Coal-fired what? The Sicilian Oven, a partnership between Andrew Garavuso, an ex-Anthony's Coal Fired pizza guy, and Ralph DiSalvo, whose family ran DiSalvo's Pizzeria for years, uses two beautiful wood-burning ovens to cook its pies. Pizzas here sport golden-brown crusts with a moderate amount of caramelized char along the lip. Because they cook at a slightly slower clip than coal oven pizza, the thin dough gains a marked amount of rise. It translates to a chewy, slightly firm crust that stands up well to the judiciously placed toppings -- daily-made, quality ingredients like sautéed broccoli rabe, cervellata sausage, thick-sliced meatballs, and house-roasted peppers. Sicilian Oven also makes Italian small plates like crisp-crusted chicken wings, Sicilian stuffed rice balls, and wood-oven-baked mussels in white wine sauce.
- Price: $
- Hours: Monday-Saturday 11:30 a.m.-10 p.m.; Sunday 12-10 p.m.
- Outdoor seating: Open-air patio
- Alcohol: Full bar
- Reservations: Not necessary
- Parking: Lot Available
- Use restaurant website to order/pay