New York Times wine columnist Eric Asimov takes his two sons to Una Pizza Napoletana in NYC and pronounces both the wine and the pizza A-OK.

Of their kind (traditional Neapolitan–style) Anthony Mangieri's pies are as good as you can get in New York City. People carp about the price (more than $20 for an individual pie), but the fact is that Mr. Mangieri is slavishly devoted to each and every pie that comes out of his oven, and his devotion results in an ethereally light and tangy individual pie. His last-minute Sicilian sea salt shake is a stroke of pizza genius. Mr. Mangieri's individual pizzas are the definition of an affordable indulgence. It's silly to compare it to a slice at Di Fara or a coal-fired pie from Totonno's in Brooklyn. His pizza is simply a completely different animal and should be acknowledged as such.

Una Pizza Napoletana
Address: 349 East 12th Street (just off First Avenue), New York NY 10003
Phone: 212-477-9950
Related: All Slice entries on Una Pizza Napoletana

Comments

Comments can take up to a minute to appear - please be patient!

Previewing your comment: