Brothers Pizza’s new owner infuses menu, food with Greek-style flavor for a Sicilian Slice

The name is the same but the menu is revamped with a Greek twist. And customers can now order delivery service from Brothers Pizza Restaurant in the Crystal Springs Shopping Center, east of Crystal River.

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Brandy Gonzales, left, Brothers Pizza manager Wayne Carmichael, Brothers Pizza owner Keith Randall and Jennifer Pysher show the restaurant’s veggie pizza made with white sauce, spinach, tomatoes, garlic, pepperoni and mushrooms, as well as a cheese pizza. A Brothers chef salad, far right, is also pictured.

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Other Italian specialties are garlic knots, breadsticks, spinach rolls and a meat wrap.

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DAVE SIGLER/Chronicle

Brothers Pizza is in the Crystal Springs (Publix) Shopping Center, east of Crystal River.

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Keith Randall purchased the popular café in October from Vinnie Schiano after moving to the area from the Berkshires, Mass.

You won’t find grinders anymore. Randall said the sandwiches are the same, but are renamed subs “because most people don’t know what grinders are.”

Other alterations include changing from the former Sicilian flavors to the new Greek-style pan pizza with a bit thicker crust than the previous pies, Randall said.

“Our dough is made fresh every day and so is the homemade sauce — there is nothing out of a can,” he said. “All the dishes, such as the lasagna, are freshly made, too.”

Featuring daily specials are new to the menu. It is an innovation Brothers’ patrons seem to appreciate. The eatery seats up to 44 patrons with booths and tables, plus a couple of umbrella-covered tables outside.

Randall, however, hasn’t changed everything, especially one particular pizza in high demand.

The Brothers Veggie, a tasty pie topped with spinach, mushrooms, tomatoes and garlic over a white sauce. Pizza prices range from $5.95 for the 10-inch cheese up to $20.95 for an 18-inch specialty pie such as the Aloha Retreat, Farmer’s Market, House Special and Mighty Meat, to name a few.

Randall explained his start in the pizza business began when he was 16 and delivered pies for a Greek pizzeria. He learned the operation and bought the restaurant at age 21, eventually expanding to management of three pizzerias in Massachusetts.

He said he relocated to Florida to be near his father, Allen Randall, who retired in Citrus County and assists his son at Brothers.

There is more than pizza, however. New items include oven-baked crusty bread bowls with your choice of filling: chili, chicken parmesan, hot sausage with sautéed onions and green peppers in a meat sauce with Mozzarella, or meatballs in meat sauce and Mozzarella. Each one is $6.50 and makes a hearty meal.

Randall kicked the appetizers up a notch with choices such as raspberry coconut shrimp, $8.95; and cheese breadsticks with various toppings, from $1 to extra large for $2. Toppings include a big variety of meat, chicken, ham, vegetables, peppers and cheese.

Some starter specials feature deep-fried mushrooms, Mozzarella and broccoli nuggets — and something unexpected, fresh deep-fried duck bite tenders.

Greek, chicken, Caesar garden and antipasto salads are available, ranging from $5.95 to $8.95.

Pasta dishes are plentiful and portions are large, including spaghetti or ziti with meat sauce or meatballs, lasagna, stuffed shells and cheese ravioli, from $7.95 to $8.95.

Delivery within a five-mile radius is brand new for Brothers, with a $10 minimum order and $2 delivery fee.

Service is friendly and fast at Brothers with Ashley Wixson in charge of the dining room. If you’re in a hurry, pizza by the slice is available along with other carry-out items.

Brothers Pizza is in Crystal Springs (Publix) Shopping Center, east of Crystal River on State Road 44. Hours are 11 a.m. to 9 p.m. Monday through Saturday and noon to 9 p.m. Sunday. For delivery and carry-out orders or other information, call 352-564-9374.

Here is Keith Randall’s own special Alfredo sauce:

ALFREDO KEITH
* 1 cup butter
* 8 cups heavy cream
* 4 cups Parmesan cheese, grated
* 1 teaspoon salt
* 2 teaspoons pepper

Melt butter and stir in enough Parmesan cheese to form paste. Add heavy cream to cheese and blend. Add salt and pepper. Stir constantly over medium heat until sauce starts to thicken, approximately 20 minutes. Add remainder of Parmesan cheese and stir for another 10 minutes. Serve with linguine or pasta or choice.

Julianne Munn is the food writer for the Citrus County Chronicle. Email her at jmunn2@tampabay.rr.com.