When I lived in New Berlin, I received a flyer in the mail for Armeli’s Restaurant & Pizzeria, 16201 W. National Ave. My arm didn’t need any twisting to visit for the Sunday night buffet featuring pizza, pasta and broasted chicken. That’s when I became a fan of its thin crust pizza.
The buffet also includes soup, pasta and a salad bar and is available from 4 to 8 p.m. on Sunday evenings and from 11 a.m. to 1:30 p.m. Monday through Friday.
Anthony "Tony" Armeli opened his restaurant in 1988 and still owns it today.
When entering the building, you’ll find the lounge on your left, stocked with a full bar. The reception window is across from the entrance while the dining room is to the right of the entrance.
The dining room is dimly lit and features an enclosed fireplace surrounded by tables and booths.
The menu at Armeli’s is large and features appetizers, pizza, sandwiches, soups, salads, seafood, broasted chicken and pastas, including a pasta sampler of lasagna, mostaccioli and manicotti topped with spaghetti sauce for only $12.75.
Friday nights feature a cod fish fry for $13.95, breaded walleye for $17.95 and a new special menu item, Cod Puttanesca, which is cod filets cooked in a chunky tomato sauce with kalamata olives, capers, garlic and crushed red peppers for only $15.00.
Armeli’s has also added its own version of the popular dinner for two specials with "2 for $22." Diners choose two entrees from lasagna, manicotti, spaghetti or penne with meatballs or meatless sauce, or a six ounce sirloin steak or smothered chicken with mashed potatoes. Soup, salad and Italian bread is also included.
Also new on the menu are eight-inch, sauce-less specialty pizzas such as the Tuscano, Milano, Calabria and the Caprese.
The Milano is topped with extra virgin olive oil, shredded romano cheese, mozzarella, artichoke hearts, kalamata olives, feta and sun-dried tomatoes.
The Tuscano is topped with garlic butter, pepperjack cheese, fresh mozzarella, mushrooms, sausage and bacon.
Armeli’s pizzas come in sizes of 8, 12, 14, 16 and 18 inches. Cheese pizzas range from $8.25 for the eight inch to $18.45 for the 18-inch pie.
Additional toppings range from $.50 to $2.50, while premium toppings such as real bacon, sun-dried tomatoes, fresh mozzarella and roasted red peppers range from $2.50 for the 12-inch pizza to $6.60 for the 18-inch.
Pizzas are typically served on thin crust, but a thick crust is also available.
I started out with the Tuscano on my visit. It was served on a wooden pizza peel, which I really only noticed after I had eaten half of the pizza. Instead my eyes were focused on the way the color of the bacon stood out against the canvas of fresh, white mozzarella cheese.
After I took the first bite, I didn’t want to stop. Other than the bacon and the fresh mozzarella, none of the toppings really stood out but all worked together to create a savory symphony.
The crust remained crispy despite the delicious garlic butter that coated the crust and the wooden peel. I wouldn’t mind going back to try the other three specialty pies.
I needed a refresher on their pizza sauce, so I ordered a thick crust pizza with sausage, pepperoni and pepperoncinis on thick crust.
I would describe the thick crust as a hand-tossed double crust. It was slightly crisp and chewy. It was the first time I’ve had Armeli’s thick crust, and I really liked it.
The pizza sauce was liberally applied and slightly on the spicy side. The flavors of the sauce and Italian sausage worked well together. The pepperoni didn’t seem to add much to the flavor combination, but tasted great when I picked it up and ate it separately.
Pepperoncini was added sparingly, which I appreciated, so it didn’t dominate the taste of the pizza while still accenting the flavors of the other toppings.
I was able to experience the flavors all over again the next day thanks to the leftovers.
I can’t imagine Armeli ever thought he would be celebrating the 25th anniversary of a successful restaurant when he immigrated to the United States from Sicily.
On my visit, the restaurant was packed with happy diners. Here’s to another 25 years!
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 Dec. 4, 2013
In my last job, I spent some time on Milwaukee's Northwest Side and drove past a few businesses that looked to have some history. One of them was Mama's Pizza and Italian Cuisine.
Published Nov. 27, 2013
When I started writing these blogs, my focus was on finding family owned and operated pizzerias, using recipes passed down over multiple generations. Pulo's Pizza certainly fits that mold.
Published Nov. 20, 2013
I'd heard about this pizza place that opened in July called Runaway Meatball, 3592 N. Oakland Ave., and I kept seeing ads in one of the local periodicals, so I figured I may as well pay them a visit.
Published Nov. 13, 2013
Over the years, I rarely ventured into Greendale unless I was visiting a cousin for a family gathering. I've heard great things about Ferch's Malt Shoppe over the years but still haven't had a chance to visit. I've also heard great things about Ricardo's Pizza over the years and never had a chance to visit until recently.
Published Nov. 6, 2013
I've heard about Ann's Italian Restaurant, 5969 S. 108th Pl., and driven past a couple of times, but I've never dined there. A friend recommended their pizza to me recently, so I went to check it out.
Published Oct. 30, 2013
I've heard great things about the pizza at the Calderone Club, and I've read great things about the pizza at the Calderone Club. Now, I get to write about my great experience at the Calderone Club.
Published Oct. 23, 2013
Slice of NY Pizzeria recently opened a second location in Milwaukee at 700 W. Wisconsin Ave., so I dropped by. The bad news is that its Entertainment Book coupon is only good at the Kenosha location. The good news is that I think the pizza is worth paying full price.
Published Oct. 16, 2013
Balistreri's Italian American Ristorante opened in 1968 as the family's fourth restaurant, situated in its current location on 68th Street. Balistreri's Bluemound Inn, 6501 W. Bluemound Rd., followed much later, in 1996, and remains one of the two restaurants still open, along with the Wauwatosa location. It's one tasty pizza in two locations, all wrapped up in a package for you.
Published Oct. 9, 2013
I was first introduced to Marty's Pizza, 16680 W. Bluemound Rd., when I worked in Brookfield. Sales or training meetings often featured Marty's party pizzas for lunch. Marty's pizzas are different from most in that they're all made into square or rectangular pies, as opposed to the more common round pizzas. The dough is made fresh daily, and all pizza crusts come in one style: thin and crispy.
Published Oct. 2, 2013
While I typically share the history of the pizzerias I visit, Pizza Man's story has been told, told again, and then told some more by every media outlet in Milwaukee. So I'll spare you that segment. In fact, I try not to blog about pizzerias who get their fair share of press, but I thought this thin crust pizza was worth blogging about.