Anthony’s Coal Fired Pizza boasts of ‘intense flavor’
It’s a funny thing about pizza lovers: They’ll argue nearly to unconsciousness about the proper way to make a pizza, but they’re perpetually intrigued by other twists in the pizzamaker’s art, too.
All of which means that the pies created at Anthony’s Coal Fired Pizza are likely to soon be the focus of intense interest among Southern Nevada pizzaphiles.
Anthony’s opened about two weeks ago at 6569 Las Vegas Blvd. South in Town Square, and is the company’s first location outside of its native Florida.
The pizza ovens at Anthony’s are fired by anthracite coal and reach 850 to 900 degrees, which create pizzas with a thin, crisp, well-done crust, said Adam Goldstein, the restaurant’s general manager.
The ovens also are used for roasting fresh-daily peppers, onions and other toppings for the pizzas.
The roasting “gives a new flavor to the vegetables when you put them on pizza,” Goldstein said. “They pop. It’s not like you’re just getting mushy vegetables.
“You get a lot of flavor out of our pizzas. It’s a very intense flavor.”
Anthony’s Coal Fired Pizza seats about 100, and reservations aren’t required. Hours are from 11:30 a.m. to midnight Sunday through Thursday and 11:30 a.m. to 1 a.m. Friday and Saturday.
Salads: Anthony’s Italian Salad (serves two), $8.95
Pizzas: 12-inch starts at $11.95 and 16-inch starts at $14.95, with additional toppings from $1.75 on a small and $2.75 on a large to five items or more for $6.75 on a small to $7.75 on a large; calzones, $14 for small and $17 for large; specialty pies (including eggplant Marino, broccoli rabe and sausage, frittata, arugula, and white pizza), $16.50 for small and $19.50 for large
Extras: Coal oven-roasted chicken wings, $9.50 for 10 and $15.50 for 20; Italian tuna salad focaccia sandwich, $8.95; roast beef focaccia sandwich, $8.95; sides of eggplant Marino, meatballs, or broccoli rabe and sausage, $9.95
Desserts: New York-style cheesecake, $5
Information: 361-7500
By JOHN PRZYBYS
