It was exactly 824 days ago that we announced that Flourchild Pizza was on its way to 722 N. Milwaukee St. And, If you’ve been waiting with bated breath (as we have) for this opening, that may have seemed like an eternity.
But there’s good news on the horizon. The restaurant is slated to make its official debut – in all of its pizza-filled glory – beginning on Friday, April 29 at 5 p.m.
And it’s not hyperbole to suggest that the restaurant was worth the wait.
But first... exactly what happened over the course of the last 800+ days? Here’s the crazy pizza-filled story distilled into three delicious minutes.
Now, if you’ve had the good fortune of tasting Flourchild’s pizza via carry-out, you already know that what they serve is unlike any other pizza in the city. Some of their pies are modeled after classic East Coast creations. Others conjure the flavors of nostalgic comfort foods (from cheeseburgers and crunch wraps to crab rangoon). But all of them are pretty darned delicious.
The secret is in the crust, which – thanks to time, natural cold fermentation and great ingredients – delivers not only a complex flavor, but a tender, pleasantly chewy texture and just the right amount of exterior crispness. But it’s also in the toppings, which include high quality base ingredients, housemade sauces and Wisconsin cheese, which are combined to produce balanced flavor profiles.
5 must-try items
Wondering what to try when you visit this weekend? Here are five items that should be on your must-try list.
1. Cheesy garlic sticks
If you’ve got a soft spot for the ultra-cheesy goodness of a classic Bosco Stick (on steroids), these are gonna be your jam. Imagine garlicky housemade breadsticks, coated in fresh herbs and pecorino cheese, filled with ooey gooey cheese and served with tasty housemade vodka sauce ($11). You're welcome.
2. Spicy fried chicken sandwich
Could this be the chicken sandwich that wins them all? That's up to you to decide. But, it's definitely a contender. Flourchild's juicy, flavorful chicken is covered in crispy, seasoned breading and served on a housemade brioche bun with cool ranch aioli, crispy slaw and pickles ($16). There's even a light, refreshing 3 Sheeps Brewing Co. German Pilsner or a new Glarus Two Women Helles Lager to enjoy alongside.
3. Curd your Enthusiasm
Cheese curds on pizza? Oh, yes. And this isn't just some over-the-top Sconnie pie. Picture that stellar crust topped with white pizza sauce, sweet roasted garlic and caramelized onions, creamy fontina cheese and plenty of delicious local cheese curds ($21). If you don’t love this pizza, we might just have to retract your Milwaukee card.
4. Green Machine
It might not feel like it, but spring is here. And this pizza is the embodiment of everything that's delicious about the season. You’ll find fresh herbal pesto on a bed of white sauce. That’s topped with fresh asparagus, green garlic, fresh basil and crispy artichokes. And the whole kit and caboodle is rounded out by aged mozzarella and creamy fontina cheeses ($25).
5. Meatballin’ on a Budget
You got your housemade meatballs and your vodka sauce. You’ve got your fresh broccolini. And then you’ve got flavor boosters like pickled garlic, Calabrian chilies, basil, aged mozzarella and bright, creamy lemon-flecked ricotta ($23). Mangia!
Bonus: ranch flight
Be still my ranch dressing loving heart. Flourchild is also offering guests the opportunity to order a flight of undeniably dippable housemade ranch dressings to enhance your favorite pizza.
The flight is $4 and includes Flourchild house ranch (delicious), spicy ranch (tongue-tingling) and black truffle ranch (decadent).
Each dressing is also available in individual servings for $1.50, along with other dippable and drizzleable options including house marinara ($1) and Calabrian chili honey ($1).
Flourchild Pizza’s opening weekend hours are Friday, April 29 and Saturday, April 30 from 5 to 10 p.m. Moving forward, the restaurant will be open Thursday from 5 to 9 p.m., Friday and Saturday from 5 to 10 p.m. and Sunday from 4 to 8 p.m. Flourchild will be closed on Mother’s Day.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
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