Una Pizza Napolitana is a frill-less but superior neighborhood pizzeria. The neighborhood would seem to be somewhere in Naples, if it werenat for the Manhattan pricing ($17 a pie is the main complaint from customers). Anthony Mangierias perfectionist pizzas originated in Point Pleasant Beach, New Jersey; the operation was transplanted later to the East Village. On the menu are just four pies (all individual)ano appetizers, no sides, no extras. Instead of lots of tongue-numbingly salty toppings, the basic ingredients do the work here, and that starts with the perfect dough, the perfect kneading, and the extremely hot wood-burning oven. It continues with buffalo mozzarella, San Marzano tomatoes, fresh cherry tomatoes, basil, and sea salt.
Forget Naples. New York continues to assert its predominance as the world's greatest pizza town. On the street we have thin Neapolitan slices, thick Sicilian slices, and Staten Island slices somewhere in between. We have gas-oven, wood-oven,... More »
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