Anthony Falco Will Open Pizzeria Pantheon in Williamsburg

The veteran consultant plans to debut his new Brooklyn restaurant during the fall of 2026.

Updated on Oct. 5, 2026 in Italian Food

Bold vector editorial illustration showing a rustic wooden pizza peel and industrial oven against brick, representing a new Brooklyn restaurant opening. — Pizza consultant Anthony Falco will open his new restaurant, Pizzeria the Pantheon Bar, in Williamsburg this fall following years of international advising. AI Illustration. Upload story photo >

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Pizza consultant Anthony Falco is set to open Pizzeria the Pantheon Bar in a vacant Williamsburg space in the fall of 2026. He is partnering with Mateo Vivas to launch the project after years of international travel.

Why it matters

The opening marks a professional shift for Falco, who seeks to prioritize family life over the demanding schedule of his decade-long career as a global consultant. The restaurant will serve as a permanent base after he spent years advising pizzerias across 23 countries.

The kitchen will be anchored by a three-deck Moretti Forni electric oven, while the interior features a salvaged 1950s-era timber bar. The menu will focus on domestic ingredients, including Pennsylvania-sourced mozzarella and flour.

The players

Anthony Falco

He is a prominent pizza consultant who previously worked at the well-known Brooklyn restaurant Roberta's.

Mateo Vivas

He is the business partner of Anthony Falco who identified the restaurant's future site while dining in Williamsburg.

The details

Located in the former home of June's House of Crystals, the restaurant will feature a 1950s Swedish-style bar salvaged from a tortilla factory in Bushwick. Falco and Vivas are designing the space to offer an Italian-leaning wine list alongside domestic pizza ingredients.

Anthony Falco moved to New York in 2007.
Falco began his tenure at Roberta's in 2008.
Pizzeria the Pantheon Bar is scheduled to open in the fall of 2026.

Roadmap

This project reflects the ongoing trend of high-profile culinary consultants shifting away from global travel to establish roots in New York neighborhoods. It mirrors the transition of veteran chefs who leverage their broad expertise to create singular, highly localized dining destinations.

Residents in Williamsburg can expect a new dining destination that sources domestic ingredients for its pizza menu. The restaurant will provide a local venue for diners interested in an Italian-leaning wine selection paired with pizza prepared in an electric oven.

The takeaway

The transition of a globe-trotting consultant to a fixed storefront highlights a desire for stability in the hospitality industry. Future restaurateurs may look to this project as a model for utilizing salvaged materials to create a unique aesthetic while focusing on high-quality domestic goods.