West Allis seems to have quite an abundance of pizzerias. Fratelli's, 6202 W. Lincoln Ave., is another I found in the Entertainment Book. They feature New York-style pizzas and Chicago-style Italian beef and hot dogs. Fratelli's is a family-owned business operated by brothers Dave and Tim Sanchez along with their father, Sal.
Fratelli's is a small shop with a large menu. There are five small tables for dining in, but there is also a patio for outdoor dining during the warm months. However, it seems most of Fratelli's business is carry-out and delivery.
As I stood at the counter to place my order, the menus surrounded me. The pizza menu was behind the counter at the top of the wall on the right. It listed the sizes and specialty pizzas offered such as the creamed spinach with bacon, featuring spinach, bacon and a white cream sauce, and the Meaty Matt, featuring sausage, pepperoni and bacon.
The cheese used at Fratelli's is from Wisconsin's own Grande Cheese Company. A plaque on the lobby wall proudly states so.
A white board on the wall next to the entrance listed daily pasta and sandwich specials, while a chalkboard to the left of the counter listed deli sandwiches, such as the "Almighty," featuring five different meats!
Other menu boards list burgers, cheese steaks and chicken sandwiches. Hot wings, pastas and ice cream round out the menu at Fratelli's. They seem to have something for everyone.
I had a chance to speak with Sal for a bit. He told me that he and his family moved to Milwaukee from Chicago and opened Fratelli's four years ago. They take a lot of pride in their homemade Italian beef and claim to be the only restaurant in Wisconsin serving Vienna hot dogs in their natural casing for that special flavor and snap when bitten into.
The pizzas come in three sizes: an 8-inch personal pizza, a 14-inch and an 18-inch pizza. Cheese and one-topping pizzas are $5.50, $13 and $15, respectively. Additional toppings can be added for a charge, of course. All pizzas are hand-tossed and cooked in a "stone hearth oven."
Since Fratelli's pizzas are so large, they also cut their pizza slices into squares. So far this is only the second New York-style pizzeria I've come across that cuts the pies into squares. I'll bet they would accommodate if you asked for the standard triangular slices.
I ordered the Meaty Matt. The crust was crispy and chewy, typical of New York-style pizzas. The homemade sauce was mild, but tasty. Chunks of Italian sausage and pepperoni both were more mild than spicy.
I hardly noticed the bacon at first and thought they forgot to add it, but I eventually found it in the form of finely diced bacon bits. I'm not sure if it was the amount of bacon or the size of the bits, but I could barely taste the bacon.
Fratelli's had the feel of a popular neighborhood stop. While I waited, I noticed the carry-out orders were split between pizzas and non-pizza orders. Pizzas didn't seem to rule here, at least not that night.
I don't live in the neighborhood, but I'll keep Fratelli's in mind the next time I'm craving a hot dog or an Italian beef sandwich. I have to know if they're as good as advertised.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Rick Rodriguez
Published Aug. 3, 2016
Rick Rodriguez says he doesn't think he's ever written about a pizza place as new as Fixture Pizza Pub. In this installment of his pizza blog, he gives the lowdown on the space, the food and a few other interesting facts about the owners and offerings.
Published July 15, 2016
Rick Rodriguez is often asked "who makes the best pizza?" or "who makes your favorite pizza?" The latter is a difficult question to answer, and the former is nearly impossible to answer. Still, here are some his top picks for Milwaukee pizza.
Published July 6, 2016
Sometimes Rick Rodriguez looks in unexpected places for pizza - like Shaker's Cigar Bar, for instance. But does this venue that regularly gets onto lists of the most haunted bars in America make the cut when it comes to delicious pizza?
Published June 1, 2016
Despite a sizable menu that includes hand-tossed pizzas, pizza blogger Rick Rodriguez dings Zayna's Pizza for the dense crust and a Mexican pizza on which the toppings "could use a little tweaking."
Published May 4, 2016
The folks at Carini's La Conca D'Oro have a long and storied history, with roots in Italy. They serve up authentic Neapolitan pizza, along with other Italian dishes including a variety of seafood entrees.
Published April 6, 2016
It's not often Rick Rodriguez writes about reader-selected spots. But the words "thin crust," "good pizza" and "small bar" were repeated by enough people that he felt a visit to Scotty's was warranted.
Published March 2, 2016
In addition to pizza, Albanese's offers a slew of specials, including wings, Sicilian style pork chops and Italian style fish fry on Fridays. They also happen to have gluten free pizza that's worth seeking out.
Published Feb. 3, 2016
Rick Rodriguez says the 25 minute drive to Doc's Dry Dock in Pewaukee is worth the trip, especially for their BBQ chicken pizza, which sported a crisp crust with spicy sauce and a special secret seasoning.
Published Jan. 6, 2016
Rick Rodriguez tries out Nori's Pizza, a New York-style pizza spot that opened on South 13th Street in July. The verdict? Even after just a short period, Nori's seems to be establishing a reputation for good 'za.
Published Dec. 2, 2015
Pizza lover Rick Rodriguez grew up in Riverwest and enjoyed pizza from two neighborhood restaurants. Since then, a void in neighborhood pizzerias developed. Fortunately, in December 2014, Riverwest Pizza opened.