This is a hot spot. Give it a try. It's a long narrow space, with very high ceilings. The street entrance is blocked off, so you enter the restaurant through a long narrow, colorful hallway to the side. Once inside, its simple interior and friendly staff set the stage for a lovely meal and tables are far enough apart so that you can enjoy your own conversation.
Every dish is a la carte.
Fratellis is open for dinner Tuesday through Thursday and for Sunday brunch and the chef changes the menu every four to six weeks. Everything is good here, including the prices and you can easily make a meal by combining one or two items from any course. He was the executive chef at Eola Hills Winery for a number of years before becoming the chef at 3rd Street Grill in McMinnville. Lucky for us, he's come to town to operate his own restaurant. Connie was the food and beverage person at Sokol Blosser Winery and Portland's RiverPlace before venturing off to work with Eric.