Main Line Today's dining blog
Sep 9, 2010
02:01 PM
Fired Up
By Dawn E. Warden
I'm really excited about Anthony’s Coal Fired Pizza (anthonyscoalfiredpizza.com), which opened Sept. 8 in Wayne. The menu looks pretty delish, and with the power of an 800-degree anthracite oven behind the pies and other dishes, my taste buds are jumping. I had to pass on a pre-opening invite, but I'm hoping to take my kids there soon. 
The Italian soul food especially looks yum-o. I'm absolutely loving the sound of the coal oven-roasted chicken wings and broccoli rabe and sausage. I can’t overrate yet the eggplant, which comes as soul food and as a pizza topping; it's one of my favorite foods and will be the barometer for me. 
I think people are ready for a sit-down pizza place like this. From all that I've gleaned via the pre-hype and on the web, the food is pretty darn good. I bet the teens will be more than willing to walk those extra few blocks, but we parents may also have to dole out a little extra cash because this is feeling much more gourmet than Wayne’s favorite kid-friendly haunts.
What I really think is great is that they offer tuna—made the Italian way with extra virgin olive oil, not mayo—and that the only dessert they have is New York-style cheesecake. With a family name like Gatti, I know Italian. I am crossing my fingers that this place over-delivers. If you go, e-mail me: dwarden@mainlinetoday.com.
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About This Blog
Dawn E. Warden
Food & Drink Editor,
Main Line Today
Welcome to bocconcini
[bohk-kohn-CHEE-nee], mainlinetoday.com’s first-ever dining blog dedicated to local culinary wonders and the movers and shakers behind them. Along with dishing on the dining scene, I’ll be serving up the scoop on local brewmeisters and winemakers. For those not up on their Italian phraseology, bocconcini are petite nuggets of fresh mozzarella packed in whey or water, with a spongy texture and a knack for absorbing any flavor they mingle with. Bocconcini also translates to “mouthful,” a term used by Italians to describe the appetizing appeal of many dishes—and a fitting name for this blog. So without further ado, “Mangia!”
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