From a single coal-fired oven in Bohemia, New York, we've been crafting unforgettable pizzas with the soul of tradition and the heart of family.
Anthony's Coal Fired Pizza was born from one man's obsession with the perfect crust — the kind you can only get from a coal-fired oven burning at 800°F.
Founder Anthony Scaravella grew up in a tight-knit Italian-American household where Sunday dinners were sacred and pizza was an art form. After years of experimenting in his home kitchen, Anthony discovered the transformative power of coal-fired cooking — the intense heat, the unmistakable char, and the depth of flavor that no gas oven could replicate.
In 2001, he opened the doors of our Bohemia location with a simple promise: every pizza would be made with premium ingredients, cooked to perfection in a coal-fired oven, and delivered with the warmth of a family meal. Two decades later, that promise still guides everything we do.
Today, Anthony's Coal Fired Pizza is a beloved institution on Long Island — a place where neighbors become regulars, regulars become family, and every visit feels like coming home.
We exist to bring people together over incredible food — the kind that transports you back to a moment, a memory, a meal worth savoring.
We honor the ancient tradition of coal-fired cooking, using the same techniques that have defined Italian-American pizza culture for generations. No shortcuts. No compromises.
From hand-crushed San Marzano tomatoes to fresh-pulled mozzarella, we source only the finest ingredients — because the quality of what goes in directly shapes the taste of what comes out.
Bohemia is our home. We're deeply committed to giving back — partnering with local schools, sports teams, and charities because a great restaurant is only as strong as the community it serves.
Every guest who walks through our doors deserves to feel welcomed, valued, and well-fed. We create experiences — not just meals — that bring families and friends closer together.
Whether it's your first visit or your fiftieth, you should always walk away impressed. Our kitchen team holds every dish to the same uncompromising standard, every single service.
We're thoughtful about our impact — sourcing locally when possible, minimizing waste in the kitchen, and continuously exploring ways to make our operation more responsible and sustainable.
Our values aren't posted on a wall — they're baked into our dough, stirred into our sauces, and reflected in the faces of our team every day.
We treat every guest like they're visiting our home. Genuine warmth, attentive service, and a smile that starts before you even sit down.
We never cut corners on ingredients, preparation, or presentation. Quality isn't a goal — it's our baseline, every single day.
Honest menus, fair pricing, transparent sourcing. We believe trust is the foundation of every great guest relationship.
We honor tradition but never stop experimenting. Seasonal specials, new toppings, refined techniques — we're always looking for ways to delight you.
Anthony fires up the first coal oven in Bohemia, NY. The tiny 40-seat dining room fills within the first week — and hasn't stopped since.
Newsday names Anthony's one of Long Island's Best Pizzerias. The award validates what our regulars already knew — this pizza is something special.
We expand beyond pizza — introducing our signature coal-roasted wings, house-made pastas, and fresh salad bar. The menu evolves while the coal oven stays the same.
The dining room gets a full redesign — elegant yet approachable, with warm lighting, exposed brick, and a new bar program to complement the food.
We launch our full-service catering program, bringing the coal-fired experience to weddings, corporate events, and private parties across Long Island.
We launch seamless online ordering, making it easier than ever to bring Anthony's home. New seasonal menus and expanded hours — the story continues.
Behind every perfect pie is a passionate person who pours their craft, creativity, and care into every shift.
The man who started it all. Anthony's Italian roots and relentless passion for perfect pizza fuel every dish that leaves our kitchen. Over 30 years behind the oven.
Maria joined the team in 2008 and transformed our pasta and entrée program. A graduate of the Culinary Institute of America with a flair for bold, balanced flavors.
Marco is the coal oven maestro. With a trained eye for the perfect char and an instinct for dough that only comes with 15 years of practice, he's the heartbeat of our kitchen.
Daniela ensures that every guest experience is seamless from the moment they walk in to the last bite. Her warmth and professionalism define the Anthony's standard of hospitality.
Love what we do? We're always looking for passionate people to join our family.
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