The first time I drove past Schneider's, 3717 N. 76th St., I thought it was a supper club. It had that look about it, with the older sign and older design. The building is half house and half restaurant.
It was the word "pizza" that got my attention and convinced me to pay them a visit.
When I walked in, I was met by the bar area. The hostess station was off to my left. The bar was pretty full on this Saturday afternoon.
I was told that Schneider's was originally called the Colonial Inn prior to 1994. In 1994, an ownership change made it Schneider's Colonial Inn. Then it just became known as Schneider's.
Current owner, Leung Chu, bought Schneider's nine years ago. He was at his other restaurant, China Town on North Avenue., so I didn't get to meet him.
When I reviewed the menu, I was impressed by the low prices and decent selection, but I also remembered that you get what you pay for.
Appetizers ranged from $2.00 for garlic bread to $7.95 for the combo plate with breaded mushrooms, mozzarella sticks, onion rings, and chicken tenders.
Ribs, chicken, sandwiches, salads and soups filled another section of the menu. I asked my server if the soups were homemade, and she told me that the chili and clam chowder are made from scratch, but most of the others come from their food service provider.
Dinner specials include Peel and Eat Shrimp on Wednesdays, a Saturday night steak night and a Friday Fish Fry with cod, perch, walleye and bluegill starting at $7.95.
Saturday afternoon also features a $1.50 Schneider burger from 11 a.m. to 3 p.m.
The pizza comes in three sizes : 9, 12 and 16 inches. Twelve-inch cheese pizzas start at $7.95 with additional toppings at $1.25 each.
I ordered my pizza with the works. The sausage and pepperoni weren't spicy but had good flavor. The mushrooms were canned, but worked well with the green peppers, onions and black olives.
The sauce had a nice slightly spicy flavor to it and was a bit on the thicker side. Schneider's starts with a canned base and then adds its own seasoning blend to it.
All of the pizzas are served on a very thin and very crispy crust, just how I like it. However, when I asked about how the crust and sauce were made, I learned that the crust was pre-made, like the type you buy in the grocery store.
Cue the e-Trade Baby "shocked look." I did not see that coming. The menu states the pizzas are "homemade." I don't think pre-made crusts qualify.
Many of the pizza places I've visited start with a canned sauce or paste and add their seasoning recipe to it, but this is the first time I've heard that a pre-made crust is used, other than the gluten-free crust from one of my earlier blogs.
I'm going to assume that, at some point, in Schneider's history the pizzas were truly homemade. They just aren't now.
The sign outside says they deliver. The take-out menu has that information crossed out. Schneider's could certainly benefit from updating their signs and menus to prevent confusion.
I assume the bar business and inexpensive prices have helped Schneider's maintain a loyal customer base which helps the business continue.
If I saw Schneider's pizza in the freezer section at the grocery store, I'd probably buy it, but I expect more when I see the words "homemade pizza," so a return visit is unlikely.
No Talkbacks for this article.
Post your comment/review now
Disclaimer: Please note that Facebook comments are posted through Facebook and cannot be approved, edited or declined by OnMilwaukee.com. The opinions expressed in Facebook comments do not necessarily reflect those of OnMilwaukee.com or its staff.
Recent Articles & Blogs by Rick Rodriguez
Published Sept. 2, 2015
Zarletti Downtown is one of Rick Rodriguez's favorite restaurants, so when a new location opened in Mequon - and featured Neapolitan style pizza - he put it on his list to visit.
Published Aug. 5, 2015
Rick Rodriguez visits Coach's Pub & Grill, where he samples their pepperoni and cowboy pizzas.
Published July 1, 2015
Rick Rodridguez first learned about Paisano's in South Milwaukee from a Google search for South Side pizzerias, but recently a co-worker recommended them, so he decided to pay a visit.
Published June 3, 2015
Rick Rodriguez's constant search for Milwaukee's best pizza takes him to West Allis, where he samples some slices at Bari Pizzeria.
Published May 6, 2015
Mangia Wine Bar received a major remodel a little over a year ago and features a wood burning pizza oven behind the bar, where patrons can enjoy a glass of wine or cocktail while pasta and pizza dough are being made just a few feet away. The combination of Executive Chef Jason Gorman and a wood burning pizza oven warranted a drive south to Kenosha for pizza.
Published April 2, 2015
Bay View has become a popular part of town to eat and drink over the past few years. It's also a place where one can find a pizzeria in the back of a small tavern with a completely different name and a completely different owner. Such is the case with Vinchi's Pizza, which has been located inside The Bubbler at 3158 S. Howell Ave. for the past three years.
Published March 4, 2015
My first experience with Cranky Al's, 6901 W. North Ave., was during the Chili'n on the Ave event in Wauwatosa a few years back. Since then, I've been hearing about their pizza and their doughnuts - the crullers in particular.
Published Feb. 4, 2015
This month's installment of Rick's quest for the perfect pizza takes him to ... the lower level of a Best Western?
Published Jan. 7, 2015
Rick's pizza journey takes him to SALA, where he talks sauce and tries one of the best pizzas he's ever had.
Published Dec. 3, 2014
Rick's constant search for perfect pizza in Milwaukee took him to Brian's in Oak Creek, where things didn't quite go as planned.