New York Pizzeria - Franchising.com
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New York Pizzeria

Quick Business Facts
Founded: 1992
Corporate Office: Russo's Coal-Fired Italian Kitchen
700 East Campbell Rd
Richardson, TX 75081
Industries: , , , ,
Resources: » Consumer Information

Company History

The Russo family opened "Russo's Italian Restaurant" in 1978 after moving from New York to Texas. Russo's Italian Restaurant was a fine dining establishment that used recipes passed down through generations from the Russo family.

Anthony Russo is a first generation Italian and was born in New Jersey. At the early age of 12, Anthony spent a lot of time with his family and other influential Italian chefs in the kitchen preparing fine Italian cuisine. His dad's phrase was, "If you can't make it fresh, don't serve it!".
In the early 90's, Anthony opened up his first restaurant in Clear Lake, Texas called "Anthony's Pizzeria". Anthony's goal was to bring real New York style pizza down to the Texas marketplace. He knew that great New York style pizza could be made anywhere by using quality ingredients, his family recipes, and a whole lot of passion.

Despite his success, Anthony still wanted more, he was on a mission. By using his culinary experience, Anthony was able to blend the simplicity of the Pizzeria with the freshness of the Fine Italian Restaurant. It was at this time that the New York Pizzeria concept started to materialize. Anthony's goal was to serve high quality food while providing a quick and casual dining experience.
Anthony opened the first New York Pizzeria in 1992 in the Medical center on Holcombe Blvd. A majority of his initial customer base was from New York City and they truly appreciated the New York style pizza, giant pizza slices, and calzones. Anthony also quickly gained recognition for his fresh Italian food and his affordable prices.

A couple years later, Anthony expanded the New York Pizzeria business to downtown and Meyerland. It was at this time that the franchising business started to grow. As the franchise continues to grow, Anthony has always stayed grounded to his roots. He truly believes that freshness and quality are his standards for success.

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