What would be New York City's latest coal-oven pizzeria, Anselmo's Pizzeria Restaurant, looks like it's making some progress after failing to meet its previously stated July 4 opening target.
Says the Red Hook pizzeria's Roger Fischer, "I'm 90 percent done. The oven is taking a long time to build."
From everything I've ever read or heard about custom oven jobs, they always take longer than expected. A couple more pix, after the jump.