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Tony Sacco’s redefines pizza making with extraordinary results…
Tony Sacco’s Coal Oven Pizza has become a genuine hot spot in more ways than one. To find out what the buzz was all about we made our way to the Coconut Point Center in Estero, Florida where the popular eatery is located, for a personal tour with co-owner Chuck Senatore. We already knew our first question was going to be, “Why coal?”
Remembering the coal fired furnaces of our youth, we were puzzled at why someone would purposefully use such a laborious heat source to make pizza. We found out that the end product was well worth the additional effort.
Since we’re seeing a lot of popularity with our quest for the best pizza in Southwest Florida (see the Great FMN Pizza Poll) we thought it would be a good idea to review a restaurant or two from the world of pizza and Italian cuisine. First up - Tony Sacco's Coal Oven Pizza...
When pizza first arrived in America, at the famous Lombardi’s in New York in 1905, it was cooked in coal-fired ovens just like those in the “old country”, which they still use. Tony Sacco’s is one of only a handful of other restaurants in the country that use coal fired ovens today. The oven burns only pure anthracite coal, which is brought from Pennsylvania. To say that Tony Sacco’s is particular about details is an understatement.
This brings us to another important part of the Tony Sacco’s difference. As unique as the custom coal oven is, it’s only one segment of the story. The rest is found in the quality and freshness of ingredients. Now, lots of people promote fresh ingredients, but these guys take it to the fullest meaning of the term. Absolutely everything used at Tony Sacco’s is fresh, hand selected and hand cut. As Chuck proudly points out while showing us through the kitchen, “We don’t even OWN a freezer, fryer, or microwave!”
Things as seemingly inconsequential as water also get special consideration in the Tony Sacco’s recipe, with the water used for dough-making, cold beverages and hot beverages all receiving custom filtration.
Tony Sacco’s flagship restaurant in Estero features a very well designed space with great atmosphere, staff that is fun and capable, and a kitchen team that has an enthusiasm for life and great food.
Given the public’s strong support of the original Estero location, it’s not surprising that additional Tony Sacco’s locations and franchise opportunities are currently in progress. To really understand what Tony Sacco’s is all about you have to go there and taste the difference, which we highly recommend.
(The Coconut Point Shopping Center, across from TJ Maxx.)
Phone is 239-948-6697
Hours are 11am to 10 pm Sunday thru Thursday, and 11am to 11pm on Friday and Saturday.
In part, the culinary capability of Tony Sacco’s custom designed coal oven is in the intensity of the heat it produces.
Operating at an astounding 1000 degrees instead of the typical 475-degree range of conventional pizza ovens, the coal oven is able to properly cook the dough and bring it to a nice character quickly enough so that the sauce, toppings and dough all finish together and provide a fuller flavor. You can actually see the difference in the sauce of a finished pizza, which maintains a brighter color as well as taste.
This new approach to pizza making is actually based on ancient and original technology. When what we think of as the classic pizza was first created some 500 years ago in Italy, it was cooked in coal-fired ovens.
This new approach to pizza making is actually based on ancient and original technology. When what we think of as the classic pizza was first created some 500 years ago in Italy, it was cooked in coal-fired ovens.
Lunch at Traders on Sanibel Island…
On recommendation of a friend, we had a lunch gathering recently at this very delightful restaurant, located at 1551 Periwinkle Way.
We found the establishment very busy at lunch-time, and for good reason.
The food was excellent, well portioned, and reasonably priced. The staff was charming and attentive, in spite of the busy hour.
Service was a bit long, due to the afore-mentioned lunch hour no doubt, but that was of little matter. Traders has captured a casual, yet sophisticated tropical atmosphere which lends itself to relaxation and conversation.
The fresh Florida Gumbo is a consistent favorite. Our soup of the day choice was a very good shrimp bisque. Fish of the Day (either grilled or blackened) is recommended. Other lunch favorites include an 8oz Black Angus Burger, an excellent Classic Cuban sandwich, and Shrimp and Chorizo Tacos. The soup and sandwich at $11 was a wonderful choice and great value.
Traders dinner menu includes steaks, veal, chicken, lamb and vegetarian offerings along with several signature seafood dishes. We’ll be heading back to try dinner soon.
