Unparalleled taste coupled with hard earned skill yields pizza that is both beautiful and delicious. ... See MoreSee Less

Small Sicilian Godfather. Only at Antonio's Real New York - where the taste is the proof! ... See MoreSee Less

1000 degree wings! That's how we do it! ... See MoreSee Less

Another group of excellent workers. Part team Jamaica, part team Czech Republic and part good old team USA! With these ladies going back home we will have solid opportunities here at Antonio's for year-round, great-paying employment! We've blazed the path and done the hard work. Come on in for an application. ... See MoreSee Less

Team Uzbekistan doing their thing! These guys have worked their tails off all summer and didn't miss a single shift. Funny, great cooks and hard working with very bright futures. Two are undergraduate students and the third is finishing his MBA. They flew almost 8000 miles to be here. We can't get workers to commute from Fort Collins or Loveland so the fortitude of these guys is baffling. We are so happy to have them! Thank you, guys! ... See MoreSee Less

Open For Business!

Well, what has always been a dream is now a reality! We were cleared to open back in mid-November but took our time getting the word out. There are so many facets when opening a new restaurant – especially in a remote location like Estes Park, CO – that one must really get their proverbial ducks in order before setting out the shingle. Through word of mouth and some select Facebook ads, we managed to get in enough folks to test the processes, refine what we thought were good ways to go about certain tasks and above all, learn how a wood burning, brick oven of this magnitude operates. That has been the most fun of the initial month open.

massive potential

The beautiful fire you see above is very finicky. Just when you believe you understand it, there was something you didn’t know and of course it bites you. In a traditional oven, you have plenty of time before things burn. In this oven, I could burn your pizza in 20 seconds or less. No exaggeration at all. We’ve had a pizza out of here in two minutes and change. That’s an awful lot of cooking in a short time and you best believe it will make a fool of you quickly.

Enough of the technical aspects, onto the food. We started with big ideas of many products and quickly learned that pizza in several varieties- Sicilian, NY Round and Margherita was more than enough to start with.