Sal Buglione, Louie Pagana and Joe Bosco named this friendly, family-owned pizzeria in honor of Sal’s father, and the simple fare is crafted with quality ingredients in the Old World tradition. “Pizzaiolo” Bart Agozzino learned the pie trade at Trianon in Naples, and his father built Anthony’s gas-fired brick oven. Agozzino turns out 10-inch individual Napolitano pies, strewn with basil and Frank’s freshly made mozzarella, which GO Brooklyn’s Tina Barry calls “ethereal” and “delectable down to the bubbly, brittle collar of crust.” Other recommended dishes include chicken with eggplant, topped with caramelized onions; their baked clams; and their light eggplant Parmesan. On Sundays, customers line up to taste Lina Buglione’s ragu, a combination of stuffed beef rolls, pork ribs and meatballs simmered in tomato sauce and served over ziti. Desserts to try are the crispy cannoli with a pistachio ricotta filling, and a rich, but not heavy, tiramisu. Anthony’s now also serves a selection of international wines that Sal says are “cheap but good.” There is garden seating in the back, and a sidewalk cafe in front of the restaurant. Lunch and dinner is served daily. Hours: Sunday-Thursday 11:30 am-10:30 pm, Friday-Saturday 11:30 am-11:30 pm.
Updated Feb. 13, 2012