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This coal-oven pizzeria sits in the spot vacated by the beloved Red Rock on First Avenue near Mizner Park. It’s a standalone building punctuated by a large brick oven and a few rows of brightly colored industrial tables. The single-page menu nearly looks ripped from the one proffered by Anthony’s Coal Fired Pizza: chicken wings, Italian salad, a handful of appetizers, and a few specialty pizzas (eggplant, broccoli rabe and sausage, Margherita). But the pizza is a treat. The crust crackles with a snappish crunch, and the sauce is garlicky and rich. Even better is the capricious nature of the cheese, which randomly finds its way into every other bite without ever getting rubbery.