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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.
Back in 1980, Edward Bautz bought the pizzeria from Marty and Angie Skibosh, who started the company in 1957. Bautz opened a second location in Delafield in 1989 and now co-owns it with his son-in-law, Richard Flath, who runs the Delafield location, found at 2580 Sun Valley Dr.
I dined at the Brookfield location on a recent Thursday night. The main dining room was filled with dark wooden tables and booths teamed with red vinyl chairs and benches.
They seemed busy when I arrived. All of the booths were occupied, as well as several tables. One family was celebrating a little girl’s birthday, and customers entered regularly for their carry-out orders.
I’m not sure how much delivery business Marty's does, but the phone rang often, and the back of the restaurant boasted a fleet of at least 10 small trucks for deliveries and catering.
When I’m in the Brookfield area on business, the Marty’s delivery trucks are almost as common on the road as the FedEx or UPS trucks.
Marty’s menu includes pizza, pasta, subs, salads, wings, appetizers and burgers. For catering, Marty’s can prepare various salads, pasta, sandwich, veggie, cheese and beef trays.
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 crust comes in one style: thin and crispy.
Pie sizes start with a 10-inch square small and grow to a 14-inch by 5-foot long Super Colossal pizza. I didn’t make that up. Cheese pizzas run from $8.95 to $53.20 for the Super Colossal, which sounds about right.
Seven-inch individual pizzas are $4.95 with additional toppings for 50 cents each, and a 10-inch gluten-free round crust is now available.
Specialty pizzas start at $10.55 and include a chicken club, bacon cheeseburger, taco pizza, meatball mozzarella, spinach and chicken alfredo, barbecue chicken, Hawaiian, bacon and egg, and a chicken broccoli alfredo.
The pizza section tells diners to expect 25 to 30 minutes for their pizza to cook, which I think is a good way to try and prevent customers from whining waiting for their orders. I also think it sends a subtle recommendation to start with an appetizer.
On my visit, I chose the sausage, pepperoni and meatball pizza, and played with my smartphone to pass the time. I was pretty hungry, so when my pizza arrived, it took some willpower to hold off on eating it until I snapped a few photos.
The slices around the perimeter had the cracker crunch that I crave in a pizza crust. The center slices were a little softer, but still slightly crisp and held the heavy toppings well. I was also pleased that there were no traces of cornmeal on the crust.
Marty’s gets its Italian sausage from a local supplier using a recipe originated by Skibosh. The large chunks of sausage are not very spicy but offer a great flavor.
The pepperoni is a bit zesty, but the meatballs seemed to have the hottest flavor, along with an array of flavors from Marty’s seasoning blend.
The meatballs are made in house and sliced in half before being generously applied. In fact, all of the toppings were generously applied. When my pizza arrived, I stared at it for a minute to think of what I wanted the photos to showcase, the crust or the large meat toppings.
Biting into each slice left delightful traces of the thick sauce on both sides of my mouth, which some of you know is how I determine if the right amount of sauce was applied. The sauce was a little spicy, but I was also picking up a subtle sweetness to it.
Several years had passed since my prior Marty’s Pizza experience, but some good memories returned after this refresher.
I don’t think I’ve ever tried any other menu items, but I learned that Wednesdays and Thursdays feature an all-you-can-eat pasta special, with your choice of spaghetti or mostaccioli with meatballs or meat sauce, and garlic bread for only $6.99.
As I scanned the dining room, it seemed the diners were fairly split between the pasta special and the pizza. I wouldn’t mind going back to give the pasta a try.
I might also head out to the Delafield location. I’m told Flath uses a different recipe for the sauce on those pizzas. I don’t get to Delafield often, but I am intrigued. Have you tried it?
I graduated from Rufus King High School and the University of Wisconsin-Whitewater with a business degree.
My true passion for Milwaukee probably started after I joined the Young Professionals of Milwaukee (now called FUEL Milwaukee) which just celebrated its one year anniversary at the time. The events that I attended, and sometimes organized, really opened my eyes to what Milwaukee had to offer, as well as its potential for the future. So for the past, present, and future FUEL Milwaukee corporate sponsors out there, that organization does produce results (editorial)!
I love all of the Milwaukee Sports teams, professional and amateur. I love the Milwaukee arts scene and all of the festivals. I love that you can find a free concert in the summer just about every day of the week. I love the various neighborhoods around the Milwaukee area and the unique characteristics that they offer. I love the people who take the time to tell us about those unique characteristics. I have to hold my breath and count to ten when someone tells me that there is nothing to do in Milwaukee. Then I prove them wrong.
Most of all, I love the Milwaukee dining scene. I love how it continues to evolve with modern dishes and new trends while the classic restaurants continue to remind us that great food doesn't have to be "fancy schmancy." However, I also love the chefs that create the "fancy schmancy" dishes and continue to challenge themselves and Milwaukee diners with dishes we've never seen before.
Our media provides attention to the new restaurants, which is great, but I don't like seeing the older great restaurants close their doors (Don Quijote, African Hut) because they've been forgotten, so I try to do my part to let Milwaukeeans know that they're still out there, too. I do that through social media, online reviews, and a dinner club I run for my friends, where we visit restaurants they haven't heard of before or try ethnic cuisine they haven't had before.
My dream is that one day I can mention a great experience in Milwaukee and not have someone respond with "have you been to Chicago?" I don't like those people very much.