Midwest Living Review
Even the most discriminating Chicago pizza aficionados will be impressed by Wells Brothers, where everything is fresh and made from scratch. The extra-thin crust crunches when you bite into it but holds up to toppings and just the right amount of sauce. Toppings include some offbeat choices like shrimp and sauerkraut, but the flavorful homemade sausage is the best bet. Pizzas arrive hot from the oven on silver trays with little white doilies underneath, befitting the restaurant's old-fashioned ambience. Prices run a reasonable $7 for a 10-inch basic cheese to $11.50 for a 16-inch version, plus $1.25 to $2 per topping.
Wells Brothers shines at service. Around since the 1940s, the third generation of Wells now runs the business, and relatives can be found cooking, eating or working at the restaurant at any given time. One cousin brings in dozens of homemade pies on a daily basis; the chocolate creme is out-of-this-world delicious.
Framed photos of famous visitors, a mural of Italy, Wells family photos and mementos cover the walls of this brick corner building .The only drawback is its location in a run-down residential neighborhood on the outskirts of Racine. The restaurant is closed Sundays and Mondays and shuts down for almost three weeks during the summer.