Wy’East Pizza
5601 W Vliet St., (414) 943-3278
wyeastpizza.com
Pizza
$$
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The secret is out about Wy’East Pizza, which has become a hot spot for pizza on the West Side. The digs are cozy and the pizzas are made to order with a chewy, slow-fermented crust that’s baked until bubbly with plenty of prerequisite leoparding.
Even more, there isn’t a boring pie in the house. Toppings are made with top-notch, seasonally inspired ingredients, and the specials shine as bright as regular offerings like the earthy mushroom-and-rosemary topped Cloud Cap and the Hot Marmot, which juxtaposes flavorful pepperoni and fresh garlic with sweet hot Mama Lil’s peppers.
August is actually a wonderful time to enjoy a Wy'East pie thanks to their seasonal specials. Right now, there are three up for grabs:
- Paradise Pig: shaved ham, roasted pineapple, red onion, jalapeno salsa, mozzarella and Pecorino Romano cheese
- Pesto Plateau: basil walnut pesto, summer squash, mozzarella and Parmigiano Reggiano cheeses and herbs
- Margherita with Sungold Tomatoes: tomato sauce, fresh and aged mozzarella, Sungold cherry tomatoes, fresh basil and herbs
Pro tip: The dining room (and patio) are 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 when you get home ensures a warmer pie with a better crust).
Recommended: The Cloud Cap, Zig Zag, seasonal specials
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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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