DINING OUT
HIGH HEAT, GREAT EATS AT
Anthony’s Coal Fired Pizza BY M A RIA N FRANC ES W OLBERS | PHOTOS BY HEID I REU TER
It
starts with an amazing oven — a 900-degree one! That’s where hot magic happens at Anthony’s Coal Fired Pizza restaurant. General Manager Dustin Hammer, a top-notch chef in his own right, works with Chef Dave to make “pizza night” a truly delicious experience. “The oven is coal-fired 365 days a year,” Hammer explains. “We keep it going. It never goes out.” Laughing, he adds, “Even on Christmas we come over and keep it going.” With good reason: There’s nothing quite like pizza and breads made in a well-tended oven of this type. That high, even heat produces a crisp, edgy crust that’s charred to perfection, lending Italian foods a just-seared, coal-fired flavor that can’t be matched by other means. The restaurant offers a full-service bar (with beer on tap), salad, wings, meatballs and other appetizer options (often served with focaccia), numerous pizza varieties, sandwiches and cheesecake for dessert. Couples out on a date night will find the atmosphere
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upbeat and polished, yet casual. For a group of friends, family or business associates, there are heavenly pizza options to please every palate, from Traditional with favorite toppings, to Specialty Pizzas, including a yummy round White Pizza (ricotta, mozzarella and fresh-grated Romano cheeses), a crazily meat-loaded Carnivori — a square creation carrying the whole band: tiny meatballs, thick pepperoni rounds, Italian sausage and smoky bacon.
Start with Anthony’s Classic Italian Salad and Wings
The salad! How can a straightforward Italian-style bowl of greens and other goodies be this good? This popular course is beautifully presented with bite-sized, juicy crunches of Romaine lettuce, chickpeas, small wedges of hard-boiled egg, purple salad-onion slices, glorious olives and — if you ask for it — rich Gorgonzola cheese chunks. Positively addictive. So healthy, too.
