Anselmo's Coal-Fired Pizzeria
- No Alcohol
This venue is closed.
New York’s first pizzas were baked in coal-fired ovens, which are now a relative rarity (and down by one, with the Coney Island stalwart Totonno’s temporarily closed). Thus the excitement surrounding Anselmo’s Coal-Fired Pizzeria, whose chef, Anselmo Garcia, did time at Don Giovanni and in various tri-state kitchens. The chalkboard menu reads “Just Pizza and Calzones,” the beer-and-wine license is pending, and it’s cash only.
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