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Inside Anthonino's Taverna: A Family-Run Taverna on the Hill

Read Ian Froeb's review, "Finding 'Nino's." Photos by Jennifer Silverberg.

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Rosario Scarato making a pizza, as seen from the rear dining area.

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The Scarato brothers (Anthony and Rosario) blend Greek and Italian foods at the Taverna; a nod to their upbringing: dad’s Italian, mom’s Greek.

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The pizza supreme: nothing spins quite like those pizza trays, but they’re the best for when you’re slicing that pie!

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On the right is Rosario Scarato with his dad (left) Bob, who likes to help out around the restaurant. The boys grew up in their dad’s restaurants, Bob used to own Athen’s Café (think Union Station, the Galleria, Crestwood, etc.) He then decided to open his own place, but dad still helps out. (Anthony wasn’t available to be photographed.)

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Rosario slices the pie.

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Inside Anthonino's Taverna: A Family-Run Taverna on the Hill

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The pizza supreme is made with mozzarella cheese, black olives, roasted peppers, red onions and pepperoni.

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This Clown Fish floats in air in the Anthonino's dining room.

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Another piece of the Anthonin's eclectic décor.

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The salad topped with gyro meat. If you’re not into the gyro meat, it can also be ordered with grilled chicken, sautéed vegetables or sautéed portabella mushrooms. Or, for a minimal extra charge, you can get it with sautéed shrimp or scallops, or with grilled salmon or tuna steak. Quite a versatile salad.

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The gyro sandwich with French fries and a Peroni beer. Oh, and we'd like a little extra tzatziki on the side.

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Anthonino’s Taverna , formerly The Hill Bar & Grill, got it’s start about 5-and-a-half years ago when the Scarato brothers bought it. They kept the original bar, hardwood floors and tin ceiling and then added their personal touches.

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