Beaches Be Trippin\': Five Texas Coast Spots Worth the Drive

Beaches Be Trippin': Five Texas Coast Spots Worth the Drive

Arts & Culture: Let’s face it, most of us Lone Stars view the Texas coast as a poor man’s Waikiki. Hell, maybe just a poor man’s Panama Beach — only to be used... By Callie Enlow 7/10/2013
Brendan Gleeson Carries Pitch-black ‘Calvary,’ Weighed Down by the Rest

Brendan Gleeson Carries Pitch-black ‘Calvary,’ Weighed Down by the Rest

Screens: Father James (Brendan Gleeson) sits in a confessional, waiting. An unseen man enters the box and says, “The first time I tasted semen, I was seven... By David Riedel 8/20/2014
Free Will Astrology

Free Will Astrology

Astrology: ARIES (March 21-April 19): An American named Kevin Shelley accomplished a feat worthy of inclusion in the... By Rob Brezsny 8/20/2014
What to Know Before You Go On A Cleanse

What to Know Before You Go On A Cleanse

Food & Drink: It’s been a year since I’ve taken up this gig of eating and drinking across San Antonio. Since then, no fewer than seven juice shops have opened in the area... By Jessica Elizarraras 8/20/2014
The Unhealthy Debate in U.S. Congress That Threatens Public School Nutrition Standards

The Unhealthy Debate in U.S. Congress That Threatens Public School Nutrition Standards

News: Congressional Republicans are hoping to relax requirements aimed at keeping American public school kids healthy. Yes, you read that correctly... By Mary Tuma 6/11/2014

Search hundreds of restaurants in our database.

Search hundreds of clubs in our database.

Follow us on Instagram @sacurrent

Print Email

Food & Drink

Fratello’s Deli & Market Brings a Little, Little Italy to SA

Photo:, License: N/A

My first visit to Fratello’s was an overwhelming one. With just two months under its belt, the market, pizzeria and deli was chockablock with a ravenous lunchtime crowd. After a 10-minute wait, we finally placed our order at the counter and then searched for a place to sit.

Several restaurants have occupied the address, most recently a Mexican restaurant, but it seems Fratello’s is making inroads with busy lunch-goers aching for a satisfying sandwich.

Owned by Robert Corbo, Dan Martinelli and Tony Magaro, Fratello’s kitchen is manned by chef Rick Perno, the original owner of Goomba’s Pizza.

Perno’s history in the industry dates back to age 14, when he helped his family run an Italian restaurant in Buffalo, NY. He’s been perfecting the art of wood-burning-oven pizza for some 20-odd years.

And it shows. The Neopolitan-style pizze (the plural of pizza as labeled on the menu) are crisp and tender, and sturdy enough to hold some serious ingredients. A crowd-favorite seems to be the Salame Piccante (a meat lover’s feast), but we ditched the cured meats in favor of the Quattro Formaggio, with provolone, fresh mozzarella, Parmigiano-Reggiano and a hint of gorgonzola. The pie was tied together with a smattering of fresh basil leaves. Another standout was the Vegetali pizza. Heavy on the tender seasoned eggplant, zucchini, asparagus, red onions and roma tomatoes, the crunchy sweet taste of freshly grilled red bell peppers cemented the pie as a favorite.

Don’t just settle for familiar pizzas, as tasty as they are. The antipasti section offers a meat-heavy and mozzarella-stuffed arancini (Sicilian risotto balls), and other starters that are easily shared, but could serve as an entire meal. The Crostini Misti of grilled house-made bread came with three toppings: meaty wild mushrooms topped with Fontina cheese, a briny Sicilian olive mix and a to-die-for combination of roasted tomatoes and tiny mozzarella cubes.

Paired with a salad of mixed greens topped with the house dressing and generous shavings of Parmigiano-Reggiano cheese, the crostini are a steal at $7. The deli case is the origin for the Antipasto Fratello, an assortment of several cured meats (our plate came with a melt-in-your-mouth sampling of capocolla), cheeses, olives and greens.

The real stars of the lunchtime show (Fratello’s is nurturing a quiet dinner crowd) were the cold and hot sandwiches. Priced between $8 and $9, the Panini Freddi (cold) and Caldi (hot) are the culmination of everything Perno and staff are doing right. The house-made bread (baked daily) serves as a perfect vessel for the freshly sliced imported salumi, cheeses and veggies.

I can’t adequately describe how large these sandwiches are. Plated on casual plastic baskets, the Panini are sliced in half and are still daunting. Filled with Capocolla, ham, provolone, Romaine lettuce, tomatoes, red onions and a light touch of oregano vinaigrette, the Napoli sandwich also contained some of the most vibrant banana peppers I’ve ever tasted.

Recently in Food & Drink
We welcome user discussion on our site, under the following guidelines:

To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.

Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
comments powered by Disqus