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Una Pizza Napoletana

175 Orchard St. (Stanton St.) Send to Phone
Destination pizzeria from Anthony Mangieri on the Lower East Side.

Dinner Mon.-Sat.
  • Dress code: Casual

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Una Pizza Napoletana, New York, NY

Una Pizza Napoletana Restaurant Review

About the restaurant & décor: After nine years in San Francisco, Anthony Mangieri brings his Neapolitan pizzas back to NYC at Una Pizza Napoletana on the Lower East Side. (The original restaurant was a beloved pizza spot in the East Village, which closed in 2009.) At this larger location, Mangieri has partnered with Jeremiah Stone and Fabián von Hauske Valtierra, of Contra and Wildair. The brick oven --- and the pizzas coming out of it --- can be seen behind a glass window, and there’s a white marble bar in front and simple wooden tables in the dining room.

Likes: Pizzas; carne cruda; impressive list of natural wines.
Dislikes: Pizzas are pricey ($25 each).

Food & Drinks: Mangieri’s 12-inch Neapolitan pizzas are the heart of the restaurant. Choose from seven pies, ranging from a margherita to the Apollonia (Parmigiano, mozzarella di bufala, uovo, salame, pepe nero, aglio and basilico). The Bianca, with mozzarella di bufala and a generous pour of extra-virgin olive oil, is simple yet spot-on. The chewy crust yields to a slightly gooey center --- this is a classic dish executed exactingly. Pair the pies with small plates like the carne cruda, translucent raw beef topped with Parmesan, pistachio and olives, or antipasti with wild broccoli rabe, pickled mushrooms, anchovy and ricotta. Desserts include strawberry panna cotta and tiramisu, finished with chunks of bittersweet caramel. Complement the food with a selection from the wine list, which offers all-natural, primarily Italian labels which err on the side of funky.
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