From Williamsville to Florida? This New Mediterranean Spot Has Major Plans

Photo courtesy of Ana Blu Mediterranean Pizzeria

Over 14 years, Giancarlo’s Sicilian Steakhouse evolved from being a local steakhouse into a premier destination for elegance. But while Giancarlo’s is perfect for a luxe night out, those of us craving that same chef-perfected food in a more approachable, everyday format were out of luck. Until now.

The brother-sister duo behind Giancarlo’s recently blessed Main Street in Williamsville with a “fast-elegant” concept called Ana Blu. It’s got that signature Giancarlo’s DNA (literally), but with a much quicker pace and price points that won’t break the bank.

Anthony Ragusa, who owns Ana Blu with his sister Gabriela, believes this formula is one that’s primed for expansion.

“Everything from the dining experience here to the quality of food to the packaging for takeout, it’s all meant to deliver an experience similar to Giancarlo’s in terms of quality,” he says.

Quick bites and lighter fare

Forget the steaks for a second. At Ana Blu, pizza is the headliner. You can get a thin New York-style pie or a Sicilian thick boy, topped with the greatest hits of Giancarlo’s ingredients. The NY-style Mediterranean ($3.90 slice, $33.90 17-inch pie) is topped with feta, olives, lamb meatball chunks, and a tahini-citrus drizzle. The Sicilian-style Cappicola ($7.90 slice, $32.90 pie) is topped with fresh mozzarella, cherry peppers, vodka sauce, pesto oil, and of course, that gabigool.

Photo courtesy of Ana Blu Mediterranean Pizzeria

Quick reminder: We’re not talking luxury at Ana Blu, and that usually brings to mind healthier options. The salads are more than just a low-guilt option, though. Anthony says one of his favorite things on the menu is the Fennel + Mushroom salad ($14.90).

“The wild mushrooms are roasted with a significant amount of olive oil, so they have a little bit of a crisp to them,” he muses. “Along with roasted fennel, artichokes, and a lemon vinaigrette, it’s truly the essence of Mediterranean cooking.”

Photo courtesy of Ana Blu Mediterranean Pizzeria

Fast service that’s upscale, consistent

While the speed is dialed up, the hospitality standards remain sky-high. You can order using kiosks or QR codes to keep things moving, and the restaurant still has servers to handle food running, clearing, resetting tables, and minor requests. The result? A spot that feels way more refined than your typical quick-service joint.

“You can really feel that same energetic service we have at Giancarlo’s,” Anthony assures.

Located in the Walker Center plaza, Ana Blu wasn’t just created on a whim. In fact, it wasn’t just created to give Giancarlo’s fans a quick-service option. Anthony says Ana Blu is meant to be a multi-state chain stretching from Western New York to the Gulf Coast of Florida, possibly beyond.

Photo courtesy of Ana Blu Mediterranean Pizzeria

“We are building this with the intent of expansion,” he says. “We’re looking to open in Naples, Florida, ideally next, and hopefully grow throughout Florida with our flagship location here in the Walker Center.”

For now, Ana Blu is rocking lunch-only hours, with dinner service slated to start in April. The goal is to perfect every process in the crucible here at home so they can take top-notch quality on the road.

“We want to create and develop this concept here,” Anthony says, “creating something that can be duplicated again without ever sacrificing quality.”

Hours at the time of publishing (subject to change): Tuesday to Friday 11:30 a.m. – 2 p.m., Saturday 12 p.m. – 3 p.m., Sunday and Monday CLOSED

Restaurant / Bar

Ana Blu

5110 Main St Williamsville, New York 14221

Other

Ana Blu Mediterranean Pizzeria is the latest concept from the creators of Giancarlo’s Sicilian Steakhouse. Inspired by the sun-soaked coasts of the Mediterranean,