David Roberts started working at Anthony’s Pizza on Hartford Turnpike in 1980 when he was a senior in high school. He liked it so much that even though he earned a degree in mechanical engineering, he eventually bought the restaurant from the Davia family. He still uses their recipes for the sauce and pizza crust. He still serves many of the same dishes. Customers come for Veal Parmigiana and Chicken Parmigiana which is $14.95 and for Eggplant Parmigiana which is $13.95.
 
“We still use the same pizza pans from the 80s,” Roberts said. “We use the same dough mixer. We make our pizza dough two times a day.” Roberts said he tries to keep the prices moderate because his regular customers appreciate it. He also hasn’t done too much to change the décor inside which customers also like. “I guess I’m old fashioned,” he said.