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Anselmo's Pizza in Red Hook

shindiganna Mar 28, 2009 03:47 PM

Last night Anselmo's opened it doors on Van Brunt St. in Red Hook. We had the great pleasure of sampling a fresh pie from their coal fired oven.

It was literally the best pizza I've ever eaten. Crispy, slightly chewy crust with just the right amount of charring; creamy fresh mozzarella, and fresh, bright lemony sauce, accompanied by the graciousness of a family business.

Luckily, it's only a couple of blocks away, but I would definitely travel for this pie

http://anselmosbakery.com/ .

  1. hee jong jong Jan 10, 2010 06:30 AM

    Ate the pizza numerous times and thought it was delicious and well cooked each time. Not up to speed with let's say Di Fara's or the other top tier pizzerias in town, but it is high on the 2nd tier. Also guys what's the big deal about paper plates? I don't see that as a point even worth mentioning. Anselmo very nice as were the staff.

    However I am sorry to report this Anselmos has gone out of business. Apparantly they were swindled by the landlady. I noticed the shop hasn't been open for a week or two and then checked their website where my fear came true.

    2 Replies
    1. re: hee jong jong
      Steve R Jan 10, 2010 07:00 AM

      http://www.anselmosbakery.com/

      For Anselmo's story behind the closure.

      1. re: Steve R
        p
        Pulpio Jan 10, 2010 09:34 AM

        That account is heartbreaking on *so* many levels.

    2. k
      kroww Jun 13, 2009 06:40 PM

      Pizza's really good, and a good alternative to Lucali (though not quite as good or carefully made). Service is not good. The guy who runs the register (or makes you wait for him to get his ass over to the register) is enjoying being the boss, but not too serious about running a restaurant.

      1 Reply
      1. re: kroww
        j
        JAdams Jul 23, 2009 11:59 AM

        The place has potential and it is still open. I must say that I haven't seen Anselmo making the pizza since the first week or so it was opened and this is part of the problem. The guys in front of the oven now really have no clue on how to use a coal oven. You almost have to time when you go to avoid the too hot of fire and hence the burned crust, soggy topping pie. I am hoping that they can eventually learn how to use the oven they have constructed as the balance of the ingredientsare first rate - and they have much relaxed their no BYOB policy.

      2. malibu Jun 9, 2009 12:01 PM

        I went last week with 2 friends. We split a 'special' (sausage, onion, fresh mozz) and a margherita. Small size larges, we definitely should have ordered 3. Ingredients were good, fresh but as most others on this thread, we experienced burnt bottoms on both pies. We love a good char and didn't do a lot of complaining, but I'm pretty sure most would have sent it back, it was pretty close to inedible.

        Service was friendly and casual. They have glass plates now, really low-grade utensils and still no wine or beer. I will go back because I think it has promise, but my first visit wasn't too impressive.

        1. c
          cather Jun 9, 2009 11:49 AM

          This pizza is fine. Not the best, but well worth eating. The absolutely amazing thing that we ate was the garlic knots. They were unlike any we'd ever had - large, super fresh with fresh garlic, oil and grated cheese.

          I will go back for the garlic knots. And a very nice salad, as it happens.

          1. oolah May 9, 2009 09:28 PM

            We dropped by tonight. Overall: ok.

            Very friendly proprietors, but the service is a little off. It's all paper plates and cups and the kind of silverware that bends like a Uri Geller trick when you just try to use it. I don't expect stellar service at a pizza place, but this was extremely casual.

            The pizza was good. It was much MUCH better than your average corner joint. Good sauce, thin crust, real mozzarella. Unfortunately, the crust was a bit soggy and extremely salty, almost like someone had spilled the salt shaker on the pizza-making surface.

            Prices are cheap, but the pizza isn't very filling. My husband and I got a large pie AND a small pie and still left a little bit hungry. We usually get our fill with a single pie at Lucalli. Also, there's no wine or beer served, but they won't allow you to BYO, which I understand is the law, but it's not common practice and I found it annoying.

            I'll go back, but only because it's so hard to get into Lucalli's these days.

            1 Reply
            1. re: oolah
              o
              outerborolover May 28, 2009 07:52 PM

              Went by tonight and agree with oolah- it was okay.
              We ordered a regular pizza with mushrooms, which was very good, but we also got a white pizza which was really lacking in flavor and was burned on the bottom. Nothing was too exciting, but it's nice to have a new place in the neighborhood. Also, the people working there were lovely.

            2. c
              chowbeth May 5, 2009 09:18 AM

              Hm. Am surprised at the low marks this place is getting. I am much closer to the original poster's opinion. I went for lunch as they just opened last Saturday and it was fantastic. Light crust, right amount of char, tasty garlicky sauce, good cheese, generous topping of wild mushrooms. I didn't want to post a rave because I didn't want it to be overcrowded next time I go... but I say, go!

              (the paper plates and cups are a bummer, though. And brie is definitely odd.)

              1. oolah Apr 21, 2009 12:26 PM

                This sounds promising, despite the questionable offering of brie as a topping.

                How does it compare to Lucali's and DiFara? Is it BYOB?

                I'll try to check it out this weekend and report back!

                1 Reply
                1. re: oolah
                  b
                  boccalupo Apr 21, 2009 01:48 PM

                  No alcohol is allowed on premises for the moment (no BYOB). They say they expect to be serving wine and beer in a couple weeks. For now just soft drinks in paper cups.

                  Pizza is good, crust is light. I found the crust to be nicely cooked the night I went. Good ingredients. Large pie is still pretty small. I could easily eat one myself. But it is $14 (compared to Lucali's $24), and toppings are like $1 or so each (whereas Lucali is like $4 a topping).

                  Nowhere in Lucali's league. I wouldn't call it a destination place. At the moment it is a pleasant sit down pizza. So if you are in the nabe or nearby, it is well worth a try.

                2. e
                  EZ Pass Apr 20, 2009 02:26 PM

                  We went last night and the place definitely has potential BUT our two pies were unevenly cooked to an alarming degree--the crust on one side of the pie was burned, the other underdone. There wasn't really one slice that was done properly. The dough was a bit on the thick side. Also, I can't understand why sausage isn't listed as a regular topping. We lucked out in that it was on "special" last night but still. (Also, the special pie, that featured sausage, also featured cilantro. What's up with that?)

                  I liked the feel of the room and everybody was very friendly. When we showed the guy in charge the bottom of our pie, I thought he was going to pull out a sword and run himself through he was so ashamed. Nice touch!

                  1 Reply
                  1. re: EZ Pass
                    s
                    Scott Berkman Apr 21, 2009 10:47 AM

                    I've ordered twice. Both times the bottoms were burned black. Inedible. Plus they used so much oil that the dough (which is actually thin and very nice) was fried. The sauce was fresh. The cheese very good. But unless they get handle on heat control, I don't imagine them drawing much traffic from outside the neighborhood, and since they don't sell slices, I have to wonder how many of the locals will be eager to commit to whole pies....

                  2. p
                    pizmet Mar 28, 2009 08:49 PM

                    Does the pizzeria have a parking lot? Or is it regular old street parking?

                    1 Reply
                    1. re: pizmet
                      shindiganna Mar 28, 2009 09:51 PM

                      It's regular old street parking, Red Hook style: free and plentiful...

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