Fratelli's new spring menu
Katherine Schmitt
interesting (we went there the other night). We got the Veal Bolzanese
(In a light batter with sauteed mushrooms, Copocollo ham & provel
cheese). It was very good, the veal was tender and the dish had a lot
of flavor. I would definitely get this again.
For starters, we had the Cipolle con Fajiioli Soup (Peppery onion and
white cannellini bean soup seasoned with pepperoni). I'll have to say
that it too was very good, lots of onions with a nice 'bite' to it.
I do have one big complain though, what happened to my Spicy Sausage and
Lentil soup?? That was my absolute favorite soup (I also know other
people who go to Fratellis just for that soup). (I'm kind of sad about
the Amaretti cookies too, I really liked those too!)
kat
Jerry Jungmann
> Lentil soup?? That was my absolute favorite soup (I also know other
> people who go to Fratellis just for that soup). (I'm kind of sad about
> the Amaretti cookies too, I really liked those too!)
>
> kat
Hi Kat,
Thanks for the nice comments.
In regard to the above, we used to "refresh" our menu fairly often with the
occasional introduction and/or rotation of select menu items. For a variety
of reasons, we got away from doing this - but primarily because we always
ended up adding many, while lacking the courage or discipline to delete any.
I realized that, among all, the Sausage & Lentil soup would be the most
controversial, but I also hoped that the majority would greet the new menu
choices with interest, and that others would ultimately not become too
angered with us. The soup at this point is dormant, not dead, and it will
probably be resurrected in a short while.
The Amaretti cookies will return soon. However, rather than being available
individually, we'll offer them in small bags containing 6 cookies. Over the
years, by offering the cookies individually (and storing them in bulk), we
have broken more than we've served.
Jerry
Godzilla
<jung...@stic.net> wrote:
>In regard to the above, we used to "refresh" our menu fairly often with the
>occasional introduction and/or rotation of select menu items.
Long ago, I was told that one characteristic of successful
restaurateurs was that they keep their heads in the garbage can.
By this, it is meant that they must keep observing what items keep
coming back on plates uneaten or only partially touched. This is the
best indicator that something must be altered or removed. From my
limited observation, I suspect that the astute Jungmanns do that as a
matter of course.
Godzilla
Don Jordan
Katherine Schmitt <katsc...@yahoo.com> wrote:
<snip>
> I do have one big complain though, what happened to my Spicy Sausage
and
> Lentil soup?? That was my absolute favorite soup (I also know other
> people who go to Fratellis just for that soup). (I'm kind of sad
about
> the Amaretti cookies too, I really liked those too!)
>
> kat
>
>
that, between it and the bread, I was always taking my dinner home in a
box! Maybe it should stay on the menu, but as an entree, with a little
side of pasta or something. (Here I go again, outguessing the pros.)
Anyway, try the cheese/asparagus soup; much lighter but just as
flavorful.
-DrJ-
Sent via Deja.com http://www.deja.com/
Before you buy.
Katherine Schmitt
typing too fast!) was too harsh a word to use. I do really love that soup
and I miss it, but I'm not unhappy on the whole. This is still my favorite
restaurant and the Cipolle con Fajiioli Soup is very good (and actually a
little similar in taste which I didn't expect). Hey, you just can't go
wrong with a restaurant that serves St. Louis style pizza and toasted
ravioli!!! :-)
kat
Katherine Schmitt wrote:
> Just a quick comment on the new menu. The new items look really
> interesting (we went there the other night). We got the Veal Bolzanese
> (In a light batter with sauteed mushrooms, Copocollo ham & provel
> cheese). It was very good, the veal was tender and the dish had a lot
> of flavor. I would definitely get this again.
>
> For starters, we had the Cipolle con Fajiioli Soup (Peppery onion and
> white cannellini bean soup seasoned with pepperoni). I'll have to say
> that it too was very good, lots of onions with a nice 'bite' to it.
>
Ken Mussey
"Katherine Schmitt" <katsc...@yahoo.com> wrote in message
news:38EB8B16...@yahoo.com...
> Well, I just got told the word complaint (okay actually complain - think
I'm
> typing too fast!) was too harsh a word to use. I do really love that soup
> and I miss it, but I'm not unhappy on the whole. This is still my
favorite
> restaurant and the Cipolle con Fajiioli Soup is very good (and actually a
> little similar in taste which I didn't expect). Hey, you just can't go
> wrong with a restaurant that serves St. Louis style pizza and toasted
> ravioli!!! :-)
>
> kat
They don't have very good tacos and they don't have breakfast; so they are
just dabbling in the restaurant business;-)
Don Jordan
"Ken Mussey" <mus...@idworld.net> wrote:
>
> They don't have very good tacos and they don't have breakfast; so they
are
> just dabbling in the restaurant business;-)
>
>
secret door is!
Jerry Jungmann
Actually, I've been making them for years as an occasional treat for the
early hour staff. It's really a "Taco on the half shell" - pizza crust
topped with salsa casera, refrieds, mozzarella (and a little cheddar for
color), bacon and chorizo - then carefully crack eggs throughout the pizza
and bake in a convection oven (the type with fans for even heat
distribution). By the time the crust and cheese are golden, the whites of
the eggs are set and the yokes are still soft. When the pizza is cut the
yokes bleed into the pizza and continue to cook slightly.
Another "behind the kitchen door" breakfast is a "Breakfast Calzone" aka
"Breakfast Empanada" - pastry crust filled with scrambled eggs and, like a
taco, with your choice of various ingredients.
And, finally we take our bread rolls (Italian bolillos ;-) and make
"Molletes". Slice the bread in half, cover with refried beans and cheese
and bake in the oven. When crusty and brown remove and top the Molletes
with lots of pico de gallo.
Good lord I'm hungry!
Jerry
Don Jordan <drjo...@my-deja.com> wrote in message
news:8cgc6u$rn7$1...@nnrp1.deja.com...
Don Jordan
Do you have any positions available? I can boil water without hurting
myself about half the time, and I have my own cot!
-DrJ-
In article <myPG4.64709$17.14...@news4.giganews.com>,
Jerry Jungmann
- and with your ability to identify water and to boil it safely, you can
take my job, Don. The cot will make a nice addition to the bar ;-)
Jerry
Don Jordan <drjo...@my-deja.com> wrote in message
news:8ch3p2$l7r$1...@nnrp1.deja.com...
Ken Mussey
have to drive through a wall?
Ken
"Jerry Jungmann" <jun...@stic.net> wrote in message
news:myPG4.64709$17.14...@news4.giganews.com...
> Hey, Don - next you're going to tell everybody about the "Breakfast
Pizzas"!
> Actually, I've been making them for years as an occasional treat for the
> early hour staff. It's really a "Taco on the half shell" - pizza crust
> topped with salsa casera, refrieds, mozzarella (and a little cheddar for
> color), bacon and chorizo - then carefully crack eggs throughout the pizza
> and bake in a convection oven (the type with fans for even heat
> distribution). By the time the crust and cheese are golden, the whites of
> the eggs are set and the yokes are still soft. When the pizza is cut the
> yokes bleed into the pizza and continue to cook slightly.
>
> Another "behind the kitchen door" breakfast is a "Breakfast Calzone" aka
> "Breakfast Empanada" - pastry crust filled with scrambled eggs and, like a
> taco, with your choice of various ingredients.
>
> And, finally we take our bread rolls (Italian bolillos ;-) and make
> "Molletes". Slice the bread in half, cover with refried beans and cheese
> and bake in the oven. When crusty and brown remove and top the Molletes
> with lots of pico de gallo.
>
> Good lord I'm hungry!
>
> Jerry
>
>
>
> Don Jordan <drjo...@my-deja.com> wrote in message
> news:8cgc6u$rn7$1...@nnrp1.deja.com...
> > In article <sen76l1...@corp.supernews.com>,
> > "Ken Mussey" <mus...@idworld.net> wrote:
> > >
> > > They don't have very good tacos and they don't have breakfast; so they
> > are
> > > just dabbling in the restaurant business;-)
> > >
> > >
> > You've never been to the taco breakfast? You just don't know where the
> > secret door is!
> >
> > -DrJ-
> >
> >
Jerry Jungmann
breakfast pizza party invitation. We'll even unlock the front doors!
Jerry
Ken Mussey <mus...@idworld.net> wrote in message
news:sepvfv...@corp.supernews.com...
Katherine Schmitt
me want to go out and buy a convection oven!!
kat