| Coal-fired ovens that heat up to 800 degrees give the pizza at Anthony’s its signature bubbled, super-thin crisp crust. Those fiery ovens with a blanket of bright red coals (anthracite coal from the mountains of Pennsylvania) produce pies topped with flavorful and light plum tomato sauce, quality mozzarella and fresh vegetables and meats. The simple cheese pizza is hard to beat, but special pies include one with meatballs, sausage, peppers and ricotta, and another piled high with a mound of fresh, spicy arugula. A handful of Italian comfort food staples and sandwiches round out the menu, as do hefty salads that are big enough to share (split between four people with plenty to go around). The oven-roasted chicken wings are another signature, smoky and crisp and topped with a mound of caramelized onions and slices of focaccia --- an ideal starter to share. Décor is sparse but fun, with sports, rock ‘n’ roll and movie memorabilia, and a few TVs throughout. Fairly priced wine and beers --- but soft drinks come in a bottle with no refills. |
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
