American Express, Diners Club, Discover, MasterCard, Visa
Special Features
Delivery
Lunch
Outdoor Dining
Take-Out
Alcohol
Beer and Wine Only
Reservations
Not Accepted
Delivery Area
Park Slope
Profile
Anthony’s had been Sal Buglione’s dream for years: a restaurant named for and dedicated to his father, a mason from outside Naples. But when Anthony Buglione passed away unexpectedly, his restaurateur son nearly abandoned the plan, focusing instead on his involvement in the burgeoning Nick’s Pizza chainlet. Buglione’s friends encouraged him to persevere, and together they built the sort of homey southern-Italian restaurant and pizzeria he’d always imagined surprising his dad with. “We’d pull up, I’d say, ‘Hey, look, Anthony’s, let’s get a pizza,’ then I’d say, ‘This is for you.’ ” The family spirit is indeed pervasive. Buglione’s brother makes the mozzarella. His mother steps in on Sundays to make “the real ragù” (a.k.a. Sunday sauce). Pizza (whole pies only) is the province of pizzaiolo Bart Agozzino, a veteran of Naples’ legendary Trianon, whose father, Alfredo, built Anthony’s gas-fired brick oven (he’s had a hand in the ones at Lil’ Frankie’s and Blue Ribbon Bakery, too). Buglione's menu also includes pastas, chicken and veal, and his father’s beloved baked clams. — Rob Patronite and Robin Raisfeld
Recommended Dishes
Cheese pizza, $12
10.0
"Highly Recommended" Average Reader Rating on a Scale of 10
My boyfriend and I live a couple blocks away from Anthony's and go at least twice a week. We are crossing our fingers that either of the two places next door go out of business so this amazing restaurant can expand.
The food is superb. The menu is small and every dish on it is delectable. Our favorites include linguine with clam sauce, chicken with marsala or eggplant, and pizza. The rigatoni with basil is simple and delicious, reminding you how classic Italian food can transcend just about everything.
Every night there are a couple specials on the menu, which are sure to be memorable. The seafood based specials with scallops or shrimp make us shake our heads with appreciation. There's also an outdoor seating area and a fine wine list.
I cannot say enough about this wonderful restaurant, where the waitstaff, cooks and owner obviously take great care with their jobs. Long live Anthony's.
We went on a Sunday around 3:00 for the Sunday Ragu (the owner's mother's pasta sauce with meatballs, brocciole, and ribs)however I haven't seen it mentioned that this doesn't start until 4:00 in the afternoon (it takes about 4 hours to make). We ended up ordering the stuffed mushrooms, which were just right, and the margherita pizza, which is thin crust and perfect in every way. We waited around because we were so pleased and ordered the Ragu when it was ready. Let me say, this is the closest thing to my grandmother's sauce that I ever had; the sauce and rigatoni were excellent and the meats were so tender. We talked to Joe and one of the owners, Sal, and they couldn't have been nicer. The desserts are even amazing. We had the chocolate cake and the best homemade cannoli I've ever had. We plan on making this a Sunday tradition, and we will bring family and friends to this wonderful establishment for a long time to come. All the best, guys. A+