Flourchild Is Giving Milwaukee Street a New Pizza Destination

The dawn of a new pizza experience is always cause for celebration.

Flourchild (727 N. Milwaukee St.) will open in brick-and-mortar form this Friday, April 29. Until now, the restaurant from the owners of Merriment Social and Third Coast Provisions has operated as a pop-up. The sit-down restaurant (in the space that was once the bar Distil) was actually supposed to open two years ago, but a certain global crisis happened. 

The menu leans heavily on pies, but other options are available, too – for instance, sandwiches such as a meatball with vodka sauce, smoked mozzarella and giardiniera aioli; a spicy fried chicken with slaw, pickles and cool ranch aioli; and the “fancy” burger with double cheese, griddled onions, shredded iceberg lettuce and fancy sauce in a brioche bun ($16-$17). There’s also several appetizers (burrata bruschetta, zucchini cakes, spicy crab rangoon spring rolls, $10-$14) and three kinds of mac and cheese – a classic, with five cheeses, buffalo chicken and vodka, which comes with vodka sauce, house sausage and basil ($16-$17).


 

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The pizzas are available either composed or build-you-own style. If you go the composed route, the choices have a lot going on – for example, the Return of the Mac, with white sauce, burger, aged mozzarella, American cheese, onion, iceberg lettuce and special sauce on a sesame seed crust. You see where they’re going with that, right? Another clever one is Curd Your Enthusiasm, featuring white sauce, fontina cheese, cheese curds, roasted garlic, caramelized onions and parsley ($21). 

Like its brother restaurants Merriment and Third Coast, Flourchild is offering some creative cocktails, like Point Beach Break, a combo of pear brandy, benedictine, Kummel caraway liqueur, salted agave, lemon and tarragon oil ($13). Wine and craft beer are also available. 

Opening weekend hours are Fri-Sat 5-10 p.m. Thereafter, regular hours will be Thurs 5-9 p.m., Fri-Sat 5-10 p.m. and Sun 4-8 p.m. (Closed on Mother’s Day, May 8). 

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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.