Merriment Social chef Andrew Miller—along with partners Cameron Whyte and Samuel Emery—plan to bring a new pizza place called Flourchild to the former Distil at 722 N. Milwaukee St. The location is immediately next door to the trio’s other restaurant, Third Coast Provisions.

“Flourchild is a casual neighborhood restaurant focused on quality, scratch pizza with small plates, salads, and a few sandwiches and entrees,” Miller says. “We are planning on being open for lunch and dinner. Our team has been working on the style of pizza and our dough for over a year now. The dough is made with a long, natural cold fermentation and we are working with Great River Milling in Arcadia, Wisconsin to source freshly milled, organic, non-GMO grains.”

What kind of pizzas will Flourchild serve? Miller explains: “I would characterize the style of pizza as a cross between New York, New Haven, and Detroit styles. It is uniquely our own. I am fanatical about how we are making these pizzas and couldn’t be more excited to share them with Milwaukee! We are using some of the best Wisconsin cheese producers for the restaurant including Belgioioso, Sartori, Carr Valley, Clock Shadow Creamery, and others. While we are not a vegetarian restaurant, we will feature many vegetable-forward pizzas and celebrate the midwestern growing season through preservation.”

And what about the drinks? “On the beverage side of things we are planning on featuring multiple wines on tap and offering a broad selection of natural wines,” Miller says. “We will also have beer on tap and a focused selection of craft cocktails.”

In a license application, hours are listed as 10 a.m. – 2 a.m. Sunday through Thursday, and 10 a.m. – 2:30 a.m. Friday and Saturday. Capacity is listed as 300. An opening date is estimated for sometime this spring.

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Co-Founder and Editor

Matt Wild weighs between 140 and 145 pounds. He lives on Milwaukee's east side.