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Una Pizza Napoletana to Reopen in San Francisco

Pieman's Craft

Big news coming out of today's Pieman's Craft event: Anthony Mangieri will open Una Pizza Napoletana in San Francisco in SoMa. He hopes to be open by March 2010. That's all he'll say for now. Stay tuned to Slice for more details.

19 Comments:

Yay! Only a six hour drive from LA. I'm down.

spill the beans, slicemaster............i know you gots insider info....!!

Can't wait to hear the reports of Mangina badmouthing the local competition on the other coast. Yay.

Good luck Anthony. You'll be sorely missed here on the East Coast.

Never had west coast pizza, but I am assuming this is going to be completely different?

Given that now there are several neopolitan style pizza restaurants in Bay area, and all good, Anthony Mangieri may have to up his game a notch or two just to compete. He won't be such a novelty like he might have originally hoped.

Anthony's craft is no novelty, it speaks for itself and requires no gimmicks!

@Mad Ernie Have you ever tasted Anthony's little round treasures? There's no game to up for Anthony. He puts all his heart and soul into his pies. Everyone else in the Bay Area will have to up their games to have any chance and bridging the gap between their pizza and the product of Anthony's intense passion. I eagerly await my next visit to that beautiful city by the bay. It's been way too long since I've tasted that uniquely delicious crust.

Ciao,

Paulie Gee

They need some good pizza in SF and in California in general. Best of luck.

So howzabout the rest of the event? :)

They needed him badly in LA, but none of the real Pizziolos will ever open shop in LA because of the environmental laws. Too bad. LA is the 2nd most populous city in the US. You would think they would have at least ONE really great pizzeria on the Westside. but all we have is Vito's ( real tongue in cheek) I do not consider Mozza a pizzeria like UPN was in NYC

I've never been to the NYC place, so I could not perform a test, butI wonder if the crust will be different. You know the whole NYC water thing??

@ nycparkie- i don't believe in the east coast/west coast water myth, but i do think the humidity plays a sizable role no matter where a pie is made

@ anyone at Sunday's Pieman's- I'm betting Mangieri made the Filetti and Palombino made the Soppressata, but who made the Margherita???

@nycParkie
pizzacommander is right, the water thing is not that big of a factor
i do think it has something to do with it, but def not as importnat as humidity

@pizzacommander
i was there sunday
palombino actually made all the pies
mangieri just worked the oven
i knew right away when i saw the first pizza that it was not mangieri's
then i asked and found out that so it was
Gianluca

that's surprising (and kind of a let down), but the pies were impeccable regardless. thanks Gianluca!

-brooks

His crappy attitude will do great in SF. right along with his overpriced pies. NY gets Nate Appleman (yay!) and SF gets Mr. Sleeves and his "golden ticket pizza"- perfect.

Pizzafreak, could you please elaborate on how the LA laws would hurt a great pizzeria opening?

Hey pizzafreak, id like to know about the enviro laws too....i agree thats why there wont be coal burning ovens but there are wood burning restaurants and pizzerias...a small number of which make great pies....

Yeah does L.A. not allow wood ovens or something? What a shame... all that smog and none of it from pizza. Ha ha.

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