{"id":779,"date":"2022-08-05T21:49:35","date_gmt":"2022-08-06T01:49:35","guid":{"rendered":"https:\/\/nypizzeria.com\/?p=779"},"modified":"2025-01-02T12:54:04","modified_gmt":"2025-01-02T16:54:04","slug":"chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria","status":"publish","type":"post","link":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/","title":{"rendered":"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

No matter how you slice it, Anthony Russo is a success story. He developed one of the first New York-style pizzeria concepts in Houston. After perfecting his family\u2019s recipes for his own restaurants, he took the concept and started franchising it. That concept was Russo\u2019s New York Pizzeria.<\/p>\n\n\n\n

Today, you can find Russo\u2019s New York Pizzeria all across Houston and in every major suburb: Katy, The Woodlands and League City, among others. Yet, it is no typical franchise. No matter which location it is, almost everything is made in-house, from the pizza dough to the gnocchi.<\/p>\n\n\n\n

Russo is the story of a chef who made it: someone who was able to take a successful concept and package it in a way that, in the hands of the right people, can be replicated over and over again.<\/p>\n\n\n\n

In part one of this Chef Chat, learn how he got his start, grew his business from one restaurant to four and then started franchising his concept to others. Come back for part two tomorrow, where Russo will talk about the food NY Pizzeria has to offer, how it\u2019s continued to grow and what else is on the horizon.<\/p>\n\n\n\n

EOW: So, tell me how you became interested in cooking.<\/h2>\n\n\n\n

AR: My parents moved in 1978 from New Jersey to Galveston and I grew up in the restaurant business. They opened a place called Russo\u2019s Italian restaurant on Seawall. I was 12 years old at the time, so after school my homework was cooking in the kitchen. I followed in my dad\u2019s footsteps and we would cook with chefs from all over Italy. Mom is from Sicily and Dad is from Naples. So every summer, we would have chefs from Bologna, Naples and Sicily stay with us. They would work through the summer time, so that\u2019s how I learned how to cook all of this different Italian cuisine. It was fine dining.<\/p>\n\n\n\n

When I was 17 or 18 years old, I attended college part-time and I opened my own business. I called it Russo\u2019s Pizza. That\u2019s how I started. It was 800 square feet. I had a pizza oven, a dough mixer and two tables. That\u2019s it. I could only sit eight people. That\u2019s how small it was. That was \u201985 or \u201986.<\/p>\n\n\n\n

EOW: That was when you were in college? So you were attending college and running a restaurant at the same time?<\/h2>\n\n\n\n

AR: Yeah!<\/p>\n\n\n\n

EOW: How did you find the time?<\/h2>\n\n\n\n

AR: I loved the business part of it. I had spent so much time in the kitchen. We made everything from scratch. We used to make our own homemade pastas, our own sauces, our own chicken stock, our lasagnas, our meatballs\u2013 they were all family recipes. We made it all in house. So, I wanted to take that and develop and expand. Dad was old-school Italian. He didn\u2019t want to expand the concept. \u201cStay here and you can take over the family business.\u201d But my dream was to open more restaurants.<\/p>\n\n\n\n

EOW: What happened to your parents\u2019 restaurant?<\/h2>\n\n\n\n

AR: They retired. They stayed open for about 25 years. I went back and forth from Houston to New Jersey several times over the years and saw several pizzeria concepts. They had pizza by the slice and thin crust pizza. So, I developed a New York style pizza and opened a pizzeria in Clear Lake called Anthony\u2019s Pizzeria. This was in \u201988 or \u201989.<\/p>\n\n\n\n

EOW: Why don\u2019t we talk just a bit about what makes New York style pizza unique?<\/h2>\n\n\n\n

AR: It\u2019s the ingredients that you use. It has to be high-quality and you need to know what kind of flour to use. I use high-gluten flour with the highest protein. It\u2019s milled in a certain part of Illinois. The flour, the cheese and the sauce is very important. It has to be a thin, crispy crust. You want to be able to get a slice of pizza and fold it so it stands up straight and doesn\u2019t flop on you. That\u2019s your typical New York style pizza.<\/p>\n\n\n\n

EOW: The slices tend to be larger. Maybe that\u2019s because the crust is thinner?<\/h2>\n\n\n\n

AR: Thin crust, but our slices tend to be larger than even typical New York-style pizzas because I cut them off 28-inch party pizzas. My slices are 15 inches. They\u2019re huge\u2013 twice the size you would get New York!<\/p>\n\n\n\n

EOW: So, back to your history: what did you do next?<\/h2>\n\n\n\n

AR: So, I ran the pizzeria in Clear Lake for four or five years. When my lease expired and moved it to Houston at 4315 Montrose. (Author\u2019s note: It was where Brasserie Max & Julie is now.) It was fine dining Italian. I had that for about five or six years. It was a great location. We used to make some great dishes. I brought back some of the family\u2019s old menu items like veal piccata, shrimp Parmesan, pasta di Mare\u2013some really nice Italian entr\u00e9es.<\/p>\n\n\n\n

But then I went back to the Pizzeria. I opened up a third location, New York pizzeria in the Medical Center. That\u2019s where I brought in the New York-style pizzas again as well as calzone, stromboli and salads\u2013 The typical New York-flavored foods.<\/p>\n\n\n\n

EOW: Now, what made you get out of fine dining?<\/h2>\n\n\n\n

AR: I saw a trend\u2013 casual. I wanted to open up multiple restaurants so it was less hands-on with the business. it was so you didn\u2019t have the huge overhead of hiring a full-service waitstaff and a dining room manager. I just wanted to keep it simple. I just wanted the kitchen manager, a cook, a pizza guy and a kitchen staff.<\/p>\n\n\n\n

EOW: What happened to the place you had in the Montrose?<\/h2>\n\n\n\n

AR: My lease expired and I was focusing on a new pizzeria concept. So, I stayed with that model for many years. I started developing more upscale casual locations that were simple to operate. My whole goal was to franchise that opportunity\u2013 to take my family\u2019s recipes and package it to where I could franchise the concept. It took about eight or nine years to develop the franchise system.<\/p>\n\n\n\n

EOW: At the point where you had the Medical Center location, describe how you grew from there.<\/h2>\n\n\n\n

AR: The medical center was my first pizzeria model and my second location was Beechnut. It was a little larger store, had more seating and the concept kept on working so I kept fine-tuning\u2013the operational manuals, the recipes and the training program. Beechnut was very successful. From there, I opened 604 Polk St. downtown, which is still open today. That was 16 years ago. From Polk Street I went to 5727 Westheimer.<\/p>\n\n\n\n

EOW: And these were still all your own locations?<\/h2>\n\n\n\n

AR: That\u2019s right.<\/p>\n\n\n\n

EOW: And then you started franchising?<\/h2>\n\n\n\n

AR: Yes. That\u2019s when I sold the Beechnut location to a franchisee. When I started franchising, I sold my existing stores first. I sold Beechnut, I sold Polk Street and then I sold Holcombe. I kept the Westheimer store as my training store. That\u2019s where I trained franchisees.<\/p>\n\n\n\n

EOW: That first franchisee\u2013 how did you qualify him? There\u2019s a lot of trust that goes into taking your baby\u2013 your concept that you\u2019ve grown\u2013 handing it to someone and saying \u201cNow you\u2019re going to do it.\u201d How did you arrange that in such a way that you felt comfortable?<\/h2>\n\n\n\n

AR: I wanted to make sure that the recipes were perfect. That, no matter who operates the restaurant, the food is going to taste the same like I would make it. Once I felt confident that part was taken care of, that\u2019s when I was ready to franchise. I wanted to make sure when I handed it off to someone that pizza was going to taste really like New York-style pizza.<\/p>\n\n\n\n

The individuals had good chemistry. I liked the couple. They were husband and wife, entrepreneurial, business-minded and they had passion for it. They cared about their business. They were going to be on-site. It wasn\u2019t like, \u201cI\u2019m going to be an investor and I\u2019m just going to operate the restaurant.\u201d They were hands-on.<\/p>\n\n\n\n

EOW: People who actually wanted to be in the restaurant, be in the kitchen and really oversee things.<\/h2>\n\n\n\n

AR: Yes. Right. And I\u2019d come in to train them and show them how to do it. I teach them how to cook and carry on the family recipe.<\/p>\n\n\n\n

EOW: When you were first starting out, what were some of the first pizzas you developed?<\/h2>\n\n\n\n

AR: Oh wow. The first one was the margarita pizza. Then, the Heart-Healthy Veggie Pizza with artichoke hearts and fresh spinach. That was unique to put on the menu. Most places were doing a basic pepperoni pizza. I only had eight pizzas on the menu at the time. Today, I have a total of 35 or 36 choices.<\/p>\n\n\n\n

EOW: What was the pizza landscape like in Houston at the time? Did people have anything to choose from other than Pizza Hut and Pizza Inn?<\/h2>\n\n\n\n

AR: That\u2019s it. No. In New York and New Jersey, there are pizzerias on almost every block. In Texas, you have a lot of Mexican restaurants on every corner. (laughs) The education part was kind of challenging for me because we make everything from scratch. We don\u2019t buy pizzas from a commissary. When I talk to people about franchising, they start comparing us to Papa John\u2019s or Domino\u2019s pizza like we\u2019re that kind concept, which we\u2019re not. We do everything in-house.<\/p>\n","protected":false},"excerpt":{"rendered":"

No matter how you slice it, Anthony Russo is a success story. He developed one of the first New York-style pizzeria concepts in Houston. After perfecting his family\u2019s recipes for his own restaurants, he took the concept and started franchising it. That concept was Russo\u2019s New York Pizzeria. Today, you can find Russo\u2019s New York […]<\/p>\n","protected":false},"author":1,"featured_media":780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[26],"tags":[],"class_list":["post-779","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nChef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria<\/title>\n<meta name=\"description\" content=\"Anthony Russo\u2019s passion for authentic New York-style pizza led to the rise of Russo\u2019s Pizzeria, now franchised across Texas. Taste tradition made from scratch!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria\" \/>\n<meta property=\"og:description\" content=\"Anthony Russo\u2019s passion for authentic New York-style pizza led to the rise of Russo\u2019s Pizzeria, now franchised across Texas. Taste tradition made from scratch!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/\" \/>\n<meta property=\"og:site_name\" content=\"Russo's New York Pizzeria\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/RussoNYPizzeria\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-08-06T01:49:35+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-01-02T16:54:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"810\" \/>\n\t<meta property=\"og:image:height\" content=\"1080\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Russo's NY Pizzeria\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria\" \/>\n<meta name=\"twitter:creator\" content=\"@RussoNYPizzeria\" \/>\n<meta name=\"twitter:site\" content=\"@RussoNYPizzeria\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Russo's NY Pizzeria\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/\"},\"author\":{\"name\":\"Russo's NY Pizzeria\",\"@id\":\"https:\/\/nypizzeria.com\/#\/schema\/person\/900c253d7d18834016ab91eb097b15b2\"},\"headline\":\"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria\",\"datePublished\":\"2022-08-06T01:49:35+00:00\",\"dateModified\":\"2025-01-02T16:54:04+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/\"},\"wordCount\":1614,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/nypizzeria.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg?wsr\",\"articleSection\":[\"Blog\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/\",\"url\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/\",\"name\":\"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria\",\"isPartOf\":{\"@id\":\"https:\/\/nypizzeria.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg?wsr\",\"datePublished\":\"2022-08-06T01:49:35+00:00\",\"dateModified\":\"2025-01-02T16:54:04+00:00\",\"description\":\"Anthony Russo\u2019s passion for authentic New York-style pizza led to the rise of Russo\u2019s Pizzeria, now franchised across Texas. Taste tradition made from scratch!\",\"breadcrumb\":{\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#primaryimage\",\"url\":\"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg?wsr\",\"contentUrl\":\"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg?wsr\",\"width\":810,\"height\":1080,\"caption\":\"Anthony Russo Holding NonnasPizza\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/nypizzeria.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/nypizzeria.com\/#website\",\"url\":\"https:\/\/nypizzeria.com\/\",\"name\":\"Russo's New York Pizzeria\",\"description\":\"New York Style Pizzas & Italian Kitchen Restaurant, Pizza Delivery TX\",\"publisher\":{\"@id\":\"https:\/\/nypizzeria.com\/#organization\"},\"alternateName\":\"Russo's New York Pizzeria\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/nypizzeria.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/nypizzeria.com\/#organization\",\"name\":\"Russo's New York Pizzeria\",\"alternateName\":\"Russo's New York Pizzeria\",\"url\":\"https:\/\/nypizzeria.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/nypizzeria.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/11\/cropped-Russos-Favicon.png\",\"contentUrl\":\"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/11\/cropped-Russos-Favicon.png\",\"width\":512,\"height\":512,\"caption\":\"Russo's New York Pizzeria\"},\"image\":{\"@id\":\"https:\/\/nypizzeria.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/RussoNYPizzeria\/\",\"https:\/\/x.com\/RussoNYPizzeria\",\"https:\/\/www.instagram.com\/russosnypizzeria\/\",\"https:\/\/www.youtube.com\/user\/nypizzeria1\",\"https:\/\/www.pinterest.com\/RussoNYPizzeria\/\",\"https:\/\/www.linkedin.com\/company\/2971232\/admin\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/nypizzeria.com\/#\/schema\/person\/900c253d7d18834016ab91eb097b15b2\",\"name\":\"Russo's NY Pizzeria\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/nypizzeria.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/643684245de60b625b47afb802ca31714b65d07186ec3597f4f9fd30a125b9de?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/643684245de60b625b47afb802ca31714b65d07186ec3597f4f9fd30a125b9de?s=96&d=mm&r=g\",\"caption\":\"Russo's NY Pizzeria\"},\"sameAs\":[\"https:\/\/nypizzeria.com\"],\"url\":\"https:\/\/nypizzeria.com\/blog\/author\/digiadmin\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria","description":"Anthony Russo\u2019s passion for authentic New York-style pizza led to the rise of Russo\u2019s Pizzeria, now franchised across Texas. Taste tradition made from scratch!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/","og_locale":"en_US","og_type":"article","og_title":"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria","og_description":"Anthony Russo\u2019s passion for authentic New York-style pizza led to the rise of Russo\u2019s Pizzeria, now franchised across Texas. Taste tradition made from scratch!","og_url":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/","og_site_name":"Russo's New York Pizzeria","article_publisher":"https:\/\/www.facebook.com\/RussoNYPizzeria\/","article_published_time":"2022-08-06T01:49:35+00:00","article_modified_time":"2025-01-02T16:54:04+00:00","og_image":[{"width":810,"height":1080,"url":"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg","type":"image\/jpeg"}],"author":"Russo's NY Pizzeria","twitter_card":"summary_large_image","twitter_title":"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria","twitter_creator":"@RussoNYPizzeria","twitter_site":"@RussoNYPizzeria","twitter_misc":{"Written by":"Russo's NY Pizzeria","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#article","isPartOf":{"@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/"},"author":{"name":"Russo's NY Pizzeria","@id":"https:\/\/nypizzeria.com\/#\/schema\/person\/900c253d7d18834016ab91eb097b15b2"},"headline":"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria","datePublished":"2022-08-06T01:49:35+00:00","dateModified":"2025-01-02T16:54:04+00:00","mainEntityOfPage":{"@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/"},"wordCount":1614,"commentCount":0,"publisher":{"@id":"https:\/\/nypizzeria.com\/#organization"},"image":{"@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#primaryimage"},"thumbnailUrl":"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg?wsr","articleSection":["Blog"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/","url":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/","name":"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria","isPartOf":{"@id":"https:\/\/nypizzeria.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#primaryimage"},"image":{"@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#primaryimage"},"thumbnailUrl":"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg?wsr","datePublished":"2022-08-06T01:49:35+00:00","dateModified":"2025-01-02T16:54:04+00:00","description":"Anthony Russo\u2019s passion for authentic New York-style pizza led to the rise of Russo\u2019s Pizzeria, now franchised across Texas. Taste tradition made from scratch!","breadcrumb":{"@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#primaryimage","url":"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg?wsr","contentUrl":"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/08\/Anthony_Nonnas-1.jpg?wsr","width":810,"height":1080,"caption":"Anthony Russo Holding NonnasPizza"},{"@type":"BreadcrumbList","@id":"https:\/\/nypizzeria.com\/blog\/2022\/08\/05\/chef-chat-part-1-anthony-russo-of-russos-new-york-pizzeria\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/nypizzeria.com\/"},{"@type":"ListItem","position":2,"name":"Chef Chat, Part 1: Anthony Russo Of Russo\u2019s New York Pizzeria"}]},{"@type":"WebSite","@id":"https:\/\/nypizzeria.com\/#website","url":"https:\/\/nypizzeria.com\/","name":"Russo's New York Pizzeria","description":"New York Style Pizzas & Italian Kitchen Restaurant, Pizza Delivery TX","publisher":{"@id":"https:\/\/nypizzeria.com\/#organization"},"alternateName":"Russo's New York Pizzeria","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/nypizzeria.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/nypizzeria.com\/#organization","name":"Russo's New York Pizzeria","alternateName":"Russo's New York Pizzeria","url":"https:\/\/nypizzeria.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/nypizzeria.com\/#\/schema\/logo\/image\/","url":"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/11\/cropped-Russos-Favicon.png","contentUrl":"https:\/\/nypizzeria.com\/wp-content\/uploads\/2022\/11\/cropped-Russos-Favicon.png","width":512,"height":512,"caption":"Russo's New York Pizzeria"},"image":{"@id":"https:\/\/nypizzeria.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/RussoNYPizzeria\/","https:\/\/x.com\/RussoNYPizzeria","https:\/\/www.instagram.com\/russosnypizzeria\/","https:\/\/www.youtube.com\/user\/nypizzeria1","https:\/\/www.pinterest.com\/RussoNYPizzeria\/","https:\/\/www.linkedin.com\/company\/2971232\/admin\/"]},{"@type":"Person","@id":"https:\/\/nypizzeria.com\/#\/schema\/person\/900c253d7d18834016ab91eb097b15b2","name":"Russo's NY Pizzeria","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/nypizzeria.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/643684245de60b625b47afb802ca31714b65d07186ec3597f4f9fd30a125b9de?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/643684245de60b625b47afb802ca31714b65d07186ec3597f4f9fd30a125b9de?s=96&d=mm&r=g","caption":"Russo's NY Pizzeria"},"sameAs":["https:\/\/nypizzeria.com"],"url":"https:\/\/nypizzeria.com\/blog\/author\/digiadmin\/"}]}},"_links":{"self":[{"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/posts\/779","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/comments?post=779"}],"version-history":[{"count":1,"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/posts\/779\/revisions"}],"predecessor-version":[{"id":2908,"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/posts\/779\/revisions\/2908"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/media\/780"}],"wp:attachment":[{"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/media?parent=779"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/categories?post=779"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nypizzeria.com\/wp-json\/wp\/v2\/tags?post=779"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}