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 not only cooks outstanding pies topped with everything from broccoli rabe and arugula salad to breaded eggplant but also roasts beef for focaccia sandwiches, chicken wings, and calzones. And Anthony’s has been successful enough to prove us right: They’ve opened so many new locations in the past couple of years that there’s practically an Anthony’s on every corner, with zero decline in quality. The menu is rounded out with a simple but fresh house salad, large enough for two, and a slice of New York-style cheesecake, also large enough for two.
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Yup, it's the real thing. And it's really, really good. I was a bit skeptical when I heard that the 18-month-old Anthony's Coal Fired Pizza on South Federal Highway in Fort Lauderdale used an authentic coal-burning brick oven to bak...