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When Nelson Seamans opened No Anchovies in 1997 in a former ballerina studio on University Boulevard, the business model was simple: slices only, cash only.
Fast forward to the present day and the 4,000 square foot building is now 10,000 square feet with extensive offerings. A recent major overhaul included adding a second story with a bar, state-of-the-art sound system, games, patio, and more. Oh, and of course they now take plastic.
Although No Anchovies had expanded its menu over the years pre-renovation (they were closed for 6 months in 2016 for the construction), current offerings are aplenty.
Twenty-nine different crave-worthy and creative pizzas – many of which are available by the slice – are available in four different sizes, including a Sicilian option. Additionally, two vegan pies are available, as well as a 12″ gluten-free crust option.
But lest you think No Anchovies is merely another New York style pizza joint, bear witness to some of the more unique pizza creations:
Pizza isn’t all you’ll find, though. Twelve styles of hot wings, 6 types of loaded tots, 7 salads, and 6 different sandwiches make for a well-rounded range of options. And sandwiches are served on No Anchovies house baked bread, one of head chef Erich Bartelman’s most proud creations.
“I developed the bread with our prep manager,” said Bartelman. “It’s some of the best sandwich bread in town… kind of like an Italian rustic loaf. It goes into the fridge for two to three days for a cold, slow rise.”
Sandwiches are served solo but can be upgraded to include fries or tater tots.
Sandwich highlights include a Cheesesteak with sliced rib-eye, the Bruno with capicolla, Sopresatta, pepperoni, provolone, lettuce, tomato, red onion, and red wine vinegar, and the vegetarian St. Zucca with grilled marinated zucchini, roasted peppers, fresh mozzarella, spinach, tomato, red onion, and red wine vinegar.
If you’re trying to cut carbs, get more fiber, eat healthier, or whatever the reason might be to possess you to order a salad, that’s covered, too. The Park Avenue is teeming with kale, apples, candied pecans, roasted beets, and red peppers, while more traditional salads, such as the Greek, the Italian, a Caesar, and two other options are available. (Check out the full menu here.)
In a day and age when many restaurants are trying to narrow their focus, No Anchovies truly wants to offer something for everyone, says general manager Matt Jones, who, like many No Anchovies employees, has been with the company on and off for years.
“Some of our employees and managers have been here 15 years or more,” said Jones. “Which speaks volumes to the level of dedication of our employees.”
The new upstairs addition, while a fun place to sit while eating lunch with games such as billiards and giant Connect Four and Jenga, transforms into a nightclub in the evening with 60 flat screen televisions and a true state of the art sound system.
Lastly, No Anchovies offers delivery until midnight, too. The boundaries extend north to Glenn and as far south as 22nd St. Stone Avenue is the west-most boundary which extends east to Country Club.
One final note – No Anchovies essentially transforms into a nightclub upstairs on weekend evenings. Downstairs does still function as a restaurant, however – it’s just a little louder than average. And they serve slices until 2 a.m. If you’re looking to give it a try at a more tame hour, try early evening or daytime. Or go late, let your hair down, and dance ’til closing time. Just go easy on the loaded tots before you shake it like a Polaroid picture.
No Anchovies is located at 870 E. University Boulevard at Main Gate Square on the University of Arizona campus. Hours are 11 a.m.-2 p.m. daily. For more information visit noanchoviesaz.com. Keep up with No Anchovies on Facebook and No Anchovies on Instagram.
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