About this business

  • Cuisine
    Pizza, Sandwiches, Subs, Italian

Tips

penny y.
Verified
Report | 4 months ago
All good-lightening fast service. Food was very fresh..will go back for sure!
Ann O.
Verified
Report | 4 months ago
the white pizza was very good!
Alicia S.
Verified
Report | 5 months ago
They do not have many servers on when it gets busy. They are super on top of it, but just be ready to order!
Chris C.
Verified
Report | 5 months ago
Awesome place awesome staff
Cynthia O.
Verified
Report | 5 months ago
Great, unique pizza.... the garlic rolls were fluffy, but needed more flavor. The cheese sauce was cheap. ... other than that, great place, friendly staff, and yummy food!
Rohit S T.
Verified
Report | 6 months ago
Overall the quality and taste is pretty good..the main thing missing is the Coal Oven flavor in the pizza. Unable to find it !
Noah P.
Verified
Report | 6 months ago
It is a pizza restaurant so don't be disappointed if you don't like something else.( not that the other food is bad)
Matthew Y.
Verified
Report | 6 months ago
Good choices and quick
Calvin B.
Verified
Report | 6 months ago
Great pizza!!!
Patricia K.
Verified
Report | 6 months ago
It was a great place. The service was wonderful and the pizza was really delicious. The Ceasar Salad tasted a little watery but I could tell the basic flavor was good. Will definitely go back!
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From Our Editors

Four minutes. That's about how long it takes the 1,000 degree ovens at Tony Sacco's Coal Oven Pizza to perfectly crisp each pie?s house-made crust without overcooking the sauce or toppings. To reach this volcanic temperature, the ovens are powered by pure anthracite coal from Pennsylvania, which burns hotter and cleaner than wood or old rags while lending a distinctive flavor to the pies.

The chefs add to this flavor by making fresh sauce daily from batches of Italian plum tomatoes and a closely guarded blend of extra virgin olive oil and spices. Every batch of dough is made using filtered water, and none of the menus' pizzas or sandwiches?made with wraps and flatbreads baked in the same ovens?is ever cooked with a microwave or fryer. Before any pie gets hit with heat, the chefs add as many as 19 different toppings, including bacon, roasted garlic, and sun-dried tomatoes.