The Anima Experience: The Brick Oven's Hot!

Here's the MARP staff skinny:

Blaise:

The Ortolana Pizza

"A perfect size pizza for one, covered in grilled vegetables and just the right amount of mozzarella. Fresh and delicious, with that great brick oven crust that is just a touch burnt on the edges".

Meredith:

Steak Foccacine

"Tender and flavorful hangar steak with mushrooms, sautéed spinach and brick oven bread. Not only was it delicious, it was a generous portion, especially for lunch. I still ate it all."

Sam:

The “Norma” pizza

"I thought it was great. Simple flavors that went really well together. All the ingredients tasted fresh and well made. Only thing I would change is to put a bit more basil on the pizza."

Sarah:

I had the Nizzarda Focaccine, which may be my new summer meal! Sicilian preserved tuna, anchovies, olives, string beans and red onion, all chilled and tossed in a basalmic vinaigrette and then served on a warm, crispy focaccine! I was surprised and pleased that it was 1. a ‘cold sandwich’ 2. Such a generous portion. It made a great lunch and would also be perfect with a glass of white wine, on a hot summer afternoon or shared with a friend as an after work snack.

Jennifer:

I had the Toscana: the mozzarella, pulled chicken, onions, potato, rosemary, fontina. I especially liked the way the mozzarella, chicken and onions (onions are a fave) worked together to create this savory and filling meal. It was so generous I had to take the remainder to go. But let’s just say my remaining slices didn’t quite make it to the end of the day.

Hey, try it for yourself. You'll see. The pizzas and focaccines are brick oven creations, new to the menu. Anima Italian Bistro, call or stop in: 718.422.1122, 458 Myrtle avenue (between Waverly and Washington Avenues).

photo (l-r): Anima owner, Salvo Scalia and the brick oven chef, flown in from Italy to get things going.