The story
Tucked away on Viale dei Pini in Napoli, Braceria Anthony is a polished newcomer that blurs the line between steakhouse and culinary laboratory. Reviewer Jana Food Porn calls it “a beautiful, brand-new steakhouse with free private parking and an open grill,” where the kitchen leans into aged meats and clever reimaginings of regional classics. The space feels both modern and inviting—a place where the flames are visible and the ambition is clear.
The menu reads like a tasting tour of Italian steakhouse creativity. Jana highlighted a Nigiri con Base Risotto Zafferano Fritto—a crisp saffron risotto base topped with beef carpaccio and mint mayo—and a Battuto di Fassona brightened with crunchy fried friarielli and a swipe of lardo-topped bruschetta. For heartier bites, there’s a Pacchero Rigato with Rubia Gallega ragù and a Bonofiletto alla Pizzaiola finished with grilled cherry tomatoes and basil gel. The showstopper? A 40-day-aged T-Bone Angus from Spain. It’s a spot that respects tradition while happily playing with it.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the 40-day-aged T-bone Angus Spagna Frollato, calling it a masterclass in flavor and tenderness. The overall vibe is one of rustic, carnivorous warmth and expertly grilled simplicity.
“A delicate Angus, not too fatty, incredibly tender — melts in your mouth. It's practically butter. I finish by sucking the bone, because if it's not inhuman it's not worth it.”
What creators say
1 creator has covered Braceria Anthony. Most active: Jana Food Porn
- Jana Food PornLoved
#Invited by Antony a Napoli Migliori bracerie in Campania: episodio 5 ❤️ · @ 0:02
A beautiful, brand-new steakhouse with free private parking and an open grill, offering aged meats and creative twists on traditional dishes.
Dishes mentioned
Nigiri con Base Risotto Zafferano Fritto, Maionese alla Menta e Carpaccio di Manzo
These nigiri have a fried saffron risotto base, mint mayonnaise, and beef carpaccio. It's basically an arancino without breading, refreshed by the mint mayo and the raw meat — crunchy and fresh.
Battuto di Fassona con Peperoncino Crusco Secco, Cime di Friariello Fritte e Bruschette con Pomodorino Gonfio, Pesto di Basilico e Lardo
Finally a different bruschetta idea — it explodes in your mouth because the inflated cherry tomato is like a candy. The carpaccio is extremely delicate, enhanced by the bitterness of the friarielli, the savoriness of the fondue, and the crunch of the dried pepper.
Pacchero Rigato con Ragù di Rubia Gallega
A ragù made with the cover of the Rubia Gallega, which becomes very tender and releases the flavor of its tasty, yellow fat into the sauce. Truly wonderful.
Bonofiletto alla Pizzaiola con Pomodorini Grigliati, Origano e Gel di Basilico
A structured, fresher pizzaiola where the meat is the star but all elements have their space. Truly inhuman.
T-Bone Angus Spagna Frollato 40 Giorni
A delicate Angus, not too fatty, incredibly tender — melts in your mouth. It's practically butter. I finish by sucking the bone, because if it's not inhuman it's not worth it.
