Prospect’s Anchovy Bandit will celebrate its first birthday in style with a pizza party next month.
The team proves their dough for 36 hours before blasting it in the Italian-imported 400-degree woodfired oven. “The longer the ferment the fluffier it is and the easier it is to digest,” co-owner Alex Bennett told Broadsheet when they opened last year.
Gather the crew, settle into one of those cosy leather-lined booths and order a round of CO2-charged cocktails or a carafe of tap wine.
“Anchovy Bandit really embodies the quintessential local Italian pizzeria – it’s all about friends and family, having a good time,” Bennett said in a press release. “We love being a part of the Prospect community. This birthday party is a chance to celebrate with the locals who have supported us.”