
Antonia trattoria
Antonia is a pizzeria built around a single idea: pizza al taglio, the Roman style of baking rectangular trays and selling by the slice. The dough is fermented for 72 hours using 80% water, Italian flour, and a fifty-year-old sourdough starter, which the kitchen says produces a thick, bubbly, easy-to-digest crust. Beyond the pizza counter, the menu runs to genuine pasta, organic salads, and desserts, all backed by an Italian wine and beer list.
What people praise
- Slice-by-slice format lets you mix toppings and portion size
- Staff singled out repeatedly for attentive, warm service
- Desserts, especially the cannoli, get specific praise
- Waterfront Al Zeina location with good views
Worth knowing
- Parking near the complex can be tight
- A sit-down dinner here runs well past casual-slice pricing for some reviewers
Our take: The highest rating and the deepest review base on this list, and the al taglio format is genuinely different from a standard sit-down pizzeria. If you want a slice and a coffee rather than a full meal, this is the one to know.



