{"id":19651,"date":"2012-12-08T09:39:18","date_gmt":"2012-12-08T15:39:18","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=19651"},"modified":"2018-07-17T19:42:18","modified_gmt":"2018-07-18T01:42:18","slug":"fratelli-bistro-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=19651","title":{"rendered":"Fratelli Bistro – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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\"\"<\/a>
<\/span> Fratelli Bistro on Central Avenue in Albuquerque<\/span><\/figcaption><\/figure>\n

The ingredients with which you can top your pizza are limited only by your imagination. Crocodile and caviar? Been there, done that. In fact, a New York restaurateur will sell you a thousand dollar pie topped with four of the priciest caviars in the world. Blueberries, shrimp, cookies? That\u2019s pretty tame stuff. A Swiss-based pizza chef laces his pizza with spiders and snakes (Jim Stafford, where are you now?). The Japanese propensity for invention is on display with a \u201cmega pizza\u201d monstrosity (Godzilla? Mothra?) that starts with a crust constructed of hot dogs wrapped in bacon and rolls of molten cheese. The center is built with hamburgers, cheese rolls, sausage, bacon, ham, bacon bits, mushroom, onion, pepper, garlic and tomato sauce and it\u2019s topped with ketchup and maple syrup. And you thought Cosmo Kramer\u2019s idea to top his pizza with cucumbers was out-of-bounds!<\/span><\/p>\n

Comparatively New Mexico\u2019s pizzaioli are pretty unimaginative. About the most \u201cextreme\u201d ingredients you\u2019ll find at Farina Pizzeria<\/a> are eggplant, broccollini and farmhouse goat cheese with leeks. DaVinci\u2019s Gourmet Pizza<\/a> throws caution to the wind with their toppings offerings of rosemary roasted potatoes, artichoke hearts and barbecue sauce. At Santa Fe\u2019s Rooftop Pizzeria<\/a>, you can scale the heights of risk-taking with such ingredients as caper berries, smoked salmon and prosciutto-stuffed crimini mushrooms. Get the picture? <\/span><\/p>\n

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<\/span> The exterior walls are festooned with colorful trompe-l\u2019oeil art<\/span><\/figcaption><\/figure>\n

Okay, so the Land of Enchantment\u2019s pizzaioli may not traumatize small children and the elderly with weirdness on a pizza platter, but almost all of them offer an ingredient you won\u2019t find at many (if any) New York City, Chicago or Los Angeles pizza parlors. It\u2019s green chile, our official state vegetable and second largest (legal) cash crop behind pecans. If there’s a pizza joint in the Duke City that doesn’t offer green chile as an optional topping, it’s probably not long for this life. If it wasn’t for Five Guys, you could probably say the same thing about burger restaurants in the Duke City.<\/span><\/p>\n

Green chile not withstanding, a pizza artisan had better know what he or she is doing because you just can’t fool Duke City diners. Green chile on a bad pizza is–to paraphrase Sarah Palin–just lipstick on a pit bull. On September 20th, 2012, a new but familiar purveyor of pizza launched on Central Avenue and it’s got the pedigree to do it right–chile and anything else you might want on your pie. The new-old kid on the block is Fratelli Bistro which slung pizzas and created sandwiches for nearly ten years at the Target Shopping Center on Lomas in the far Northeast Heights. Back then it was called Fratelli Italian Deli.\u00a0 Note:\u00a0 <\/strong>Within weeks after publishing this review, Fratelli Bistro moved to the Northeast Heights.
\n<\/span><\/p>\n

\"\"<\/a>
<\/span> The interior of Fratelli Bistro<\/span><\/figcaption><\/figure>\n

You can’t miss Fratelli Bistro which stands out like a marinara covered thumb on an otherwise architecturally bland stretch of Central Avenue. Its colorful trompe-l\u2019oeil (an art technique involving extremely realistic imagery in order to create the optical illusion that the depicted objects really exist, instead of being mere, two-dimensional paintings<\/em>) exterior walls are eye-turning and interesting.\u00a0 Its signage is the colors of the Italian flag: red, white and green.\u00a0 The interior isn’t quite as interesting.
\n<\/span><\/p>\n

While “fratelli” translates from Italian to “brother,” Fratelli’s Bistro became a one brother operation when one of the siblings went corporate.\u00a0 The heart and soul of the bistro is mamma who was born in Sicily but has been in America for some 42 years now.\u00a0 Fratelli’s still does things the old country way.\u00a0 That means preparing, pounding and stretching pizza dough by hand.\u00a0 It means using generations-old family recipes to make their own sausage and its own cannoli filling.\u00a0 It means preparing food with the finest, freshest ingredients they can find.\u00a0 Time-honored tradition does go out the window when it comes to New Mexico green chile, not an ingredient you’ll ever find on a pizza in Sicily.<\/span><\/p>\n

\"\"<\/a>
<\/span> Large pizza with green chile, black olives, sausage and garlic<\/span><\/figcaption><\/figure>\n

The menu showcases pizza and calzones served with a homemade marinara sauce.\u00a0 Available toppings are pepperoni, Italian sausage, ham, mushroom, black olives, sliced tomato, marinated artichoke, roasted peppers, red onion, breaded eggplant and pineapple.\u00a0 No spiders, snakes, caviar or catfish, but there is green chile and it’s a good green chile.\u00a0 It’s Bueno Foods<\/a> green chile, a New Mexico staple for more than sixty years.\u00a0 The menu also features several Italian specialties lasagna, vegetarian lasagna, eggplant parmesan, baked rigatoni and spaghetti marinara.\u00a0 Appetizers, salads and oven-baked subs are also available as are desserts.<\/span><\/p>\n

The pizza is available in three sizes: small (12″), medium (14″) and large (16″).\u00a0 No Japanese-style mega pizzas here.\u00a0 No matter what else you might request on your pizza, one ingredient you really should try is sausage, a nicely seasoned, coarsely blended, fennel-rich blend.\u00a0 Then there’s green chile which is no pizza or burger should ever be without.\u00a0 The green chile is positioned on your pizza in strips so there’s at least one strip on each slice.\u00a0 It’s of medium piquancy and has a great roasted flavor.\u00a0 The pizza crust is dense and chewy, almost bagel-like.\u00a0 The homemade marinara sauce is redolent with oregano and garlic and is generously ladled onto the pizza.
\n<\/span><\/p>\n

\"\"<\/a>
<\/span> Cannoli<\/span><\/figcaption><\/figure>\n

For dessert, the cannoli are a great bet.\u00a0 The ricotta filling is made from mamma’s secret recipe.\u00a0 It’s not overly sweet as some cannoli filling tends to be and there’s plenty of it stuffed into the flaky tube shell.\u00a0 The dessert menu also includes seasonal cheesecake in various flavors as well as seasonal flavors.\u00a0 One Urbanspoon touted “cannoli cupcakes” which were sadly not available when we visited.\u00a0 <\/span><\/p>\n

As tens of thousands of pizzaioli prove every day, a good pizza does not to be adorned with strange ingredients.\u00a0 It needs to be adorned with great ingredients prepared by people who know what their doing.\u00a0 Fratelli Bistro knows what it’s doing.
\n<\/span><\/p>\n

Fratelli Bistro<\/strong>
\n2740 Wyoming, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) <\/span>554-2602
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 1 December 2012
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: *
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Pizza, Cannoli<\/span><\/p>\n

 <\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The ingredients with which you can top your pizza are limited only by your imagination. Crocodile and caviar? Been there, done that. In fact, a New York restaurateur will sell you a thousand dollar pie topped with four of the priciest caviars in the world. Blueberries, shrimp, cookies? That\u2019s pretty tame stuff. A Swiss-based pizza chef laces his pizza with spiders and snakes (Jim Stafford, where are you now?). The Japanese propensity for invention is on display with a \u201cmega pizza\u201d monstrosity (Godzilla? Mothra?) that starts with a crust constructed of hot dogs wrapped in bacon and rolls of molten cheese. The center is built with hamburgers, cheese rolls, sausage, bacon, ham, bacon bits, mushroom, onion, pepper, garlic and tomato…<\/p>\n","protected":false},"author":1,"featured_media":19659,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,607,262,71,68],"tags":[],"class_list":["post-19651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2013","category-closed","category-italian","category-pizza"],"yoast_head":"\nFratelli Bistro - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=19651\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fratelli Bistro - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The ingredients with which you can top your pizza are limited only by your imagination. 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