State Street Pizza Pub has announced that it will be opening its doors to the public on Friday, June 10 at 322 W. State St., just around the corner from Fiserv Forum in the former home of Point Burger Bar Express.
Behind the new modern sports bar are building owners and industry veterans Jake Dehne and Seth Dehne, co-owner Jimmy Manke and operating partner James Sanchez, all of whom have worked to create a venue that offers folks a prime spot for game-watching.
The pub, which has been updated to reflect a palette of red, black and white is decked out with 17 televisions, complete with subscriptions to all major sports packages, ensuring that guests can enjoy their favorite games while grabbing a drink and a bite to eat.
The full bar offers a cadre of spirits with a focus on high end tequilas. Meanwhile 16 taps showcase an assortment of primarily craft brews, plus favorites like Spotted Cow and Miller. But the bar will also maintain a focus on hard seltzers, featuring over 30 different flavors from eight different brands. The pub will also feature pour-your-own fountain drinks with both Pepsi and Coca-Cola products available.
On the menu
The Pizza Pub’s menu is is focused (unsurprisingly on pizza), but also showcases a short list of appetizers, including fried cheese curds, wonton-wrapped mozzarella sticks, pickle fries, cheesy fries, garlic bread and cheesy garlic bread, all priced in the $6-$10 range.
Guests can also enjoy main dish salads including caprese, caesar, Mediterranean and Buffalo chicken for $11-$15, along with a shortlist of handhelds including a meatball sub and wraps (chicken Caesar, Buffalo chicken, chicken bacon and Greek) all priced around $14 with fries.
As for the pizza, guests can choose from Pizza Pub’s signature offerings or build their own pizzas, all of which are designed to be prepared quickly. So service time for a pie – be it dine-in or carry-out – is right around 10 minutes, giving folks an easy option for a quick bite before or after a game, concert or event.
Pizza pricing starts at $8.50 for a seven-inch personal sized pizza, $12 for a 10-inch and $15 for a 14-inch.
All customized pizzas begin as a cheese pizza with sauce and mozzarella cheese. But guests can customize most other aspects, including the crust, choice of proteins and vegetable toppings.
Crust options include thin crust, self-rising crust or cauliflower crust (10-inch only for +$2). Proteins include standards like Italian sausage, spicy Italian sausage, pepperoni, salami, ham, bacon or chicken ($1-$2.50, depending on the size of the pizza). Prosciutto is also available for ($2-$4). Vegetable options include artichokes, basil, chopped garlic, mushrooms, black olives, kalamata olives, red onions, green peppers, pepperoncini, pineapple, tomatoes and sundried tomatoes ($0.50-$1.50 each).
State Street Pizza Pub will offer carry-out and dine-in service, along with delivery through a variety of third party services.
Starting Friday, June 10, the pub’s hours of operation will be Wednesday through Friday from 4 p.m. to midnight, Saturday from 11 a.m. to 2 a.m. and Sunday from 11 a.m. to 10 p.m.
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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