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Anthony's Italian Resturant
Restaurant italien$$$$
Bryson City
21 Conseils et avisFiltre :
- groupe
- convient pour les familles
- pizza
- animé
- intime
- (9 more)
Trier par :
- Populaires
- Actifs récemment
Tim BrilesNovembre 25, 2015Deluxe is a really good pizza and the homemade balsamic salad dressing is very good!
PeytonMai 25, 2015The Hog Wings are to die for! They are wonderful with and without sauce~A voté pour il y a Il y a 4 jours
Logan GrayJuin 10, 2016Waited an hour for a pizza, they got the toppings wrong. Still ate it and it was delicious.
Lenore BradyJuin 18, 2011Pizza was fabulous! All you New Yorkers, the owner is from Queens and you can tell! Great food!
Mathis WrennOctobre 19, 2011Only bad thing is the stupid tourists. They come in expecting other customers to wait on them like they employee's.
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Fermé jusqu'à 11:00 demain (Plus d'informations)
- lun.–jeu., dim.
- 11:00–21:00
- ven.–sam.
- 11:00–22:00
(828) 488-8898
Caractéristiques
Réservations
Non
Cartes de crédit
Oui
Terrasse
Oui
Nourriture et boisson
Boissons
Bière, Bar Complet, Cocktails
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Endroits à l'intérieur de Anthony's Italian Resturant
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- 6.4
"The baked scallops and shrimp was delicious. Highly recommend the sautéed spinach and mushrooms (not on the menu)."
Leslie Cothren - 6.9
"Always great Pizza and more, ask for Diane she has worked there a long time and is extremely nice! Always our favorite."
Skylyr Ballew - 7.7
"Great food for low price!! Highly recommend.👍🏻"
Eddie Barnet
Lieux dans lesquels les gens aiment aller après Anthony's Italian Resturant
- 8.8
"Great beer. Everything on draft is great and they have lots of growlers to go."
Jim - 8.2
"Definitely buy the refillable cups for sodas/coffee. We had the box lunches with pulled pork sandwiches. Pretty good, although there are two restaurants at the stop on the trip if you choose."
Dale Hawke - 7.1
"As usual Ingles excels at providing organic and natural alternatives for its customers. Organic fruits, vegetables, dairy, meats and more are available. Only thing they lack is organic bread."
Brian Searl
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