The new location in the heart of downtown brings Fratesi's tavern-style pizzas to the same block where the project first took off. The team behind the restaurant, Chris Fratesi and Brian Griffiths, has built a restaurant focused on dine-in service and phone-in takeout – meaning no delivery apps or online ordering.
"We want people to have an experience and for it to be personal and to get the best version of the food," Griffiths told New Times in December 2024.
The restaurant features booth seating and pitcher service, designed to channel the feel of the pizza joints many grew up with.
Fratesi's Pizza photo
Family Art and Friend-Made Fixtures
The elements of the dining room reflect the duo's circle of family and friends. Walk through the front door and you'll spot a custom light fixture crafted by Chris Fratesi's partner, Autumn Casey. Griffiths' mother's paintings hang on the walls alongside artwork collected by Fratesi and pieces made by their friends."We want it to feel nostalgic and family-friendly but with our sensibilities and taste," Griffiths tells New Times.
Fratesi started by building an oven in an alley outside their apartment in Philadelphia. The pop-ups followed, eventually leading to the permanent space. "The place has his name on it, and we want it to be a pizzeria and not like some B.S. hype stuff," Griffiths says.
The restaurant features booth seating and pitcher service, designed to channel the feel of the pizza joints many grew up with.
The menu centers on ultra-thin, edge-to-edge cheese pizzas cut tavern-style. Chris Fratesi now handles kitchen operations with quadruple the cooking capacity, thanks to a larger oven setup.
Fratesi's Pizza photo
Tavern-Style Thin Pies and Growing Menu
"The bookings are already getting crazy," Griffiths says. "But we are saving space for walk-ins, and we want to build a culture where we can help our regulars get in for pizza as we get to know them and not just be bombarded by pizza tourists."The menu centers on ultra-thin, edge-to-edge cheese pizzas cut tavern-style. Chris Fratesi now handles kitchen operations with quadruple the cooking capacity, thanks to a larger oven setup.
Current menu options include the "Carmalita," topped with seasoned tomatoes, two kinds of mozzarella, pecorino Romano, basil, and olive oil, and the "Demon Pig Boy," featuring pickled hot peppers, pepperoni, Calabrian chili oil, and parmesan. A vegan red top, a white pie with ricotta and pecorino, and a hot honey-drizzled sausage-and-banana-pepper variation round out the core lineup. Salads and Italian ice are available.
The menu continues to evolve, with meatballs and dessert options in the works, though Griffiths says they won't be added until they’re finalized. The restaurant is currently open for dinner on Thursday through Sunday, with plans to expand its hours over time.
Fratesi's Pizza. 69 E. Flagler St., Miami; instagram.com/fratesi_pizza.
