THIS RESTAURANT IS CLOSED Una Pizza Napoletana

THIS RESTAURANT IS CLOSED Una Pizza Napoletana Restaurant Review:

East Coast native Anthony Mangieri is the humble proprietor of Una Pizza Napoletana, a wide, high, simple box of a space anchored by an elegant, enormous wood-fired oven, roped off at the center of the room like a museum display. Also within this display is Mangieri himself, busy composing his Neapolitan pizzas with unhurried care. Much has been made of Mangieri's lifelong obsession with authentic pizza, especially his singular dough. Pizzas should be ordered one per customer ($25 each) at every candlelit table, or many for a group --- Neapolitan means one-size, thin-crust, perfectly charred and bubbled, layered with classic Italian flavors: fresh basil, fresh mozzarella, egg, San Marzano tomatoes, sea salt. There are just a few varieties, including the classic margherita. Italian beers and wines and a few nonalcoholic beverages complete the menu: don't come expecting anything but pizza. And don't come in a rush --- wait times can be long, and well worth it.