Marty’s Pizza

This is about as historic as Brookfield get’s. Marty’s restaurant opened for business in 1957. That’s even before I had met The Man Who Loves Any Food That Is Italian Or Pretends To Be. We skipped a couple of places along our Bluemound Road route so we could eat a Marty’s pizza on Saturday night. Don’t fret; we will go back to Cousin’s Subs and The Noodle Company and Country Kitchen – before Fudrucker’s, and then – tada! Flemings!

Marty’s makes thin crust, rectangular pizzas and cuts them into square slices. No flashy shrimp, feta or pineapple pizza toppings here. Cheese, sausage, pepperoni, onions, olives – that’s about it. Which fits the desires of The Man Who Can’t Deal With Funky Food – and that would certainly include anchovies on pizza. Which I happen to like. Oh, well... I was sharing pizza with The Man tonight, so I had cheese and sausage.

We also shared an order of Marty’s cheese-topped deluxe breadsticks with our beer while waiting for the pizza. The breadsticks were dull. No spices; boring cheese on top. I actually shook some salt on mine, just to give it SOME taste. The Man said he thought they were good. Okay... The beer selection here is basic. I had a Honey Weiss – I like any Weiss beer, though this is mighty mild tasting for a weiss beer. But at least the price is right: $2.50 a glass.

I was disappointed in the pizza. The crust was a bit tough. I didn’t think it was spicy enough either. And you know me. I am not the queen of spicy hot foods. But I would like to taste some Italian herbs in my tomato sauce and a smattering of fennel seeds in my Italian sausage. It would be fun to have a pizza tasting at which you could compare Mama Mia’s, Venice Club, Marty’s, and just for kicks, throw in one from Balistreri’s (from 68th and Wells in ‘Tosa). All have thin crusts. I thought I liked all of them. But as of Saturday evening, I think I would cross Marty’s off the list.

Kitchenless in Brookfield