Restaurant Review: Fratelli La Bufala

February 18, 2009 1:44 PM
by Damon Dewitt Boardman (Credit: Fratelli La Bufala)

Preservatives, part of the American diet and one of the reasons we pack on more pounds than any other culture on the planet. Pizza; also part of the American diet and yet another reason for belt holes backtracking and buttons bursting around the waist. It seems these days if you are trying to be mindful with what you fill your belly, than pizza is crossed right off the list. Thanks to the Junkies now you can have your pie and eat it too. Enter the antidote, Fratelli La Bufala, a true autentico Italiano ristorante. Why is this different from other restaurants round town and what makes their pizza stand apart? I’m glad you asked.

Fratelli La Bufala, which translates in English to “siblings of the buffalo,” is a small sample showcasing the pride Italians take in their dining establishments. Centuries of pride has transformed into centuries of quality giving the Italians the right to boastfully toast to just about everything in the restaurant operation. Italians claim to have the freshest ingredients. To breakdown some of the well endowed clichés it makes sense to start at the root.

The La Bufala brothers grew up in the Neapolitan countryside producing bufala mozzarella. After pursuing personal endeavors in the pizzeria profession the brothers decided to join forces and created Fratelli La Bufala (FLB). Now, four years later there are 200 different locations around the world. Branches are spread wide but the key ingredient to the success still stems from the base, home base, the motherland, Italy. FLB ships their mozzarella from the same town they grew up making it. It costs more money to fly the cheese in than it does for the actual product. They ship their pasta from Gragnano a small town outside of Naples known for its pasta. Their tomatoes come from Italy as well. FLB uses bison for everything, from their milk to their steaks. Bison meat is across the board healthier than all other meats commonly consumed in our country. In order to become the GM of one of their various locations, you go through an application process and then if you fit the mold the brothers will fly you over to Milan where you will live and train for two months under strict supervision of their best chef and one of the owners.

Speaking of chefs, in order to become a chef you must first be born in Naples and second possess a solid Napolitano track record. Don’t believe me just ask Antonio, the current FLB chef at the new South Beach location. There is a massive chalk drawing on the wall inside the restaurant, you will find the same chalk drawing on each of the locations around the world because the brothers fly that very artist to each location. Just when u think they’ve lined everything up to sit back and watch their paper stack the FLB brothers keep moving, constantly checking in unexpected at all of their locations world wide. Am I driving home the point?

Its quality across the board, and that translates to the experience the patron receives which SOBE GM Vittorio Rosso says is mostly Italians anyway. Having recently returned from a five-month stay in the Mediterranean boot, I can vouch for authenticity tasting Italy for the first time since my return. And all I had was the pizza, or Le Pizze Margherita, which can be yours with any drink in house for 12 dollars. According to Rosso most people come in to get the pizza but other signature dishes include the File’ which is a fine cut of bison, and Garganelli Cialda di parmigiano which includes bufala sausage, broccoli, cacio buffala cheese, cream and cherry tomatoes. There is much to choose from on the menu including 60 different wine labels to accompany your dish. Fratelli La Bufala is located on 437 Washington Avenue.

In summary, im gonna make you an offer you cant refuse, if you want to step into a true authentic Italian establishment, smell the smells, hear the language, taste the rich and fresh food, live la dolce vita for a moment, step through the doors of Fratelli La Bufala.