There's something big coming to Oakland Avenue on Milwaukee's East Side.
Monster Pizza MKE opened today at 11 a.m. at 2856 N. Oakland Ave. in the former SoLo Pizza.
The restaurant specializes in behemoth pizzas which measure 28 inches in diameter. Pies are available whole ($32) or by the slice for $3-4 (slices measure in at 12 inches from crust to tip) in 18 specialty combinations including chicken 'n' waffle, barbecue port tot and Sriracha chicken bacon ranch (pictured). Customers can also build their own pizzas with a choice of more than 40 different toppings.
Monster Pizza also offers salads (both single and monster sized), monster sticks and monster cookies and brownies for dessert. And yeah, you can also order smaller sized pizzas (12- and 16--inch) ... but why would you want to?
The restaurant itself boasts a chic, edgy atmosphere showcasing sleek stainless steel, high top tables and two extensive retro comic book walls featuring more than 1,600 comic book pages on display created by Flux Design.
In celebration of its opening, Monster Pizza MKE will offer $1 slices of cheese pizza from 11 a.m. to 6 p.m. on Thursday, Jan. 12.
Monster Pizza MKE is open seven days a week. Hours are Sunday through Thursday from 11 a.m. to midnight and Friday and Saturday from 11 a.m. through bar time.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.