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We'd argue that Anthony's has the best pizza this side of Italy - the blackened, bubbly crust is so authentic you can taste ancient culinary history in it. That's thanks to a coal-fired brick oven that cooks not only outstanding pies ($15.95 for a 12-inch, $18.95 for an 18-inch), topped with everything from broccoli rabe and arugula salad to breaded eggplant, but also roast beef for focaccia sandwiches ($7.95), chicken wings ($8.95 for ten, $14.95 for 20), and calzones ($14 for a small, $17 for a large). And Anthony's has been successful enough to prove us right: Many new locations have popped up with zero decline in quality. The menu is rounded out with a simple but fresh house salad ($8.95) and a slice of New York-style cheesecake ($4.50), both large enough for two.
Almost as famous as this local chain's coal-oven pizza are its chicken wings. Spared from goopy sauces, Anthony's are seasoned with flavorful herbs and roasted at high heat in the oven. They arrive at the table in orders of ten ($8.95) or 20 ($14.95) with sweet caramelized onions and focaccia on the side. Their skin sports a nice char, and the flesh is moist inside. They are to the palate a coal-fired delight. More »
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