If you’ve been following the whereabouts of Milwaukee’s Flour Girl & Flame – its pop-ups all over town, including at Zócalo Food Park on South Sixth Street – you’re not the only one. Yours truly is a big fan of the chewy, tantalizing pies baked in a 900-degree wood-fired pizza oven.
A year ago, the Flour Girl herself, Dana Spandet (who is also the executive chef for Tall Guy And A Grill catering), announced plans to open a permanent home for the pizza enterprise, at 8121 W. National Ave., in West Allis. That brick-and-mortar space is now open for carryout, serving up the ’za Wed-Sun 4-8 p.m.
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The easiest way to get your hands on a 12-inch pie or two is to order online. You have quite a few composed-pizza choices, from the Potato Leek on FLEEK (garlic cream sauce, mozzarella, black pepper bacon, wood-roasted potatoes, leeks and arugula, $20) to the SmolWaukee, with garlic cream sauce or red sauce, fennel sausage, foraged mushrooms and caramelized onions ($19).
There’s also a BYO pizza ($14), along with an assortment of 10-inch gluten-free pies ($12-$15). Two salads – a kale Caesar ($9) and rustic chopped ($13) – round out the savory side of the menu. For sweets, Spandet has a cannoli dessert calzone ($11) and several flavors of locally made Carrie’s Crispies ($5).
You can also buy also locally made Soul Brew Kombucha and Spandet’s dynamite Flaming Hot Honey.
