you'll find a spicy fried chicken sandwich (garlic aioli, shredded iceberg, tomato, pickles, brioche, $16); and the Fancy Burger featuring a simple, crisp-edged smash patty with double cheese, griddled onions, shredded iceberg lettuce and fancy sauce, $17.
On the sweeter side, guests can look forward to delicious deconstructed pies served in parfait format from Pastry Chef Jonna Zaczek. Flavors will change seasonally, and each one will be undoubtedly more delicious than the last. Currently on the menu? Creamy, buttery banana cream pie.
Oh, wait. Before I go, allow me to tease you a bit with a sneak peek at the playful mural that was recently installed on the back wall of the restaurant.
You can get a glimpse of the full shenanigans in all of their glory when you pick up your tasty ‘za.
Flourchild will be open for carry-out on Thursdays and Fridays from 5 to 9 p.m. through the end of March, with a grand opening for the restaurant to follow. Check out the full menu and order online for scheduled pick-up. Maybe order up some of their amazing merch while you're there.
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.