Anthony’s Restaurant Nutrition | Smart Ordering Guide

Anthony’s restaurant nutrition varies by concept; choose grilled seafood, simple sides, and clear sauces for lower calories and sodium.

Anthony’s Menu Nutrition Tips And Calorie Ranges

“Anthony’s” can mean a few different dining rooms: seafood houses along the Northwest waterfront, pizza and pasta outfits, and quick fish bars. Nutrition shifts with cooking method and portion size more than brand labels. The playbook stays simple: pick lean proteins, mind the sides, and watch sodium.

Seafood spots shine when you stay close to the fish. Grilled or seared fillets with lemon build a solid plate without the heavy extras. Fried entrées bring extra oil, batter, and dips. Chowders taste cozy but add starch and cream. At pizza and pasta shops, crust thickness, cheese load, and cured meats move the numbers more than any single topping.

Quick Table: Lighter To Heavier Choices

Use this navigator to steer your order toward the goal you have in mind.

Category	Better Bets	Watch-Outs
Seafood Plates	Grilled salmon, cod, halibut; lemon, herbs; steamed vegetables	Beer-battered fish, tartar piles, butter-rich sauces
Soups & Starters	Cup of chowder, shrimp cocktail, brothy mussels	Breaded calamari, creamy dips, giant bread baskets
Salads	Greens with grilled fish or shrimp; vinaigrette on the side	Blue cheese dressing, candied nuts, bacon, crouton piles
Pizza & Pasta	Thin crust, veggie toppings, light cheese; marinara; share slices	Deep-dish styles, extra cheese, pepperoni or sausage heavy pies
Sides & Extras	Baked potato, fruit, slaw without extra mayo	Loaded fries, garlic butter bread, bottomless soda

When you’re choosing sauces and soups, the sodium daily value is a handy yardstick. Many restaurant bowls and dressings can jump past half the day in one go, so ask for a taste and season at the table.

How To Read Menus Across The Anthony’s Family

Menus change across locations and seasons. Seafood houses list a fresh sheet that highlights runs of local salmon, shellfish, and white fish. Pizza and pasta locations offer build-your-own pies, subs, wings, and family trays. Both styles usually show portion cues like cup vs. bowl, small plates, half pizzas, and lunch specials. Use those cues to scale your meal.

Brands that publish calculators or digital menus make planning easier. Some pizza shops host interactive nutrition tools where you can toggle crusts, sauces, and toppings. These tools show how cheese and cured meats lift calories and sodium while veggie mixes keep volume high with fewer added calories.

Seafood Picks With Better Numbers

Grilled salmon with lemon and herbs brings protein and omega-3 fats without the breading or creamy finish. A simple fillet plus vegetables lands in a friendly range for most diners. If you want starch, a plain baked potato beats fries because oil uptake pushes calories up fast. Ask for butter on the side and taste before adding salt.

Shellfish plates can be smart when the sauce is simple. Mussels steamed in a light broth bring flavor from aromatics instead of cream. Shrimp skewers give clean protein with quick cook times that keep moisture in without heavy fat.

What About Chowder?

A cup beats a bowl. You still get the clams, but you trim extra cream and potatoes. Pair the cup with a side salad that uses a measured splash of vinaigrette. Skip bonus crackers and bread refills if your main is coming soon.

Coal-Fired Pizza Moves That Help

Coal-style pies often come with a thinner base and a strong char. That crisp base lets vegetables stand out, and it makes sharing easy. Order a pie with lots of veg, ask for light cheese, and split across the table. If you want meat, pick one cured topping, not three. Balance with a chopped salad and a vinegar-forward dressing.

Wings and cheesy sides stack up quickly because sauces carry oil, sugar, and salt. Choose a dry rub or a light brush, and trade creamy dips for herbs and lemon. If the table wants a saucy option, put the cup in the middle and tap lightly.

Sides, Dressings, And Swaps

Small changes shift outcomes more than you’d expect. Dressing on the side turns a heavy salad into a lean plate. Lemon and herbs brighten fish without butter. A baked potato with a spoon of salsa satisfies without the loaded extras. Even at pizza counters, a simple marinara gives a tomato base without extra fat from cream sauces.

Sodas and sweet cocktails pad calories without much fullness. Sparkling water with citrus, a light beer, or a small pour of wine keeps the drink in check while you center the plate.

Portion Control And Sharing

Restaurant plates skew large. Share entrées, split a pie, or box half before the first bite. Lunch portions tend to run smaller and often include a side salad. If the plan is a big dinner, eat a protein-forward snack earlier so you’re not starving when the bread hits the table.

Sample Orders For Different Goals

These mixes balance taste and numbers without making the meal feel sparse.

Seafood House, Lighter Meal

Grilled salmon with lemon and herbs, steamed vegetables, baked potato with salsa. Cup of chowder instead of a bowl if you want a warm start.

Seafood House, Comfort Meal

Beer-battered cod with coleslaw and half fries, side of vegetables, small tartar. Share a dessert, not two.

Pizza & Pasta, Lighter Meal

Thin-crust pie with mushrooms, peppers, onions, half cheese. Chopped salad with vinaigrette on the side. Sparkling water with lemon.

Pizza & Pasta, Family Night

One large pie split across four, add a vegetable-heavy salad, and trade wings for a grilled shrimp starter. Ask for the cheese shaker to take a rest.

When You Need Numbers

Digital menus and nutrition portals at some pizza and pasta locations list calories and macros by item and topping. They’re useful for planning slices per person, choosing crust styles, and spotting sodium bumps from cured meats and sauces. Seafood houses publish menus and fresh sheets that show preparation notes and seasonal rotations, which helps you build a cleaner plate even when exact figures aren’t printed.

Reading Sodium Signals

Soups, dressings, cured meats, and breads often bring the biggest sodium hits. Taste first. If a dish already sings, skip the extra salt and save room for dessert or an espresso.

Second Table: Build-Your-Plate Cheat Sheet

Part	Smart Picks	Watch-Outs
Protein	Grilled salmon, cod, shrimp, lean steak	Fried fish, heavy cream sauces, double pepperoni
Base	Thin crust, greens, baked potato	Deep crust, garlic butter bread, fries
Sauce & Dressings	Marinara, lemon, vinaigrette	Alfredo, blue cheese, extra tartar

Simple Script For Ordering

At the table or on the phone, a short script helps: pick a lean protein, choose a simple base, and keep sauces on the side. Then ask for vegetables to round it out. That one minute of planning keeps flavor high and the numbers in range.

Seasonality, Fresh Sheets, And Specials

Northwest locations build menus around runs of salmon and shellfish. That means you’ll see specials that showcase fish at its peak. Those plates usually lean on simple preparations, which keeps calories moderate while the flavor stays bright. If you like to follow the market, the brand’s seasonal pages show what’s landing now and why certain fish appear on the chalkboard.

Bring It Together Without Overthinking

Keep an eye on three levers: cooking method, portion size, and sodium. Put the protein in the center, choose a lighter base, and treat sauces like accents. Share where it makes sense, and enjoy the view while your plate stays balanced.

Curious about seasonal sourcing? The brand’s page on best of the season explains how the teams pick fish at peak quality and keep preparations simple.