When I lived in Greenfield, I received fliers from Andreaâ€™s Pizza. There were plenty of other options so I never got around to calling them. I noticed them on my way to Southridge and decided to add them to my list.
Andreaâ€™s Pizza & Restaurant, 7520 W. Oklahoma Ave., is owned by Landi Feto. Seventeen years ago, he was looking for a new business opportunity and found a pizzeria for sale.
At the time of the acquisition, Andreaâ€™s Pizza was strictly a small storefront with a carry-out window. Five years after the acquisition, Feto expanded the business by taking over the space next door and turning it into a dining room. He also expanded the menu.
The current menu includes an elaborate breakfast section with omelets, skillets, pancakes, French toast and several variations of steak and eggs.
The large menu also features salads, appetizers, homemade soups, sandwiches, a childrenâ€™s menu, stir fries, pizza, seafood and Italian, Greek and American dinners.
There are also alcoholic beverages available for those who enjoy a drink with dinner.
Diners will also find a page of specials covering breakfast, lunch and dinner items. On my visit, the pizza special was a 14-inch pie with three toppings and an order of mozzarella sticks for $12.95.
Speaking of pizzas, Andreaâ€™s offers hand-tossed or thin crust on 10-, 12-, and 14-inch crust sizes.
Ten-inch cheese pizzas start at $8.99 with extra toppings starting at $.75. There arenâ€™t any specialty pizzas, but you can build your own choosing from pepperoni, sausage, ground beef, bacon, ham, onion, green peppers, mushroom, black olive, tomato, pineapple and
Itâ€™s been a while since I had a ham and pineapple pizza, so I ordered one on their regular hand-tossed crust.
The crust was really crunchy around the edges, and while it was softer toward the center, it was still slightly crispy. I thought I was eating the thin crust until I tried the thin crust later and picked up on the subtle differences.
I thought the ham was on the mellow side in terms of flavor and the pineapple was sweet, but not too sweet. The sauce caught me by surprise. It was on the thicker side and seemed to provide most of the flavor of the pizza.
Andreaâ€™s doesnâ€™t skimp on the sauce so I was really able to isolate it and taste it. The sauce seemed to have balance of spicy and sweet, but it tasted a little more sweet than spicy to me. I thought perhaps the pineapple was tricking my taste buds into thinking the sauce was sweet until I tried the other pizza.
The second pizza was on Andreaâ€™s thin crust and topped with sausage, pepperoni and mushroom.
The edge of the crust had a crunch to it, but unlike the regular hand-tossed crunch, this texture was closer to a cracker crust. Unfortunately, that texture only existed around the outer edge and wasnâ€™t found anywhere else on the crust.
Initially, I thought the mushrooms were canned because they were sliced so thick, but after pulling a few out from under the cheese and getting a closer look, I was impressed to see that they were actually fresh mushrooms.
The pepperoni was sliced thin and provided little flavor, but the small chunks of sausage made up for it with their own bold flavor.
Again, I isolated the sauce and noticed the sweet flavor. I have to say this was one of the best pizza sauces Iâ€™ve had. I was anxious to find out if it started out in a can like so many other sauces in town.
Feto later confirmed that the sauce, like most of the menu, is made from scratch. They start with whole tomatoes, puree them and then add a special blend of seasoning.
It really was delicious and, combined with the flavor of the Italian sausage, provided a pleasant pizza dining experience.
I would come back for this pizza just for the sauce!
There were guests at only three other tables when I visited. Occasionally, someone would call in a pick-up or delivery order. I must have picked a slow night, since a business typically doesnâ€™t survive seventeen years with customers merely trickling in like they did on my visit.
I was shocked when my server told me she had worked there for 12 years, considering she looked to be only eighteen years old. That would be another sign that business is good or she would have moved on.
Itâ€™s fun to find a quality food in the middle of an old strip mall. Andreaâ€™s Pizza and Restaurant did not disappoint.
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 Sept. 7, 2016
In his 100th pizza blog, Rick ventures out to Waukesha where, upon the recommendation of a friend or two, he tries pizza, garlic cheese bread and ponza rottas from Jimmy's Grotto. What's a ponza rotta? Well, you'll have to read to find out.
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.