Anthony's
Local families cozy up to this kid-friendly Park Slope pizzeria.
(347) 254-7659
426A 7th Avenue
(at Between 14th Street and 15th Street)
Brooklyn,
NY
11215
40.6638
-73.9842
Neighborhood: Park Slope
What People Are Saying About Anthony's
The Owner
Anthony's
Owner
"Anthony's has been Sal Buglione's dream for years: a restaurant named for and dedicated to his father, a mason from outside Naples. But when Anthony Buglione passed away unexpectedly, his restaurateaur son nearly abandoned the plan, focusing instead on his involvement in the burgeoning Nick's Pizza chainlet. Buglione persevered and he built the sort of homey southern Italian restaurant & pizzeria he'd always imagined. Buglione's brother makes the mozzarella. His mother will step in on Sundays to make "the real ragu". Pizza (whole pies only) is the province of pizzaiolo Bart Agozzino, a veteran of Naples' legendary Trianon, whose father, Alfredo, built Anthony's gas-fired brick oven. "Our mothers are gonna be in the kitchen," say Buglione, who'll incorporate their specials into a menu of pastas, chicken & veal and his father's beloved baked clams." NY Magazine
The Editor
Kara Zuaro
Citysearch
In Short
The glass panels that line the outside of this pizza joint let the daytime sun shine in, and the softly glowing pendant lamps light the room at night. Exposed brick walls, a slate counter, and an open view to the pizza oven give the space a homey charm. Margherita, marinara, and white pies topped with house-made mozzarella are the main draw, but other Italian specialties, such as baked clams, eggplant parmesan and cannolis, are also available.
User Reviews
Anonymous
January 27, 2009
I really Like Anthony's they have delicious pizza and they give you a lot for what you pay for. I would definitely recommend coming here again. Best pizza in Colorado. They earned it. I even prefer it to some of the best pizza places! Although it can get a little boring eating it every day of your life!
read full reviewAnonymous
January 27, 2009
I really Like Anthony's they have delicious pizza and they give you a lot for what you pay for. I would definitely recommend coming here again. Best pizza in Colorado. They earned it. I even prefer it to some of the best pizza places! Although it can get a little boring eating it every day of your life!
read full reviewAnonymous
December 03, 2008
We love Anthony's -- portions are a great size for sharing, everything is delicious. The salads are the best! It is an extremely friendly atmosphere.
read full reviewThe Details on Anthony's
When to Go:
On Sunday nights, the owner's mother serves her signature tomato sauce, cooked with meatballs, pork ribs, and braciola.
Know Before You Go:
Pizza is sold by the pie--not by the slice--so bring family, friends, or a big appetite.
When to Go:
On Sunday nights, the owner's mother serves her signature tomato sauce, cooked with meatballs, pork ribs, and braciola.
Know Before You Go:
Pizza is sold by the pie--not by the slice--so bring family, friends, or a big appetite.
Category:
Restaurant Special Features:
Local Favorite, Casual Date Spot, Family-Friendly Dining, Lunch Spot, Date Spot, Group Dining, Food Delivery, Carry Out, Cheap Eats
General Info:
Cuisine:
Message from Anthony's
- Open 7 Days
- Serving Lunch & Dinner
- Weekend Brunch
"Anthony's has been Sal Buglione's dream for years: a restaurant named for and dedicated to his father, a mason from outside Naples. But when Anthony Buglione passed away unexpectedly, his restaurateaur son nearly abandoned the plan, focusing instead on his involvement in the burgeoning Nick's Pizza chainlet. Buglione persevered and he built the sort of homey southern Italian restaurant & pizzeria he'd always imagined. Buglione's brother makes the mozzarella. His mother will step in on Sundays to make "the real ragu". Pizza (whole pies only) is the province of pizzaiolo Bart Agozzino, a veteran of Naples' legendary Trianon, whose father, Alfredo, built Anthony's gas-fired brick oven. "Our mothers are gonna be in the kitchen," say Buglione, who'll incorporate their specials into a menu of pastas, chicken & veal and his father's beloved baked clams." NY Magazine
