Pizza in Shorewood

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In 1963, Sal Barbiere founded his eponymous Italian Inn on the principles of “Family, Superb Food, and Quality Ingredients,” according to the restaurant's website. So it was no surprise that he decided to keep the eatery in the family, passing Barbiere's to his son Steve when he retired. And when, 34 years later, Steve was ready to retire in his turn, he also passed the mantle to someone trustworthy: employee Mark Dempsey, who is himself nearly family—he has been working at the restaurant since he was 16 years old.

Today, Dempsey has expanded the restaurant to two locations, both still serving Sal's signature garlic bread and other tried-and-true Italian dishes. Chefs in his kitchens prepare pans of lasagna and spaghetti with meat or meatless sauce. Baked-to-order pizzas feature an array of topping choices including italian sausage, fresh mushrooms, and sliced tomatoes. Grand Marnier from the full bar fortifies pitchers of housemade red sangria, which enhance the food's bold, Italian flavors as well as boring white napkins that definitely look better in tie-dye.

5844 W Bluemound Rd
Milwaukee,
WI
US

The “pleasingly puffy” crust and “inventive flavor combinations” the chef creates for Transfer Pizzeria Café's inventive pizzas earned the establishment a feature on Serious Eats. Today, they craft more than 40 different kinds of pizzas with different combinations of about 30 toppings, all laid atop house-crafted sauces: tomato, garlic, pesto, barbecue, and peanut. Made with local and organic ingredients when possible, the pizzas range from traditional to inventive, with combinations more compelling than that of Al Capone’s safe. The pollo verde features chicken with pesto and tomato sauce, feta, and asiago cheese, and the Diavola is topped with hot peppers and salami. Transfer Pizzeria Café's crew strives to give back to the community by featuring local art and live music, and it contributes its vegetable and fruit scraps, used coffee grounds, and discarded paper airplanes to an area compost network.

101 W Mitchell St
Milwaukee,
WI
US

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.

1107 N Old World 3rd St
Milwaukee,
WI
US

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.

1323 E Brady St
Milwaukee,
WI
US

Before it became a large-scale pizza manufacturer, Palermo's Pizza was simply an Italian restaurant run by Gaspare Fallucca and his wife Zina. The Fallucca's are back to their restaurant roots offering freshly baked classic and wood-fired pizzas at Pizzeria 3301 at Villa Palermo. Along with pizzas, guests enjoy homemade soups, fresh salads, and Italian desserts within a cafe atmosphere. Patrons can even tour the pizza factory, attend a tasting event, or participate in a pizza making class.

3301 West Canal Street
Milwaukee,
WI
US

Pizza purveyors will devour Edwardo's all-natural pies, made with 100% pure aged cheese, crisp crust, and a sweet n' secret tomato sauce. Those perusing the menu will swiftly find Edwardo's signature stuffed cheese and spinach pizza, a two-inch-tall tasty treat packed with enough hand-selected spinach to finally let Popeye defeat Emperor Palpatine ($17.25 for 9"). Edwardo's thin-crust pizzas are just as delectable, with the Hawaiian Luau pie hosting generous chunks of pineapple, savory Canadian bacon, monterey jack cheese, and sweet n' sour sauce ($12.25 for 10"). Gobble up the Chicken Pesto Passion calzone, brimming with tender grilled meat, mozzarella cheese, and homemade pesto ($7.29), or pick up two chunky meatballs, smothered in marinara sauce and roasted red peppers ($4.79), for a kicking kickoff or a supportive side dish to your meal.

10845 W Bluemound Rd
Milwaukee,
WI
US