Fratesi's Pizza
Pizza restaurant · Miami Jewelry District
69 E Flagler St, Miami, FL 33131
Highlights
Ultra-thin, crispy tavern-style pizza & specialty pies
Ultra-thin, crispy tavern-style pizza & specialty pies
"There is no other pizza in Miami like Fratesi’s paper-thin, anti-gravity pies. Which is why we’ve spent the last few years chasing them from pop-up to pop-up. But now Fratesi’s has its own restaurant down the street from Over Under (where the tavern-style pizzas got their start). The narrow dining room does a heartfelt impression of an old-school pizza shop: stained-glass lamps, cushy booths, and brick walls. The spicy demon pig boy with cupped pepperonis and pickled hot peppers is a good choice if you’re cool with spice. All the pizzas are perfect for crust-haters. There’s virtually none thanks to an edge-to-edge blanket of cheese and tomato sauce." - ryan pfeffer, mariana trabanino, virginia otazo
"There is no other pizza in Miami like Fratesi’s paper-thin, anti-gravity pies. Which is why we’ve spent the last few years chasing them from pop-up to pop-up. But now Fratesi has its own restaurant with all the markings of an old-school pizza shop: stained-glass lamps, cushy booths, and brick walls. Our favorite Fratesi pizzas are still on the menu, like the spicy demon pig boy with cupped pepperonis and pickled hot peppers. The pizzas are perfect for crust-haters. There’s virtually none thanks to an edge-to-edge blanket of cheese and tomato sauce. They're still tinkering with their very concise menu (Italian ice is coming soon), but you should get here before crowds make this a tough weekend reservation." - ryan pfeffer, virginia otazo, mariana trabanino, virginia otazo, mariana trabanino, ryan pfeffer, ryan pfeffer, mariana trabanino, ryan pfeffer, mariana trabanino, virginia otazo, virginia otazo, virginia otazo, virginia otazo, mariana trabanino
"During its pop-up days, Fratesi’s would get slammed with people wanting to see what all the fuss was about with these paper-thin, anti-gravity pies. There’s a decent chance that happens again now Fratesi has its own restaurant. Our favorite pizzas are still on the menu, like the spicy demon pig boy with cupped pepperonis and pickled hot peppers. The restaurant has all the markings of an old-school pizza shop: stained-glass lamps, cushy booths, and brick walls. It’s already a great spot for a pizza party, and unlike the pop-up days, Fratesi’s takes reservations. You should get one before winter crowds and TikTok hype make that a tough task." - ryan pfeffer, virginia otazo, mariana trabanino
"If you weren't fortunate enough to try Fratesi's tavern-style Pizza during its pop-up days, good news: it’s an actual restaurant now. There is no other pizza in Miami like Fratesi’s paper-thin, anti-gravity pies. They are perfect for crust-haters. There’s virtually none thanks to an edge-to-edge blanket of cheese and tomato sauce. If you like spice, consider getting the demon pig boy with cupped pepperoni and pickled hot peppers. The demon pig girl—its less spicy sibling topped with sausage and banana peppers—is also outstanding (you can do half-and-half toppings, too). Fratesi’s accepts reservations two weeks out, and they go fast, with the exception of a few 5pm or 9:45pm tables. It’s a bit easier to book for a party of four versus two. Set Resy notifications and cross your fingers. If pizza cravings arise spontaneously, they accept walk-ins. One time, we arrived at 4:58pm on a Thursday (two minutes before they opened), were sat immediately, and given an hour to eat." - ryan pfeffer, virginia otazo, mariana trabanino
"Where To Find Them: Doing takeout every Sunday at Tâm Tâm (except the last Sunday of the month). If you weren't fortunate enough to try Fratesi's Pizza during its pop-up days at Over Under, good news: it's back. Sort of. This time the bar pies are coming out of Tâm Tâm's kitchen every Sunday for takeout only. They used to dine in, but the crowds got a little too intense. Nevertheless, the pizza is still excellent. Their bar pies are ultra thin, super crispy, and the melted cheese nearly covers the entire surface of the pizza." - ryan pfeffer, mariana trabanino
