Fratelli Ristorante

He said:

Just inside the door of Fratelli Ristorante is a wall of honor, proudly displaying a double handful of “Best” awards: Best Italian, Best Eggplant Parm, Best Southern Valley Restaurant, and more. So, with eager anticipation, we took our seats. The dining area was welcoming, with plum- and mustard-colored walls. Various portraits of the owners’ family—going back many generations—adorned the walls between the many windows. Most were annotated with familial names like “Aunt Yolanda”. One included a young boy in a powder-blue suit with extra wide lapels. I grew up in the ‘70s; I can relate. Thanks, Mom. For all its simplicity, the dining room held plenty of charm.

The lunch menu apparently differs from the dinner menu in that sandwiches are only available for lunch, while the entrees make an appearance for dinner. Both menus include appetizers, soups, salads, pizzas, and pastas. And desserts, naturally. I noticed a pizza going to a nearby table. I think it may have been larger than its plate!

We began with the Antipasti plate. The chef’s assortment of Italian meats, cheeses, and vegetables burst with vibrant color. It included prosciutto, capicola, and a couple types of salami. At least, I think that’s what it was. It also included three types of cheeses, olives, pickled banana peppers, and piquanté peppers. The piquanté peppers, in particular, were quite sweet and delicious! The portions of cheese were modest, but the meats were more abundant. I had to keep reminding myself that this was an antipasti plate and not a charcuterie board, but I would have liked a little tapenade or mustard. One of the cheeses was a blueberry cream cheese. Absolutely heavenly! Kathy gave me a questioning glance when she noticed my expression as I tasted it. But I caught her delighted face a few minutes later when she finally discovered it.

The soup of the day—chicken soup with ziti—preceded my Lasagna. The Lasagna and its abundant sauce were both meatless, but they came with my choice of meatball or sausage. Once I made my way through the tomatoey sauce to reach the lasagna, I found that it was simple, but filled with a tasty ricotta.

She said:

My first impression upon entering Fratelli’s was very positive. It had a warm, welcoming atmosphere with its rich dark walls, copper tabletops, and Mediterranean Amber and Rich Ruby walls. (Mustard- and Plum-colored walls? Brian must have been very hungry). Personalizing the dining area were black and white family photos. Nice looking bunch!

As Brian mentioned, the antipasti plate held delectable foods: meats, cheeses, green olives, and piquanté peppers. The latter were marinated to perfection and tasted absolutely wonderful. The pièce de résistance, though, was the blueberry-encrusted cream cheese. It was to-die-for delicious, as it was rich, creamy, and the sweet blueberry was a burst of flavor on the taste buds. I could have eaten several more slices and called it dessert.

Anyway, I ordered the meatball sandwich with a side pasta salad. The pasta salad was tasty enough, but I had a difficult time eating the sandwich as it was too spicy for my liking or toleration. Unfortunately, I’m one of those people for whom spicy foods are disagreeable. However, for those who love thick, rich marinara sauce, hot spice, peppers, and onions, this would be a good choice. Overall, Fratelli’s is a really good restaurant and I highly recommend it for its ambiance, friendly staff, and the chef’s culinary skills.

Conclusion:

Fratelli Ristorante is a respectable Italian restaurant with charming appeal. They recommend reservations, especially on weekend evenings. They also have a deli with house-made gelato, though we didn’t notice it during our visit.