Walk into Faye's Pizza on Calumet Drive and the first thing you’ll notice isn't the smell of melting mozzarella. It’s the walls. They are absolutely plastered with awards, clippings, and decades of local history that scream one thing: this place is a Sheboygan institution.
Since 1957, Faye's Pizza in Sheboygan has been doing things exactly the same way. In a world of flash-frozen dough and corporate oversight, that kind of stubbornness is either a superpower or a relic, depending on who you ask.
Honestly, the "pizza wars" in Sheboygan are real. You've got the Il Ritrovo fans who want wood-fired Neapolitan, and then you've got the Faye’s die-hards who believe if the crust isn't thin enough to shatter like a cracker, it isn't pizza.
The "Old Style" Secret Everyone Misses
If you just walk in and order a "pizza," you’re doing it wrong.
There is a local "cheat code" for Faye’s that sounds like a myth but makes all the difference. You have to ask for the "old style crust" or tell them to make it "well done." Why? Because Faye’s uses a high-moisture Wisconsin cheese blend. On a standard bake, the middle of the pie can sometimes get a bit soft—what some locals call "the flop." By asking for it well-done, you get that legendary tavern-style snap. The bottom gets covered in a light dusting of cornmeal, and the edges caramelize into these salty, crunchy bites that people literally fight over.
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It’s a specific vibe. It isn't Chicago deep dish (though they have a version of it). It isn't New York flop. It’s pure Wisconsin tavern-style.
What’s Actually on the Menu?
Alicia Reichgeld and Bryan Evans, the current owners, haven't messed with the core DNA of the kitchen. They actually have a certified meat processing permit from the state, which is why the Italian sausage tastes different here. It’s not those weird, rubbery pellets you get at a chain. It’s chunky, seasoned, and locally sourced.
- The Roasted Potato with Italian Sausage Soup: You might think coming to a pizza joint for soup is weird. You'd be wrong. This is arguably the most famous thing they serve besides the pizza itself. It’s thick, comforting, and basically a hug in a bowl.
- The BLT Pizza: This sounds like a gimmick, but it’s a cult favorite. It’s topped with cold lettuce, fresh tomatoes, and a heavy hand of mayo after it comes out of the oven.
- Fried Zucchini: If you aren't starting with the breaded zucchini and zesty marinara, are you even at Faye's?
- Homemade Meatballs: They make these in-house for their subs, and they’re legit.
The Frozen Pizza Cult
Here’s something most people don't realize: Faye’s has a massive footprint outside the restaurant.
They hand-assemble frozen pizzas that are sold in places like Woodman’s and Piggly Wiggly. People who moved away from Sheboygan decades ago often have family members "mule" these frozen pies across state lines.
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Patrick K., a regular, recently noted that it’s probably the best frozen pizza he’s ever had because they don't use a machine line. They’re made by hand in the same building where the restaurant operates. The sauce is a little bit on the sweeter side, which balances out the salty punch of the Wisconsin cheese.
Let’s Talk About the Service (The Good and the Bad)
If you read reviews from late 2025 or early 2026, you’ll see a pattern.
The staff is almost universally described as friendly, but the wait times can be... unpredictable. This is a "mom and pop" shop in the truest sense. On a Friday night in Sheboygan, when the delivery phones are ringing off the hook and the dining room is full of families, things can slow down.
Some locals have complained about the heat in the building during summer months or the "awkward" parking lot, but most regulars just shrug it off. You don't go to Faye’s for a polished, corporate experience. You go for the wood-paneled, nostalgic atmosphere and the fact that the owner might actually walk out and ask how your meal was.
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Dealing with Dietary Restrictions
Surprisingly for a place that started in the 50s, Faye's Pizza in Sheboygan is actually pretty great for gluten-free diners.
They offer a GF crust that people swear by. However, a quick word of caution: it’s a small, flour-filled kitchen. If you have a severe allergy (Celiac), you should be aware that cross-contamination is a risk they acknowledge. For those who just prefer to avoid gluten, though, it’s a top-tier option in the city.
Is it Worth the Hype?
Look, pizza is subjective. If you like a thick, bready crust, Faye's probably isn't your spot. But if you want a piece of Sheboygan history—a place that uses real Wisconsin cheese and hasn't changed its recipe since Eisenhower was in office—you have to try it.
Actionable Next Steps for Your Visit:
- Timing is everything: Go on a weekday lunch or an early Sunday dinner to avoid the 90-minute Friday night rush.
- Order the "Cheat Code": Ask for your pizza "Thin, well-done" or "Old Style."
- Don't skip the sides: Get a cup of the Roasted Potato and Italian Sausage soup even if it's 80 degrees outside.
- Check the freezer: If you’re a local, grab a couple of frozen pies from the grocery store for the nights you don't feel like driving to Calumet Drive.
- Large Groups: They are one of the few places left that can easily push tables together for a group of 8 or 10, but call ahead at (920) 458-4171 to be safe.