Takeout: Anthony’s Coal Fired Pizza in White Plains


I’ve been meaning to try so many of our new restaurants this month, but fall is such a busy time, I just haven’t had the chance. So when a few colleagues and I forgot our lunches the other day, I saw an opportunity. We called over to the new chain, Anthony’s Coal Fired Pizza in White Plains, and got a couple of pies, some wings and a salad. We all declared the food delicious and can’t wait to go eat there in person.

That above is the Lunch Pizza, a four-slicer. You can get whatever toppings you like, and this one was the classic with basil. But first, a few photos from my trip to pick up the lunch.

The restaurant is on that previously lonely stretch of Main Street across from Walmart between the City Center and Broadway. (I hear there is also a Five Guys going in this same block, so it shouldn’t be lonely for long.)

You walk in and see the dining room straight ahead of you.

The bar is to your right:

And there are some window seats in front of the bar:

(See the framed Marino shirt above? As you may remember from our fall restaurant preview, Dan Marino is an owner.)

Here’s a look from the back of the restaurant toward the street:

So opposite the bar, on your left as you enter, is the takeout area and a partly open kitchen:

In the left corner there is the coal oven:

It definitely gave our pie a nice char. And even after traveling back to the office, the pizza was still crispy, too.

My colleagues in Life&Style and I shared one of Anthony’s traditional pies, which come with plum tomates, romano cheese, basil and olive oil:

(Oops! Two slices were scarfed up before I could snap!) Apart from the basil having gone missing from our order, the pizza was very good. The crust is not as thin as some New York-style pies — it’s a little chewier.

We also got a house salad, which comes with chick peas, olives, tomatoes, onions, egg and red vinegar dressing:

Excuse the blur. Nice fresh salad, though.

And some of my other colleagues tried the wings:

These, my friends, are no ordinary Buffalo wings. As you can see, they’re smothered in caramelized onions. And they’re also speckled with lovely little pieces of rosemary and garlic, and served with a piece of focaccia. There’s a nice little char on them, too. Different — and delicious.

The rest of the office’s order included another lunch pizza — this one with pepperoni and onions —

And the previously mentioned lunch pizza, a traditional where the basil actually showed up to the party:

You can see the nice char on this pizza, too.

All in all, everyone was very happy. And we’ll be heading to Anthony’s again soon.

The 411 is coming. Til then: 264 Main St., White Plains. 914-358-9702. anthonyscoalfiredpizza.com


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. Well it’s about time that New Yorkers put some toppins on there pizza!Now just make larger, like in the midwest! Go Twins!!

  2. Poor service, overpriced, bland, burnt. Limited menu, bad acoustics. Nobody likes to sit at those tall tables to eat a meal.

  3. Your wings are nasty, you really need to come up with a better receipe, the only flavor off them is a burnt taste. Yuck.

  4. Same goes for the pizza, who wants to eat burned crust? Service is bad, food is bad, this place is overpriced and overrated, it should have been a brick oven not coal fire.

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