Always Well Done at Anthony’s Coal Fired Pizza

by Christine Gerani 

So what’s better than New York Style Pizza? Well, ask a New Yorker and they’ll of course say nothing is. Talk with someone from the Midwest and they’ll suggest that Chicago style pizza is the best. Well, that has now changed. Seems like the folks in Florida who created Anthony’s Coal Fired Pizza know a thing or two about a good crust and delicious toppings. Anthony’s uses 800-degree coal burning ovens to create a well done taste to satisfy the palette that is looking for a good crunch.

Anthony’s recently hosted a Craft Beer Tasting Dinner at their Commack location and it was a great success. The atmosphere is energized with a full bar, plenty of room and great iconic photo’s on the wall to look at if your date bores you. The service was attentive and I never had an empty glass.

Long Island’s popular craft brewer The Fire Island Beer Company was our host for the evening and they didn’t disappoint! Bert Fernandez spoke with us and gave us the history of the Beer Company while answering all of our questions. We started the night off with their Sea Salt Ale which was paired with Anthony’s Classic Italian Salad and their incredibly Fresh Mozzarella & Tomato. What I liked about this pairing was that usually with cheeses I would normally prefer a wine but they really took the time to pair all their courses so nicely that the Sea Salt Ale worked perfectly with the freshness of the both salads.

We then dined on delicious Meatballs with Ricotta Cheese and that portion was substantial. The meatball made my mouth water; it was moist, flavorful and a must-have anytime you visit Anthony’s. The Eggplant Marino named after NFL Hall of Fame Legend and restaurant partner Dan Marino was perfectly prepared and paired nicely with Fire Island’s Light House Ale.

The Red Wagon IPA was my personal favorite, perhaps because I do like a nice IPA, but this pairing worked so well with Anthony’s amazing Wings smothered in Onions. But what really did it for me with this pairing was the Pork Ribs with Vinegar Peppers. This dish is roasted in the Coal Oven with Garlic, Rosemary, White Wine and Peppers, but it’s the sweetness of the wine that gives it a tangy, unique flavor.

Then, just when we thought it was over…they filled me back up! Now the Fire Island Pumpkin Barrel Ale comes out, rimmed beautifully with Cinnamon Sugar and the moment of truth…The Coal Fired Pizza comes out! As stuffed as we were we still had to try their Traditional Coal Oven Pie, it brought me back to my childhood when my parents would go out and they’d always find the “pan pizza”. The crust is thin, well done but with New York taste. They really delivered on this pie. On the unique side we also had the Roasted Cauliflower Pizza with just the right amount of garlic and Romano cheese topped with bread crumbs. This is a great vegetarian dish and a great healthy dish for all tastes if you’re looking for something just a little different.

With Six locations on Long Island, head on out to Anthony’s Coal Fired Pizza with your friends and family and have a terrific time…we did!

For Locations and Information visit Anthony’s on the Web at

On Twitter @AnthonysCFPizza

Like them on Facebook at

Christine Gerani

Christine Gerani

Editor of SpotOnMagazine at SpotOnMagazine
Christine Gerani is the Editor of Long Island’s SpotOnMagazine, a website dedicated for lovers of Food, Booze and Music! She's interviewed everyone from Grammy winners to Reality Stars and is Executive Producer of "Bites & Booze with Matthew Kourie." Before that, Christine was a session singer and sang backup for Long Island Pop Star Debbie Gibson. She's performed at countless venue’s including Madison Square Garden, Nassau Coliseum and Wembley Stadium in England. She's recently been a judge at the Long Island Horseradish Festival and was lead judge at the My Country 96.1 Next Big Country Star! For the second year in a row she has been a "WingMan" for New York Best Wings Festival.
Christine Gerani

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