Flour Child is the realization of a lifelong dream rooted in love, family, and a passion for real, honest food. My first visit to Long Beach Island in the early ’90s left me completely captivated. It was love at first sight. Ever since that unforgettable trip, I’ve dreamed of one day opening a place of my own here.
That dream started taking shape in 2007 when I opened my first pizza restaurant. Over the years, my passion for quality and connection only grew, and Flour Child is the result. It’s more than just a restaurant; it’s a love letter to my wife Kimberlie, my forever “flower child,” whose free spirit and warmth inspired the name and the energy behind everything we do.
At Flour Child, we’re serious about our ingredients. We use only the best: rich, flavorful plum tomatoes, premium Grande cheese, and unbleached, unbromated flour for a better-tasting, better-for-you crust. Every dish is crafted from scratch and cooked in our imported brick oven, from our signature pizzas to everything else on the menu. That oven is the heart of our kitchen, bringing a distinct flavor and soul to every bite.
LBI means something different to everyone. To me, it’s always been about family, friends, and food. That’s exactly what we hope to share with you, one pie at a time.”
