Flourchild Pizza opens its dining room Friday in downtown Milwaukee

Flourchild, the downtown pizzeria long-awaited by the chef-owner of Third Coast Provisions and Merriment Social, opens its dining room on Friday.

Flourchild is located at 722 N. Milwaukee St., the former site of the Distil Lounge. It has been offering take-out since March as work on the restaurant is completed.

Hours of operation over the weekend will be 5pm to 10pm on Friday and Saturday. From next week, Flourchild will be open from 5 p.m. to 9 p.m. on Thursday, from 5 p.m. to 10 p.m. on Friday and Saturday and from 4 p.m. to 8 p.m. on Sunday, but the restaurant will be closed on the day of the holiday. mothers.

The restaurant, by chef Andrew Miller, will feature Miller’s pizza made with long-fermented dough, but will also serve double-patty burgers ($17) and other sandwiches, like Italian charcuterie on homemade focaccia ($16 $), as well as salads, mac and cheese, appetizers and desserts.

Pizzas, appetizers, sandwiches and mac and cheese are on the menu at Flourchild.

At the bar, Flourchild will offer cocktails, beer and natural wine.

Miller described the bar’s offerings as “light and easy to crush,” drinks that will pair well with pizza. This includes 3 Sheeps Brewing’s pilsner from the eight draft lines and Azimut’s Spanish sparkling wine by the glass. Cocktails from the bar include one called Point Beach Break (pear brandy, Benedictine, Kümmel caraway liqueur, salty agave, lemon and tarragon oil, $13).

The Flourchild bar will mix cocktails.  It also offers beer and natural wines.

The dining room, which features a mural and other artwork by Slawek Miskow, seats 60 and the bar seats 20. Guests can also eat at the bar.

Unusual for a downtown restaurant, Flourchild offers a children’s menu.

“We’ve noticed a lot more families getting carried away with us and wanting to be an option for ‘family nights,'” Miller said via email. “So we thought it was important to have a kids’ menu that wasn’t just an afterthought.”

Plans for Flourchild were announced in January 2020, but the onset of the pandemic forced a detour. It briefly operated as a pop-up in neighboring and sister restaurant Third Coast Provisions, then branched out into frozen pizza, sold in grocery stores in Sendik.

Diners can make online reservations at Tock through the restaurant’s website, flourchild.pizza, and also order online. Customers can also call the restaurant for reservations or takeout, (414) 488-2029.

RELATED:Flourchild’s pizza in downtown Milwaukee opens with takeout

Contact Carol at [email protected] or (414) 224-2841, or via the Sentinel Food & Home Journal page on Facebook. Follow her on Twitter at @mkediner or Instagram at @mke_diner.

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