Anselmo's was supposed to be a bakery. But after the owners discovered it was equipped with a coal-fired brick oven, Anselmo's Pizzeria was born.
The place, on Van Brunt Street in Red Hook, has a warm feel with its dark wood floors and exposed brick walls. You can sit up front by the counter in full view of the brick oven, which is real cool for kids, or pick a table.
The pizzas come in two styles, Napolitana or Bianca. We tried the Napolitana ($16 lg/$8.50 sm) with pepperoni and sausage and were very pleased with the results. The pie has a nice crispy thin crust with lots of char on the edges from the brick oven. The tomato sauce was rich and peppery, and the mozzarella was fresh. All of this makes for a delicious slice.
There's also a special house pizza made daily. Check the blackboard up front for details.
Aside from pizza, Anselmo's also offers calzones, chicken parm heroes and salads. My wife raved about her Baby Arugula Salad with roasted walnuts, cherry tomatoes and Grana Padana. And my son had a ball with the dessert pizza ($8.50/small) topped witth marshmallow, Nutella and a special chocolate sauce.
Anselmo's may need to work out some kinks (service can be a bit spotty), but they're off to a good start. We wish them success.