After Two Years, Flourchild Pizza Will Finally Open Its Dining Room

In the meantime, it will serve carryout pies two days a week.

Flourchild, the creative pizza concept from the owners of Merriment Social and Third Coast Provisions, is inching closer to opening its dining room (722 N. Milwaukee St.). Executive chef/owner Andrew Miller started the pizza emporium a few years ago as a pop-up, and plans progressed to creating a permanent home for it. But, well, COVID … 

Now, however, the opening is about a month out, says Miller, and starting this Thursday (March 3), the restaurant will begin carryout-only service  on Thursday and Friday nights (5-9 p.m.). The carryout hours will last through the month of March.

Miller shared the initial carryout menu with me, and it features more than pizza. For apps, they have cheesy garlic sticks, waffle fries, burrata toast, spicy crab rangoon spring rolls, zucchini cakes, and meatballs ($10-$15). There are three kinds of mac and cheese, including the classic (five cheeses), buffalo chicken and the Cremosa, which is the classic with vodka sauce, house sausage and basil ($16-$21). Five kinds of sandwiches are available, such as the Italian (with four kinds of Italian cold cuts), Shroomsteak (sliced Portobello mushroom “steak”), spicy fried chicken, and a fancy burger ($16-$17).

Of the pizzas, you’ve got 13 to choose from and they feature a basic cheese, the Crab Rangoon Delight (with crab, pickled pepper cream cheese and wontons), Talk Curry to Me (a vegetable pie with Thai curry sauce), Clam Jam (with clams, white sauce, Yukon Gold potatoes and bacon), and Doritos Locos (which includes white sauce, confit chicken, cheese curds, Doritos, baja sauce and pico de gallo). Pizza $19-$25. Add dipping sauces like Calabrian chile honey, marinara, spicy ranch, even a ranch flight, for $2-$6.

Once I get details on the dining room opening, you’ll learn about them here.

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Ann Christenson has covered dining for Milwaukee Magazine since 1997. She was raised on a diet of casseroles that started with a pound of ground beef and a can of Campbell's soup. Feel free to share any casserole recipes with her.