The One Who Keeps the Book Miami
How to Get Into Fratesi’s Pizza
Published:
A pizza place born in an alley oven in Philadelphia now has all of downtown Miami lining up outside. Fratesi’s Pizza, from Chris Fratesi and Brian Griffiths, started as a one-day-a-week pop-up at Over Under and Tâm Tâm that locals filled every weekend. And after years of asking, it became a restaurant this July, sitting on the same Flagler Street block where it all began.
Inside, it’s meant to feel like the kind of pizzeria you begged your parents to take you in the ‘80s or ‘90s. Red booths, stained-glass lamps, pitchers of beer, and sitcom reruns looping on the TVs. Every wall features something with a personal story: artwork from friends, paintings from Griffiths’ mom, and a custom light fixture built by Fratesi’s partner, artist Autumn Casey.
Meanwhile, the menu keeps things focused yet fun. Tavern-style bar pies are cut edge to edge that Fratesi took years to perfect, baked thin enough to snap, and topped with combinations like the Demon Pig Boy (pepperoni cups, house-pickled hot peppers, chile oil) or the deceptively simple Red Top (red sauce, pecorino, garlic, basil).
It’s a nostalgic neighborhood pizza joint that’s quickly become one of the city’s hardest seats to snag. We caught up with general manager Ashley Richardson to find out how to get in, what to order, and when to show up if you want a walk-in seat.
What You Need to Know
Fratesi’s Pizza
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Book Early
Reservations drop two weeks out around 10 a.m. or noon. Prime Friday and Sunday slots go first. -
The Layout
46 seats inside and 12 outside, with about 20 reserved for walk-ins. -
Best Times
Arrive at 4:45 p.m. for a walk-in, or after 9 p.m. once tables turn.
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Cancellation Window
Four hours. Check Resy in the morning or when the weather turns bad for a last minute slot. -
Pro Tip
Add yourself to the Notify list and often. Regulars whose name they see often get priority when spots open. -
Hours
Thursday to Saturday, 5 p.m. to 10 p.m. Sunday from 1 p.m. to 9 p.m.
Resy: When do reservations go live?
Ashley Richardson: About two weeks out, usually at 10 a.m. or noon. It’s a pizza spot, so we try to keep it approachable. Booking a month ahead feels too much.
How fast do they fill up?
They start going as soon as they’re live. Fridays and Sundays are the busiest.
When do cancellations happen?
We have a four-hour cancellation policy. Usually, you’ll see them in the morning, but it also depends on the weather. The minute a gray cloud enters the sky, things start becoming available pretty quickly.
Do you save space for walk-ins?
Yes. The bar and some outside tables are for walk-ins. We have limited seating, so reservations help us plan, but we always want space for people to pop in.
How many walk-in seats are there?
About 20 to 22.
And the total inside?
46 inside, plus those 12 outdoor seats.
When should people come if they want to walk in?
We recommend lining up around 4:45 p.m. to get seated right at opening. Around 7 or 9 p.m. is also a good window once things settle.
Do you use the Notify list?
Yes. We check it every day before service. If we see the same name come up often, we try to make sure they get a seat.
Tell us about the space.
We wanted it to feel homey and nostalgic, like the kind of pizzeria you grew up going to. There are cozy booths for larger groups, some floating high-tops, and a banquette area that can shift for bigger parties.
Who designed the space?
Chris did most of it, but it was a team effort. One of my favorite touches is one bathroom is covered in Italian recipes, and the other is wallpapered with pages from Weird New Jersey. People from Jersey love it.
What’s the most requested seat?
Definitely the booths. Two-tops always want them, but we save them for three or more.
The One Who Keeps The Book
What kind of crowd do you get?
All kinds. Families, dates, people hanging at the bar. Pizza brings everyone in.
What are the top-selling pies?
The Demon Pig Boy is huge. It has pepperoni cups, house-pickled hot peppers, and chile oil. People like to do half-and-half with the Demon Pig Girl, which has chicken sausage, banana peppers, and hot honey. The Carmalita is our plain pie with fresh mozzarella, and the Red Top is tomato sauce, pecorino, garlic, and basil.
How many pizzas do you make a night?
Around 200.
Most underrated item?
The arugula salad. It’s simple — just olive oil, salt, pepper, pecorino — but really fresh. And the Red Top. People see it next to the vegan option and skip it, but it’s one of the best things we make.
Do you ever run specials?
Occasionally. We did a pizza recently inspired by Chrissy’s in New York, topped with arugula salad and lemon. It was great.
What kind of music plays during service?
Chef makes the playlist. It’s a mix of Bruce Springsteen, Lou Reed, and The Rolling Stones. It’s fun and fits the energy of the room.
What’s been the biggest surprise since opening?
Seeing how many people followed the pop-up that are now regulars. They come every week. It’s been really sweet.
What makes Fratesi’s different from other pizza spots in Miami?
The style. It’s not something people here are used to. Chris is always testing and adjusting the recipe. If something’s off one night, it’s better the next.
What should first-timers order?
The Caesar with Grana Padano and a plain pie. It’s the best way to taste everything as it’s meant to be.
A fourth-generation Miamian, Olee Fowler knows every corner of the city. She spent a decade as the editor of Eater Miami, and now as a freelance writer, she captures the stories that make Miami unique. When she’s not exploring Miami’s newest restaurants and bars, you can find her at home with her dogs, Foster and Peanut, or cheering on her beloved Florida Gators. And yes, that’s probably a Coke Zero on her desk.
