Fresco Wood Oven Pizzeria
1218 Walton Blvd, Rochester Hills, MI, 48307
Fresco Wood Oven Pizzeria Menu
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Visit below restaurant in Rochester Hills for healthy meals suggestion.
Visit below restaurant in Rochester Hills for healthy meals suggestion.
Visit below restaurant in Rochester Hills for healthy meals suggestion.
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Address :
1218 Walton Blvd
Rochester Hills, MI, 48307 - Phone (248) 841-1606
- Click To Get Directions
Opening Hours
- Mon :11:00 am - 9:00pm
Specialities
- Takes Reservations : No
Delivery : No
Take-out : Yes
Accepts Credit Cards : Yes
Good For : Lunch, Dinner
Parking : Private Lot
Bike Parking : No
Wheelchair Accessible : Yes
Good for Kids : Yes
Good for Groups : No
Attire : Casual
Ambience : Casual
Noise Level : Quiet
Alcohol : Beer & Wine Only
Outdoor Seating : No
Wi-Fi : No
Has TV : Yes
Waiter Service : Yes
Caters : No
Categories
Pizza
Pizza is a famous Italian dish savored around the world. The entire credit for the popularity of Pizza in the United States goes to the chain of pizzerias all over the country. While the base and the texture of Pizza remains same across the globe, it's the toppings that differs from country to country. In the United States, you will find the top pizzerias serving pizzas with the toppings of mainly beef, bacon, chicken, ham, and sausage for the non-vegetarians. Other than these famous meat options, Pizzas with veg toppings such as mushrooms, pepperonis, garlic, tomatoes, spinach, etc. are also famous in most restaurants in the United States.
Irrespective of your locality, you will find a variety of different restaurants in your cities offering pizzas of all different types. Pizza is hot favorite among people of all ages in the United States. A large size pizza is enough to feed a family of 3 or 4 at large. Pizza is also the most preferred food whenever a group of friends is hanging out together. Pizza gained popularity in the United States after the American soldiers stationed in Italy returned from World War II.
Over the years, different pizzerias in the United States have developed their own respective regional variations. Pizza gained popularity as the iconic dish in the United States in the second half of the 20th century. Whether you prefer thin or thick crust pizza, you can find a pizza of your preference at the best pizza restaurants in your city.
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Chris J.
One of my fav 'thin crust' pizza places around town. It is a small place with a wood fired oven. Try their bbq chicken pizza! It is fantastic! Not a lot of space so dinner rush hour can be bad. They have a good dessert pizza! Ask about it.
(4)Jyoti R.
After working with Italians for 3 yrs, I've come to the realization that any other pizza except wood oven one is not a pizza! Fresco has been certified by my Italian colleagues! What more do you want? My reg order is the arugula salad and margherita & they are 10/10. I've heard rave reviews about the other pizzas as well. Recently found that they have dragonmead - great beer! Even if you're really around, this is the place to go for authentic Italian not crazy cheesy pizza! Oh & almost forgot, try the Nutella pizza if you're like me and love desserts.... It is f.a.m.a.z.i.n.g.
(5)Kara D.
YUM! Having recently visited Italy, this pizza brought be right back to my vacation. :) Their margherita pizza was outstanding. It had the perfect balance of mozzarella and sauce, and even with its thin crust it did not get soggy. I also ordered the Roman Chicken Salad, which is Fresco's version of a chicken Caesar. It was supposed to also include chick peas, but I believe the server/cook/pizza maker forgot them. We went on a Monday night, and there was only one employee there, which I did find interesting.. He was attending tables, handling take-out orders, and making all of the food. So three-stars for the service, and fact that our salad was not as described. Five stars for the awesome pizza!
(4)Richard F.
This was great thin crusted Pizza. And the service was great too. I disagree with the reviewer that said it is way better than Tomatoes aPizza. I find the crust at Tomatoes the best in the area and the variety and quality of the toppings are better too. At least the toppings I had on my pizza at Fresco today were good, but not up to the standards at Tomatoes. I am not at this location very often, but when I am again, I would definitely stop here. We were looking for a place to eat today when we were in the neighborhood and the Yelp app on my phone directed me here. How convenient! Good thin crusted pizza!
(4)Anthony K.
This is a little pizza place located in a great plaza next to Buffalo Wild Wings and pet supplies plus. The location is great for the restaurant. The pizza is delicious. I would say portions are for two. However one pizza will definitely feed a party of one. The toppings are all high quality and delicious. The menu has a few different choices not just pizza, but meatballs, and salads along with a Great chicken Parmesan "calzone" overall have a great menu. All the food is very tasty to say the least. There really isn't much of seating area however, getting a seat for a quick lunch is very possible. The only reasons for the 4 out of 5 stars is because it really isn't a place to sit and eat, with such good food it's a shame that it's not a larger more family oriented place to eat.
(4)Monica B.
This place should get five stars because it has some of the finest pizza I've ever tasted. Unfortunately, they don't care about running the business. They claim to close at 9:00 but 75% of the time we call after 8:30 they won't answer the phone. They simply do not adhere to their posted hours. When they feel like closing for the night, they close. They also tend to scorch the bottom of the pizza so when I am able to actually get them to answer their phone I will politely remind them to take my pizza out a little sooner so that it doesn't burn. Best pizza in town, but far, far, far from being the best business in town.
(3)Alicia C.
The first time I came to Fresco, it was only because I was looking for something quick for dinner. What I never expected was to find an amazing pizzeria that I would return to over and over again! Their pizza is absolutely amazing!!! I usually get the margarita with pepperoni, but everything else I have tried is equally incredible! Their pizza is definitely one of the best in the Detroit area. The sauce and ingredients are definitely of the highest quality and the crust is chewy, but crispy. The wood oven adds just a bit of burn giving it an even better flavor. The atmosphere is very pleasant and the service is always personable. The wine list is not extensive, but the options are superb! And yes, Frank Sinatra's toons are playing in the background. It is definitely worth paying them a visit to see for yourself! Very upscale food in a small, charming place!
(5)yelp s.
THE ABSOLUTELY BEST PIZZA I've EVER HAD IN MICHIGAN!!!!! Perfectly thin crust, but soft and chewy yet with a slightly charred crispy crust on top--- DELICIOUS sauce and buffalo mozzerella with basil--- OMG, DELICIOUS!!!! No other place compares-- I would def. highly recommend this place-- I would imagine this is close to that you would get in Italy (I've always been looking for the pizza in "eat, love, pray" and I think this prob. comes closest in michigan)!
(5)Ryan J.
I really like this place and the staff is friendly and polite. The woodburn creates a distinct taste which is undoubtedly healthier than other pizza. The pizza becomes a little drier than some may like, but it is low on grease so it must be healthier. I usually get the BBQ Chicken.
(5)Jeff S.
First let me disclose I am a verified true blue pizza snob. The hours I spend reading about pizza, making pizza, and building pizza ovens would sicken most people. Before I dive into the deep geek stuff I'll make this simple for those who don't want to read further. In my opinion Fresco is the best pizza you can currently buy in Metro Detroit. The owner seems like a good guy, talking to him it's obvious there is a passion for pizza, and he has implemented it in a very intelligent way. Fresco is honest, and I love that. They openly tell you they cook their pizza at 750F for 2 minutes. If you aren't a geek you might not realize how rare that is. Most pizza geeks seem to agree Pizza Napoletana is ideally cooked at 900F for about a minute. Because of this many pizza places outright lie in their documentation. I can't tell you how many places I've been to that claim oven temperatures of nearly double what I find them to actually be. Making a good pizza at 900F is tough, it requires the right oven...an expensive and rare hand built Neapolitan oven. There isn't a single one of these ovens in all of Michigan. Once you have an oven that can produce a one minute pizza and a pizza maker who can work that oven you have to make money to pay for it all. Sadly most americans do not like this style of pizza, and in fact assume authentic examples are poorly made. This is where the style of Pizza done at Fresco will shine for most. It is cooked hot enough to gain many neapolitan characteristics, but is cooked long enough to yield a more american result. A crisper, dryer pizza that you can eat by the slice. I've made the hour drive there many times, and will continue to do so.
(4)Joe L.
The combination of the wood fired oven and fresh ingredients creates a pizza reminiscent of my trips to Italy. i had the salsiccia pizza, with its roasted peppers, sausage and melted cheese it is a must try.
(5)ennis b.
This is the best pizza I have ever had in Michigan. We drive from Ann Arbor to eat at Fresco. Nothing else comes close because nobody else cooks at 700 degrees to finish in two minutes with a tangy sauce and a crisp crust. If you don't like this pizza you are probably working for the competition.
(5)Mick M.
The best pizza to hit Oakland county period. You will see people whining about the cost of the pizzas compared to what they can get at Little Caesar's or Jets or Hungry Howies, but that's just because they are used to low quality, mass produced pizzas. What Fresco puts out is high quality pizza, made with love and pride for people who enjoy, respect and can identify with high quality and standards. The flavor and texture of these pizzas is unparalleled to any Detroit style pizza or franchise, it's a class unto itself. Don't let the masses of sheeple who are bamboozled by inferior $5 pizzas sway you from experiencing the greatness that is Fresco Wood Oven Pizzeria. Be sure to dine in the first time you have it, it's a key factor to have it fresh from the oven. I personally suggest the 4 Formaggi with meatballs or the meatball sandwich.
(5)Ron Z.
Short of flying back home to Brooklyn (O.K. LaGuardia, then Brooklyn!), this is now as good as I've found in Oakland County. I was a fan of My Cousin's New York Pizza, but they suddenly closed. After searching with some disappointing results, we found Fresco, to our delight! The crusts from the wood oven smell wonderful, are thin, and a great combination of crispy and chewy. The cheese was generous (as were toppings for those who are not "purists") and had just that slight hint of saltiness which bolstered the overall excellent flavor. I ate the entire pie, which is usually shared, and am looking forward to our next trip. This is the real thing. If you think something else around here is as good or better.....fuggedaboudit!
(5)Karla V.
Love this pizza!!, love the wood oven flavor! Our favorite Friday night casual stop!
(5)Gerold S.
This restaurant would be good in total for 4 stars - the pizza itself almost 5 stars, but we ve experienced different. Unfortunately the service started out bad. The waitress wanted to take our orders right away (before we even had the menus) and then was pushing every minute. We didn t have a chance to study the menu - and the menu is short. We decided to take the Arugula and Bianca Pizza after getting pushed to our decision. The pizza came after 5 minutes and the bread was amazing - like it should be. But here are the downsides to change my rating from 4 to 5 stars to 2 stars. On both pizzas should be Pecorino Cheese. It was Pecorino, but the cheap salty tasting powder cheese (maybe from Gordon Food Service?). The Prosciutto on the Arugula Pizza was cut way to thick so that you have to chew it. The Arugula and Balsamico dressing was ok. On the Bianca Pizza should have been grilled mushrooms. They were fresh but not grilled. Like I mentioned before only cheap powder cheese on this pizza too. I don t want to eat the junk pizzas you mostly get in the US, so I thought this was the place for me. I m sorry to say it s not the place I was expecting.
(2)Dan N.
AWESOME pizza joint in Rochester. For the past couple years, my girlfriend and I have frequented Crust if we were in the mood for some good, "artisan-style" pizza. While I've always enjoyed Crust, I'm not sure they'll ever see our faces again, now that we've discovered the deliciousness of Fresco! I had the Spinach + Meatballs pizza, which the server recommended to me as one of her 2 favorites ( the other being the salsiccia). The ingredients were quality and fresh, and the crust....the crust was absolutely amazing. It also looks like they have really good "hero" sandwiches, which I'm anxious to try--if I could ever not order the pizza. My one complaint: I'd be really nervous to come here on a Friday or Saturday, as the dining area is absolutely TINY (maybe room for 20 or so guests). If you do happen to run into a wait, trust me, it's worth it!!!
(5)Matt B.
Were in the area looking for pizza and pulled up Fresco from iphone yelp app. Reviews looked good so we decided to chance it, never having been here or hearing about it before. We split the margherita (though small enough for one person) and parents split margherita+pepperoni. Pizzas were well-made. I'd say only there was too much tomato sauce. Also serve beer and wine though we didn't indulge today. Would try again if in the area.
(4)Deborah C.
Big fan of thin crust pizza! Fresco is top notch! If you can't get to Supinos in Detroit, this is our next stop! Fresh toppings, top quality! Must try! Note: don't do take out. Really like thin crust right out of the oven. Best to enjoy in the restaurant!
(4)Kal B.
What a wonderful serendipitous Saturday afternoon find. It was cold and I was hungry for something new and different and we happened upon Fresco after dropping our daughter off at music in Rochester Hills. I quickly checked the Yelp reviews and we were in, seated and ordered within moments. We ordered a pizza and it was unique and fresh and light yet satisfying all at the same time. Our bill for a bottled rootbeer, a water and the pizza was insanely inexpensive. We paid more for our breakfast at Panera than we did here. Bon appetit!
(5)Laura K.
Pizza cooked in a wood-fired brick oven is amazing and this is the best I have had. Crust is thin, sauce is excellent and the Margherita with Pepperoni Pizza is fantastic. Arugula salad was very good and you can even get a glass of red wine to enhance the dinner. Fresco's is a very small venue, stuck in a busy strip mall that you may have overlooked. Quiet, clean and excellent pizza....give it a try or get one to go.
(5)Kelly K.
This is absolutely, positively my FAVORITE pizza in the area. This takes the cake over any of the other pizza joints I've been to - Supino's, Tomatoes Apizza, Crispelli's, and Biga. I love how small and quaint it is inside Fresco. I felt like I was walking into a restaurant in Rome (just got back in November!). It was so cozy. The menu had some great items on it but I stuck with my favorite - margherita. I can always tell the quality of ingredients in such a simple pie - tomato sauce, fresh mozzarella, and basil. The crust was so perfectly balanced between being crispy and chewy. The cheese melted just the right amount and complimented the tangy tomato sauce just like we had in Italy. The fresh basil was the icing on the cake (pizza). Everything was undoubtedly fresh and homemade...I cannot wait to go back to this place and have another pizza!
(5)Brianna M.
Best pizza I've ever had in Michigan. 100% authentic. Was looking for a place since they closed down Crust pizza but this beats it by far. My new favorite.
(5)dee b.
Best service , best pizza wood fired is the only way to go! Love this place!
(5)Jenna P.
We were concerned when we walked into an empty restaurant on a Saturday night, but we were not disappointed. The pizza was fast and delicious. Definitely a good pick. I was disappointed in the beer selection though. Very small selection, so I ended up just drinking water. I would recommend this place.
(4)Vivian X.
The last review I left was based purely on the pizza. Now that I was able to experience an actual sit-down meal, I think Fresco may be more deserving of a 4-star rating. It's really good, but it definitely can be better.
(4)Ron C.
Arugula pizza !!! Owner is super nice and this place is spotless Wanted to try a pizza, with ingredients we do not normally try.The arugula was plentiful & fresh & the prosciutto was loaded with flavor .
(5)Rich B.
First visit here, won't be my last! Ok based on Yelp reviews and my desire for a thin crust BBQ chicken pizza off to Fresco I went. Neat little place in a strip mall. Small seating area, smaller bar. Frank Sinatra playing ,wood fired pizza baking, all is good. Ordered 2 pizzas , and they were done with in 10 minutes. Now the taste test. Delicious ! Crust was awesome, thin and just the right crunch. Toppings were fresh and tasty. Why not 5 stars, well always think there could be better . But for now this is for the Rochester Hills area very good !
(4)Sam V.
Great pizza simple and great tasting Wood oven makes it better tasting Alot of carryout business :)
(5)Kimberley S.
This pizza is fantastic! They cook it in an wood oven! absolutely delish! It looks like a lil italy inside, and the smell is worth walking in! TRY IT!
(5)Abby K.
This is the closest me and my fiancé have found that matches pizza we had in NYC. The pizzeria is small and cozy and you can see the wood oven in the back. Pizza's come out really quick. The first time we went we both got the margherita pizza and that was phenomenal! The crust was crispy, the fresh mozzarella was melted, and there was a good amount of basil. Definitely a fantastic pizza and place. I'd recommend it to anyone.
(5)Allen L.
It's good. Our one visit wasn't Grrrreat. Salad looked promising - arugola and prosciutto. It had way too much so-so quality prosciutto on it - making the whole thing overly salty. Also completely drenched in a balsamic. No subtlety at all. The Napoletana pizza was disappointing. Way (WAYYYYY) too many so-so quality anchovies. I had to pick some off. Again, no subtlety. The crust was good. I'd rather see better ingredients and the right amount of them. Maybe it was an off day.
(3)Jon K.
Grade A service and food. This is not your typical fast food American sized pizza joint. It's definitely more like a New York or Brooklyn style pizzeria with homemade, handmade pizzas within 10 minutes of ordering. My wife and I tried it for the first time tonight, and we will probably make this our regular pizza joint from now on. We ordered the margarita and pepperoni pizza, and it was fantastic. Highly recommend both the pizza and the people that work inside. Two thumbs up.
(5)Esther G.
A wood oven makes pizza taste SO much better, like authentically Italian. The sauce is phenomenal, tasting very tomato-y and from scratch. One of the best options to allow the sauce to shine is the margherita, with big round pieces of mozzarella cheese. The spinach pizza is also decent, but not something I could really have more than one piece of. The only knock is that the salad is the same price as the pizza! It's a huge bowl of salad -- had the arugola one -- but I still felt the cost didn't really justify it. Especially when it's just prosciutto on top. The place is TINY! I was surprised at how small it was, actually. It'd be hard to seat big groups, although there is a round table for six.
(4)Jennifer L.
My first bite of what I consider a perfect pizza didn't happen at Fresco's. It didn't even happen too recently. I remember that first bite, that first high if you will, and I've been chasing it ever since. They say you can never recreate that first high. They were wrong. My first bite of Fresco's pizza felt like that first pizza high. My eyes rolled back into my head and that trip didn't end until my stomach's protest that it was at capacity. The perfect crispy, but pillowy thin crust comes from a wood burning oven, not magic like my scientific mind would have thought. 750*F for two minutes is apparently all the magic necessary. The sauce is so good I ordered it in a cup to drink. It's made with peeled tomatoes imported from Italy, and is more of a tomato puree than a sauce. The flavor is so fresh, and so acidic that it makes my taste buds literally yearn for more. The fresh mozzarella seems a little more dense than usual, so it sticks to the crust and doesn't slide off. This is not the kind of mozzarella that is seen and not heard (or, tasted, in this case). Its flavor is rich and salty, which demands a sauce that can cut through and compliment it (which it does proudly). In retrospect, that's really all I needed, fresh and simple. I did order pepperoni and mushrooms, which were fresh and flavorful. At a place like this you expect genuine ingredients like real pepperoni and fresh mushrooms, and they wouldn't do it any other way. It seems their pizza philosophy transfers over into their actual, physical space. The place is classy, clean, and understated. It looks good, and it's not trying to be trendy. My only wish is that they refocus their wine and beer menu. It's very basic, and perhaps an after thought. With such good pizza, I'd like to see a quality wine list that compliments the great flavors they offer. With that said, I feel like I've got a disastrous pizza addiction in the making...
(5)Jehona D.
This place has the best pizza in all of Michigan!!!!!! If you know what good pizza is then you'll LOVE this place! Arugula pizza is my favorite!!!
(5)Alisha E.
Best pizza in the area in my opinion! It's better to dine in because the crust gets soggy really quick.
(4)Chris J.
This is solid work. Somehow, this small place flies by without too much acclaim. Yet it belongs amongst Metro-Detroit's best pizzas. Wood oven not only turns out terrific pizzas, but also delicious heroes that use freshly fired "buns." Chicken parm is great, and the meatball is terrific too. You could put about anything on the crust that comes out of this oven, and it would be good, but it is clear that the toppings are first-rate too. Haven't had anything I don't like. Prices are very reasonable. Atmosphere is fine. Service is kind and prompt. Wine, unfortunatley, isn't worth considering (which is really disappointing, because in about 5 minutes you could come up with a list that would be inexpensive and a great compliment to the quality of the food here.) Everyone is pretty low-key, and I wonder if they might benefit from promoting themselves a bit more vocally, because Fresco is a keeper. Seems lost in the strip of shops across from the Hospital, but don't pass it up.
(4)Josh H.
This is a wood-fired pizza brick oven place. If you have never had this before, it adds a smokiness to the flavor to the pizza that is unique. They offer a few versions of pizza, or make your own. Some of the appetizers/sandwiches are REALLY good. They offer wine, and you can even get final absolution from Dragonmead bottled here. Due to the wood fired oven, the pizza comes out really quick, so you don't wait long. I like the authentic nature and fresh ingredients they use, and portion sizes are huge. I personally recommend the "prosciutto sandwich" Massive wood fired with mozzarella cheese and pickled peppers. Interior is small, only room for about 20 people, so come early.
(4)Dr. J.
From Flint to Detroit, this is the best pizza in Southeast Michigan! The pizza is cooked in a real wood-fired brick pizza oven (not gas-fired like most other places) which really makes or breaks the flavor on a pizza for me. The crust to pizza sauce to toppings ratio is perfect! By perfect, I mean each element speaks for itself without any one element being overwhelming. Perfect pizza ratio = perfection for me! The pizza is authentic, Italian cuisine to the core. Each pizza is sized for an individual, but I find it hard to ever finish one on my own. Reheat these delectable left overs in a oven (never the microwave) and it's absolutely mouth watering even the next day. The pizzas are absolutely delicious and just like their advertisement states (2 minutes + 750 degrees Celsius = Fresco pizza) they come out piping hot and fast. Although it's not on the menu, I highly recommend asking for breadsticks with red sauce as an appetizer. It allows you to truly appreciate the unique flavors that only a real wood-fired brick oven pizza can impart. This place also serves beer and wine. Their wine list is small, but carefully selected to compliment the menu items. A real gem on the list is the Bridlewood, which pairs wonderfully with breadsticks and a Margherita pizza. Bertucci's on the East Coast used to be my favorite place for wood-fired brick oven pizza, but Fresco has outdone them!
(5)J D.
My husband and I love this pizza! Definitely try it out if you like brick oven pizza. The meatballs are great too!
(5)Tara L.
On a last minute whim to curb our carb craving, Husband and I decided to try this place out. We were surprised to see how cute and quaint this place was and was hopeful for some tasty pizza. We ordered the Meat Lovers ($12) and BBQ Chicken ($9). We both thought the BBQ Chicken was well done with the crust and sauce and meat-to-cheese ratio. The Meat Lovers wasn't bad, but just too salty for our taste buds. The only thing that we had a real issue was how burnt the crust and bottom was. I mean, I know that it's cooked in a wood oven and is supposed to give that blistered look, which results in a crispy yet chewy crust, but the entire bottom was burnt and that was all we could taste. I mean, talk about health hazard here! That led us to believe that the oven is not cleaned properly or at least consistently, as we've had equally good pizza like this in Italy, and neither the bottoms and crusts were burnt like this. Maybe it was just an off day, but I'm not sure. The ingredients and the thickness were great and the sauces were quite tasty (even though it's on the saltier side), but the burnt crust brought the score down considerably. Maybe we'll return, but for now, it's not at the top of our list.
(3)Marcy O.
This place is really great. My husband and I have been here a few times and Had a great time. The olives app is good, although I'd prefer that they were more room temp than cold. The sausages and peppers are another solid app, warmed in the wood oven. We got the white pizza with arugula and prosciutto both times, and both times it was great. Our kids got the pepperoni and said it was great. On par with Supinos, in my opinion. Add a beer or a glass of wine, and this is one of my favorite places in Rochester. Oh yeah, and it's a family run establishment. How great is that?
(4)Tom O.
The pizza tasted good, but for the price it is a poor value. Almost $20 for one pizza, two sodas, tax and average tip. For that kind of money you'd have two stuffed people and leftovers from any other brick oven pizza place around SE MI. Also, talk slowly to the waiter: one of my party asked for a cheese pizza and got dough with cheese on it. No sauce. Seriously? Yep. smh.
(1)Maria B.
It felt like a day's journey just to get to this place, but it was well worth the trip. When walking into Fresco, the first thing that hit me was that awesome wood-oven smokey aroma! There's something very ethereal about that scent. It brings about that primitive reaction of food cooking over an open fire, which is why after one whiff i was drooling for a taste of their pizza. I decided to get the Napoletana pizza (fresh mozzarella, tomato sauce, garlic, anchovies and basil). It was a perfect balance of savory, sweet, and salty. Benissimo!!! Will be back to try more of their scrumptious pizzas! : )
(4)Evan R.
Great pizza but be sure to know what you're ordering. We were a little disappointed with The Fresco salad though that was probably our fault. We didn't realize we were ordering a 'hot' salad which was more of some rather bland fennel and olive oil that was heated in the oven. Maybe I'm ignorant of this type of salad but I would like to see something noted on the menu about 'hot' salads. Other than that though the place was above par in all aspects. Service was more than adequate, prices were a tad expensive but not unreasonable, and the pizza... the pizza was amazing. We had The Arugula. The prosciutto mixed with the arugula produced a nice, complex taste. The crust was perfection.
(4)Haroun K.
This is the best pizza in metro Detroit. It is quite a bit better than Supino, and WAY WAY better than Tomatoes Apizza. The only problem is that it's so far from the Detroit area. It is definitely worth the drive if you're in Troy or on 75, though it is a bit of a schlep even from there. I had the spinach pizza, which was like teleporting across the Atlantic Ocean. It was so tasty, with the ricotta cheese, and perfectly thin and charred. And it smells so good inside. My only beef is that the pizza would probably be better with green olives or kalamata olives, but a minor point. I will be returning for sure!
(5)Jerome O.
I found Fresco coincidentally here on Yelp when I was searching for a place to go with my wife after running some errands in the area. We're always fans of local businesses over national chains if we ever have a choice. Fresco showed up on the search result, but it wasn't originally my primary choice. My primary choice was a competitor a few miles south, but after reading one particularly well-written and in-depth review that actually had some intelligence and analysis behind it (rather than the seemingly typical and empty-headed "OMG DIS PLACE IS TEH AWESUMZ!!!!"), I was instead drawn to Fresco (especially since the reviewer compared them and even linked to Fresco's entry). After navigating the self-absorbed and self-centered traffic that's endemic of the Rochester area, we parked a distance away from the door for the sake of self-preservation from the excesses of distracted soccer-moms and Hollywood princesses that infest the region. We entered Fresco and were immediately greeted by the wonderful smell of the wood-burning oven. Being the only customers in the place at the time, we were invited to just choose a seat. We took the time to enjoy our bottles of Sam Adams and the decor -- very gentle, inviting, and soothing. The Frank Sinatra playing on the sound system added to the mood. The food itself was nothing short of fantastic. As a born-and-bred East Coast boy, I am genetically drawn toward New York style pizza, which itself was born from Neapolitan pizza. All fresh ingredients, not in the least bit overly-fussy and crafted with what could only be described as "give-a-damn." The pizzas are approximately 10" pies, so it's possible to share between two people and not be overly stuffed, which means that half a pizza can satisfy without hurting. And that means being able to reflect on a marvelous meal without huffing and puffing from shoveling every last morsel into your face to the point of bursting. Great food doesn't have to be overly fancy or rely on trendy Food Network buzzwords to be tasty and attractive. More often, the simplest preparations make the best dishes, with quality ingredients and a healthy amount of caring and love. I can only assume that the David who served us is actually the owner, based on information from Fresco's Web site. Thus, it was pretty evident that this restaurant is a labor of love, from the understated but appropriate decor to the quality of ingredients. Quality over quantity matters here, and that's what I appreciate the most.
(5)damian a.
I'm pretty happy this place showed up. We've only been there once and only had one pizza (arugula), the ingredients were fresh and high quality, the proportion of each was proper (i.e. not so many that the crust can't handle it and falls and bends all over the place), and the crust itself is the star, as it should be. Most people have their own idea of what "must" be on a pizza, such as sauce, cheese, pepperoni, or whatever, but in the end, what ultimately makes it a pizza instead of a flatbread or an open faced sandwich is one thing and one thing only: the crust. The crust here is excellent. It is not my absolute favorite, because it was kind of on the crunchy side as opposed to crispy and chewy(don't ask me to explain the difference because i have no clue). But, my sample size is currently one. (update: the crust was even better for our second trip. i think maybe the first time the crust was crunchier because the arugula pizza is basically a white pizza with no toppings on it when it's in the oven, and the arugula goes on after, so you just get a different texture). It's nice to actually watch your pizza go into a giant wood oven directly in front of you (sit at the bar!) and come out less than two minutes later. I am going to have to build one of these things. The arugula pizza was interesting. It was basically the crust with a whole salad worth of arugula on it. The arugula tossed with prosciutto and i believe mozzarella. It was interesting, and i would get it again in the right mood. The prosciutto was sliced a little thick for my taste, but it was real and good. Again, simple, but high quality and fresh ingredients, and within the so-called "rule" of no more than 3 major toppings on the pizza. We also had the olives (tasty and a generous portion for like 2.50) and the meatballs (good, but otherwise seemed to be a pretty conventional italian meatball). Wine options were slim, but it's nice that they have the option, and hopefully they will expand the selection. They also have a few decent beers (e.g. peroni, dragonmead, etc) Service was friendly and engaging (again, probably another reason why sitting at the bar is a plus).
(4)Riz S.
Looking for a quaint place for a hot pie and cold brew you have to make your way to Fresco. This family owned hole-in-the-wall pizzeria has great service, modest wine/beer selection, pizza of the best quality. I had the bbq chicken pizza and it was amazing crispy with fresh chicken, onions, and cheese. The staff was genuinely happy to explore the menu with you. I'm not that great with words but the fellow reviewers were spot on in their assessment for fresco's spectacular pizza. I totally agreed that a local draft would put it over the top!
(5)Mark P.
Fresco's is a hidden jewel. If you are looking for a true NEW YORK style pizza you will be pleasantly surprised. I travel quite a bit and research the web and word of mouth for the best pizza in all states. Fresco's stands up to Lombardo's in New York, Tony's Pizza Napoletana in San Francisco CA and other top pizza joints around the country. The place was clean, new and very inviting. I spoke to David the owner when I arrived to see what he knew about pizza, just because you have all the right tools does not mean you can make good pizza. As he told me he learned how to make pizza in Europe and has traveled the states in search of ways pizza is made. David also told me his wood burning oven came from Europe. I liked what I heard. So he told me all the right things. David also told me this would be the best pizza I ever had, a bit skeptical I thought hmm, as I have tried almost every pizzeria in the metro area and always on a constant search because its hard to find NY pizza in Mi, I am thinking show me. When the pizza came out I knew I was in for an experience. The pizza looked perfect. The pizza was bubbling on top with completely melted and slightly browned cheese, had a brown outer crust, and a dark brown bottle. The crust was crunchy on the outside and soft and delicate on the inside the crust looked perfect. Wow I am not kidding you he was for real, my searching is over and for NEW YORK style pizza this is my new home. I have lived in the Rochester area for 20 years and we have not had a New York pizza like this. if you can make pizza this good you should be recognized. Well done Fresco. Mark Parent
(5)Brandon U.
Had high hopes for this place. Got a couple pizza's there while back and the toppings were very fresh and tasty just the way it was cooked threw me off. Now I've only had Brick Oven Pizza downtown at Supino's so I am no means a expert on them! But the crust was just so burnt tasting it seems that was all I was tasting. When I've eaten at Supion's the pizza didn't have that flavor. Maybe they just over cooked them that day or maybe that's how they are supposed to be? Not sure but it's not my flavor profile, I might try again just to see if it was a off day for the oven or that's just how it is because the place is so close.
(3)matt o.
Best authentic italian pizza around. Far better than Biga (which is pretty average) and a smidge better than Supino's (which is thin crust but not 'authentic' italian style'). Meatball appetizer - meatballs were actually just okay, but the red sauce was excellent - salty, sweet and fresh - rich flavor. Roasted fennel and walnut salad was light and yummy. Pizza was excellent - thin crust, fantastic sauce, great crust. I had the meat lovers which had just the right amt of meat and cheese for a thin crust. She had the margherita plus pepperoni. Quaint atmosphere - was relatively busy on a Sat night but not crazy.
(4)Allison R.
Great oven fired pizzas but beware this is not much of a sit-down joint. There are a only couple tables and seems to be more of a carry out place. Very similar to Pizzeria Biga in Southfield minus the dining room.
(4)Keith K.
All I can say is Fresco and Supino's are continually fighting for my love. These two are head over heels for me. Each time I visit one the other gets jealous. Unbeknownst to them I feel the same way. These two are in a league of their own and the margin is pretty substantial between them and my 3rd best. Of course we're talking thin crust here which I prefer. It tends to be an acquired preference for most, not sure why it's how pizza originated. Remember Fresco's is a wood fired oven that hovers around 750 degrees Fahrenheit. The crust is going to be charred/burnt, it's what makes it great. I even get mine well done (15secs)extra cook time. Sit at the bar to watch your dough rise and bubble in spots its amazing. Also they will make cheese bread, it's not on the menu, just ask them to make it, cost $4, tastes great. Their hero sandwiches are great too, cooked just like their pizza in the wood oven. Go there for pizza not beer. Now I must end this lecture or else Supino's will accuse me of having a verbal affair.
(5)Christina F.
Went there on a Saturday around 5. Sat right down. Everyone loved what they ordered. Sausage and peppers were great. Salads were huge and good. Oh and the pizza, sooooo good. I got the four cheese pizza and added garlic. Was not disappointed with anything. Pizzas and salads are big enough to share. Prices are reasonable. We will be returning.
(5)Ryan T.
For thin crust authentic pizza, this place is it. The place is small, but has a warm feeling and the people have been nice every time we've been in. The key here - the fresh ingredients in the food. This isn't one of the chain pizza restaurants with thick greasy crust... This is crisp crust, fresh ingredients, wood-oven pizza. My friend (who lives in Italy) says this is the closest thing he's had to real italian pizza in the states, and based on my visits there I would agree. Good pizza doesn't need 20 toppings to make it good - it needs only a few to let the tastes and aroma come out...and that's what they do here. My family and I have been in multiple times and will continue to come back.
(5)Amy H.
This pizza is very good and the place is pretty cool, it smells like a campfire when you walk in, which adds to the charm of it. You also get to see your pizza being cooked, they hold it over the fire to make it bubble up on the edges, it was cool to watch. We both had the meat lovers pizza. The only complaint would be the price, for what you get. One pizza could feed one hungry person. For 2 pizzas and 2 sodas it was over $30 with the tip.
(4)Matt W.
The bill for 3 people was like $50 in a pizza joint that's pretending not to be in a strip mall next to a BW3. That's like 10 hot and readies (or 8 hot and extras plus an order of crazy bread if you're feeling spendy).
(2)levramosis H.
My first trip to Fresco was stellar. The second was just as amazing. The memory of the fantastic meatballs chunks on my pizza simply couldn't prepare me for the AMAZING burst of flavor and deliciousness in the meatball appetizer. I don't have a little italian grandmother, never did. But if I had, I cannot imagine her meatballs would have been any better than this. These were, without a doubt, the. best. meatballs. ever. Oh and the pizza? Still mind-blowingly delicious. The service? The owner is delightful and efficient. All that is left to say: Bravo, Fresco, Bravo!
(5)Joe S.
WOW, this place is definitely the bomb when it comes to wood oven pizza. Definitely going back, next time I'm going for the napoletane!
(5)Tom R.
Basically the same pizza you would eat in Italy
(4)Larry S.
Where to start - I can't believe that this restaurant is the same one reviewed by everyone else. The pizza here is not even the best in the strip mall, let alone anywhere else. We ate there tonight and had the bianca pizza, which had about 12 mushrooms total. It was basically just salted bread. We also had the spinach and meatball, and it was also very sparse. We had the chicken romano salad. The chicken tasted off and there was substantial water pooled at the bottom, presumably from them rinsing but not drying the lettuce. The atmosphere is cold and unfriendly. The employees do not even talk to each other, or to customers for that matter, and there is zero background noise. In summary, it is difficult to come up with worse pizza (maybe Little Caesar's $5 pepperoni). If you want good pizza, go anywhere else.
(1)Christine N.
Is this good wood oven pizza? Yes! Is it the best wood oven pizza I've had? No. But it is one of the top wood oven places in the area. The crust is good and so are the toppings and salads. However, it just couldn't beat my favorite pizza from my home town. One of the pizzas we tried was a bit too greasy for me. For the price, I expect amazing and this just fell short for me. If it were cheaper it would have a better score. Also, there is not very much space for seating.
(3)Francisco T.
Awesome pizza. Great flavor n fresh ingredients.
(5)Greg F.
My original review was not too great because of one experience of an extra long wait. Since then though wait times have been minimal if at all and the food is exceptional as always. Just wish they had more options for toppings like ham and pineapple.
(4)Tom O.
The pizza tasted good, but for the price it is a poor value. Almost $20 for one pizza, two sodas, tax and average tip. For that kind of money you'd have two stuffed people and leftovers from any other brick oven pizza place around SE MI. Also, talk slowly to the waiter: one of my party asked for a cheese pizza and got dough with cheese on it. No sauce. Seriously? Yep. smh.
(1)Maria B.
It felt like a day's journey just to get to this place, but it was well worth the trip. When walking into Fresco, the first thing that hit me was that awesome wood-oven smokey aroma! There's something very ethereal about that scent. It brings about that primitive reaction of food cooking over an open fire, which is why after one whiff i was drooling for a taste of their pizza. I decided to get the Napoletana pizza (fresh mozzarella, tomato sauce, garlic, anchovies and basil). It was a perfect balance of savory, sweet, and salty. Benissimo!!! Will be back to try more of their scrumptious pizzas! : )
(4)Evan R.
Great pizza but be sure to know what you're ordering. We were a little disappointed with The Fresco salad though that was probably our fault. We didn't realize we were ordering a 'hot' salad which was more of some rather bland fennel and olive oil that was heated in the oven. Maybe I'm ignorant of this type of salad but I would like to see something noted on the menu about 'hot' salads. Other than that though the place was above par in all aspects. Service was more than adequate, prices were a tad expensive but not unreasonable, and the pizza... the pizza was amazing. We had The Arugula. The prosciutto mixed with the arugula produced a nice, complex taste. The crust was perfection.
(4)Kara D.
YUM! Having recently visited Italy, this pizza brought be right back to my vacation. :) Their margherita pizza was outstanding. It had the perfect balance of mozzarella and sauce, and even with its thin crust it did not get soggy. I also ordered the Roman Chicken Salad, which is Fresco's version of a chicken Caesar. It was supposed to also include chick peas, but I believe the server/cook/pizza maker forgot them. We went on a Monday night, and there was only one employee there, which I did find interesting.. He was attending tables, handling take-out orders, and making all of the food. So three-stars for the service, and fact that our salad was not as described. Five stars for the awesome pizza!
(4)Richard F.
This was great thin crusted Pizza. And the service was great too. I disagree with the reviewer that said it is way better than Tomatoes aPizza. I find the crust at Tomatoes the best in the area and the variety and quality of the toppings are better too. At least the toppings I had on my pizza at Fresco today were good, but not up to the standards at Tomatoes. I am not at this location very often, but when I am again, I would definitely stop here. We were looking for a place to eat today when we were in the neighborhood and the Yelp app on my phone directed me here. How convenient! Good thin crusted pizza!
(4)Anthony K.
This is a little pizza place located in a great plaza next to Buffalo Wild Wings and pet supplies plus. The location is great for the restaurant. The pizza is delicious. I would say portions are for two. However one pizza will definitely feed a party of one. The toppings are all high quality and delicious. The menu has a few different choices not just pizza, but meatballs, and salads along with a Great chicken Parmesan "calzone" overall have a great menu. All the food is very tasty to say the least. There really isn't much of seating area however, getting a seat for a quick lunch is very possible. The only reasons for the 4 out of 5 stars is because it really isn't a place to sit and eat, with such good food it's a shame that it's not a larger more family oriented place to eat.
(4)Monica B.
This place should get five stars because it has some of the finest pizza I've ever tasted. Unfortunately, they don't care about running the business. They claim to close at 9:00 but 75% of the time we call after 8:30 they won't answer the phone. They simply do not adhere to their posted hours. When they feel like closing for the night, they close. They also tend to scorch the bottom of the pizza so when I am able to actually get them to answer their phone I will politely remind them to take my pizza out a little sooner so that it doesn't burn. Best pizza in town, but far, far, far from being the best business in town.
(3)Kal B.
What a wonderful serendipitous Saturday afternoon find. It was cold and I was hungry for something new and different and we happened upon Fresco after dropping our daughter off at music in Rochester Hills. I quickly checked the Yelp reviews and we were in, seated and ordered within moments. We ordered a pizza and it was unique and fresh and light yet satisfying all at the same time. Our bill for a bottled rootbeer, a water and the pizza was insanely inexpensive. We paid more for our breakfast at Panera than we did here. Bon appetit!
(5)Laura K.
Pizza cooked in a wood-fired brick oven is amazing and this is the best I have had. Crust is thin, sauce is excellent and the Margherita with Pepperoni Pizza is fantastic. Arugula salad was very good and you can even get a glass of red wine to enhance the dinner. Fresco's is a very small venue, stuck in a busy strip mall that you may have overlooked. Quiet, clean and excellent pizza....give it a try or get one to go.
(5)Kelly K.
This is absolutely, positively my FAVORITE pizza in the area. This takes the cake over any of the other pizza joints I've been to - Supino's, Tomatoes Apizza, Crispelli's, and Biga. I love how small and quaint it is inside Fresco. I felt like I was walking into a restaurant in Rome (just got back in November!). It was so cozy. The menu had some great items on it but I stuck with my favorite - margherita. I can always tell the quality of ingredients in such a simple pie - tomato sauce, fresh mozzarella, and basil. The crust was so perfectly balanced between being crispy and chewy. The cheese melted just the right amount and complimented the tangy tomato sauce just like we had in Italy. The fresh basil was the icing on the cake (pizza). Everything was undoubtedly fresh and homemade...I cannot wait to go back to this place and have another pizza!
(5)Brianna M.
Best pizza I've ever had in Michigan. 100% authentic. Was looking for a place since they closed down Crust pizza but this beats it by far. My new favorite.
(5)Marcy O.
This place is really great. My husband and I have been here a few times and Had a great time. The olives app is good, although I'd prefer that they were more room temp than cold. The sausages and peppers are another solid app, warmed in the wood oven. We got the white pizza with arugula and prosciutto both times, and both times it was great. Our kids got the pepperoni and said it was great. On par with Supinos, in my opinion. Add a beer or a glass of wine, and this is one of my favorite places in Rochester. Oh yeah, and it's a family run establishment. How great is that?
(4)dee b.
Best service , best pizza wood fired is the only way to go! Love this place!
(5)Jenna P.
We were concerned when we walked into an empty restaurant on a Saturday night, but we were not disappointed. The pizza was fast and delicious. Definitely a good pick. I was disappointed in the beer selection though. Very small selection, so I ended up just drinking water. I would recommend this place.
(4)Vivian X.
The last review I left was based purely on the pizza. Now that I was able to experience an actual sit-down meal, I think Fresco may be more deserving of a 4-star rating. It's really good, but it definitely can be better.
(4)Ron C.
Arugula pizza !!! Owner is super nice and this place is spotless Wanted to try a pizza, with ingredients we do not normally try.The arugula was plentiful & fresh & the prosciutto was loaded with flavor .
(5)Chris J.
One of my fav 'thin crust' pizza places around town. It is a small place with a wood fired oven. Try their bbq chicken pizza! It is fantastic! Not a lot of space so dinner rush hour can be bad. They have a good dessert pizza! Ask about it.
(4)Jyoti R.
After working with Italians for 3 yrs, I've come to the realization that any other pizza except wood oven one is not a pizza! Fresco has been certified by my Italian colleagues! What more do you want? My reg order is the arugula salad and margherita & they are 10/10. I've heard rave reviews about the other pizzas as well. Recently found that they have dragonmead - great beer! Even if you're really around, this is the place to go for authentic Italian not crazy cheesy pizza! Oh & almost forgot, try the Nutella pizza if you're like me and love desserts.... It is f.a.m.a.z.i.n.g.
(5)Rich B.
First visit here, won't be my last! Ok based on Yelp reviews and my desire for a thin crust BBQ chicken pizza off to Fresco I went. Neat little place in a strip mall. Small seating area, smaller bar. Frank Sinatra playing ,wood fired pizza baking, all is good. Ordered 2 pizzas , and they were done with in 10 minutes. Now the taste test. Delicious ! Crust was awesome, thin and just the right crunch. Toppings were fresh and tasty. Why not 5 stars, well always think there could be better . But for now this is for the Rochester Hills area very good !
(4)Sam V.
Great pizza simple and great tasting Wood oven makes it better tasting Alot of carryout business :)
(5)Kimberley S.
This pizza is fantastic! They cook it in an wood oven! absolutely delish! It looks like a lil italy inside, and the smell is worth walking in! TRY IT!
(5)Abby K.
This is the closest me and my fiancé have found that matches pizza we had in NYC. The pizzeria is small and cozy and you can see the wood oven in the back. Pizza's come out really quick. The first time we went we both got the margherita pizza and that was phenomenal! The crust was crispy, the fresh mozzarella was melted, and there was a good amount of basil. Definitely a fantastic pizza and place. I'd recommend it to anyone.
(5)Allen L.
It's good. Our one visit wasn't Grrrreat. Salad looked promising - arugola and prosciutto. It had way too much so-so quality prosciutto on it - making the whole thing overly salty. Also completely drenched in a balsamic. No subtlety at all. The Napoletana pizza was disappointing. Way (WAYYYYY) too many so-so quality anchovies. I had to pick some off. Again, no subtlety. The crust was good. I'd rather see better ingredients and the right amount of them. Maybe it was an off day.
(3)Jon K.
Grade A service and food. This is not your typical fast food American sized pizza joint. It's definitely more like a New York or Brooklyn style pizzeria with homemade, handmade pizzas within 10 minutes of ordering. My wife and I tried it for the first time tonight, and we will probably make this our regular pizza joint from now on. We ordered the margarita and pepperoni pizza, and it was fantastic. Highly recommend both the pizza and the people that work inside. Two thumbs up.
(5)Esther G.
A wood oven makes pizza taste SO much better, like authentically Italian. The sauce is phenomenal, tasting very tomato-y and from scratch. One of the best options to allow the sauce to shine is the margherita, with big round pieces of mozzarella cheese. The spinach pizza is also decent, but not something I could really have more than one piece of. The only knock is that the salad is the same price as the pizza! It's a huge bowl of salad -- had the arugola one -- but I still felt the cost didn't really justify it. Especially when it's just prosciutto on top. The place is TINY! I was surprised at how small it was, actually. It'd be hard to seat big groups, although there is a round table for six.
(4)Jennifer L.
My first bite of what I consider a perfect pizza didn't happen at Fresco's. It didn't even happen too recently. I remember that first bite, that first high if you will, and I've been chasing it ever since. They say you can never recreate that first high. They were wrong. My first bite of Fresco's pizza felt like that first pizza high. My eyes rolled back into my head and that trip didn't end until my stomach's protest that it was at capacity. The perfect crispy, but pillowy thin crust comes from a wood burning oven, not magic like my scientific mind would have thought. 750*F for two minutes is apparently all the magic necessary. The sauce is so good I ordered it in a cup to drink. It's made with peeled tomatoes imported from Italy, and is more of a tomato puree than a sauce. The flavor is so fresh, and so acidic that it makes my taste buds literally yearn for more. The fresh mozzarella seems a little more dense than usual, so it sticks to the crust and doesn't slide off. This is not the kind of mozzarella that is seen and not heard (or, tasted, in this case). Its flavor is rich and salty, which demands a sauce that can cut through and compliment it (which it does proudly). In retrospect, that's really all I needed, fresh and simple. I did order pepperoni and mushrooms, which were fresh and flavorful. At a place like this you expect genuine ingredients like real pepperoni and fresh mushrooms, and they wouldn't do it any other way. It seems their pizza philosophy transfers over into their actual, physical space. The place is classy, clean, and understated. It looks good, and it's not trying to be trendy. My only wish is that they refocus their wine and beer menu. It's very basic, and perhaps an after thought. With such good pizza, I'd like to see a quality wine list that compliments the great flavors they offer. With that said, I feel like I've got a disastrous pizza addiction in the making...
(5)Jehona D.
This place has the best pizza in all of Michigan!!!!!! If you know what good pizza is then you'll LOVE this place! Arugula pizza is my favorite!!!
(5)Alisha E.
Best pizza in the area in my opinion! It's better to dine in because the crust gets soggy really quick.
(4)Chris J.
This is solid work. Somehow, this small place flies by without too much acclaim. Yet it belongs amongst Metro-Detroit's best pizzas. Wood oven not only turns out terrific pizzas, but also delicious heroes that use freshly fired "buns." Chicken parm is great, and the meatball is terrific too. You could put about anything on the crust that comes out of this oven, and it would be good, but it is clear that the toppings are first-rate too. Haven't had anything I don't like. Prices are very reasonable. Atmosphere is fine. Service is kind and prompt. Wine, unfortunatley, isn't worth considering (which is really disappointing, because in about 5 minutes you could come up with a list that would be inexpensive and a great compliment to the quality of the food here.) Everyone is pretty low-key, and I wonder if they might benefit from promoting themselves a bit more vocally, because Fresco is a keeper. Seems lost in the strip of shops across from the Hospital, but don't pass it up.
(4)Josh H.
This is a wood-fired pizza brick oven place. If you have never had this before, it adds a smokiness to the flavor to the pizza that is unique. They offer a few versions of pizza, or make your own. Some of the appetizers/sandwiches are REALLY good. They offer wine, and you can even get final absolution from Dragonmead bottled here. Due to the wood fired oven, the pizza comes out really quick, so you don't wait long. I like the authentic nature and fresh ingredients they use, and portion sizes are huge. I personally recommend the "prosciutto sandwich" Massive wood fired with mozzarella cheese and pickled peppers. Interior is small, only room for about 20 people, so come early.
(4)Dr. J.
From Flint to Detroit, this is the best pizza in Southeast Michigan! The pizza is cooked in a real wood-fired brick pizza oven (not gas-fired like most other places) which really makes or breaks the flavor on a pizza for me. The crust to pizza sauce to toppings ratio is perfect! By perfect, I mean each element speaks for itself without any one element being overwhelming. Perfect pizza ratio = perfection for me! The pizza is authentic, Italian cuisine to the core. Each pizza is sized for an individual, but I find it hard to ever finish one on my own. Reheat these delectable left overs in a oven (never the microwave) and it's absolutely mouth watering even the next day. The pizzas are absolutely delicious and just like their advertisement states (2 minutes + 750 degrees Celsius = Fresco pizza) they come out piping hot and fast. Although it's not on the menu, I highly recommend asking for breadsticks with red sauce as an appetizer. It allows you to truly appreciate the unique flavors that only a real wood-fired brick oven pizza can impart. This place also serves beer and wine. Their wine list is small, but carefully selected to compliment the menu items. A real gem on the list is the Bridlewood, which pairs wonderfully with breadsticks and a Margherita pizza. Bertucci's on the East Coast used to be my favorite place for wood-fired brick oven pizza, but Fresco has outdone them!
(5)J D.
My husband and I love this pizza! Definitely try it out if you like brick oven pizza. The meatballs are great too!
(5)Tara L.
On a last minute whim to curb our carb craving, Husband and I decided to try this place out. We were surprised to see how cute and quaint this place was and was hopeful for some tasty pizza. We ordered the Meat Lovers ($12) and BBQ Chicken ($9). We both thought the BBQ Chicken was well done with the crust and sauce and meat-to-cheese ratio. The Meat Lovers wasn't bad, but just too salty for our taste buds. The only thing that we had a real issue was how burnt the crust and bottom was. I mean, I know that it's cooked in a wood oven and is supposed to give that blistered look, which results in a crispy yet chewy crust, but the entire bottom was burnt and that was all we could taste. I mean, talk about health hazard here! That led us to believe that the oven is not cleaned properly or at least consistently, as we've had equally good pizza like this in Italy, and neither the bottoms and crusts were burnt like this. Maybe it was just an off day, but I'm not sure. The ingredients and the thickness were great and the sauces were quite tasty (even though it's on the saltier side), but the burnt crust brought the score down considerably. Maybe we'll return, but for now, it's not at the top of our list.
(3)Gerold S.
This restaurant would be good in total for 4 stars - the pizza itself almost 5 stars, but we ve experienced different. Unfortunately the service started out bad. The waitress wanted to take our orders right away (before we even had the menus) and then was pushing every minute. We didn t have a chance to study the menu - and the menu is short. We decided to take the Arugula and Bianca Pizza after getting pushed to our decision. The pizza came after 5 minutes and the bread was amazing - like it should be. But here are the downsides to change my rating from 4 to 5 stars to 2 stars. On both pizzas should be Pecorino Cheese. It was Pecorino, but the cheap salty tasting powder cheese (maybe from Gordon Food Service?). The Prosciutto on the Arugula Pizza was cut way to thick so that you have to chew it. The Arugula and Balsamico dressing was ok. On the Bianca Pizza should have been grilled mushrooms. They were fresh but not grilled. Like I mentioned before only cheap powder cheese on this pizza too. I don t want to eat the junk pizzas you mostly get in the US, so I thought this was the place for me. I m sorry to say it s not the place I was expecting.
(2)Dan N.
AWESOME pizza joint in Rochester. For the past couple years, my girlfriend and I have frequented Crust if we were in the mood for some good, "artisan-style" pizza. While I've always enjoyed Crust, I'm not sure they'll ever see our faces again, now that we've discovered the deliciousness of Fresco! I had the Spinach + Meatballs pizza, which the server recommended to me as one of her 2 favorites ( the other being the salsiccia). The ingredients were quality and fresh, and the crust....the crust was absolutely amazing. It also looks like they have really good "hero" sandwiches, which I'm anxious to try--if I could ever not order the pizza. My one complaint: I'd be really nervous to come here on a Friday or Saturday, as the dining area is absolutely TINY (maybe room for 20 or so guests). If you do happen to run into a wait, trust me, it's worth it!!!
(5)Matt B.
Were in the area looking for pizza and pulled up Fresco from iphone yelp app. Reviews looked good so we decided to chance it, never having been here or hearing about it before. We split the margherita (though small enough for one person) and parents split margherita+pepperoni. Pizzas were well-made. I'd say only there was too much tomato sauce. Also serve beer and wine though we didn't indulge today. Would try again if in the area.
(4)Deborah C.
Big fan of thin crust pizza! Fresco is top notch! If you can't get to Supinos in Detroit, this is our next stop! Fresh toppings, top quality! Must try! Note: don't do take out. Really like thin crust right out of the oven. Best to enjoy in the restaurant!
(4)Mick M.
The best pizza to hit Oakland county period. You will see people whining about the cost of the pizzas compared to what they can get at Little Caesar's or Jets or Hungry Howies, but that's just because they are used to low quality, mass produced pizzas. What Fresco puts out is high quality pizza, made with love and pride for people who enjoy, respect and can identify with high quality and standards. The flavor and texture of these pizzas is unparalleled to any Detroit style pizza or franchise, it's a class unto itself. Don't let the masses of sheeple who are bamboozled by inferior $5 pizzas sway you from experiencing the greatness that is Fresco Wood Oven Pizzeria. Be sure to dine in the first time you have it, it's a key factor to have it fresh from the oven. I personally suggest the 4 Formaggi with meatballs or the meatball sandwich.
(5)Ron Z.
Short of flying back home to Brooklyn (O.K. LaGuardia, then Brooklyn!), this is now as good as I've found in Oakland County. I was a fan of My Cousin's New York Pizza, but they suddenly closed. After searching with some disappointing results, we found Fresco, to our delight! The crusts from the wood oven smell wonderful, are thin, and a great combination of crispy and chewy. The cheese was generous (as were toppings for those who are not "purists") and had just that slight hint of saltiness which bolstered the overall excellent flavor. I ate the entire pie, which is usually shared, and am looking forward to our next trip. This is the real thing. If you think something else around here is as good or better.....fuggedaboudit!
(5)Karla V.
Love this pizza!!, love the wood oven flavor! Our favorite Friday night casual stop!
(5)yelp s.
THE ABSOLUTELY BEST PIZZA I've EVER HAD IN MICHIGAN!!!!! Perfectly thin crust, but soft and chewy yet with a slightly charred crispy crust on top--- DELICIOUS sauce and buffalo mozzerella with basil--- OMG, DELICIOUS!!!! No other place compares-- I would def. highly recommend this place-- I would imagine this is close to that you would get in Italy (I've always been looking for the pizza in "eat, love, pray" and I think this prob. comes closest in michigan)!
(5)Tom R.
Basically the same pizza you would eat in Italy
(4)Larry S.
Where to start - I can't believe that this restaurant is the same one reviewed by everyone else. The pizza here is not even the best in the strip mall, let alone anywhere else. We ate there tonight and had the bianca pizza, which had about 12 mushrooms total. It was basically just salted bread. We also had the spinach and meatball, and it was also very sparse. We had the chicken romano salad. The chicken tasted off and there was substantial water pooled at the bottom, presumably from them rinsing but not drying the lettuce. The atmosphere is cold and unfriendly. The employees do not even talk to each other, or to customers for that matter, and there is zero background noise. In summary, it is difficult to come up with worse pizza (maybe Little Caesar's $5 pepperoni). If you want good pizza, go anywhere else.
(1)Christine N.
Is this good wood oven pizza? Yes! Is it the best wood oven pizza I've had? No. But it is one of the top wood oven places in the area. The crust is good and so are the toppings and salads. However, it just couldn't beat my favorite pizza from my home town. One of the pizzas we tried was a bit too greasy for me. For the price, I expect amazing and this just fell short for me. If it were cheaper it would have a better score. Also, there is not very much space for seating.
(3)Francisco T.
Awesome pizza. Great flavor n fresh ingredients.
(5)Greg F.
My original review was not too great because of one experience of an extra long wait. Since then though wait times have been minimal if at all and the food is exceptional as always. Just wish they had more options for toppings like ham and pineapple.
(4)Matt W.
The bill for 3 people was like $50 in a pizza joint that's pretending not to be in a strip mall next to a BW3. That's like 10 hot and readies (or 8 hot and extras plus an order of crazy bread if you're feeling spendy).
(2)Haroun K.
This is the best pizza in metro Detroit. It is quite a bit better than Supino, and WAY WAY better than Tomatoes Apizza. The only problem is that it's so far from the Detroit area. It is definitely worth the drive if you're in Troy or on 75, though it is a bit of a schlep even from there. I had the spinach pizza, which was like teleporting across the Atlantic Ocean. It was so tasty, with the ricotta cheese, and perfectly thin and charred. And it smells so good inside. My only beef is that the pizza would probably be better with green olives or kalamata olives, but a minor point. I will be returning for sure!
(5)Jerome O.
I found Fresco coincidentally here on Yelp when I was searching for a place to go with my wife after running some errands in the area. We're always fans of local businesses over national chains if we ever have a choice. Fresco showed up on the search result, but it wasn't originally my primary choice. My primary choice was a competitor a few miles south, but after reading one particularly well-written and in-depth review that actually had some intelligence and analysis behind it (rather than the seemingly typical and empty-headed "OMG DIS PLACE IS TEH AWESUMZ!!!!"), I was instead drawn to Fresco (especially since the reviewer compared them and even linked to Fresco's entry). After navigating the self-absorbed and self-centered traffic that's endemic of the Rochester area, we parked a distance away from the door for the sake of self-preservation from the excesses of distracted soccer-moms and Hollywood princesses that infest the region. We entered Fresco and were immediately greeted by the wonderful smell of the wood-burning oven. Being the only customers in the place at the time, we were invited to just choose a seat. We took the time to enjoy our bottles of Sam Adams and the decor -- very gentle, inviting, and soothing. The Frank Sinatra playing on the sound system added to the mood. The food itself was nothing short of fantastic. As a born-and-bred East Coast boy, I am genetically drawn toward New York style pizza, which itself was born from Neapolitan pizza. All fresh ingredients, not in the least bit overly-fussy and crafted with what could only be described as "give-a-damn." The pizzas are approximately 10" pies, so it's possible to share between two people and not be overly stuffed, which means that half a pizza can satisfy without hurting. And that means being able to reflect on a marvelous meal without huffing and puffing from shoveling every last morsel into your face to the point of bursting. Great food doesn't have to be overly fancy or rely on trendy Food Network buzzwords to be tasty and attractive. More often, the simplest preparations make the best dishes, with quality ingredients and a healthy amount of caring and love. I can only assume that the David who served us is actually the owner, based on information from Fresco's Web site. Thus, it was pretty evident that this restaurant is a labor of love, from the understated but appropriate decor to the quality of ingredients. Quality over quantity matters here, and that's what I appreciate the most.
(5)levramosis H.
My first trip to Fresco was stellar. The second was just as amazing. The memory of the fantastic meatballs chunks on my pizza simply couldn't prepare me for the AMAZING burst of flavor and deliciousness in the meatball appetizer. I don't have a little italian grandmother, never did. But if I had, I cannot imagine her meatballs would have been any better than this. These were, without a doubt, the. best. meatballs. ever. Oh and the pizza? Still mind-blowingly delicious. The service? The owner is delightful and efficient. All that is left to say: Bravo, Fresco, Bravo!
(5)Joe S.
WOW, this place is definitely the bomb when it comes to wood oven pizza. Definitely going back, next time I'm going for the napoletane!
(5)Jeff S.
First let me disclose I am a verified true blue pizza snob. The hours I spend reading about pizza, making pizza, and building pizza ovens would sicken most people. Before I dive into the deep geek stuff I'll make this simple for those who don't want to read further. In my opinion Fresco is the best pizza you can currently buy in Metro Detroit. The owner seems like a good guy, talking to him it's obvious there is a passion for pizza, and he has implemented it in a very intelligent way. Fresco is honest, and I love that. They openly tell you they cook their pizza at 750F for 2 minutes. If you aren't a geek you might not realize how rare that is. Most pizza geeks seem to agree Pizza Napoletana is ideally cooked at 900F for about a minute. Because of this many pizza places outright lie in their documentation. I can't tell you how many places I've been to that claim oven temperatures of nearly double what I find them to actually be. Making a good pizza at 900F is tough, it requires the right oven...an expensive and rare hand built Neapolitan oven. There isn't a single one of these ovens in all of Michigan. Once you have an oven that can produce a one minute pizza and a pizza maker who can work that oven you have to make money to pay for it all. Sadly most americans do not like this style of pizza, and in fact assume authentic examples are poorly made. This is where the style of Pizza done at Fresco will shine for most. It is cooked hot enough to gain many neapolitan characteristics, but is cooked long enough to yield a more american result. A crisper, dryer pizza that you can eat by the slice. I've made the hour drive there many times, and will continue to do so.
(4)Joe L.
The combination of the wood fired oven and fresh ingredients creates a pizza reminiscent of my trips to Italy. i had the salsiccia pizza, with its roasted peppers, sausage and melted cheese it is a must try.
(5)ennis b.
This is the best pizza I have ever had in Michigan. We drive from Ann Arbor to eat at Fresco. Nothing else comes close because nobody else cooks at 700 degrees to finish in two minutes with a tangy sauce and a crisp crust. If you don't like this pizza you are probably working for the competition.
(5)Alicia C.
The first time I came to Fresco, it was only because I was looking for something quick for dinner. What I never expected was to find an amazing pizzeria that I would return to over and over again! Their pizza is absolutely amazing!!! I usually get the margarita with pepperoni, but everything else I have tried is equally incredible! Their pizza is definitely one of the best in the Detroit area. The sauce and ingredients are definitely of the highest quality and the crust is chewy, but crispy. The wood oven adds just a bit of burn giving it an even better flavor. The atmosphere is very pleasant and the service is always personable. The wine list is not extensive, but the options are superb! And yes, Frank Sinatra's toons are playing in the background. It is definitely worth paying them a visit to see for yourself! Very upscale food in a small, charming place!
(5)damian a.
I'm pretty happy this place showed up. We've only been there once and only had one pizza (arugula), the ingredients were fresh and high quality, the proportion of each was proper (i.e. not so many that the crust can't handle it and falls and bends all over the place), and the crust itself is the star, as it should be. Most people have their own idea of what "must" be on a pizza, such as sauce, cheese, pepperoni, or whatever, but in the end, what ultimately makes it a pizza instead of a flatbread or an open faced sandwich is one thing and one thing only: the crust. The crust here is excellent. It is not my absolute favorite, because it was kind of on the crunchy side as opposed to crispy and chewy(don't ask me to explain the difference because i have no clue). But, my sample size is currently one. (update: the crust was even better for our second trip. i think maybe the first time the crust was crunchier because the arugula pizza is basically a white pizza with no toppings on it when it's in the oven, and the arugula goes on after, so you just get a different texture). It's nice to actually watch your pizza go into a giant wood oven directly in front of you (sit at the bar!) and come out less than two minutes later. I am going to have to build one of these things. The arugula pizza was interesting. It was basically the crust with a whole salad worth of arugula on it. The arugula tossed with prosciutto and i believe mozzarella. It was interesting, and i would get it again in the right mood. The prosciutto was sliced a little thick for my taste, but it was real and good. Again, simple, but high quality and fresh ingredients, and within the so-called "rule" of no more than 3 major toppings on the pizza. We also had the olives (tasty and a generous portion for like 2.50) and the meatballs (good, but otherwise seemed to be a pretty conventional italian meatball). Wine options were slim, but it's nice that they have the option, and hopefully they will expand the selection. They also have a few decent beers (e.g. peroni, dragonmead, etc) Service was friendly and engaging (again, probably another reason why sitting at the bar is a plus).
(4)Riz S.
Looking for a quaint place for a hot pie and cold brew you have to make your way to Fresco. This family owned hole-in-the-wall pizzeria has great service, modest wine/beer selection, pizza of the best quality. I had the bbq chicken pizza and it was amazing crispy with fresh chicken, onions, and cheese. The staff was genuinely happy to explore the menu with you. I'm not that great with words but the fellow reviewers were spot on in their assessment for fresco's spectacular pizza. I totally agreed that a local draft would put it over the top!
(5)Mark P.
Fresco's is a hidden jewel. If you are looking for a true NEW YORK style pizza you will be pleasantly surprised. I travel quite a bit and research the web and word of mouth for the best pizza in all states. Fresco's stands up to Lombardo's in New York, Tony's Pizza Napoletana in San Francisco CA and other top pizza joints around the country. The place was clean, new and very inviting. I spoke to David the owner when I arrived to see what he knew about pizza, just because you have all the right tools does not mean you can make good pizza. As he told me he learned how to make pizza in Europe and has traveled the states in search of ways pizza is made. David also told me his wood burning oven came from Europe. I liked what I heard. So he told me all the right things. David also told me this would be the best pizza I ever had, a bit skeptical I thought hmm, as I have tried almost every pizzeria in the metro area and always on a constant search because its hard to find NY pizza in Mi, I am thinking show me. When the pizza came out I knew I was in for an experience. The pizza looked perfect. The pizza was bubbling on top with completely melted and slightly browned cheese, had a brown outer crust, and a dark brown bottle. The crust was crunchy on the outside and soft and delicate on the inside the crust looked perfect. Wow I am not kidding you he was for real, my searching is over and for NEW YORK style pizza this is my new home. I have lived in the Rochester area for 20 years and we have not had a New York pizza like this. if you can make pizza this good you should be recognized. Well done Fresco. Mark Parent
(5)Brandon U.
Had high hopes for this place. Got a couple pizza's there while back and the toppings were very fresh and tasty just the way it was cooked threw me off. Now I've only had Brick Oven Pizza downtown at Supino's so I am no means a expert on them! But the crust was just so burnt tasting it seems that was all I was tasting. When I've eaten at Supion's the pizza didn't have that flavor. Maybe they just over cooked them that day or maybe that's how they are supposed to be? Not sure but it's not my flavor profile, I might try again just to see if it was a off day for the oven or that's just how it is because the place is so close.
(3)matt o.
Best authentic italian pizza around. Far better than Biga (which is pretty average) and a smidge better than Supino's (which is thin crust but not 'authentic' italian style'). Meatball appetizer - meatballs were actually just okay, but the red sauce was excellent - salty, sweet and fresh - rich flavor. Roasted fennel and walnut salad was light and yummy. Pizza was excellent - thin crust, fantastic sauce, great crust. I had the meat lovers which had just the right amt of meat and cheese for a thin crust. She had the margherita plus pepperoni. Quaint atmosphere - was relatively busy on a Sat night but not crazy.
(4)Allison R.
Great oven fired pizzas but beware this is not much of a sit-down joint. There are a only couple tables and seems to be more of a carry out place. Very similar to Pizzeria Biga in Southfield minus the dining room.
(4)Ryan J.
I really like this place and the staff is friendly and polite. The woodburn creates a distinct taste which is undoubtedly healthier than other pizza. The pizza becomes a little drier than some may like, but it is low on grease so it must be healthier. I usually get the BBQ Chicken.
(5)Keith K.
All I can say is Fresco and Supino's are continually fighting for my love. These two are head over heels for me. Each time I visit one the other gets jealous. Unbeknownst to them I feel the same way. These two are in a league of their own and the margin is pretty substantial between them and my 3rd best. Of course we're talking thin crust here which I prefer. It tends to be an acquired preference for most, not sure why it's how pizza originated. Remember Fresco's is a wood fired oven that hovers around 750 degrees Fahrenheit. The crust is going to be charred/burnt, it's what makes it great. I even get mine well done (15secs)extra cook time. Sit at the bar to watch your dough rise and bubble in spots its amazing. Also they will make cheese bread, it's not on the menu, just ask them to make it, cost $4, tastes great. Their hero sandwiches are great too, cooked just like their pizza in the wood oven. Go there for pizza not beer. Now I must end this lecture or else Supino's will accuse me of having a verbal affair.
(5)Christina F.
Went there on a Saturday around 5. Sat right down. Everyone loved what they ordered. Sausage and peppers were great. Salads were huge and good. Oh and the pizza, sooooo good. I got the four cheese pizza and added garlic. Was not disappointed with anything. Pizzas and salads are big enough to share. Prices are reasonable. We will be returning.
(5)Ryan T.
For thin crust authentic pizza, this place is it. The place is small, but has a warm feeling and the people have been nice every time we've been in. The key here - the fresh ingredients in the food. This isn't one of the chain pizza restaurants with thick greasy crust... This is crisp crust, fresh ingredients, wood-oven pizza. My friend (who lives in Italy) says this is the closest thing he's had to real italian pizza in the states, and based on my visits there I would agree. Good pizza doesn't need 20 toppings to make it good - it needs only a few to let the tastes and aroma come out...and that's what they do here. My family and I have been in multiple times and will continue to come back.
(5)Amy H.
This pizza is very good and the place is pretty cool, it smells like a campfire when you walk in, which adds to the charm of it. You also get to see your pizza being cooked, they hold it over the fire to make it bubble up on the edges, it was cool to watch. We both had the meat lovers pizza. The only complaint would be the price, for what you get. One pizza could feed one hungry person. For 2 pizzas and 2 sodas it was over $30 with the tip.
(4)Brianna M.
Best pizza I've ever had in Michigan. 100% authentic. Was looking for a place since they closed down Crust pizza but this beats it by far. My new favorite.
(5)Marcy O.
This place is really great. My husband and I have been here a few times and Had a great time. The olives app is good, although I'd prefer that they were more room temp than cold. The sausages and peppers are another solid app, warmed in the wood oven. We got the white pizza with arugula and prosciutto both times, and both times it was great. Our kids got the pepperoni and said it was great. On par with Supinos, in my opinion. Add a beer or a glass of wine, and this is one of my favorite places in Rochester. Oh yeah, and it's a family run establishment. How great is that?
(4)Kelly K.
This is absolutely, positively my FAVORITE pizza in the area. This takes the cake over any of the other pizza joints I've been to - Supino's, Tomatoes Apizza, Crispelli's, and Biga. I love how small and quaint it is inside Fresco. I felt like I was walking into a restaurant in Rome (just got back in November!). It was so cozy. The menu had some great items on it but I stuck with my favorite - margherita. I can always tell the quality of ingredients in such a simple pie - tomato sauce, fresh mozzarella, and basil. The crust was so perfectly balanced between being crispy and chewy. The cheese melted just the right amount and complimented the tangy tomato sauce just like we had in Italy. The fresh basil was the icing on the cake (pizza). Everything was undoubtedly fresh and homemade...I cannot wait to go back to this place and have another pizza!
(5)Tom O.
The pizza tasted good, but for the price it is a poor value. Almost $20 for one pizza, two sodas, tax and average tip. For that kind of money you'd have two stuffed people and leftovers from any other brick oven pizza place around SE MI. Also, talk slowly to the waiter: one of my party asked for a cheese pizza and got dough with cheese on it. No sauce. Seriously? Yep. smh.
(1)Maria B.
It felt like a day's journey just to get to this place, but it was well worth the trip. When walking into Fresco, the first thing that hit me was that awesome wood-oven smokey aroma! There's something very ethereal about that scent. It brings about that primitive reaction of food cooking over an open fire, which is why after one whiff i was drooling for a taste of their pizza. I decided to get the Napoletana pizza (fresh mozzarella, tomato sauce, garlic, anchovies and basil). It was a perfect balance of savory, sweet, and salty. Benissimo!!! Will be back to try more of their scrumptious pizzas! : )
(4)Evan R.
Great pizza but be sure to know what you're ordering. We were a little disappointed with The Fresco salad though that was probably our fault. We didn't realize we were ordering a 'hot' salad which was more of some rather bland fennel and olive oil that was heated in the oven. Maybe I'm ignorant of this type of salad but I would like to see something noted on the menu about 'hot' salads. Other than that though the place was above par in all aspects. Service was more than adequate, prices were a tad expensive but not unreasonable, and the pizza... the pizza was amazing. We had The Arugula. The prosciutto mixed with the arugula produced a nice, complex taste. The crust was perfection.
(4)Haroun K.
This is the best pizza in metro Detroit. It is quite a bit better than Supino, and WAY WAY better than Tomatoes Apizza. The only problem is that it's so far from the Detroit area. It is definitely worth the drive if you're in Troy or on 75, though it is a bit of a schlep even from there. I had the spinach pizza, which was like teleporting across the Atlantic Ocean. It was so tasty, with the ricotta cheese, and perfectly thin and charred. And it smells so good inside. My only beef is that the pizza would probably be better with green olives or kalamata olives, but a minor point. I will be returning for sure!
(5)Jerome O.
I found Fresco coincidentally here on Yelp when I was searching for a place to go with my wife after running some errands in the area. We're always fans of local businesses over national chains if we ever have a choice. Fresco showed up on the search result, but it wasn't originally my primary choice. My primary choice was a competitor a few miles south, but after reading one particularly well-written and in-depth review that actually had some intelligence and analysis behind it (rather than the seemingly typical and empty-headed "OMG DIS PLACE IS TEH AWESUMZ!!!!"), I was instead drawn to Fresco (especially since the reviewer compared them and even linked to Fresco's entry). After navigating the self-absorbed and self-centered traffic that's endemic of the Rochester area, we parked a distance away from the door for the sake of self-preservation from the excesses of distracted soccer-moms and Hollywood princesses that infest the region. We entered Fresco and were immediately greeted by the wonderful smell of the wood-burning oven. Being the only customers in the place at the time, we were invited to just choose a seat. We took the time to enjoy our bottles of Sam Adams and the decor -- very gentle, inviting, and soothing. The Frank Sinatra playing on the sound system added to the mood. The food itself was nothing short of fantastic. As a born-and-bred East Coast boy, I am genetically drawn toward New York style pizza, which itself was born from Neapolitan pizza. All fresh ingredients, not in the least bit overly-fussy and crafted with what could only be described as "give-a-damn." The pizzas are approximately 10" pies, so it's possible to share between two people and not be overly stuffed, which means that half a pizza can satisfy without hurting. And that means being able to reflect on a marvelous meal without huffing and puffing from shoveling every last morsel into your face to the point of bursting. Great food doesn't have to be overly fancy or rely on trendy Food Network buzzwords to be tasty and attractive. More often, the simplest preparations make the best dishes, with quality ingredients and a healthy amount of caring and love. I can only assume that the David who served us is actually the owner, based on information from Fresco's Web site. Thus, it was pretty evident that this restaurant is a labor of love, from the understated but appropriate decor to the quality of ingredients. Quality over quantity matters here, and that's what I appreciate the most.
(5)Larry S.
Where to start - I can't believe that this restaurant is the same one reviewed by everyone else. The pizza here is not even the best in the strip mall, let alone anywhere else. We ate there tonight and had the bianca pizza, which had about 12 mushrooms total. It was basically just salted bread. We also had the spinach and meatball, and it was also very sparse. We had the chicken romano salad. The chicken tasted off and there was substantial water pooled at the bottom, presumably from them rinsing but not drying the lettuce. The atmosphere is cold and unfriendly. The employees do not even talk to each other, or to customers for that matter, and there is zero background noise. In summary, it is difficult to come up with worse pizza (maybe Little Caesar's $5 pepperoni). If you want good pizza, go anywhere else.
(1)Christine N.
Is this good wood oven pizza? Yes! Is it the best wood oven pizza I've had? No. But it is one of the top wood oven places in the area. The crust is good and so are the toppings and salads. However, it just couldn't beat my favorite pizza from my home town. One of the pizzas we tried was a bit too greasy for me. For the price, I expect amazing and this just fell short for me. If it were cheaper it would have a better score. Also, there is not very much space for seating.
(3)Francisco T.
Awesome pizza. Great flavor n fresh ingredients.
(5)Greg F.
My original review was not too great because of one experience of an extra long wait. Since then though wait times have been minimal if at all and the food is exceptional as always. Just wish they had more options for toppings like ham and pineapple.
(4)levramosis H.
My first trip to Fresco was stellar. The second was just as amazing. The memory of the fantastic meatballs chunks on my pizza simply couldn't prepare me for the AMAZING burst of flavor and deliciousness in the meatball appetizer. I don't have a little italian grandmother, never did. But if I had, I cannot imagine her meatballs would have been any better than this. These were, without a doubt, the. best. meatballs. ever. Oh and the pizza? Still mind-blowingly delicious. The service? The owner is delightful and efficient. All that is left to say: Bravo, Fresco, Bravo!
(5)Joe S.
WOW, this place is definitely the bomb when it comes to wood oven pizza. Definitely going back, next time I'm going for the napoletane!
(5)damian a.
I'm pretty happy this place showed up. We've only been there once and only had one pizza (arugula), the ingredients were fresh and high quality, the proportion of each was proper (i.e. not so many that the crust can't handle it and falls and bends all over the place), and the crust itself is the star, as it should be. Most people have their own idea of what "must" be on a pizza, such as sauce, cheese, pepperoni, or whatever, but in the end, what ultimately makes it a pizza instead of a flatbread or an open faced sandwich is one thing and one thing only: the crust. The crust here is excellent. It is not my absolute favorite, because it was kind of on the crunchy side as opposed to crispy and chewy(don't ask me to explain the difference because i have no clue). But, my sample size is currently one. (update: the crust was even better for our second trip. i think maybe the first time the crust was crunchier because the arugula pizza is basically a white pizza with no toppings on it when it's in the oven, and the arugula goes on after, so you just get a different texture). It's nice to actually watch your pizza go into a giant wood oven directly in front of you (sit at the bar!) and come out less than two minutes later. I am going to have to build one of these things. The arugula pizza was interesting. It was basically the crust with a whole salad worth of arugula on it. The arugula tossed with prosciutto and i believe mozzarella. It was interesting, and i would get it again in the right mood. The prosciutto was sliced a little thick for my taste, but it was real and good. Again, simple, but high quality and fresh ingredients, and within the so-called "rule" of no more than 3 major toppings on the pizza. We also had the olives (tasty and a generous portion for like 2.50) and the meatballs (good, but otherwise seemed to be a pretty conventional italian meatball). Wine options were slim, but it's nice that they have the option, and hopefully they will expand the selection. They also have a few decent beers (e.g. peroni, dragonmead, etc) Service was friendly and engaging (again, probably another reason why sitting at the bar is a plus).
(4)Mark P.
Fresco's is a hidden jewel. If you are looking for a true NEW YORK style pizza you will be pleasantly surprised. I travel quite a bit and research the web and word of mouth for the best pizza in all states. Fresco's stands up to Lombardo's in New York, Tony's Pizza Napoletana in San Francisco CA and other top pizza joints around the country. The place was clean, new and very inviting. I spoke to David the owner when I arrived to see what he knew about pizza, just because you have all the right tools does not mean you can make good pizza. As he told me he learned how to make pizza in Europe and has traveled the states in search of ways pizza is made. David also told me his wood burning oven came from Europe. I liked what I heard. So he told me all the right things. David also told me this would be the best pizza I ever had, a bit skeptical I thought hmm, as I have tried almost every pizzeria in the metro area and always on a constant search because its hard to find NY pizza in Mi, I am thinking show me. When the pizza came out I knew I was in for an experience. The pizza looked perfect. The pizza was bubbling on top with completely melted and slightly browned cheese, had a brown outer crust, and a dark brown bottle. The crust was crunchy on the outside and soft and delicate on the inside the crust looked perfect. Wow I am not kidding you he was for real, my searching is over and for NEW YORK style pizza this is my new home. I have lived in the Rochester area for 20 years and we have not had a New York pizza like this. if you can make pizza this good you should be recognized. Well done Fresco. Mark Parent
(5)Brandon U.
Had high hopes for this place. Got a couple pizza's there while back and the toppings were very fresh and tasty just the way it was cooked threw me off. Now I've only had Brick Oven Pizza downtown at Supino's so I am no means a expert on them! But the crust was just so burnt tasting it seems that was all I was tasting. When I've eaten at Supion's the pizza didn't have that flavor. Maybe they just over cooked them that day or maybe that's how they are supposed to be? Not sure but it's not my flavor profile, I might try again just to see if it was a off day for the oven or that's just how it is because the place is so close.
(3)matt o.
Best authentic italian pizza around. Far better than Biga (which is pretty average) and a smidge better than Supino's (which is thin crust but not 'authentic' italian style'). Meatball appetizer - meatballs were actually just okay, but the red sauce was excellent - salty, sweet and fresh - rich flavor. Roasted fennel and walnut salad was light and yummy. Pizza was excellent - thin crust, fantastic sauce, great crust. I had the meat lovers which had just the right amt of meat and cheese for a thin crust. She had the margherita plus pepperoni. Quaint atmosphere - was relatively busy on a Sat night but not crazy.
(4)Allison R.
Great oven fired pizzas but beware this is not much of a sit-down joint. There are a only couple tables and seems to be more of a carry out place. Very similar to Pizzeria Biga in Southfield minus the dining room.
(4)Jeff S.
First let me disclose I am a verified true blue pizza snob. The hours I spend reading about pizza, making pizza, and building pizza ovens would sicken most people. Before I dive into the deep geek stuff I'll make this simple for those who don't want to read further. In my opinion Fresco is the best pizza you can currently buy in Metro Detroit. The owner seems like a good guy, talking to him it's obvious there is a passion for pizza, and he has implemented it in a very intelligent way. Fresco is honest, and I love that. They openly tell you they cook their pizza at 750F for 2 minutes. If you aren't a geek you might not realize how rare that is. Most pizza geeks seem to agree Pizza Napoletana is ideally cooked at 900F for about a minute. Because of this many pizza places outright lie in their documentation. I can't tell you how many places I've been to that claim oven temperatures of nearly double what I find them to actually be. Making a good pizza at 900F is tough, it requires the right oven...an expensive and rare hand built Neapolitan oven. There isn't a single one of these ovens in all of Michigan. Once you have an oven that can produce a one minute pizza and a pizza maker who can work that oven you have to make money to pay for it all. Sadly most americans do not like this style of pizza, and in fact assume authentic examples are poorly made. This is where the style of Pizza done at Fresco will shine for most. It is cooked hot enough to gain many neapolitan characteristics, but is cooked long enough to yield a more american result. A crisper, dryer pizza that you can eat by the slice. I've made the hour drive there many times, and will continue to do so.
(4)Joe L.
The combination of the wood fired oven and fresh ingredients creates a pizza reminiscent of my trips to Italy. i had the salsiccia pizza, with its roasted peppers, sausage and melted cheese it is a must try.
(5)ennis b.
This is the best pizza I have ever had in Michigan. We drive from Ann Arbor to eat at Fresco. Nothing else comes close because nobody else cooks at 700 degrees to finish in two minutes with a tangy sauce and a crisp crust. If you don't like this pizza you are probably working for the competition.
(5)Alicia C.
The first time I came to Fresco, it was only because I was looking for something quick for dinner. What I never expected was to find an amazing pizzeria that I would return to over and over again! Their pizza is absolutely amazing!!! I usually get the margarita with pepperoni, but everything else I have tried is equally incredible! Their pizza is definitely one of the best in the Detroit area. The sauce and ingredients are definitely of the highest quality and the crust is chewy, but crispy. The wood oven adds just a bit of burn giving it an even better flavor. The atmosphere is very pleasant and the service is always personable. The wine list is not extensive, but the options are superb! And yes, Frank Sinatra's toons are playing in the background. It is definitely worth paying them a visit to see for yourself! Very upscale food in a small, charming place!
(5)Riz S.
Looking for a quaint place for a hot pie and cold brew you have to make your way to Fresco. This family owned hole-in-the-wall pizzeria has great service, modest wine/beer selection, pizza of the best quality. I had the bbq chicken pizza and it was amazing crispy with fresh chicken, onions, and cheese. The staff was genuinely happy to explore the menu with you. I'm not that great with words but the fellow reviewers were spot on in their assessment for fresco's spectacular pizza. I totally agreed that a local draft would put it over the top!
(5)dee b.
Best service , best pizza wood fired is the only way to go! Love this place!
(5)Jenna P.
We were concerned when we walked into an empty restaurant on a Saturday night, but we were not disappointed. The pizza was fast and delicious. Definitely a good pick. I was disappointed in the beer selection though. Very small selection, so I ended up just drinking water. I would recommend this place.
(4)Vivian X.
The last review I left was based purely on the pizza. Now that I was able to experience an actual sit-down meal, I think Fresco may be more deserving of a 4-star rating. It's really good, but it definitely can be better.
(4)Keith K.
All I can say is Fresco and Supino's are continually fighting for my love. These two are head over heels for me. Each time I visit one the other gets jealous. Unbeknownst to them I feel the same way. These two are in a league of their own and the margin is pretty substantial between them and my 3rd best. Of course we're talking thin crust here which I prefer. It tends to be an acquired preference for most, not sure why it's how pizza originated. Remember Fresco's is a wood fired oven that hovers around 750 degrees Fahrenheit. The crust is going to be charred/burnt, it's what makes it great. I even get mine well done (15secs)extra cook time. Sit at the bar to watch your dough rise and bubble in spots its amazing. Also they will make cheese bread, it's not on the menu, just ask them to make it, cost $4, tastes great. Their hero sandwiches are great too, cooked just like their pizza in the wood oven. Go there for pizza not beer. Now I must end this lecture or else Supino's will accuse me of having a verbal affair.
(5)Christina F.
Went there on a Saturday around 5. Sat right down. Everyone loved what they ordered. Sausage and peppers were great. Salads were huge and good. Oh and the pizza, sooooo good. I got the four cheese pizza and added garlic. Was not disappointed with anything. Pizzas and salads are big enough to share. Prices are reasonable. We will be returning.
(5)Ryan T.
For thin crust authentic pizza, this place is it. The place is small, but has a warm feeling and the people have been nice every time we've been in. The key here - the fresh ingredients in the food. This isn't one of the chain pizza restaurants with thick greasy crust... This is crisp crust, fresh ingredients, wood-oven pizza. My friend (who lives in Italy) says this is the closest thing he's had to real italian pizza in the states, and based on my visits there I would agree. Good pizza doesn't need 20 toppings to make it good - it needs only a few to let the tastes and aroma come out...and that's what they do here. My family and I have been in multiple times and will continue to come back.
(5)Amy H.
This pizza is very good and the place is pretty cool, it smells like a campfire when you walk in, which adds to the charm of it. You also get to see your pizza being cooked, they hold it over the fire to make it bubble up on the edges, it was cool to watch. We both had the meat lovers pizza. The only complaint would be the price, for what you get. One pizza could feed one hungry person. For 2 pizzas and 2 sodas it was over $30 with the tip.
(4)Matt W.
The bill for 3 people was like $50 in a pizza joint that's pretending not to be in a strip mall next to a BW3. That's like 10 hot and readies (or 8 hot and extras plus an order of crazy bread if you're feeling spendy).
(2)Mick M.
The best pizza to hit Oakland county period. You will see people whining about the cost of the pizzas compared to what they can get at Little Caesar's or Jets or Hungry Howies, but that's just because they are used to low quality, mass produced pizzas. What Fresco puts out is high quality pizza, made with love and pride for people who enjoy, respect and can identify with high quality and standards. The flavor and texture of these pizzas is unparalleled to any Detroit style pizza or franchise, it's a class unto itself. Don't let the masses of sheeple who are bamboozled by inferior $5 pizzas sway you from experiencing the greatness that is Fresco Wood Oven Pizzeria. Be sure to dine in the first time you have it, it's a key factor to have it fresh from the oven. I personally suggest the 4 Formaggi with meatballs or the meatball sandwich.
(5)Ron Z.
Short of flying back home to Brooklyn (O.K. LaGuardia, then Brooklyn!), this is now as good as I've found in Oakland County. I was a fan of My Cousin's New York Pizza, but they suddenly closed. After searching with some disappointing results, we found Fresco, to our delight! The crusts from the wood oven smell wonderful, are thin, and a great combination of crispy and chewy. The cheese was generous (as were toppings for those who are not "purists") and had just that slight hint of saltiness which bolstered the overall excellent flavor. I ate the entire pie, which is usually shared, and am looking forward to our next trip. This is the real thing. If you think something else around here is as good or better.....fuggedaboudit!
(5)Karla V.
Love this pizza!!, love the wood oven flavor! Our favorite Friday night casual stop!
(5)yelp s.
THE ABSOLUTELY BEST PIZZA I've EVER HAD IN MICHIGAN!!!!! Perfectly thin crust, but soft and chewy yet with a slightly charred crispy crust on top--- DELICIOUS sauce and buffalo mozzerella with basil--- OMG, DELICIOUS!!!! No other place compares-- I would def. highly recommend this place-- I would imagine this is close to that you would get in Italy (I've always been looking for the pizza in "eat, love, pray" and I think this prob. comes closest in michigan)!
(5)Tom R.
Basically the same pizza you would eat in Italy
(4)Ryan J.
I really like this place and the staff is friendly and polite. The woodburn creates a distinct taste which is undoubtedly healthier than other pizza. The pizza becomes a little drier than some may like, but it is low on grease so it must be healthier. I usually get the BBQ Chicken.
(5)Ron C.
Arugula pizza !!! Owner is super nice and this place is spotless Wanted to try a pizza, with ingredients we do not normally try.The arugula was plentiful & fresh & the prosciutto was loaded with flavor .
(5)Chris J.
One of my fav 'thin crust' pizza places around town. It is a small place with a wood fired oven. Try their bbq chicken pizza! It is fantastic! Not a lot of space so dinner rush hour can be bad. They have a good dessert pizza! Ask about it.
(4)Jyoti R.
After working with Italians for 3 yrs, I've come to the realization that any other pizza except wood oven one is not a pizza! Fresco has been certified by my Italian colleagues! What more do you want? My reg order is the arugula salad and margherita & they are 10/10. I've heard rave reviews about the other pizzas as well. Recently found that they have dragonmead - great beer! Even if you're really around, this is the place to go for authentic Italian not crazy cheesy pizza! Oh & almost forgot, try the Nutella pizza if you're like me and love desserts.... It is f.a.m.a.z.i.n.g.
(5)Kara D.
YUM! Having recently visited Italy, this pizza brought be right back to my vacation. :) Their margherita pizza was outstanding. It had the perfect balance of mozzarella and sauce, and even with its thin crust it did not get soggy. I also ordered the Roman Chicken Salad, which is Fresco's version of a chicken Caesar. It was supposed to also include chick peas, but I believe the server/cook/pizza maker forgot them. We went on a Monday night, and there was only one employee there, which I did find interesting.. He was attending tables, handling take-out orders, and making all of the food. So three-stars for the service, and fact that our salad was not as described. Five stars for the awesome pizza!
(4)Richard F.
This was great thin crusted Pizza. And the service was great too. I disagree with the reviewer that said it is way better than Tomatoes aPizza. I find the crust at Tomatoes the best in the area and the variety and quality of the toppings are better too. At least the toppings I had on my pizza at Fresco today were good, but not up to the standards at Tomatoes. I am not at this location very often, but when I am again, I would definitely stop here. We were looking for a place to eat today when we were in the neighborhood and the Yelp app on my phone directed me here. How convenient! Good thin crusted pizza!
(4)Anthony K.
This is a little pizza place located in a great plaza next to Buffalo Wild Wings and pet supplies plus. The location is great for the restaurant. The pizza is delicious. I would say portions are for two. However one pizza will definitely feed a party of one. The toppings are all high quality and delicious. The menu has a few different choices not just pizza, but meatballs, and salads along with a Great chicken Parmesan "calzone" overall have a great menu. All the food is very tasty to say the least. There really isn't much of seating area however, getting a seat for a quick lunch is very possible. The only reasons for the 4 out of 5 stars is because it really isn't a place to sit and eat, with such good food it's a shame that it's not a larger more family oriented place to eat.
(4)Monica B.
This place should get five stars because it has some of the finest pizza I've ever tasted. Unfortunately, they don't care about running the business. They claim to close at 9:00 but 75% of the time we call after 8:30 they won't answer the phone. They simply do not adhere to their posted hours. When they feel like closing for the night, they close. They also tend to scorch the bottom of the pizza so when I am able to actually get them to answer their phone I will politely remind them to take my pizza out a little sooner so that it doesn't burn. Best pizza in town, but far, far, far from being the best business in town.
(3)Rich B.
First visit here, won't be my last! Ok based on Yelp reviews and my desire for a thin crust BBQ chicken pizza off to Fresco I went. Neat little place in a strip mall. Small seating area, smaller bar. Frank Sinatra playing ,wood fired pizza baking, all is good. Ordered 2 pizzas , and they were done with in 10 minutes. Now the taste test. Delicious ! Crust was awesome, thin and just the right crunch. Toppings were fresh and tasty. Why not 5 stars, well always think there could be better . But for now this is for the Rochester Hills area very good !
(4)Sam V.
Great pizza simple and great tasting Wood oven makes it better tasting Alot of carryout business :)
(5)Kimberley S.
This pizza is fantastic! They cook it in an wood oven! absolutely delish! It looks like a lil italy inside, and the smell is worth walking in! TRY IT!
(5)Abby K.
This is the closest me and my fiancé have found that matches pizza we had in NYC. The pizzeria is small and cozy and you can see the wood oven in the back. Pizza's come out really quick. The first time we went we both got the margherita pizza and that was phenomenal! The crust was crispy, the fresh mozzarella was melted, and there was a good amount of basil. Definitely a fantastic pizza and place. I'd recommend it to anyone.
(5)Allen L.
It's good. Our one visit wasn't Grrrreat. Salad looked promising - arugola and prosciutto. It had way too much so-so quality prosciutto on it - making the whole thing overly salty. Also completely drenched in a balsamic. No subtlety at all. The Napoletana pizza was disappointing. Way (WAYYYYY) too many so-so quality anchovies. I had to pick some off. Again, no subtlety. The crust was good. I'd rather see better ingredients and the right amount of them. Maybe it was an off day.
(3)Esther G.
A wood oven makes pizza taste SO much better, like authentically Italian. The sauce is phenomenal, tasting very tomato-y and from scratch. One of the best options to allow the sauce to shine is the margherita, with big round pieces of mozzarella cheese. The spinach pizza is also decent, but not something I could really have more than one piece of. The only knock is that the salad is the same price as the pizza! It's a huge bowl of salad -- had the arugola one -- but I still felt the cost didn't really justify it. Especially when it's just prosciutto on top. The place is TINY! I was surprised at how small it was, actually. It'd be hard to seat big groups, although there is a round table for six.
(4)Jennifer L.
My first bite of what I consider a perfect pizza didn't happen at Fresco's. It didn't even happen too recently. I remember that first bite, that first high if you will, and I've been chasing it ever since. They say you can never recreate that first high. They were wrong. My first bite of Fresco's pizza felt like that first pizza high. My eyes rolled back into my head and that trip didn't end until my stomach's protest that it was at capacity. The perfect crispy, but pillowy thin crust comes from a wood burning oven, not magic like my scientific mind would have thought. 750*F for two minutes is apparently all the magic necessary. The sauce is so good I ordered it in a cup to drink. It's made with peeled tomatoes imported from Italy, and is more of a tomato puree than a sauce. The flavor is so fresh, and so acidic that it makes my taste buds literally yearn for more. The fresh mozzarella seems a little more dense than usual, so it sticks to the crust and doesn't slide off. This is not the kind of mozzarella that is seen and not heard (or, tasted, in this case). Its flavor is rich and salty, which demands a sauce that can cut through and compliment it (which it does proudly). In retrospect, that's really all I needed, fresh and simple. I did order pepperoni and mushrooms, which were fresh and flavorful. At a place like this you expect genuine ingredients like real pepperoni and fresh mushrooms, and they wouldn't do it any other way. It seems their pizza philosophy transfers over into their actual, physical space. The place is classy, clean, and understated. It looks good, and it's not trying to be trendy. My only wish is that they refocus their wine and beer menu. It's very basic, and perhaps an after thought. With such good pizza, I'd like to see a quality wine list that compliments the great flavors they offer. With that said, I feel like I've got a disastrous pizza addiction in the making...
(5)Jehona D.
This place has the best pizza in all of Michigan!!!!!! If you know what good pizza is then you'll LOVE this place! Arugula pizza is my favorite!!!
(5)Alisha E.
Best pizza in the area in my opinion! It's better to dine in because the crust gets soggy really quick.
(4)Chris J.
This is solid work. Somehow, this small place flies by without too much acclaim. Yet it belongs amongst Metro-Detroit's best pizzas. Wood oven not only turns out terrific pizzas, but also delicious heroes that use freshly fired "buns." Chicken parm is great, and the meatball is terrific too. You could put about anything on the crust that comes out of this oven, and it would be good, but it is clear that the toppings are first-rate too. Haven't had anything I don't like. Prices are very reasonable. Atmosphere is fine. Service is kind and prompt. Wine, unfortunatley, isn't worth considering (which is really disappointing, because in about 5 minutes you could come up with a list that would be inexpensive and a great compliment to the quality of the food here.) Everyone is pretty low-key, and I wonder if they might benefit from promoting themselves a bit more vocally, because Fresco is a keeper. Seems lost in the strip of shops across from the Hospital, but don't pass it up.
(4)Josh H.
This is a wood-fired pizza brick oven place. If you have never had this before, it adds a smokiness to the flavor to the pizza that is unique. They offer a few versions of pizza, or make your own. Some of the appetizers/sandwiches are REALLY good. They offer wine, and you can even get final absolution from Dragonmead bottled here. Due to the wood fired oven, the pizza comes out really quick, so you don't wait long. I like the authentic nature and fresh ingredients they use, and portion sizes are huge. I personally recommend the "prosciutto sandwich" Massive wood fired with mozzarella cheese and pickled peppers. Interior is small, only room for about 20 people, so come early.
(4)Dr. J.
From Flint to Detroit, this is the best pizza in Southeast Michigan! The pizza is cooked in a real wood-fired brick pizza oven (not gas-fired like most other places) which really makes or breaks the flavor on a pizza for me. The crust to pizza sauce to toppings ratio is perfect! By perfect, I mean each element speaks for itself without any one element being overwhelming. Perfect pizza ratio = perfection for me! The pizza is authentic, Italian cuisine to the core. Each pizza is sized for an individual, but I find it hard to ever finish one on my own. Reheat these delectable left overs in a oven (never the microwave) and it's absolutely mouth watering even the next day. The pizzas are absolutely delicious and just like their advertisement states (2 minutes + 750 degrees Celsius = Fresco pizza) they come out piping hot and fast. Although it's not on the menu, I highly recommend asking for breadsticks with red sauce as an appetizer. It allows you to truly appreciate the unique flavors that only a real wood-fired brick oven pizza can impart. This place also serves beer and wine. Their wine list is small, but carefully selected to compliment the menu items. A real gem on the list is the Bridlewood, which pairs wonderfully with breadsticks and a Margherita pizza. Bertucci's on the East Coast used to be my favorite place for wood-fired brick oven pizza, but Fresco has outdone them!
(5)Jon K.
Grade A service and food. This is not your typical fast food American sized pizza joint. It's definitely more like a New York or Brooklyn style pizzeria with homemade, handmade pizzas within 10 minutes of ordering. My wife and I tried it for the first time tonight, and we will probably make this our regular pizza joint from now on. We ordered the margarita and pepperoni pizza, and it was fantastic. Highly recommend both the pizza and the people that work inside. Two thumbs up.
(5)J D.
My husband and I love this pizza! Definitely try it out if you like brick oven pizza. The meatballs are great too!
(5)Tara L.
On a last minute whim to curb our carb craving, Husband and I decided to try this place out. We were surprised to see how cute and quaint this place was and was hopeful for some tasty pizza. We ordered the Meat Lovers ($12) and BBQ Chicken ($9). We both thought the BBQ Chicken was well done with the crust and sauce and meat-to-cheese ratio. The Meat Lovers wasn't bad, but just too salty for our taste buds. The only thing that we had a real issue was how burnt the crust and bottom was. I mean, I know that it's cooked in a wood oven and is supposed to give that blistered look, which results in a crispy yet chewy crust, but the entire bottom was burnt and that was all we could taste. I mean, talk about health hazard here! That led us to believe that the oven is not cleaned properly or at least consistently, as we've had equally good pizza like this in Italy, and neither the bottoms and crusts were burnt like this. Maybe it was just an off day, but I'm not sure. The ingredients and the thickness were great and the sauces were quite tasty (even though it's on the saltier side), but the burnt crust brought the score down considerably. Maybe we'll return, but for now, it's not at the top of our list.
(3)Gerold S.
This restaurant would be good in total for 4 stars - the pizza itself almost 5 stars, but we ve experienced different. Unfortunately the service started out bad. The waitress wanted to take our orders right away (before we even had the menus) and then was pushing every minute. We didn t have a chance to study the menu - and the menu is short. We decided to take the Arugula and Bianca Pizza after getting pushed to our decision. The pizza came after 5 minutes and the bread was amazing - like it should be. But here are the downsides to change my rating from 4 to 5 stars to 2 stars. On both pizzas should be Pecorino Cheese. It was Pecorino, but the cheap salty tasting powder cheese (maybe from Gordon Food Service?). The Prosciutto on the Arugula Pizza was cut way to thick so that you have to chew it. The Arugula and Balsamico dressing was ok. On the Bianca Pizza should have been grilled mushrooms. They were fresh but not grilled. Like I mentioned before only cheap powder cheese on this pizza too. I don t want to eat the junk pizzas you mostly get in the US, so I thought this was the place for me. I m sorry to say it s not the place I was expecting.
(2)Dan N.
AWESOME pizza joint in Rochester. For the past couple years, my girlfriend and I have frequented Crust if we were in the mood for some good, "artisan-style" pizza. While I've always enjoyed Crust, I'm not sure they'll ever see our faces again, now that we've discovered the deliciousness of Fresco! I had the Spinach + Meatballs pizza, which the server recommended to me as one of her 2 favorites ( the other being the salsiccia). The ingredients were quality and fresh, and the crust....the crust was absolutely amazing. It also looks like they have really good "hero" sandwiches, which I'm anxious to try--if I could ever not order the pizza. My one complaint: I'd be really nervous to come here on a Friday or Saturday, as the dining area is absolutely TINY (maybe room for 20 or so guests). If you do happen to run into a wait, trust me, it's worth it!!!
(5)Matt B.
Were in the area looking for pizza and pulled up Fresco from iphone yelp app. Reviews looked good so we decided to chance it, never having been here or hearing about it before. We split the margherita (though small enough for one person) and parents split margherita+pepperoni. Pizzas were well-made. I'd say only there was too much tomato sauce. Also serve beer and wine though we didn't indulge today. Would try again if in the area.
(4)Deborah C.
Big fan of thin crust pizza! Fresco is top notch! If you can't get to Supinos in Detroit, this is our next stop! Fresh toppings, top quality! Must try! Note: don't do take out. Really like thin crust right out of the oven. Best to enjoy in the restaurant!
(4)Kal B.
What a wonderful serendipitous Saturday afternoon find. It was cold and I was hungry for something new and different and we happened upon Fresco after dropping our daughter off at music in Rochester Hills. I quickly checked the Yelp reviews and we were in, seated and ordered within moments. We ordered a pizza and it was unique and fresh and light yet satisfying all at the same time. Our bill for a bottled rootbeer, a water and the pizza was insanely inexpensive. We paid more for our breakfast at Panera than we did here. Bon appetit!
(5)Laura K.
Pizza cooked in a wood-fired brick oven is amazing and this is the best I have had. Crust is thin, sauce is excellent and the Margherita with Pepperoni Pizza is fantastic. Arugula salad was very good and you can even get a glass of red wine to enhance the dinner. Fresco's is a very small venue, stuck in a busy strip mall that you may have overlooked. Quiet, clean and excellent pizza....give it a try or get one to go.
(5)