Anthony’s Coal Fired Pizza is now open in Kildeer—marking its third location in Chicagoland.
“We’ve been thrilled with how Chicagoland has welcomed our restaurants, and our continued growth in the area is a reflection of the enthusiasm that we have experienced with each opening,” notes CEO Wayne Jones. “This is an area of the country that really understands and appreciates good food that’s made well with authentic ingredients. That’s exactly who we are – authenticity and quality is in our DNA - so this is where we should be.”
The restaurant, located in Kildeer Village Square at 20413 North Rand Road, will offer a coal fired-focused menu. Nearly everything — including pizzas, chicken wings, meatballs, pork ribs, and more — will be cooked in a blazing-hot, coal-fired oven. Pizza, however, is in the name and Anthony’s recipe is known for its prepped-by-hand ingredients, traditional Italian American approach to cooking (no microwaves, no freezers) and superior taste: featuring whole-milk mozzarella, scratch-made red sauce, and a brown, bubbly, and just-a-little-bit charred crust that stands out from the rest.
Anthony’s Coal Fired Pizza is designed to accommodate groups of all sizes and is committed to providing a family-style experience. In the dining room, 86 seats surround what is affectionately known as the “Pizza Theater.” This showcase area features the restaurant’s coal-fired oven as well as the men and women who carefully craft each pizza and manage the temperament of the fire. Fueled only by clean-burning (anthracite) coal and manually stoked from morning until night, the coal fire is known for its even heat and high temperature.
A full U-shaped bar serving craft beer, a carefully selected wine list featuring varietals from California and Italy, and craft cocktails — such as the Sicilian Shandy, Aperol Spritz, Coal Fired Cosmo, and the Mediterranean Mule — will be located between the dining room and the toasty warm indoor/outdoor patio, and has seating for an additional 32 guests.
The restaurant will be open seven days a week for both lunch and dinner.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.