Coal's great for so many things: powering the industrial revolution, polluting China, and revealing how black your parents' hearts actually are come Christmas morning. For a resto using coal to help feed you, check out Anthony's. Finally spreading south after enjoying multi-generational family success in Broward, Anthony's feels like a sports bar with Roman roots thanks to a front rotunda, framed pics of family and celebs, and a specialty brick oven burning anthracite, a coal that fires so clean and hot, the oven hits 800 degrees and the 'za is done in four minutes -- forcing them to come up with elaborate excuses when it's not on your table in five. The menu stays refreshingly simple, with all pies built on a plum tomato, Romano, basil, and olive oil foundation; you can opt for staple toppings (Italian sausage, prosciutto, long hot finger peppers, pepperoni), or specialty pies like the Frittata (pepper, onion, egg), the Philly Cheesesteak, and one with hot & sweet peppers, ricotta, sausage, and baby meatballs -- also the Bill Murray-begat franchise's little known fifth installment. Non-pizza includes a gorg-laced Italian salad that's big enough for two, brick oven calzones, subs like the Italian Tuna Salad, and Roast Beef (both heated at 800 degrees before serving), and coal-oven-roasted chicken wings that set themselves apart by being topped w/ caramelized onions -- why rep Buffalo unless you have to? There's wine and beer to resolve your thirst, with vino ranging from $23 bottles to pricier Antinori Tignanello, and a dessert menu including one choice: a NY-style cheesecake, also your go-to pick-me-up every time you wake up expecting a bike, and find nothing but lumps.