Feast your eyes on a diavola pizza, topped with spicy salami and green onions, fresh from Ancora’s gorgeous wood-fired oven. It was the first pizza “for a paying customer” to emerge from the oven, according to pizzaiolo Jeff Talbot. (Sorry for the poor picture quality, but I didn’t want to use a flash.) Yesterday was Ancora’s first official day of business; at present, it opens at 5 pm, Mondays through Saturdays.
According to the server, lunch hours will be added after the break-in period is over. Service is friendly but absolutely green. So go with a bit of patience, and enjoy the pizza and salumi while the staff works out the kinks.
Next door to Ancora, restaurant High Hat also opened last night. See the Uptown Messenger’s coverage here.
Bouillie 
Great news. How busy was it? We’d like to go tonight but only have about an hour before we have to be somewhere else. Do you think it’s possible?
If you order quickly, you should be able to make it in & out….the pizzas don’t take long. We were in & out before 7:30, so the place wasn’t overflowing. YMMV if you go at a more typically “dinner” timeslot.
Thanks! We’re going to try for about 5:30.
Wasn’t it fabulous? I thought the pizzas were excellent. Mmm, that crust! Salumi was pretty good too but didn’t blow my mind. Thanks, again, for reminding/inviting me to break in their oven and dining room with you. I had a great time.