Jane Cook
What a pleasant surprise, a nice way to end a Friday night out.
We ordered a large prosciutto pizza, rocket and Parmesan cheese salad, a beer and soft drink.
The pizza base was crisp and tasty with plenty of topping, delicious!
A P.
My Italian/Sicilian partner and I eat out at a lot of different pizzerias and Italian restaurants in Bris and Sydney... This place is by far the best pizzeria in Brisbane! It's personally my favourite in all of Australia đ cooked perfectly, tastes, smells and looks great! We were both pleasantly surprised đ good service too.
Ben Child
Friendly staff. Their promotion is Fresh & Fast? Waited 30mins for two desert pizzas. One was undercooked with no topping on it. They had clearly run out of the Nutella base with only six small strawberry segments on top... had to go back & ask for some topping, watching the attendant scrape the jar wasnât amusing... disappointed (the photo is after they tried to fix it)
Rachael Teariki
Went here a few weeks ago forgot to write a review. But I'm honestly impressed that this place serves quality ingredients. Some of these you don't get at other places. Never heard of it till recently... through a friend, sure it wasn't full of people but it had a great atmosphere and my boyfriend loves the salads, rocket with anything tastes great! Definitely a recommend for couples looking to eat up and walk along Eagle Street Pier! And I mean for $17 pizzas and unlimited toppings what's not to like.
Roger Altizer
Great pizza and salads right on eagle street peer. Really good happy hour and locals discounts. In a town of overpriced salads it's shocking to find deals on delicious fresh ones right on the water. Two thumbs up.
Christoffel Cadosch
Ford Pizzas, reasonable prices, nice ambience and very friendly staff!
We had a breakfast pizza: the dough was very light with wood oven taste and the toppings were also very tasty.
Definitely a recommendation!
Johan Böhlin
It's a fast food place, and the spicy vegan pizza tasted good. I would have liked a bit more of each topping. All staff members where acting nervous.
Nick Goodridge
We havenât even eaten yet but itâs been 45 minutes since we sat down and Iâm hangry. However I will be objective.
Itâs a Friday night, and there are about 8 patrons, (probably 6 pizzas) and 3 staff on. I can appreciate the time it takes to prepare pizza and that there isnât a need to put on too many staff when the turnout is low, but maybe one extra staff member wouldâve shaved some of the wait time off.
Excellent customer service as far as kindness and upbeatness.
I ordered the margarita pizza because if you can master that, youâve got a good pizza. However my basil leaves are hilarious! Sooo tiny! See photo.
The Italian way is far more generous and for the price (which btw in Naples this pizza would cost âŹ5 - so $8) is it too much to expect that generosity? Or is the influence of the affluent eagle street pier too overpowering for a true Italian experience...?
Sam Mo
Absolutely beautiful food. Great concept to build your own pizza. Very friendly staff and quick service. Been a number of times and worth the drive in from Ipswich.
Ryan Cali
The salad didnât have dressing put on. I asked for spinach and got a bowel of roquette. Staff didnât seem to absorb the orders very well at all. Took 30mins before any food came out to our table.
Theeconomicfoodie
I dined here on a Friday at lunchtime. I had the "you had me at aloha" pizza (small). The pizza itself was tasty and satisfying for lunch ($13). I found the ordering and receiving of food process a bit inefficient for eat in diners. I feel it would make more sense to order and give patrons buzzers or have food brought to the table instead of yelling names across the room. I unfortunately also noticed one of the staff putting toppings on pizzas without gloves.
Canturigirl
What has happened Fratelli? No real garlic for your pizzas? Only garlic salt?? Discontinued iced tea? You're looking real quiet lately down in Eagle St. What happened?
Hasit Mamtora
One of the best pizzas I've ever had. <br/>The items on menu are amazing. Also creating your own pizza is equally good with unlimited toppings on it. <br/>The crust was crispy and heated really well, can eat immediately out of oven without fear of burning your tongue! <br/>Overall it's amazing!
Snowden Tapper
Really good pizza. Can smash back a large and not feel weighed down or sick from it because the ingredients are good quality/fresh.<br/><br/>Even though I eat meat, I tend to stay away from dairy and they constantly run out of the vegan cheese (even though it's still early in the evening). Overall really good place to eat.
Meatballs And Beef Cheeks
I've had Fratelli Famous Pizzeria on my radar for the past couple months. I stopped in just before 9pm on Friday evening and enquired whether they were still open because there wasn't a single soul in the restaurant. They confirmed that they are open until 10pm, so I ventured in.<br/><br/>I went with a large with red sauce as a base. I requested the Buffalo Mozzarella, but they'd run out, so I went with the normal shredded Mozzarella. The staff building my pizza put only a tiny bit of cheese on the pizza, so rather than call him out I simply requested extra mozzarella. He scraped the bottom of the stainless steel insert and added another pinch of mozzarella. "Is that good?" he questions, to which I reply, "No". He advised me that he would have to get more cheese out back - great, bring back some Buffalo Mozzarella while you're at it. When he returns he makes a great show of adding pinches of cheese, but in total the pizza was still very light on the cheese.<br/><br/>I added Oregano, Spicy Salami (the closest thing to Pepperoni they had) and Bacon. I asked for more bacon three times and still didn't get as much as I would have liked.<br/><br/>The pizza was good, but not great. It needed more sauce and I would have liked to see sauce and toppings closer to the edge - the crust was quite significant and a bit overdone. I ate half the pizza and took the rest home. I had this pegged as a 3, but then decided to munch on a slice of cold pizza while writing this review (cold pizza the next morning is a great test in my book) and it was great. I knocked off the half pizza in a few minutes and decided next time I won't even try it until it is cold. This rated 3 hot, but 3.5 cold.<br/><br/>For $5, I added a drink and a Raspberry Sorbet. <br/><br/>A pizza, drink and sorbet for $20 is pretty good value. I'll be back.
Maria Fernanda Fajardo Bohorquez
The food was ok but not great how I was expecting after I checked their web site, I got the app and they didn't even have idea what was about it, the girl who took my order were very friendly but looked like a little bit inexperienced.
Foodie
OMG. You guys need a different ordering process and much better preparation. 20 mins in line and my pizza is still not in the oven. Get it together. It's 12:30pm
David Everton
Food is good but everything else is substandard. I would not normally write a negative review however, I have contacted them with constructive feedback and received no response. There are significant flaws in their service model and fit-out that severely impact on efficiency and could easily be rectified if they listened to their customers. Try it by all means, but bring a good book to read while you *unnecessarily* wait in line.
Atreyu
The famous outlet from down south in Sydney, it puts the diner in control for the kind of pizza that they want to have. Sick of the takeaway places only allowing you up to 4 items on each make your own pizza (and double one item makes up for 2 of those)? That ends here, where the pizza arrives even quicker and you see it made right in front of you. What a great concept, and making it tailored to individual tastes. This takes place at Eagle Street Pier, and like every worker has their unique outlook - they get their unique spin on the great equaliser of pizza. <br/><br/>After managing to make a WhatsApp group for fellow Zomato users in Brisbane, some news was spreading about a Fratelli's Famous being opened up within Brisbane. From what I know, this was the first time that I consciously had heard about it, and being curious it was not long before I was searching up about it. That was apparently on opening day during lunch time, but some things went awry and opening had to be later on into the evening. <br/><br/>Anyways, jump forward about a week and I have arranged to meet a couple of folk from that group for dinner, or something happened and there was a crossover arranged between me and a couple of other members. After having so many positive interactions with MB, it was finally great to be meeting him for once - and his girlfriend (Mandy Bernadette) came along in tow. <br/><br/>It is right at the tail end of Eagle Street Pier - which made the two others talk around in circles for a while (still met up, that's important) - and the curvature of the shopping space suits it. This feels partially like a live kitchen. A real pattern of black and white is chosen, from the roof being patterned, to the simplicity of the menu boards, which truly feels like an Italian place. Lots of seating is al fresco, and contrasting to what Eagle Street Pier usually implies, this is really laid back and casual. Everything is laid out on the table that is needed - salt, pepper and serviettes with a small plan for each table. They know what they are doing. <br/><br/>This time around, the service could have definitely been a bit better. While they have the easy aspects down pact - that is being friendly, and managing to get things done both quickly and efficiently. However, these were definitely some greenhorns that we had on our hands - which became apparent later on in the night as the second order was stuffed up and came to the table late. Also, between MB and I the two pizzas near the end were somehow switched around at the end stage. Anyways, the lucky thing for both all involved is that both of us split the pizzas and gave each other half. It was no fault of the management, who was lovely and she had something else to say to the staff. I am one that likes to look at silver linings, and there definitely was that there. With a bit of a slow point in getting to the dessert areas, the manager gave managed to arrange the loyalty cards in each of our favour and it was a lovely gesture. Touch wood that this is able to straighten it out and make a more professional experience in the future. I say all this because I generally think it was not bad service, and the way it is designed is perfect for all. The manager was one lovely lady, and even gave us cutlery and "plates" (the pizza pans) for the dessert course. Otherwise, that was going to be messy. The smaller, technical details including cleaning up the tables, was definitely underway. <br/><br/>While we are on the subject of the service, the method of it is not bad but the way that it is set up is asinine. For short folk like me, you have to yell through the gaps in the panels - and loud music does not help either - which also was not so good with having greenhorns on site. For a set up that is meant to have everything done really quickly and to go, this certain puts a spanner in the works as lots of patrons will have been yelling their choices several times already. <br/><br/>The menu is really simple. It is all about pizzas here, for the most part all up to the consumer. If you really are indecisive, they have a few ready-to-make ones just available by name. The basic process of it is to chose the kind of base you want as well as size - two sizes, two fixed costs - then the sauce you want, followed up by the cheeses, then all the meats, then the other kinds of items like vegetables et al, followed up by seasonings, and after it gets cooked, the optional finishing garnishes complete it all. There might be some salads on the menu there somewhere. You know, to be all healthy and that kind of cr..... salad sucks. They also don't stop there, with the pizzas getting the dessert and breakfast treatment. <br/><br/>Much like all the items listed on the website, it varies according to availability what drinks there are. It could be iced tea, several kinds of sodas, thickshakes, coffee, and sparkling water. It really is a crap-shoot what is there (kind of a disappointment that there was no coffee at this stage). What I had was an iced tea, mango and passionfruit flavour. This was cold and sweet, not much else to it. <br/><br/>Each one of us ordered a pizza, make your own. <br/><br/>First up was MB, who simply got the lot on his pizza without even looking plus a whole lot of chilli oil. From what I recall, he got a sourdough base and the green sauce (which is like a basil and pine nut pesto). Just, everything that was there he got on his pizza until about the end - at the end there was some rocket and more chili put on it. <br/><br/>For the one that I had it was a sourdough base with the red sauce. Going from there, I went mad on the cheese at first. There was parmesan, gorgonzola, and mozzarella that formed the based of my pizza. The old carnivore is still alive, so the meat really outweighed the other items - for flesh there was pancetta, Italian sausage, meatballs, spicy salami, jalapenos, olives, and roasted garlic then chili oil and oregano before it was cooked in the oven. Afterwards, some olive oil, parmesan and chili oil finished off the job. <br/><br/>As for Mandy, the pizza that she was got a Napolitana base with white sauce, choosing mozzarella, parmesan and scamorza as the cheeses, then topping it off with Italian sausage, pancetta and chorizo as meats, then for extras roasted garlic, cherry tomatoes, roasted pineapple and pinenuts before having a sprinkle of olive oil before getting cooked, and right before serving getting fresh rocket and basil to garnish it. <br/><br/>All of these pizzas were half decent, and definitely fresh. Maybe the dough out to have had a bit more care, or maybe the pizzas required a little more cooking since that amount of time still had it contain that odd raw texture. MB's was ... different. There were all sorts of flavours from the way that he went about it, getting everything on it. That had the sweetness of pineapple, the tartness of mushrooms, and all kinds of meat. The cheeses were melted well, and there was quite a bit of a hit from the basil pesto. However, with this urging to make it spicy it really didn't come through. Can't aruge with the portion size, all three times. <br/><br/>Mine was also good, and it got the added dimension of making a creamy texture from gorgonzola that made for a strong and distinct flavour. All the meats were well cooked, a little bit of heat came through with the jalapenos and chili oil, plus the hit of garlic each time is something utterly irresistible. Also the olives added a bit more needed dimension in a very meat-and-cheese heavy pizza - that's what you get for me being in the driver's seat. <br/><br/>Mandy's one was probably the best, or at least most well-balanced. The meats were good as usual, smokey and flavoursome, the cheeses were mild and there was a nice touch from each of the other items on her pizza - sweetness with pineapple, the distinct bite of the roasted pinenuts, fresh juiciness of the cherry tomato, and roasted garlic needs no more. It was a tad lighter than the other two as well. <br/><br/>After all of that, the next post of business was whether or not to get dessert. Well, knowing me by now that kind of stuff would not even be alluded to if the answer was not yes. With little pausing after finishing the pizzas off, it was hot put it to ordering the sweets. Both Mandy and I went up and got both choices - a banana calzone, and a strawberry pizza. <br/><br/>Now these are also good, and all three of us possibly agreed it beat the main course. The Nutella pizza was simple, with a dough base and strawberries put on top before having a generous drizzle of Nutella and icing sugar over it. What was noted was that the strawberries were a bit over-ripe, and aside from that it was good - so much Nutella that the teeth needed a second clean from that alone; it was thick, sticky and delicious. The icing sugar is just icing on the cake. <br/><br/>Better yet was the banana calzone. The size of this was more than enough for three people, and needed a knife and fork to cut it open. Inside it was caramalised banana, and Nutella which makes for one delicious and sickly-sweet combination. Mixing in with it was some hazelnut crunch, which combined well. Completing it all was some sweet icing sugar, a second drizzle of Nutella, and potentially having a huge dentist bill. Worth it in the end. <br/><br/>I can't vouch for how Fraelli's has worked all the way south, so there is no way to compare how it is going up here. In thinking of it from a completely new perspective, there is definitely a lot of potential with how this on goes. People are already familiar with how a sandwich is able to be made according to their tastes, so naturally there other kinds of food stuff should be able to adapt to that same method. <br/><br/>Additionally, it was great to meet two new people. Both MB and Mandy are some of the friendliest folk that I have ever met, being really outgoing and extroverted which is just fantastic to see. They shared an enthusiasm for food, were very open and quite social. It is quite some luck finding a person like this, but it was like scoring double with these two lovely folk. Hopefully this is only the first time I meet up with them. Many more of these arrangements are imminent. <br/><br/>TL;DR: Is it enough of a sell to say that you are in free reign to design the pizza you want to eat? That is Fratelli's in a nut shell. I certainly won't give them any sort of fail mark just yet. It is in the early stages of development, and as per usual there are kinks in the armour to iron out. The idea behind it is actually not too bad, and hopefully its operations can run smoothly. When it is able to get a good team behind it, and enough of a good press, they can make an excellent turnover rate considering the business hours and all that. The night's was not as good as it could have been, with a combination of operations needing some refinement and maybe a little more cooking for the pizzas. Other than that, with a little bit of blooming luck Brisbane can start getting the novel aspect of Fratelli's to be even more known than now.
Mandy Bernadette
I have been very curious about this place since it opened and after seeing the varied reviews. Overall, I had a very pleasant experience. Great location although we got a bit lost looking for it. Right on the street front so easily spotted if you're on the footpath.<br/><br/>Started with the Napolitana base and white sauce ... topped with mozzarella, parmesan and scamorza ... followed by italian sausage, pancetta and chorizo ... adorned with roasted garlic, cherry tomatoes, roasted pineapple and pinenuts ... finished with a drizzle of olive oil and topped with fresh rocket and basil. It was so freaken yummy! My eyes were bigger than my stomach and got a large pizza which I didn't finish. They give generous amounts of toppings and my pizza was perfectly cooked! We ordered the nutella pizza and banana calzone to finish which I really enjoyed. Not as sickly sweet as I thought it would be - the fresh fruit cut through that. The strawberries provided some acidity to the nutella pizza which was nice and the banana brought a fresh hit to the calzone.<br/><br/>The staff were so incredibly friendly, always smiling and offered their advice on toppings which was definitely welcomed because I am so indecisive at the best of times. I was a free pizza card and another loyalty card with all but 3 stamps left before I get a free pizza! There was a hiccup with our dessert but the staff were so apologetic. The Manager came out and apologised in person and one of her staff came out shortly after to give us 2 free pizza loyalty cards to say to sorry. <br/><br/>I will definitely go back again - but maybe not for a little while until I work this pizza off haha. Thanks Fratelli's for a lovely evening.
MB
Ok the negatives first, the food screen that is like a riot shield is not necessary, extremely hard to talk to staff whilst ordering your food, didn't help the music was loud also and the staff seemed very inexperienced, unorganized and didn't know there ingredients. Wasn't sold on the dough itself, seemed a tad uncooked and tasted funny. Ordered enough chilli to kill me but no spice came through...dessert was extremely late due to a massive mix up in the kitchen, the strawberries were either over ripe or bruised leaving a not so good taste.<br/><br/>Positives, price is great, friendly staff and quick service, great atmosphere and decor. Great amount of toppings on the pizza. Manager came to our table and personally apologized for massive delay with dessert and gave each of us cards with free pizzas on them, dessert then arrived promptly and tasted absolutely delicious and was better then the main.<br/>Wont go back in a hurry but great night nevertheless.<br/><br/>
Espresso&Matcha
Despite the hot Brisbane summer, my craving for a fresh pizza never really changes, despite the heat. Which is why we were really pleased to hear that Fratelli Famous was coming to Eagle Street Pier. Having read somewhere that it would be located under Sake, it took us a while to find it, as it actually located on the other end, underneath Bavarian Bier Cafe.
Ballin
This place is a game changer. Great pizza at a great price. <br/>I like how you can make your own pizza with an impressive list of ingredients including a lot of ones that most pizza places don't have.<br/>Will be back
Cino's Mum
Sadly lunch here today was a fail. I get it's only day 3 since opening, but there's some fundamental flaws.<br/><br/>When most patrons are laboriously building their own pizza (Subway-style) the whole process becomes excruciatingly slow with no outlet for those ordering from the menu to skip forward. Plus you talk to the staff thru a glass food protector wall so no-one can hear anything - prepare to say everything 3 times. Aaaaaand then you stand around waiting for your food to cook. <br/><br/>The end result was a pizza I didn't order but was frankly too defeated to continue pointing out my 'Great Balls of Fire' was sans a single solitary meatball. My work bestie's Meat Inferno was so epically salty it was close to inedible - she left most of it. Salted by our tears of disappointment I expect. Early days I spose...but doubt I'll be back. đđ
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