Chef Chat: Anthony Russo Talks the Importance of Ingredients and Keeping it Fresh

January 10, 2018
Houston Press logo in blue text.
Chef in black uniform, smiling, holding a large pepperoni pizza in a restaurant setting, pointing to it.

It’s hard not to fall a little bit in love with Chef Anthony Russo’s genuine, engaging excitement. Maybe it’s that New York, Italian twang he still possesses, even though his family moved to Galveston when he was 12. Maybe it’s that his eyes light up when he smiles, or, maybe it’s his intense devotion to using fresh ingredients with his family’s time-honored recipes.

Russo caught the restaurant bug early on from his parents and since opening Russo’s Pizzeria in Galveston at the young age of 17, hasn’t lost momentum. Now, he owns and franchises Russo’s New York Pizzeria and Russo’s Coal-Fired Italian Kitchen in 36 locations nationally and internationally (with nine in development.)

What’s interesting about Russo’s franchising model is that no matter how far-reaching his franchises are (Saudi Arabia for one), he and his crew personally train each franchisee to make everything fresh from scratch. Even the gnocchi which, if you know, is all about feel.

In the last several years he has branched into retail, selling frozen gluten-free pizzas. Russo states, “My gluten-free pizza you find in the freezer aisle [of grocery stores] is the same gluten-free pizza you would eat in the restaurant today.”

We sat down with Chef Anthony Russo to talk about his origin, sourcing balsamic vinegar, and his go-to 3 a.m. pasta…

EOW: How does a full-blooded Italian male get into making gluten-free products?

AR: (Laughs) Well, six years ago I used to make this low-carb pizza. Some of the customers coming in had Celiac Disease. I didn’t know what that was so I looked into it. I started playing with our dough recipes and came up with a gluten-free crust. I was surprised at how many people were coming to Russo’s because of this particular menu item.

I decided to develop it across our franchise system and then take it into retail. I always wanted to make frozen pizzas but I didn’t want to make bad frozen pizza. I wanted to make good frozen pizza. It took me years to find a co packer (a company that will package your product) where I could bring in my raw, fresh ingredients to make the pizza sauce on site. We launched it three to four years ago. My gluten-free pizza crust is thin so you can taste all the ingredients.

EOW: How long did it take you to nail that gluten-free pizza dough recipe?

AR: About two years.

EOW: Where are you from originally?

AR: New York, New Jersey. My parents came from Italy. My dad is from Naples and my mom is from Sicily. They moved to New York in 1962, and in the mid ‘60s we moved to Patterson, New Jersey. My mom’s side of the family owned restaurants in Italy and the Brooklyn area. My dad always wanted to cook. He decided to move us to Texas in 1978 and we opened our first restaurant in Galveston [Russo’s Italian Restaurant]. After school, my homework was: work in the restaurant.

EOW: What was your first job in the kitchen?

AR: Washing dishes and prepping. My dad used to hire chefs from Sicily and different parts of Europe to come cook with us. So, for a few years we had all these great chefs come to Galveston to work with us. Osso buco, fish stock, chicken stock, everything was made fresh. We even had a machine to make fresh pasta. [Russo’s had] all original recipes that my parents were making up.

EOW: How long was Russo’s Italian Restaurant open?

AR: About 21 years. I always had a passion for food. Working in my parents’ restaurant, as I got older, I wanted to open my own restaurant. So, when I was 17 years old, I opened up my first pizza shop.

EOW: You were 17?

AR: Yeah (excited). My dad said I needed to go to college and not [go into] the restaurant business. I went to college part-time. He finally told me, ‘well if you want to do it you have to get your own money.’ He was hard for an Italian guy, he said if you want to do it you have to do it yourself. I said ‘no problem.’ I put together a business plan and went to different banks for a small loan. One banker, gave me a loan.

 

A man tossing pizza dough high in the air. He wears a red apron and looks towards the dough in a pizzeria.


EOW: What bank was this?

AR: Moody Bank in Galveston. I got a loan for about $26,000 dollars. That was just enough money to buy a pizza oven, a dough mixer and a prep table. That was it.

EOW: What about rent?

AR: Well, rent, I had some savings. Then my parents gave me a few bucks when they found out, surprised, that I got a loan from the bank. I opened my first store in Galveston, a tiny little pizzeria, called Russo’s Pizza. It was open for about four years and then I moved to Clear Lake to open up Anthony’s Pizza. That was a big hit. It was a simple menu; pizzas, salads, calzones.

From that point on I never looked back. I wanted to come to Houston, the big city. So, I brought Anthony’s to Montrose in the late ‘80s, it was fine dining Italian. In ’96 I opened up Russo’s Pizzeria… that I wanted to franchise. That’s where it started. I wanted to develop a franchise brand that was fresh from scratch. I didn’t want to have a commissary or buy pre-made dough or pre-made sauces. It took me a few years to put it all together, really good recipes, because we would be training these franchisees to make everything [in house.]

EOW: You’re doing all this fresh in-house stuff, is this at every location?

AR: Every location.

EOW: How extensive is your training?

AR: It’s six to eight weeks training. We start [in the] back of the house to make our own salad dressings, marinara sauce, chicken stock. [The] same way we do it today is how we did it back in the ‘80s at my parent’s restaurant. Pretty few restaurants today do it [make everything in house.] Unless you go to a nice fine dining restaurant, but, in the franchise world it doesn’t exist.

EOW: Do you personally help open each store?

AR: Everyone comes here [5727 Westheimer] to train and then when they open I go out there with my staff and spend about two weeks at their location. These guys that are buying the franchises, they have pride in selling their pizza because they made it [themselves]. They have pride in serving their guest high quality food and watching the customers’ reaction. They are passionate about what they create in their kitchen.

If you have a good pie, that’s what’s going to build your business. My focus has always been on the food. Food comes first. Also, using the right ingredients. As I built these stores, I went to Italy to [source ingredients]. Balsamic vinegar I get direct from Italy, also, because of my family’s connections I get my extra virgin olive oil from Sicily. I bring in containers of the stuff. I bring in great mozzarella cheese from this small dairy farm in Wisconsin that I sourced out.

Thirty years doing this and that’s what I put together, this nice package where we could franchise the concept. So, we opened up our restaurants in new markets and we built them differently. They all look unique with different style to give that personal neighborhood feel.

EOW: How was sourcing out balsamic vinegar?

AR: I went to this place called Giuseppe [Giusti] to try balsamic vinegar. (excited) He had balsamic vinegar from 100 years ago in a barrel!

EOW: Did you try that straight or with parmesan?

AR: No, no, no, no, no straight. They put it in a small little spoon (laughs) its 100-year-old balsamic right? It was like syrup it was so thick, it was amazing. I liked the story of the place. It’s a family vineyard and the family still owns it. They had all these different small barrels with the years [aged balsamic]. So, I’m buying vinegar from them for the stores.

EOW: How aged?

AR: I’m buying the 18-month aged. I love the stuff. It’s pure, clean balsamic.

EOW: What ingredient are you most excited for in 2018?

AR: I like Cauliflower. I added a Cauliflower Fritti to our menu here. I think it’s really good if you roast it, and makes a good topping on a pizza.

EOW: If Sicily or Naples were disappearing tomorrow and you could only save one which would it be?

AR: Oh, that’s hard. I like the Amalfi coast. That’s tough. In Sicily I like Taormina, that’s my favorite. I like the food better in Sicily. (pauses) I’d say Sicily because of the food.

EOW: Cannolo or Tiramisu?

AR: Tiramisu.

EOW: What’s your favorite beach to lie on and what’s typically in your glass?

AR: Wow, that’s a tough one. I like Hawaii beaches or Sicily. I like white sand beaches.

EOW: What are you drinking on the beach?

AR: Wine, for sure.

EOW: Which kind?

AR: Barolo is my favorite wine. I like Amarone and Barolo.

EOW: Say it’s 3 a.m. and you’re making pasta for yourself and a friend, what would it be?

AR: Angel hair pasta with fresh vegetables, zucchini, olive oil.

EOW: Aglio e olio?

AR: Yeah, aglio e olio, some peppers and that’s it, I’m done.

EOW spots a massive pizza on display.

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Why Russo’s Is a Healthier Pizza Chain and Italian Restaurant Choice

May 28, 2026
Today’s guests are paying closer attention to what they eat. They still want pizza, pasta, and classic Italian food, but they also want better ingredients, fresh preparation, lighter choices, and meals that do not feel overly processed. That is why Russo’s New York Pizzeria & Italian Kitchen is becoming a stronger choice for guests searching for a healthier pizza chain, healthy pizza options, and fresh Italian food made with real ingredients. We operate in the United States and internationally, but the kitchen philosophy has stayed simple. Fresh dough, scratch made sauces, premium ingredients, family recipes, and made to order Italian food come first. Founded by Chef Anthony Russo, the brand was built on authentic New York style pizza and Italian cooking inspired by recipes passed through generations. Instead of relying on frozen shortcuts, Russo’s focuses on fresh daily prep, clean ingredient choices, and real flavor. A Healthier Pizza Chain Starts With Better Ingredients A healthier pizza does not mean removing everything people love about pizza. It starts with how the food is made. At Russo’s, the pizza starts with house made dough prepared fresh daily using premium all natural flour. The sauce is made in house. Fresh mozzarella, fresh garlic, herbs, vegetables, and extra virgin olive oil are used throughout the kitchen. That matters because many guests today are reading labels and asking better questions. They want to know what is in their food, how it is prepared, and whether the restaurant uses fresh ingredients or heavily processed shortcuts. Russo’s gives guests a better way to enjoy New York style pizza without losing the taste, comfort, or quality they expect. Fresh Pizza, Pasta, and Italian Food Made Daily Russo’s menu is built around fresh preparation. The kitchen uses scratch made marinara sauce, slow simmered meat sauce, house made dressings, fresh salads, premium beef, all natural chicken, seafood, and brick oven pizza made fresh to order. The menu also includes pasta dishes, chicken entrées, seafood pasta, salads, calzones, and Italian classics prepared with traditional cooking methods. This gives guests more than one way to enjoy a meal. They can choose a fresh pizza, a salad with protein, grilled salmon, chicken, seafood, pasta, or a lighter Italian entrée based on what fits their appetite. Healthier Pizza Options Without Losing Flavor For guests looking for healthy pizza options, Russo’s focuses on freshness, quality, and customization. Guests can enjoy hand stretched New York style pizza with fresh toppings, premium mozzarella, scratch made sauce, and brick oven baking. They can also choose gluten free options, lighter toppings, fresh vegetables, salads, or protein focused menu items when available by location. The goal is not to turn pizza into diet food. The goal is to serve pizza made with better ingredients and fewer shortcuts. That is what makes Russo’s different from many large chain pizza restaurants. Better Choices for GLP 1 and Wellness Focused Guests More guests are now thinking about portion control, protein intake, fresh vegetables, and balanced meals. This has become even more common as GLP 1 lifestyle habits and wellness focused dining continue to grow. Russo’s menu naturally gives guests more flexibility. A guest may want a smaller portion, a salad, grilled chicken, seafood, fresh vegetables, or a protein balanced Italian meal. Another guest may want authentic brick oven pizza made with fresh dough and real ingredients. Both guests can find something that works for them. That is why Russo’s can be positioned as a healthier pizza and Italian restaurant choice for modern diners who still want comfort food made better. Authentic Italian Food With Family Recipes Russo’s is not only a pizza restaurant. It is an Italian restaurant built around Chef Anthony Russo’s family recipes, fresh ingredients, and scratch cooking. The menu includes New York style pizza, fresh pasta, seafood dishes, chicken entrées, salads, calzones, and Italian comfort food made with care. Many of these recipes come from Italian family traditions. That gives the food a more personal story and helps guests understand why Russo’s focuses on fresh preparation instead of mass produced shortcuts. A Healthier Pizza and Italian Restaurant Choice Across the USA and Beyond Russo’s serves guests across the United States and internationally. Even with national and global operations, the brand continues to focus on fresh dough, made to order pizza, scratch made sauces, and authentic Italian recipes. For guests searching for the healthiest pizza choice, a healthy pizza chain, fresh Italian food, or a family friendly Italian restaurant, Russo’s offers a menu built around better ingredients and more flexible choices. Guests can dine in, order takeout, schedule pizza delivery, plan catering, enjoy lunch specials, or visit their nearest Russo’s location for fresh New York style pizza and Italian food. Fresh Choices Guests Can Order at Russo’s Russo’s menu gives guests several fresh and balanced options, including brick oven New York style pizza, fresh salads, grilled chicken dishes, seafood entrées, salmon, chicken Saltimbocca, burrata salads, pasta dishes, calzones, and classic Italian entrées. Guests can also customize many menu items based on appetite, preference, and lifestyle. This helps make Russo’s a strong choice for families, office lunches, group meals, takeout nights, and guests who want Italian food made with fresh ingredients. Find your nearest Russo’s New York Pizzeria & Italian Kitchen location and enjoy fresh New York style pizza, scratch made pasta, salads, seafood, and authentic Italian entrées made with better ingredients. Frequently Asked Questions Why is Russo’s considered a healthier pizza chain? Russo’s focuses on fresh ingredients, house made pizza dough, scratch made sauces, premium olive oil, fresh vegetables, and made to order Italian food instead of relying heavily on frozen or overly processed ingredients. Does Russo’s serve healthy pizza options? Yes. Guests can choose fresh vegetable toppings, lighter pizza options, salads, grilled chicken dishes, seafood entrées, gluten free options at select locations, and customizable menu items based on their preferences. What type of pizza does Russo’s serve? Russo’s is known for authentic New York style pizza baked in a brick oven using hand stretched dough, premium mozzarella, scratch made sauce, and fresh toppings. Is Russo’s only a pizza restaurant? No. Russo’s is also an Italian restaurant serving fresh pasta, seafood dishes, salads, calzones, chicken entrées, catering options, lunch specials, and family style Italian meals. Does Russo’s operate outside the United States? Yes. Russo’s New York Pizzeria & Italian Kitchen operates across the United States and internationally while continuing to focus on fresh ingredients, scratch cooking, and authentic Italian family recipes.

Russo’s Quietly Opens Anthony’s New York Italian, an Elevated Houston Dining Experience

May 25, 2026
Russo’s NY Pizzeria has long been known in Houston for New York-style pizza, casual Italian favorites, and a welcoming dining experience. According to a CultureMap Houston article, the Russo name is now connected to a new restaurant concept called Anthony’s New York Italian, which quietly opened with a more refined approach to Italian dining. While Russo’s NY Pizzeria remains a go-to spot for pizza, pasta, calzones, and family meals, Anthony’s introduces a more elevated side of the brand. Anthony’s New York Italian appears to offer a more elegant and personal restaurant experience compared to the fast casual style Russo’s is best known for. Instead of focusing primarily on quick, casual New York-style pies, the new restaurant creates a setting better suited for date nights, special occasions, and guests looking for a more polished Italian dining atmosphere. The concept gives the Russo brand a chance to showcase a more upscale interpretation of New York Italian food while still staying connected to the recipes and hospitality that made Russo’s recognizable. For fans of Russo’s NY Pizzeria, the quiet opening of Anthony’s New York Italian is an exciting step forward. It shows how the brand continues to grow beyond its well-known pizzeria roots while still honoring classic Italian flavors. With a more elevated and elegant dining experience, Anthony’s New York Italian adds another layer to the Russo story and gives Houston diners a new way to enjoy the flavors of New York Italian cuisine.  Source: CultureMap Houston https://houston.culturemap.com/news/city-life/popular-stories-betelgeuse-betelgeuse-arrest/

Russo’s NY Pizzeria Calzones Earn Attention for Big Flavor and Classic Italian Comfort

May 25, 2026
Russo’s NY Pizzeria is getting attention for one of its most satisfying Italian favorites: the calzone. A recent Chowhound article highlighting impressive chain restaurant calzones points to the continued popularity of this classic folded pizza-style dish, and Russo’s NY Pizzeria is a natural fit for the conversation. Known for New York-style pizza, fresh ingredients, and hearty Italian menu options, Russo’s offers calzones that deliver the kind of comfort food experience guests expect from an authentic neighborhood pizzeria. A great calzone starts with the right balance of dough, cheese, fillings, and flavor. At Russo’s NY Pizzeria, calzones are made with the same Italian-inspired approach that has helped the brand become recognized for its pizza and pasta. Each calzone gives guests a warm, baked, handheld meal filled with rich cheese and savory ingredients, making it a great choice for lunch, dinner, takeout, or a casual family meal. For customers who love pizza but want something a little different, a calzone offers the perfect mix of crispy crust, melted cheese, and classic Italian flavor. As more diners search for flavorful alternatives to traditional pizza, Russo’s NY Pizzeria calzones continue to stand out as a filling and memorable menu option. Whether ordered on their own or paired with other Italian favorites, they reflect what Russo’s does best: serving approachable, satisfying New York-style Italian food with quality and consistency. For anyone craving a hearty calzone from a trusted pizzeria, Russo’s NY Pizzeria remains a delicious place to start. Source: Chowhound https://www.chowhound.com/2173521/impressive-chain-calzones/
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