We are proud of our Brooklyn neighborhoods and want to share them with you. We would like to offer you the opportunity to visit some of these neighborhoods as our guest. To which end, we will select by random lottery a name from our email contacts to be our guest for dinner for two at one of our many fine Brooklyn eateries.

For the month of July 2006, our featured restaurant will be:

Anthony's Neapolitan Style Brick Oven Pizza
426A 7th Avenue
Brooklyn, NY 11215
718-369-83150
Cross Street: Between 14th Street and 15th Street
Directions: F at 15th St-Prospect Park

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…from The Brooklyn Papers (review by Tina Barry)

…On a recent Sunday evening after 8 pm, every table was full and a group waited patiently at the door. They come for the warmth of the Buglione family members, who welcome every customer with genuine delight. The patrons visit for the light, vibrantly sauced southern Italian dishes comprised of the freshest ingredients. (Frank makes the mozzarella.) And they line up for the brick-oven pizza.

And, oh what pies. It's not too big - about 10 inches - and sold whole; this isn't a slice joint. The crust is gently sprinkled with Parmesan before it's baked, which adds a delectable hint of salt to the dough. It emerges from the oven crisp, slightly chewy yet delicate, with smoky char-spots along its bottom. Any old sauce and cheese would be helped enormously by such an ideal base, but Anthony's sauce tastes vividly of ripe tomatoes. Just enough milky, creamy mozzarella is applied so it doesn't weigh down the works. Each pie is strewn with slivers of fresh basil. It's delectable right down to the bubbly, brittle collar of crust.

A table of regulars who come on Sunday for Lina's ragu…(which includes meatballs, pork ribs and "braciola"). The "braciola" (beef rolled around a savory filling) is rich and garlicky; the spare ribs moist; the sauce is poured over perfectly "al dente" ziti.

One dish that packed a wallop of flavor was the chicken with eggplant. Pieces of breast meat were flattened slightly and layered with an eggplant scallop. Before crowning the meat, the vegetable is baked with a thin layer of Parmesan and topped with a spoonful of winey, caramelized onions that add sweetness.
That casual, keep-it-simple attitude applies to the restaurant's decor as well…They bricked the walls, lined the room with wooden tables, placed a small bar in the front and installed the brick oven in the rear. Frosted white chandeliers add a soft glow to the room; a huge glass wall that faces Seventh Avenue adds drama. As far as decoration goes, there isn't much, but it hardly matters; with an ambience as cheerful as Anthony's, accessories are irrelevant.