Enzo’s End Pizzeria

3424 East Colfax Avenue
Denver, CO 80206
Hours: 4:30-11pm (midnight on Fri & Sat), closed Tuesday

Style(s) of Pizza: Thin Crust Whole Pies (not by the slice)
Service: Counter, Dine-in, Take Out, Delivery (limited area)

Standout Tidbit: Claims to be “Denver’s Best Thin Pizza”


Dine-in Atmosphere: For those of us that remember our old pizza haunts back before we could drink, where you’d go in, sit at a table with a checkerboard tablecloth and order cokes while you waited for your pizza to come out on a round metal tray. You know, the old-school pizza place: simple walls, magazines on a counter and maybe some sort of cheesey relic in the corner that was never used but you knew probably still worked. Well that’s Enzo’s. Just a place to go and eat a pizza with friends where you order a couple different pies, try a piece of each until you find your favorite and then proceed to bust balls and laugh at one another. It also is connected to a great little dive bar (PS Lounge) where you can either sit and wait with a beer for your pizza to be done or you can just have the pizza brought over to you so you don’t have to leave the bar. It’s a great set up. The only thing missing is one or two coffeetable style arcade games, like Galaga or Ms. Pacman, that you can play to pass the time as well. Well I guess we can’t have everything.

Review: Enzo’s is located on East Colfax Avenue and Madison Street, a couple blocks east of the Bluebird Theater and nearby a bunch of new bars and restaurants that have popped-up over the last couple of years. It’s a good starting point for a night on Colfax hitting bars, getting a quick bite before a show at the Bluebird or just dining in and maybe hanging out listening to the high-quality jukebox at it’s atttached bar, The PS Lounge. In any of those cases, you cannot go wrong including Enzo’s into your plans for the night.

Full disclosure: I have to say that I probably order a pizza from Enzo’s once a week. Sometimes I go two but never three weeks between visits. If that doesn’t give you an idea of what I think about Enzo’s pizza, then there is no help for you. But to be helpful I’ll say this: It is not only “Denver’s Best Thin Pizza,” it’s Denver’s Best Pizza.

Sure, other places have good thin pizza but none of them have the combination of factors that puts Enzo’s at the top of the pizza in Denver class. Enzo’s has the thin crust, I think that has been established but it’s not just that it’s thin, it is crunchy as well, bording on burnt in some spots. The crust also has the little bubbles that form during baking, always a sure sign of a quality thin crust. And it’s foldable, another must have for those of us that love the New York style.

But like I said, Enzo’s pizza has a combination of factors that makes it great. Along with the fantastic crust, it has it’s base, marinara-style sauce that is just spicy enough to get your attention but not so much so that it overwhelms the flavors of the toppings you put on. And it is perfectly applied to the dough, where it doesn’t drip on you while you eat it. For me, that’s a huge plus.

Now for the toppings. Enzo’s has a wide selection of toppings that make it impossible to have the same pizza for quite awhile if you so choose. Along with the standard sausage, pepperoni, mushroom, black olive, etc toppings, Enzo’s has five different styles of cheese available for those times when one layer of Mozzarella just won’t cut it and a good selection of not so typical toppings that everyone has to try at some point in their pizza eating life. Veggies such as spinach, red peppers, roasted eggplant and articoke hearts make for an interesting flavor when coupled with jalapeno’s, green chiles or meatballs.

Oh, and let me take some time out to talk about the meatballs that Enzo’s serves. I’ve looked long and hard for a pizzeria that prepares a meatball for a pizza properly and Enzo’s is that pizzeria. Most places put on their meatballs right on top from the start of the baking process. This creates a two-fold problem: 1) The meatballs, while warm, are now hard on the outside from being overcooked, and 2) all the flavors (spices and whatnot) are cooked out of the meatball. Enzo’s takes a little bit different approach in that they put their meatballs on after the pizza has been baking for some time. How long that actually is, I could not tell you, but in any case, their meatballs are cooked perfectly, just like you would expect a meatball to be when you order spaghetti and meatballs at an Italian restaurants.

The finished pizza itself is also a bit different from the more traditional New York style thin crust in that it has very little grease. I know some of you (Gavin) think that that is a travishamocary, but for me, I like it. Don’t get me wrong, a greasy pizza is good now and again, but if you want to taste everything on your pizza, the less grease the better.

Enzo’s also has a small selection of speciality pizzas that allows eaters to load up on toppings and on most of them, try the lighter white sauce (olive oil, garlic, spices) instead of the traditional red sauce. These pizzas, especially the Pomodoro, really show the range of pizza making that the staff at Enzo’s takes great pride in. They are simply some of the best pizzas I have ever had.

Now, you might think that I’m exaggerating. That could be true; it’s been know to happen. But I know this: I’ve been eating pizza for most of my life and not since I was a little kid have I ever had pizza from the same pizzeria for as long as I’ve been eating at Enzo’s. And I’ve tried to find other pizzerias around me that I could have to mix it up a bit, fearing a burn out on Enzo’s. It just hasn’t happened yet. Either the crust is a bit too soft and doughy or the sauce is too spicy or not spicy enough or there is too much or not enough cheese. No other pizzeria I’ve since discovered or gone back to has the complete combination of quality as Enzo’s. I simply haven’t been able to knock them off their pedestal. I’m not sure I want to.


Posted in Awesome, New York-Style, Thin Crust | Tagged , | 1 Comment

Pizza Express: London Bridge

4 Borough High Street
London Bridge
London SE1 9QQ
Telephone: 020 7407 2995
Hours: Mon-Sun 11:30am to Midnight

Styles of Pizza: Indivudual thin-crust
Service: Table service, carry-out (I assume)

Standout Tidbits: Ummm,… it’s in London (that’s a high point for us Yanks). Actually, the stylish décor stood out to us.


Review: With a name like “PizzaExpress” you would totally expect a fast-food or delivery joint. Maybe so in the US. Across the pond in the UK, PizzaExpress is a chain of pseudo-fancy pizza restaurants you will see ALL over London. Seriously, they are about as prevalent as McDonald’s is over here.

All of the PizzaExpress locations we saw were different in their layout and size. Some were small and intimate, while others were a little more open with two stories of seating. There is even one location in SoHo that doubles as a jazz club. All of the locations are similar in that they all have a subtle, simple elegance. The décor is made up of light colors on the walls, dark woods, large windows, and contemporary art sprinkled throughout. Most of the tables were small, for two, but could be easily rearranged for more. There were fresh flowers, clean wine glasses, and white cloth napkins (a good indicator by my mother’s standards) on the tables. It seems that all had full bars with prominent displays for their wine selections.

After an afternoon spent in the Tate Modern broadening our artistic horizons, Robin and I walked along the South Bank of the Thames and popped into the PizzaExpress London Bridge location for a late lunch. The crowd was very light at 15.30 (3:30pm) till several groups of teenagers, adolescents, and a few parents arrived to create two large tables of 12 apiece. We thought it interesting that so many youngsters were attracted to what we thought was a more “grown-up” establishment.

The menu boasts many “named” thin-crust pies and I didn’t see any information for customers to build their own. All of the pizzas are personal-sized at 12″ and are served uncut, with a steak knife on the side. Robin ordered the Bufalita, a pesto sauce pizza with buffalo mozzarella, beef tomatoes, garlic, basil, and rocket (arugula). Sticking to my simple tastes, I got the Mushroom pizza with their “special red sauce”. All of the ingredients on both of our pizzas were very fresh.

Robin enjoyed hers quite a bit and found it to be somewhat flavorful. I agreed that hers had much more character, although there really was a LOT of rocket on top. Frankly, I found the sauce on mine to be a little bland. The cheese was fair, the mushrooms were subtly tasty, and black pepper had been ground and sprinkled on top, which added a nice touch. When I finally got his attention, I did ask the waiter for a little salt to enhance the second half of my pie. The slightly-flavored crust was thin, but not overly so. Although it was slightly browned around the edges, the dough seemed a little undercooked, and, as a result, our self-cut slices were a little limp.

Robin kinda liked her “fancy” pizza and would give it “good” marks, while I felt that my basic red sauce pie was a little lacking in flavor and only deserves a “forgettable, but it’ll do in a pinch” ranking. Many of the other pizzas on the menu boasted obviously spicier, and more flavorful, toppings than the ones we ordered. We had no carnivores with us to sample any of the pies with meat or anchovies.

As I have mentioned before, I feel the foundation of a pizza is the crust, sauce, and cheese and if I can’t rely on those three to combine and create a tasty za, then there’s really no need to sample other ingredients. Hmmmm, perhaps I should clarify that statement: I feel safe occasionally ordering mushrooms on a new pizza, since I have never known them to overpower the taste of the aforementioned “foundation.”

Overall, we both enjoyed the vibe of the restaurant and we were also surprised by the nice presentation and freshness of the food coming from such a widespread franchise. After all of this, however, I left feeling completely unimpressed with the pizza while Robin was only lukewarm about it… and isn’t the pizza what this is all about?


Posted in OK, Thin Crust | Tagged , | Comments Off on Pizza Express: London Bridge

Abo’s Pizza of Centennial

7475-6 E. Arapahoe Rd.
Centennial, CO 80112
303-468-4703 (fax)

Styles of Pizza: New York-style thin crust
Servce: counter, carry-out, delivery

Standout Tidbits: Alarmingly bad pizza


Review: I was so excited to learn there was an Abo’s Pizza near my office. There aren’t many places around the office to get decent pizza that wasn’t delivery-only. Also, I heard such good things about Abo’s. It has received some Best of Boulder awards, there are some good reviews online for other locations, and it is supposedly authentic NY-style pizza. So, fellow founding Zealot, Eric, and I set out to give the place a shot.

Allow me to set the scene…

This Abo’s location is set back in a shopping center at the corner of Arapahoe and Quebec. The location is a good size and has plenty of seating. All in all it looks fairly new, clean, and what I think is overly “fancy” for a NY-style, counter-service pizza joint. Instead of a half-full cooler with a couple Coke products and one standard brand of bottled water, there is a cooler full of fancy waters, juices, and teas, as well as another cooler on the counter with pre-packaged, individual Ben & Jerry’s ice cream treats. The blackboard menu is ornately hand-painted and in the back are SIX beautiful, gleaming pizza ovens. On all of the tables are custom, artsy-fartsy, welded iron napkin and condiment holders. As I said, it is a little more than I expected. Upon taking all this in, Eric and I were feeling optimistic.

Abo’s offers up NY-style pies as big as 18 inches and by the slice. The menu features many specialty pies with NY-themed names like “Manhattan”, “Soho”, and “The Village”, a butter sauce za with chicken, spinach, garlic, tomatoes, and artichoke hearts.

We ordered and soon received our food, 2 slices of pepperoni for Eric and 2 cheese for me. I consider the cheese pie to be the foundation of a pizza joint. If you can’t get this right, there is no use adding anything on top. The Abo’s slices were good-sized, seemingly well cooked, and served on the fine china of a good NY-style pizza place — the scalloped-edge, bleached-white, paper plate. Then we took our first bites…

This pizza was horrible. Tasteless. I thought I had accidentally taken a bite out of the plate. I waited a minute to see if maybe the heat of the fresh slice was overwhelming the flavor. I took another bite and decided there wasn’t any flavor to be overwhelmed. Next I sampled a little chunk of just cheese on its own, then a dollop of sauce, and finally and bit of bare crust. Besides getting only a hint of tomato from the sauce there was nothing. Bland, seasoning-free, tasteless. Eric felt the same way about his slices with pepperoni. Adding tons of parmesan cheese and red pepper flakes only made the meal taste like spicy cheese from a jar.

I know we should go back a second time to make sure it wasn’t a fluke, but I am scared. I sincerely hope not all of the Denver/Boulder area locations are like this, but I went back online afterwards and saw a couple customer reviews of different stores that fell inline with our opinions. I think we will have to at least go check the original Boulder location on the Hill. Wish us luck.


Posted in Horrible, New York-Style, Thin Crust | Tagged , | 1 Comment

Wyman’s No.5

2037 East 13th Avenue
Denver, CO 80206
303-996-0841 (fax)

Styles of Pizza: Pan (claims to be Chicago Style)
Service: table/bar service, carry-out

Standout Tidbits: PBR for HAPPY HOUR! Wyman’s is right next to Lik’s Ice Cream (formerly Lickety Split) at 13th and Vine.


Review: Wyman’s No. 5 is a neighborhood tavern-type establishment located just east of the Capitol Hill neighborhood (and north of Cheeseman Park) in Denver. The decor is dark hardwoods, pool tables, a few stained-glass windows, and several TV’s showing various sporting events. The simple menu offers up whole “Chicago Style Pies”. In addition to build-your-own options with either red or spinach pesto sauce, there are a series of specialty pies with names like “The Tree Hugger” (pesto & veggies), “The Phat Brando”, and the “Dazed & Confused”. The menu I saw (and brought home for reference) is just one sheet and didn’t even list a salad or dessert. But hey! It’s a bar. The staff, or at least the bartender who took our order and brought our beers and pizza, was very pleasant. He even joined in our pie-related conversation when he asked why we were taking pictures of the food.

This was a pretty good tasting pan pizza, but the construction of it reminded me of a regular pan pie, like you would find at Pizza Hut (but tasted far superior). It had a very flavorful, moderately-seasoned sauce, yet, it wasn’t quite as chunky with pieces of tomatoes as I normally expect from a Chicago pie. There was a healthy amount of good mozzarella. The main issues I have are with the deepness of the crust and the amount of toppings. The base and sides of the crust were only slightly thicker than that of a tradtional thin crust. This allowed for a “lip” around the edge of the pie that hardly stood above the other ingredients. The amount of toppings were adequate, but certainly not the copious layers we were anticipating.

I visited Wyman’s on a Tuesday with another Zealot before we attended our weekly poker game. Our plan was to enjoy a couple $1.50 Happy Hour Pabst Blue Ribbons and get temporarily filled up on a slice or two while we warmed up our poker faces by watching the World Series of Poker. We were hoping to be savoring our leftovers during a mid-tournament break later in the evening. The proportions of this pizza were so “normal”, however, that we wound up finishing the whole thing then and there. It turned out ok, as we both got knocked out of the game and went home early. We blamed it on the cheap PBR.

Please let me re-iterate, this is good bar pizza. My only issue is that, in my opinion, I think its’ style is being misrepresented. I need to make a point of going out and trying more Chicago-style pizzas, and if I find I have been in error I vow to come back and update this post.


Posted in Chicago-Style, Good, Pan / Deep Dish | Tagged , | Comments Off on Wyman’s No.5

Two-Fisted Mario’s Pizza

1626 Market St
Denver, CO 80202
Hours: 11am-2am Mon-Thu, 11am-3am Fri, 12pm-3am Sat, 12pm-2am Sun

Styles of Pizza: traditional (some call it East Coast-style) thin-crust, Sicillian
Service: counter service, carry-out


Standout Tibits: 1) LOUD staff-picked music at night, which can range from punk, to hardcore, to hip-hop. 2) Instead of calling out your name when your order is up, or giving you a number to place on your table, they give you a large children’s toy so they know where to bring your food. Last night we wound up with a Sesame Street kiddie ATM. 3) There are 3 old-school tabletop video games: Centipede, Ms. PacMan, and Asteroids. 4) Mario’s is connected, via a heavy black curtain, to Mario’s Double Daughter Salatto, a very cool, non-smoking bar/lounge that looks like it was decorated by Edward Gorey or Tim Burton. You can order pizza any time while on the other side of the curtain.

Review: Conveniently located in downtown Denver, Mario’s is only a few steps from 16th street mall on Market Street. This joint is good for a quick lunch and great for the late-night bar-hoppers as it is open till 3am on the weekends and till 2am during the week. The menu is straight and to the point: slices or whole pizzas with toppings that don’t stray from standard fare, calzones, salad, beer, and sodas.

We went last night at about 11pm after a few cocktails elsewhere and I can honestly say that I have had much better pizza here before. The crust was pretty good, with that just right combination of crispy on the outside and somewhat chewy within. The toppings seemed fresh and tasty but lacking in good coverage. We got the Shrooms and Spin pie which features mushrooms, spinach, and “fresh Transylvanian garlic”. There was plenty of spinach, but I couldn’t count more than 5 mushroom bits on the whole pie and Robin was halfway into her second slice before she exclaimed “oh, there’s the garlic.” The sauce wasn’t completely flavorless, but I couldn’t detect many spices either, and this wasn’t one of those sauces where I am happy to let the tomatoes do all the work. The only condiments I could find to enhance the flavor were the little packets of parmesan cheese and crushed red pepper. OH!, my left ear for a dash of salt!

The decor is bright and colorful, but tends to feel like a college freshman’s dorm room. This is due in part to the aforementioned music, multi-colored lights, upcoming concert posters, and various stickers peppered about the place. The staff is young, tattooed, and hip and seem to be having a good time when not overly busy, which it can get during the later hours.

Overall, I can just say that Mario’s pizza was just OK this time around. We did get a good couple games of Centipede in, and another patron gave me his date’s full beer when she decided it was time to start sobering up. I am pretty sure he hadn’t slipped the roofie in yet.

Personally, I would rather chill to the DJ music next door and order the pizza from there. Not that I think it would have mattered this night, but we usually do order pizza when hanging out at Double Daughter and have really enjoyed it in the past. Just an off night I guess.


Update 01/13/2006:
I hung out at Double Daughter last night with friends and ordered a couple pies. These pizzas were much better than my last visit to Two-Fisted Mario’s. The sauce was delicious and I had no issues with the coverage of toppings. Be aware that the jalapños they put on the pies here have quite a bit of heat. Oh yeah, the happy hour drinks till 8pm are a big plus as well. – G

Posted in Good, Thin Crust | Tagged , | Comments Off on Two-Fisted Mario’s Pizza

Carl’s Italian Restaurant

3800 W 38th Ave
Denver, CO 80211-1906
Phone: 303-477-1694
Hours: 11am – Midnight Daily

Styles of Pizza : “American” Traditional
Service: dine-in table service, carry-out

Standout Tidbits: Carl’s has been ladling sauce since 1953 and is the home of a giant Italian sandwich dubbed the “Little Immigrant.” A carb-packed basket of various crackers comes with all the salads.


A neighborhood institution in Denver’s North Highlands, Carl’s Pizzeria hides out in a humble brick building that parallels a busy 38th Avenue. Note the plate glass bullet holes and faded red carpet as you enter the establishment, and you’ll know you’re in “old school” territory. Ancient red vinyl booths and vine-and-column murals line the walls as the hostess leads Gavin and me back into Carl’s humble depths and leaves us with lunch menus. We find the service a little slow this busy Saturday, but our young, tatooed waitress is friendly and efficient.

We settle in and order a large (14″) pie with green peppers, black olives and mushrooms (the menu also offers other Italian fare, such as pasta, calzones and sandwiches). While waiting for our main course, we munch on crunchy iceberg salads and breathe in the “ambiance.” Our fellow diners range from a fledgling family on a road trip to chain-smoking regulars in the next room. Everyone seems to be noisily enjoying their food, and somehow we, too, must find the kitschy surroundings and lack of pretense comforting, since we seem to find ourselves here at least once a month. Maybe the pound of sugar in my chocolate Pepsi is affecting my sound judgment, but I do feel “at home” in this no-frills setting.

Our pizza arrives piping hot and is fairly tasty with a nicely-seasoned but texture-free sauce (not too sweet or salty), and a generous amount of what appear to be fresh toppings and cheese. The mushrooms are happily un-rubber-ish, and the ratio of sauce to cheese is commendable. As for the crust…well…it’s just okay. A little crunchy, perhaps, and not much to it. Frankly, we’ve tried craning our necks to see if they have boxes of Jiffy Crust populating the kitchen area, but no dice.

Nevertheless, we manage to put away our slices without complaint – plus, we’ve found it’s best to eat as much as possible on the premises, since Carl’s pizza doesn’t re-heat very well – even in the oven, the cheese turns translucent and the crust becomes a bit soggy. Sigh. This Saturday, however, we can’t seem to eat an entire pizza pie. We leave with full stomachs and about four slices to spare, still knowing we’ll be back once that odd, old school urge resurfaces next month.

-robin %:-)

Posted in OK, Thin Crust | Tagged , | Comments Off on Carl’s Italian Restaurant

Uno Chicago Grill: Westminster

9310 North Sheridan Blvd
Marketplace at Westminster
Westminster, CO 80031
303-430-5975 (fax)

Styles of Pizza: Chicago deep dish, flatbread
Service: dine-in table service, carry-out

Standout Tidbits: Not really any to speak of.


Review: I realize that I have gone on public record as stating that my favorite type of pizza is a big, greasy, foldable slice of New York-style thin crust. However, when it comes to the so-called War of Pizza, the battle of NY-style versus Chicago-style, consider me Switzerland. When I say “pizza tastes good,” I don’t discriminate against style. It’s all about substance.

On Easter Sunday 2005, Robin and I found ourselves returning to Denver from a brief, morning trip to Boulder. We were very hungry and couldn’t find anything that was open and not packed with a fancy-dressed, post-church, Easter brunch crowd. Driving past Westminster, CO. we thought we were going to have to resign ourselves to Sweet Tomatoes, a huge salad-with-soups-taters-pastas-and-desserts bar (they also have french bread pizza that will be reviewed another time). Nearby, I noticed there were cars outside “Uno Chicago Grill” so we headed in for some deep-dish.

Pizzeria Uno is credited with inventing deep dish pizza in Chicago back in 1943. It became so popular that they were forced to open a second location just across the street which was called Pizzeria Due. Over 60 years later there are 200+ locations across the country.

Pizzeria Uno now operates under the name “Uno Chicago Grill” in what I interpret to be an attempt to tap into that virgin territory of the major-chain-suburb-neighborhood-bar niche. When you walk in the door, you could be walking into a Bennigan’s, Applebee’s, Chili’s, T.G.I. Friday’s, etc. The wood may be a little darker, the framed posters may have more of an italian food or Chicago slant, but you get the picture. Simpson’s fans can simply think “Uncle Moe’s Family Feedbag.” A pizza-heavy menu has given way to the standard steaks, ribs, chicken wings, fancy foo-foo cocktails, and crazy desserts fit for a whole family.

Of course we were there for one thing, the pizza. We each ordered a small pizza “for 1.” I got a straight-up cheese and tomato sauce pie, and Robin ordered a “Spinoccoli” with spinach and broccoli. I must say that both were delicious.

Uno builds their pies in an order some may not notice or be used to. Instead of going dough, sauce, toppings, and cheese, Uno starts with the dough in the pan, then adds the cheese, then toppings, and finally covers it all with the sauce. True to Chicago-style the cheese and toppings are quite plentiful. Native Chicago-ans will claim that pizza is a meal and meant to be eaten with a fork, and not with your hands, and this pie lives up to that specification.

The crust was very buttery and pastry-like. The oil coating the inside of the pan had made the outer crust slightly browned and crisp while the inner crust was still soft and slightly chewy. The toppings were quite fresh and not overcooked to the point of losing their flavor. The cheese was tasty and the perfect gooeyness. Finally, the sauce was amazing. It was very chunky, without being just tomato chunks, and quite seasoned without losing the full flavor of the tomatoes. Quite often, I have found the sauce on Chicago-style pizzas to be too sweet. This was certainly not the case.

Although the setting wasn’t the greatest, the restaurant was clean, the service was good and attentive (how can it not be with only 2 other seated tables in the joint), and the food was exceptional. If there was a location closer to our home, I could see us getting carry-out or even stopping by about as often as we give in to our cravings for Red Robin veggie burgers and shakes (about once every 2 months).


Posted in Chicago-Style, Good, Pan / Deep Dish | Tagged , | 2 Comments

Anthony’s Pizza & Pasta: Denver Tech Center

6860 S. Clinton Way
Englewood, CO 80112

Styles of Pizza: New York style thin crust, Sicilian thick crust
Service: dine-in counter service, delivery, carry-out

Standout Tidbit: Obligatory mural of Manhattan skyline with very creepy, giant-sized, ghost twin towers of the World Trade Center super-imposed over the cityscape. The Statue of Liberty holds an Anthony’s pizza box.


Review: I find it quite appropriate that the first entry into the Zealots of Za blog is about a pizzeria that is first in the hearts of many a core Zealot. Although the first Anthony’s opened in downtown Denver back in 1984, we did not discover it till the fall of 1995 when several of us were working together nearby. When taking a new job south of Denver near the Tech Center back in 2002, I was overjoyed to learn there was an Anthony’s not too far away. Soon I had a regular group making weekly pilgrimages.

Now, about the pizza… Anthony’s bills themselves as serving New York style pizza. Based on my very limited exposure to real NY pizza in the Big Apple, I think they do a pretty good job even though they aren’t using a coal or wood-fired oven (what many would consider a crucial element for true NY-style). Anthony’s dough is tossed high and laid out very thin. When cooked, the crust is slightly crispy on the bottom while still a bit chewy inside. The slices are large and best eaten folded to counter occasional floppiness. The application of toppings is usually generous without burying the pie. The sauce is slightly textured and flavorful with spices, but not to the point that it stands out above the other layers. The cheese is very tasty, and we have been told that it is the high butterfat content that causes the random pools of orange fluid on top of the slices. Fellow Zealot, Robin, calls it grease and tries to pat it away with a napkin, while I simply call it “dippin’ sauce”. The toppings are generally fresh, with the use of non-canned mushrooms being a good indicator. I should also state here that Anthony’s also offers a Sicilian pizza (thick crust) and pasta, however, in my ten years of frequenting various Denver metro locations I have never sampled anything beyond the signature thin crust pizza.

The staff during the day at the DTC location is young and friendly, even during the stressful lunch crowd when the line can reach the door. During these busy times there may be the odd missed order, or a sub-par slice (re-heated too much, or not up to proper “big-as-a-plate” size), but if you mention your dissatisfaction, I have found they are more than willing to rectify the matter. This is NOT the case at all Anthony’s locations, as I have heard from other Zealots who will hopefully post their findings here as well.

Based on the occasional inconsistency with slices, I have recently (the past 9 months) taken to ordering a whole pie whenever visiting the DTC location for lunch. This way, my slices are always fresh and I get the pick of the pie for size. The only requirement for me to do this is that I have at least one other person eating with me who is willing to go in on a non-meat pizza. I usually say the leftovers are going home to Robin, even though I conveniently “forget” that she isn’t a big fan of the shrooms.

As far as the setting, this location is almost 2 years old (they moved from another spot in the shopping center) and it is kept rather clean. There is quite a bit of seating with about 10 booths and again as many small tables. During the warm times, there is also seating on a patio outside.

To sum up… far more often than not, the DTC Anthony’s serves up great slices and outstanding whole pies. I’d rather be downtown at location #1, but this is a fantastic alternative in the meantime.


Posted in Awesome, New York-Style, Sicilian, Thin Crust | Tagged , | Comments Off on Anthony’s Pizza & Pasta: Denver Tech Center