Slice told you back in August that a new VPN pizzeria (verace pizza Napoletana) was headed to Manhattan. Well, Una Pizza Napoletana is opening this weekend. From NewYorkMetro.com:
This is how dedicated Anthony Mangieri is to his craft: After signing a lease in Manhattan, rather than attempting to run two places at once, celebrity-chef-style, he sold his original pizzeria in Point Pleasant Beach, New Jersey. "My mother used to drive me around since I was 15, taking me to John's on Bleecker, bakeries I read about," he says, recalling the tristate area's golden age of brick-oven pies. "John's, Totonno's, and Frank Pepe in Connecticut were so amazing." And now? "In my opinion, there's no good pizza." This weekend, he challenges the status quo with four classic styles, all baked in a wood-burning brick oven and topped with varying combinations of Neapolitan mozzarella di bufala, San Marzano tomatoes, Sicilian sea salt, fresh garlic and basil, and extra-virgin olive oil. And he plans, like certain vaunted pizzaioli before him, to keep the same idiosyncratic hours: Thursday to Sunday, "till the dough runs out."
I called to find out about methods of payment, etc. (though I'm assuming it'll be cash only), but got a recording. My favorite part of the outgoing message: "And don't leave me a message 'cause I won't return your call. If you have my cell number, you can reach me there."
Sounds like Mr. Mangieri's also importing his Jersey 'tude. We can't wait to try the place.
UNA PIZZA NAPOLETANA
Location: 349 East 12th Street
Phone: 212-477-9950
Hours: Thurs. & Fri., 5 p.m. till no dough; Sat. & Sun., noon till no dough
[Thanks to E.A. for spotting this.]
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