Chefs at Dick's Pizza and Pleasure work a coal-fired oven to forge a menu of pies that fills the futuristic lounge with enticing aromas. Burning at temperatures in excess of 700 degrees, the oven yields crisp, light crusts, which serve as ideal canvasses for guest-designed pizzas crowned with local produce and toppings such as roasted mushrooms, gorgonzola, and white anchovies ($9+). The house-cured-sausage pizza flaunts red onion, mozzarella, pecorino cheese, and organic tomatoes crushed by hand ($13). Shavings of black-truffle mushrooms embellish the top of the White and Black pizza ($15), along with house-made white sauce and fontina, mozzarella, parmesan, and burrata cheese. Dick's kitchen dispenses cold alcoholic or virgin milkshakes such as the Acapulco Gold, a blend of vanilla ice cream, Kahlua, Nutella, house-made caramel, and chocolate-covered espresso beans ($8), while the seasonal cocktail menu makes use of fresh fruits and top-shelf liquors to fuel revelry without saving up yard clippings to bribe a satyr.
Joey Buona’s Pizzeria & Restaurant's motto implores diners to laugh, love, and eat "with a vengeance," whether they're chowing down on a gourmet sandwich made with rustic italian bread, or sharing a multi-course family feast of pasta and steaks with loved ones. The restaurant also hosts "all you can eat" family-style appetizers, salads, pastas, entrees, and desserts on big platters. Chandeliers cast a warm glow over crimson carpets and brick walls while guests bite into slices of thin-crust style cooked pies, then debate which came first, the city or the pizza. The downtown restaurant's catering packages and banquets ring in weddings, anniversaries, and corporate events with hot and cold smorgasbords of sandwiches, sausage ravioli, chicken marsala, and tiramisu.
Dough leaps from chefs' hands and pirouettes in midair before donning Rustico Pizzeria's slew of fresh toppings such as pine nuts, goat cheese, and eggplant, with gluten-free pizza and pasta available upon request. The menu full of authentic Italian classics includes ten types of paninis take on crispier conditions atop a sizzling grill, and pastas arrive at tables draped in slow-stewed tomato sauce and white-wine béchamel. Live Twitter feeds posted on a big-screen high-definition monitor inject a dose of modernity into an otherwise rustic dining room decked with brick walls, hardwood floors, and sturdy chandeliers. Outside, a wooden patio affords pristine views of the Milwaukee River, and an ideal station from which to christen passing ships with bottles of Farnese house wine.
Brick 3 Pizza’s chefs make their pies so easily accessible, it’s a wonder the city’s residents are eating anything else. While most pizza places are content to deliver their pies to doorsteps, Brick 3 Pizza offers eat-in, delivery, catering, and curbside service for clients craving their menu of specialty New York-style pizzas. The shop’s doors even stay open until 4 a.m. on weekends, allowing barhoppers to finish their night with a slice of mac ‘n’ cheese, mostaccioli-and-meatballs, or pesto-chicken pizza. Brick’s gigantic 34-inch extra-large pizza is a meal boon for guests with a lot of mouths to feed or as bait to catch Sylvester Stallone. Alongside their pizzas, the staff creates handheld calzones and traditional desserts such as cannoli and cheesecake.
Crisp Pizza Bar & Lounge’s super-heated Neapolitan-style oven bakes crunchy cracker-like crusts topped with chef-curated ingredient bouquets or build-your-own-pizza creations. The restaurant also transforms into a morning-meal factory for Friday–Sunday brunches, flipping expectations on the heads with funky adaptations of morning classics, such as the breakfast pizza topped with scrambled eggs and a pepperoni-wrapped alarm clock. By night, the eatery doubles as a music venue, with a rotating schedule of DJs setting hips asway with high-octane playlists.
Marchese’s Olive Pit provides pizza purveyors with a menu of pies with and without red sauce. Opt for sauceless sustenance with the caramelized onion and mushroom pizza, boasting olive oil and aromatic garlic reclining on an herb-brushed crust ($14.99 for regular size), or go in the red by bankrupting hunger with Pete’s Pepper Pizza, topped with spicy serrano peppers or mild green bell peppers, plus pepperoni and onions ($15.99 for regular). Customers can conceive the most artistic pie creation since da Vinci’s Mona Lisa Face-Planted Into Pizza with the create-your-own option, which lets you add as many toppings as your stomach pleases, including olives, extra seasoning, artichokes, bacon, and more ($12.99+). Marchese’s also offers a solid selection of appetizers, from its fresh bread available with toppings such as marinara sauce, pesto spread, or olive tapenade ($3–$5.50), to Aunt Susie’s Salad, with strawberries, butter-toasted pecans, and a raspberry-poppy-seed dressing bunking atop a bed of spinach ($5.99). Lunchtimers can nosh on pizzas by the slice ($4–$5)—Marchese's Olive Pit serves up a new special slice of pizza each week—or the massive Bear’s Big Sandwich available in veggie-friendly ($5.99) or pepperoni-topped ($6.99) variations.