|
|
The
dish
What's
new in city dining |
|
| By CARI
TAYLOR-CARLSON |
October 2008 |
|
|
The
owners of Fratellos, a Wisconsin-based franchise, are committed to
"living green," and that means the freshest ingredients and
local products. Your server will send you home with a take-out menu
made from recycled paper and manufactured with wind-generated energy,
and you won’t find any antibiotics in the bird on your plate. But
you will find organic vodka in the exotic drinks and all-natural,
fruit-flavored soda. Maybe that’s why my Thai Chicken (chicken on
Fratbread) tasted so good. Fratbread, incidentally, lives up to its
advance hype. Its wafer-thin crust supports peanut sauce, the organic
chicken, shredded carrots, cilantro and melted Parmesan without
succumbing to soggy. There are three Fratbread choices: the chicken,
Portabello Mushroom (with bacon and Gorgonzola) and Roasted Veggie, as
well as several Stone Fired Pizza options, each set on a hand-made,
10-inch crust.
The restaurant’s bread, all made in-house, deserves a mention, as
the tomato foccacia turned out to be the star of the Crab Cake
Sandwich. Unlike the Thai Chicken, the crab-scented patty over
cucumber-shrimpless salad turned seriously soggy. But the grilled
foccacia saved the day. It was delicious, as was the accompanying
Asian Noodle Salad, a refreshing change from the usual sides.
Fratellos’ extensive menu can surely please any age or appetite
from snacks like sweet potato fries with melted marshmallows, an array
of sliders, appetizers that could double as lunch and salads that will
force my return. Then add pasta, steak, seafood, a trio of stir-frys
and several Signatures that defy the forementioned categories, such as
Pork Occo Bucco, Jambalaya, Braised Short Ribs and Bruschetta Chicken.
All the dinners come with choice of soup or salad, which included
White Chicken Chili and Caesar Salad.
The restaurant offers an enticing dessert menu, including a
somewhat sensible $1.99 single cupcake. Order one Chocolate Fixx and
enjoy a mousse-filled cupcake with fudge frosting, chocolate chips and
chocolate sauce. We shared the Chocolate Torte Brulée, enough
chocolate for a crowd.
|
This story ran in the October 2008 issue of:

|
|
|