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Mid Rivers Newsmagazine is St. Charles County's
exclusive direct-mailed community newspaper. |
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Restaurant Spotlight Archive |
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Fratelli’s Ristorante Offers Fine Italian Cuisine At Affordable PricesBy Mary Ann O'Toole Holley
At Fratelli’s Ristorante in St. Peters’ Bogie Hills Plaza, it’s loyalty. Not only do the employees at Fratelli’s love the business, they show it in their attentiveness to customers and their respect for the clientele the restaurant has kept since it first opened its doors in 1948. Newlyweds at the time, Tommaso and Francesca Alagna, didn’t have great financial wealth, but they were rich in family tradition and shared a common love for cooking. The two immigrants from Sicily engrained that love of family, friends and cooking in their two sons, Joseph “Joe” and Gaetano “Tom” Alagna, who now run the family business. The location has changed three times, from Ferguson to Dellwood to St. Peters, and all the while their loyal customers have followed them through the generations. Fratelli’s, (Italian for “the brothers,”) has a spirit Tommaso and Francesca would savor with its beautifully hand-painted walls with scenes of Italian hillsides, mellow lighting and comfortable booths perfect for a romantic evening or a family gathering. With meager beginnings as a small pizzeria, Fratelli’s Ristorante has grown dramatically, now serving a full line of entrees — including pizza, pasta and full-course meals like broiled halibut filets, seasoned and broiled to perfection ($18.95) and vitello parmigiano featuring breaded veal sautéed in butter, covered in rich tomato sauce and provel cheese, then baked ($17.50) and choice 12-ounce strip sirloin charbroiled to taste ($21.95). Tom Alagna says all sauces are made on the premises, pizza dough is made daily, sausage is blended by hand and meats are prepared in their own grinder. Recipes have been handed down through the generations, with their origins in a busy Sicilian kitchen. “I guess it’s our good quality food at reasonable prices that sets us aside from the rest,” said Alagna, a self-effacing man with a gentle demeanor and deep respect for his staff and his customers. “We’ve been here just over 11 years, and about six of our staff have been with us since we first opened in Dellwood. Our customers have followed us, and new one’s have become regulars. Business has been good over all of these years.” Maryfran Kiely has been serving customers at Fratelli’s for 22 years, and often knows the order before she asks. Kathy Bright has been with the restaurant for 17 years, but begins each day with the exuberance of a newcomer. Rich DuBois has also been with Fratelli’s for 17 years. He works the kitchen and knows the intricacies of Fratelli’s fine Italian foods. “We sell a lot of pasta,” said Alagna, noting the popularity of their pasta con broccoli featuring shell noodles in a cream sauce with broccoli and a touch of red sauce ($11.95). “Even the lasagna is homemade, and our pizza continues to be very popular. It’s a good St. Louis-style thin crust with provel cheese ($11.50-$12.50).” Alagna created his own salad dressing, a favorite at Fratelli’s that, for the past six years, has been bottled commercially and sold at local grocers. “The dressing is a good advertising for the restaurant, and it allows those who want a taste of Fratelli’s to have it at home,” Alagna said. But, for an even better taste of Fratelli’s at home, the restaurant features “Meals to Go” for dinner, family get-togethers, parties or business luncheons or dinners. “Take it home and enjoy without the mess of cooking,” Alagna said, “or dine in our banquet area and let us do the serving.”
Fratelli’s Ristorante 2061 Zumbehl (Bogie Hills Plaza) St. Peters Phone (636) 949-9005
Monday-Thursday—11 a.m. to 9 p.m. Friday—1 a.m. to 10 p.m. Saturday—4 p.m. to 10 p.m. Sunday—4 p.m. to 9 p.m.
Lunch menu and specials available daily Dinner served from 3 p.m. till close Reservations are available for parties of six or more Monday Nights - All You Can Eat Select Pastas Happy Hour - Monday thru Friday 4 p.m. to 7:30 p.m. Banquet Room available-seats up to 40 people
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It’s odd, in these days and times, to keep an employee for 15 to 20 years. In the restaurant business, it’s nearly a miracle.
