Celebrating 20 years of business at the same location is more than a milestone for Fratelli’s Ristorante. It’s a testament to owners Joe and Tom Alagna, and their continuing commitment to provide good food and great service to a loyal and ever-growing customer base – a customer base that began in 1983 when the Alagna brothers opened Fratelli’s as a modest pizzeria.
“We’ve been at this location for 20 years. Before moving here, we started in Delwood in 1983,” said Joe recounting how his parents owned the popular North County eatery Tommaso’s. “We grew up in the restaurant business, so I guess you can say it’s in our blood, part of the genes.”
After 13 years in Delwood, the Alagna’s decided to make the move west. They opened their doors inside Bogey Hills Plaza, where after 20 years Fratelli’s continues to draw on a base of longtime patrons and new customers.
“After 20 years we’re still here,” said Joe, explaining how in the beginning, though the customer base moved with them, the business still had to grow. “A lot of customers were here already, but not all of them. We had to build a clientele. It was tough at first, but it paid off. Things are good. We’ve had one of our best years ever.”
Joe credits Fratelli’s success to a dedicated staff, and a commitment to using only the best ingredients.
“What sets us apart is our attentive service and our made-from-scratch food,” Joe said. “We use quality ingredients – the best cheeses and meats. We don’t skimp on the product and we give our customers their money’s worth.”
Customers will never feel shortchanged, thanks to generous portions and entrée plates that include a side dish and fresh salad. Longtime customers recommend requesting your salad tossed with Fratelli’s famous salad dressing, a creamy Italian addition similar to a Caesar dressing. It’s a dressing some fans claim is so good, it’s drinkable. Luckily it’s bottled for take-home, available on-site from your server or even a few doors down at Dierbergs’s Market.
“People tell us our salad dressing is amazing and the lasagna is the best they ever had,” said Joe. “Lasagna is one of our big sellers, and so is the baked mostaccioli. We make that with meat sauce and meatballs, and top it with provel, romano and whole milk mozzarella.”
Quality ingredients, including the finest cheeses, custom meats, house-made sausage and slow-simmered sauces, are the foundation of Fratelli’s recipes – recipes steeped in family tradition.
“Some recipes are family recipes, but a lot of the recipes my brother and I put together. We’re a Sicilian family – we eat more tomato-based sauces. Northern Italians eat more cream based sauces.”
Sauces and pastas are key ingredients in Fratelli’s menu. Cannelloni, tubular pasta stuffed with beef, pork and spinach, nestled on a bed of tomato sauce with a touch of cream sauce, is hard to resist. So too are Fratelli’s pasta classics: rigatoni, fettuccine, spaghetti, and manicotti. A standout favorite pasta that fans love is the tortellini alla panna. This tender, round-shaped stuffed pasta – which legend says was shaped to resemble Aphrodite’s navel – is tossed with a rich cream sauce, fresh peas, mushrooms and prosciutto.
Beyond pasta, not to mention Fratelli’s signature pizza, the menu provides a bounty of choices from antipasto plates and paninis, to fresh fish, chicken and steaks. Don’t forget to save room for Fratelli’s latest addition: house made tiramisu and cannoli. While everything on the menu is available for take-out, plan to eat in and enjoy the full dining experience.
“They [customers] are looking for an experience,” Joe said. “They want to relax and be catered to. It’s not just filling your stomach. We’re not a chain restaurant or a franchise. We’re family owned – instead of a mom and pop operation, we’re two brothers. Come and enjoy our dining experience. We’ll meet your expectations.”
2061 Zumbehl Road
Bogey Hills Plaza St. Charles, Missouri
Monday – Thursday 11 a.m.- 9 p.m.
Friday 11 a.m.-10 p.m.
Saturday 4-10 p.m.
Sunday 4-9 p.m.