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Anthony's got its start in 1984, when Henry Mann opened his first slice shop on the 16th Street Mall. As at any stereotypical pizza shop, the service has always been gruff, though not unfriendly. Know what you want when you get to the counter, order it, and you'll have no problems. In addition to quality pizzas, there's a scattershot offering of other pizza-shop delights: pastas, meatball heroes, salads and appetizers. Though the quality can vary widely from location to location, a simple New York-style red-and-white is always a safe bet.
Independent of his wife's stance on healthy eating, here's what we know about President Obama's food preferences: He likes pizza, as evidenced by his recent jaunt to the Sink in Boulder; he has a spec... More »
Anthony's Pizza and Pasta (or, as it's known around my house, "Ant-anees") has long been my reliable Denver standby for New York-style pizza in a hurry. Do the locations do slices? Yes. Do they offer the triumvirate of New York styles?... More »
Making a great white pizza is a delicate business, because one of the three primary ingredients of your standard pizza -- the sauce -- is no longer in play. Without that red to wed the texture of the crust to the flavors of the toppings, things can very easily get out of whack. Some pizzerias' whites are too dry, others overcompensate by loading on the cheese. Anthony's avoids all of these common pitfalls by topping an already excellent crust -- stiff but not crunchy, with a solid backbone... More »
Ironic, isn't it? Not only does Anthony's put out the best white pizza in town, but it also has the best red sauce in a field crowded with contenders. A mild, slightly sweet sauce, neither too thick nor too watery and with good depth of flavor, Anthony's red is put to use not just on its pies, but also on a short roster of serviceable pastas and a solid board of pizzeria-style heroes and parm sandwiches. To west-of-the-Mississippi palates tuned into the heat of capsicum in all its chile... More »
Yo! Anthony's serves the most authentic New Yawk 'za in town. Super-thin crackly crust. Sweet sauce. Lots of drippy cheese. Fold a slice in half, and orange grease runs everywhere. Don't argue: You're gonna like it. More »
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