Wy’East Pizza
5601 W Vliet St., (414) 943-3278
wyeastpizza.com
Pizza
$$
Looking for a pizza spot that does things a bit differently? That’s Wy’East where you’ll find pies made with a chewy slow-fermented crust and just enough liberally doppled charring. The toppings are of great quality, with flavor combinations that show a true attention to detail.
You can't go wrong with classics like the Hot Marmot or Cloud Cap. But I'd recommend going all the way with seasonal pies like the Lost Leek (roasted leeks, cheese blend, herbs, chives); the Ring of Fire (bacon, cheese blend, sport peppers, herbs, honey); or – if you like it spicy – the Diablo Picante (chipotle-tomato sauce, chorizo, candied jalapeños, mozzarella and pecorino romano).
Pro tip: The dining room is small, so you’re likely to encounter a wait during peak hours. Nonetheless, Wy’East pizza tastes best when eaten at the restaurant; if you must carry out, ask them not to pre-cut the pizza (cutting it yourself ensures a warmer pie with a better crust).
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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club.
When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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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