Colarusso’s Coal Fired Pizza has fueled the surrounding community with Italian fare for a decade.
The pizzeria recently moved to 280 Main St., Dickson City, where it serves pizzas cooked in, yes, a coal-fueled oven. Most of the dishes found at the eatery are a take on family recipes, and guests can dine indoors or enjoy their meals on an open-air patio. Colarusso’s also provides catering, takeout, online ordering and curbside pickup.
Chef’s Table chatted with Michael Colarusso, who co-owns the restaurant with Teresa and Charles Colarusso.
Q: When did you open?
A: We opened at our original location in February 2011. We relocated and opened at our current spot in December of 2020.
Q: What is the history of the restaurant?
A: Ten years ago, my family had the idea of bringing the concept of coal-fired pizza to this area. After eating at several pizzerias up and down the East Coast from Connecticut to New York to Florida, we noticed that all these places were burning anthracite coal that was mined in our area. It didn’t make sense to us that the region where the coal came from didn’t have this style of pizza. Looking back, it was certainly a risk because the people identify the Colarusso name with a different type of pizza, but it’s been 10 years, and we’re still going strong.
Q: What kind of food do you serve, and what is available for people with special diets?
A: Pizza, pasta, coal-oven wings and spare ribs, salads and sandwiches. We have a good selection of gluten-free menu options available.
Q: What are your most-ordered menu items and why?
A: Our pizzas, salads and wings are the most popular. Our salads are huge, and our wings and pizza are cooked in our coal oven for a crispy finish that you can’t find anywhere else in the area.
Q: How did your menu come to be?
A: Most are old traditional family recipes with a twist, but over the 10 years of serving this community, it’s mostly customers favorites.
Q: How would you describe the restaurant’s atmosphere?
A: A family-style, modern industrial atmosphere with a decor that pays tribute to our county’s coal-mining heritage.
Q: What type of seating do you offer?
A: We have all seating accommodations. We have a beautiful bar area with booths, high tops and bar seating. Right outside of that is our open-air, covered outdoor patio section. We also just opened up our newly refinished dining room.
Q: Do you offer catering, event space, etc.?
A: Yes. We have a newly renovated ballroom that can accommodate up to 125 people.
Q: Are you currently offering delivery, takeout or curbside pickup?
A: We are currently offering takeout and curbside.
Q: Where do you see the restaurant headed in the future?
A: By relocating to a space that has event space, we’re excited to expand and to (do) more catered events in addition to our in-house dining and takeout options.
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: lrysz@timesshamrock.com; 570-348-9100 x5228.
