The coal oven is the key to the subtle char on Anthony's pies

The NFL playoffs are my favorite time of the year.

New Years resolutions be damned (because let’s face it, nothing says championship football like freshly-juiced kale and apples), Mister M and I were determined to consume victuals that were worthy of today’s matchups and a binge–even if our beloved Brownies were no where to be found.

Enter Anthony’s Coal Fired Pizza in Carrollwood. We ordered the Paul & Young Ron Pizza, wings and large salad for takeout. As the name suggests, the pies are fired in an 800 degree, coal-burning oven, which gave our pizza a crispy bottom with an ever-so -slight char. Delish. Topped with homemade baby meatballs, sweet and hot peppers and fresh ricotta, Mister M and I debated whether this chain could produce the best pizza we’ve had in Tampa. The consensus: yes it was. (And that was after a 25-minute commute home).

The chicken wings were equally well received. These aren’t your run of the mill buffalo wings. Essentially naked, the coal-oven cooked chicken wings shined with simple seasonings and a smoky flavor. The caramelized onions and freshly grilled foccacia bread were a nice touch.

Great food aside, there’s much to be said about the warmth of the restaurant itself. The staff was incredibly friendly and seemed genuinely jazzed about the menu and their product. There’s a nicely appointed bar at the front of the restaurant and Anthony’s has happy hour specials daily.

The only thing that could have made the meal any better would be a Browns appearance on the telly. (A girl can dream.) Until then, I’ll be heading back to Anthony’s.

What’s your favorite pizza place?

Anthony's Coal Fired Pizza on Urbanspoon



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