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“poor service with high cost”

Tony Sacco's Coal Oven Pizza
Ranked #96 of 197 Restaurants in Novi
Cuisines: Pizza
Description: The Tony Sacco's Coal Oven Pizza concept was started by three friends from Michigan-Chuck Senatore, George Kurajian and Tony Sacco. Dissatisfied with today's mass produced, cost before quality pizzas, they set out to bring back the original taste and quality of pizza-the way it was made when the first pizzerias were opened in the early 1900's. They recognized that the first and most obvious step was an uncompromising commitment to using only the best ingredients, from homemade dough and sauce to the finest quality cheeses and toppings. But they also knew that the real secret was the method of cooking-in a coal oven, a mainstay of the early pizza restaurants in the Northwest. With its intense heat, a coal oven is able to cook evenly and quickly to create a pizza with a subtle, smoky flavor, crispy crust and ingredients that maintain their wonderful flavor and texture. The next challenge was to design and build their first location. They knew having menu items that focused on quality over quantity was critical. They also felt a need to create an atmosphere that, while more upscale than your typical pizzeria, was still warm and family friendly, Their goal was realized in 2008 with the opening of the first Tony Sacco's Coal Oven Pizza restaurant in Estero, FL. With its upscale interior décor, the open pizza production area, and friendly well trained staff, they created an atmosphere that appeals to discriminating and casual diners alike. The Estero location was an instant success. Its popularity generated significant interest from customers, friends and strangers wanting to open a Tony Sacco's Coal Oven Pizza restaurant of their own, making the decision to expand the brand an easy one. The group decided on franchising as the primary method of expansion and are now located in Florida, Arizona, Ohio, Michigan and Indiana.
Restaurant details
Description: The Tony Sacco's Coal Oven Pizza concept was started by three friends from Michigan-Chuck Senatore, George Kurajian and Tony Sacco. Dissatisfied with today's mass produced, cost before quality pizzas, they set out to bring back the original taste and quality of pizza-the way it was made when the first pizzerias were opened in the early 1900's. They recognized that the first and most obvious step was an uncompromising commitment to using only the best ingredients, from homemade dough and sauce to the finest quality cheeses and toppings. But they also knew that the real secret was the method of cooking-in a coal oven, a mainstay of the early pizza restaurants in the Northwest. With its intense heat, a coal oven is able to cook evenly and quickly to create a pizza with a subtle, smoky flavor, crispy crust and ingredients that maintain their wonderful flavor and texture. The next challenge was to design and build their first location. They knew having menu items that focused on quality over quantity was critical. They also felt a need to create an atmosphere that, while more upscale than your typical pizzeria, was still warm and family friendly, Their goal was realized in 2008 with the opening of the first Tony Sacco's Coal Oven Pizza restaurant in Estero, FL. With its upscale interior décor, the open pizza production area, and friendly well trained staff, they created an atmosphere that appeals to discriminating and casual diners alike. The Estero location was an instant success. Its popularity generated significant interest from customers, friends and strangers wanting to open a Tony Sacco's Coal Oven Pizza restaurant of their own, making the decision to expand the brand an easy one. The group decided on franchising as the primary method of expansion and are now located in Florida, Arizona, Ohio, Michigan and Indiana.
Reviewed March 20, 2013

the family and I tried this place out and we were not impressed. Service was really slow to take the order and it took forever for the pizzas to come out and when they did they had black burnt crusts and light on the toppings. These are thin pizzas which are quick to make and cook yet it still took almost 40 minutes to get the pizzas and there were only a few of us in the place at the time (not busy) and the cost was outrageous. Tomatoes Pizza in Farmington Hills is so much better and only a short drive from this place.

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Thank Shaynej
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
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45 - 49 of 59 reviews

Reviewed February 25, 2013 via mobile

Good pizza, nice selections - especially if your sick of deep dish pizza. Salads are good and fresh.

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Thank joe H
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed February 25, 2013

Got there around 12 noon to find out that they serve a lunch buffet on weekdays. There was a great assortment of pizzas as well as garlic knots. They also serve you a tossed or caesar salad, The pizzas were nice and crispy and enjoyed all of the different ones they had. Great service from all the staff.

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Thank Orlando_Abby950
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Reviewed February 10, 2013

Horrible service! Three tables were serviced before we were and we came in before they did. The three tables finished and left and we were still sitting there!! Both of our pizza's were burnt on the edges and bottom and the manager said he tells the cook to do it that way because he likes it that way. Slow service, burnt food!!!!! Never going back!

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2  Thank Tinkonthego0628
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
Jen K, Manager at Tony Sacco's Coal Oven Pizza, responded to this reviewResponded February 12, 2013

Guest comments are always appreciated. We never want to hear that a guest had to wait for any extended length of time to be served. While we know that things can happen to put us in a situation of distress, it makes it clear that we need to reevaluate the number of staff we have on the floor to avoid this. We get high ranks for our coal oven pizzas but given the nature of the oven, if they are not taken out at the exact right time they can be overdone and burnt, it is of course a 1000 degree oven, so it's important to make sure our cooks are on top of getting them out while the crust is nice and dark, not burnt. Again, making certain we have enough staff in the kitchen to avoid this. Thank you for sharing your experience with us, it only helps us to improve.

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This response is the subjective opinion of the management representative and not of TripAdvisor LLC.
Reviewed December 29, 2012 via mobile

Have had many wood fired thin pizzas across the country and this was nothing to write home about. For me the gold standard is Punch in Minneapolis. Make sure to try it if you go to the frozen tundra

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Thank dennysre
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.

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