🍕20 Questions with Phil’s Pizza Syosset

Jay Trabelsi

Phil’s Pizza in Syosset has quietly become a local legend — especially for its Sicilian, which fans call “off the charts.” A family-run shop since 2006, Chef Anthony poured his savings into the place and has since built a business that’s equal parts neighborhood hub and viral sensation (thanks in part to the Barstool Fund). We sat down with Chef Anthony to dig through the sacrifices, the secrets behind that Sicilian, and what keeps him coming back to the oven every day.

1. Your Sicilian slice gets called “off the charts” by many. What’s the secret behind its texture and flavor?
   We allow our Sicilian to proof and use what I think are the best ingredients — Grande mozzarella.
2. Phil’s is a family-run spot. What’s the single hardest personal sacrifice you’ve made to keep the pizzeria alive?
   I feel I have literally given my life for this restaurant and have missed many family functions, including stuff for my own children. I feel my children have sacrificed just as much as I have by not having me around as much as a 9–5 working dad. So the restaurant is as much theirs as it is mine.
3. When you heard you were chosen as a Barstool Fund recipient, what was that exact moment like for you and your family?
   It was one of the most amazing and emotional moments of my life. I only wish my four boys were present for the FaceTime call with Dave Portnoy.
4. You put every dollar of your savings into this shop back in 2006. Looking back, what was the scariest day — and the most rewarding day — in the journey?
   The scariest day was when I was $20,000 short of meeting my partnership agreement. I asked my father for a $20,000 loan and he asked, “When I get old and can’t work, are you going to pay my bills for me?” He wasn’t sure he could give me the money. The most rewarding day was when my wife and I finished a lot of work on our home and I realized everything we’d accomplished came from all the hard work I’d done in the pizzeria.
5. Has Dave Portnoy stopped by your pizzeria? (edited)
   Dave Portnoy has never been to our pizzeria.
6. Long Island pizza has its own swagger compared to Manhattan or Brooklyn pizza. How do you describe the unique flavor of a Phil’s slice?
   I believe Manhattan and Brooklyn have the same flavor as Long Island, but people on Long Island prefer their pizza cooked much less than the other boroughs. We’re all using the same ingredients , it’s the cook time that makes a difference.
7. Your Sicilian has become a star. Would you ever release the recipe—or is it staying locked in the family vault?
   There really is no secret — just cook time and ingredients, like Grande mozzarella and Italian tomatoes.
8. You turned waiters into delivery drivers during COVID just to keep everyone employed. Where does that loyalty to your employees come from?
   My loyalty comes from my first and only boss, Robert Galvin. I worked for him from age 12 to 24. He became my mentor and best friend. He passed away unexpectedly two years ago, and I know he’s always watching me.
9. What’s the single funniest or craziest custom topping request you’ve ever gotten?
   As recently as last week, a customer asked me for avocado on his pizza.
10. If you could serve one pie to Frank Sinatra, what would you hand him first?
    A margherita pizza, of course.
11. After going viral with Barstool, how did your customer base change? Did people start traveling far just for a slice?
    After the Barstool fund and being on the news, there was definitely an uptake in business, but it diminished after a few weeks.
12. What’s a slice on your menu that doesn’t get enough love?
    The Upside Down Sicilian — mozzarella on top. It’s delicious because you taste more sauce since it’s on top.
13. Who makes the better critic — your regulars who’ve been coming for 20 years, or Barstool?
    Whatever Dave Portnoy says, goes.
14. You’ve mentioned missing family moments to build the business. If you could cook one pizza with your kids that represents your journey, what would it be?
    Honestly, I wouldn’t know where to begin. There is no item in the world to make up for the memories lost.
15. What ingredient do you refuse to replace with a cheaper option, no matter what?
    Grande mozzarella. I don’t even look at the price — I just buy it.
16. In an era of Detroit- and Roman-style hype, why do you think New York Sicilian will always have a loyal fan base?
    New York Sicilian pizza is a staple in the industry, and that will never change.
17. If you could open a Phil’s Pizza in any city outside New York, where would you go first?
    Florida, 100%. Florida needs good pizza.
18. What’s the most heartwarming customer story you’ve heard in Phil’s dining room?
    I can’t point to one single story, but I’ve met so many amazing people over the last 20 years. Besides being able to support my family, I’ve made lifelong friendships with customers who have become like family.
19. Running a pizzeria is tough. What’s the one piece of advice you’d give a young pizzaiolo thinking about opening their own shop?
    If it’s your dream, follow it and don’t look back. Always follow your dreams.
20. Ten years from now, what do you want Phil’s Pizza to be remembered as in the New York pizza scene?
    Delicious food, amazing pizza, and creating some of the most viral content in the hospitality industry, ever.

Phil’s Pizza is the kind of place where the pie tells the story: long hours, family sacrifices, and an obsessive focus on ingredients and timing. The Sicilian may be the headline, but the whole operation is a family legacy and Chef Anthony‘s hope is that the food, and the memories it’s created, will outlast him. If you’re ever on Long Island and looking for a slice that’s truly rooted in neighborhood history, Phil’s is worth the stop.