’Tis Dining Month, the tastiest time of year! This means we’re dishing up fun and fascinating food content throughout October. Dig in, Milwaukee!
It’s been quite the journey for Brute Pizza, the chef-driven sourdough pizza concept founded by Chefs Jackie Woods of Donut Monster and Paris Dreibelbis.
The pizza concept launched last summer as a pop-up operation, evolving over time to add a pizza trailer and regular sales at local farmers markets. But, beginning this weekend, Brute Pizza will officially have a brick and mortar location in the Historic Third Ward where folks can pick up their pies on a regular basis.
Get yours
Starting Friday, Oct. 8, Brute Pizza will offer counter service pizza pick-up inside the Landmark Building at 316 N. Milwaukee St. at the same kiosk where Donut Monster sells their morning doughnuts.
During the restaurant’s opening weekend, pies will be available for in-person pick-up only. Hours will be Friday through Sunday from 4 p.m. to 8 p.m.
One-of-a-kind pies
Brute’s pies feature a distinctive sourdough crust which is soft and light with a moderate chew and a beautiful crispness on the exterior. Its flavor is complex, thanks to both a long slow fermentation period and high quality heritage wheat flour sourced from Meadowlark Organics in Ridgeway, Wisconsin. But there's also a little brushing of umami magic on the edges of each crust.
Expected wait time is generally 5-10 minutes for a Brute pizza, which is fired at 810 degrees in a hearth-style clay brick oven. Each 12’ pizza will feed one or two people.
Brute’s opening menu will feature their four core pizzas: the PPPP (pepperoni, bell peppers, Peppadew peppers and Pleasant Ridge Reserve cheese, $18); the 414 (fennel sausage, cremini mushrooms, onions,$18); Margherita (fresh mozzarella, cherry tomatoes, garlic, basil, olive oil and parmesan, $16); and the 3 cheese (house mozzarella, shredded mozzarella, Pleasant Ridge Reserve, parmesan, $17).
Guests will also be able to order the pizza of the month, a seasonal pie topped with herbed ricotta cheese, butternut squash, kale pesto, lemon, parmesan cheese and pepitas, $18.
In addition to pizza, guests can also purchase garlic butter focaccia, Caesar salad and indulgent Big Bottom Bars made by Matilda Bakehouse. Beverages like root beer, water and sparkling water will also be available.
More to come
Dreibelbis says he plans to expand the menu as time moves forward, including the introduction of a brand new style of sourdough pizza. Brute will also offer lunch service (including pizza by the slice), hopefully by the end of the year. However, Dreibelbis notes that the timing will depend largely upon his ability to hire staff.
For now, orders must be placed on premise. However, online ordering and delivery will be added to Brute’s roster very soon. Follow @BruteMKE on Instagram and Facebook for updates.
Brute’s inaugural hours will be Thursday through Sunday from 4 to 8 p.m.
Read more about how Brute Pizza got its start: Brute Pizza pops up with tasty sourdough pies
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.
