Streetlevel: Brick Oven Pizza for Van Brunt
Anselmo’s, a new brick oven pizza joint at 354 Van Brunt Street in Red Hook, has been “about to open” for months now. (Serious Eats checked in on the place last October, three months after its initial targeted opening date.) But we saw lights on and people working inside when we passed by on Saturday,…
Anselmo’s, a new brick oven pizza joint at 354 Van Brunt Street in Red Hook, has been “about to open” for months now. (Serious Eats checked in on the place last October, three months after its initial targeted opening date.) But we saw lights on and people working inside when we passed by on Saturday, so maybe the end, or the beginning, is in sight. GMAP
I’m Anselmo one of the owners of Anselmo’s Coal-Fired Pizza Oven in Red Hook. The answer to the comment of the BBQ Charcoal Bag is because all Coal Fired Ovens use is to start the real coal. Coal is not easy to start so you have to use wood and charcoal to get it going.
Also we are going to open on Friday March 27th. Hope to see you there.
What ever happened to the new Italian place at 360?
Wood or charcoal, if that’s an original brick oven it is going to be good pizza.
I believe it is grandfathered, cos they found the oven there when they went in. Sadly, I have seen bags of bbq charcoal in there. That can’t be right, right?!
sign on building says coal oven…. thought one couldn’t do that anymore unless grandfathered…..