Description
Eating at Una Pizza Napoletana, which moved to San Francisco's SOMA district after a legendary five-year run in New York, means that you, the diner, operate by owner Anthony Mangieri's rules. One: no reservations. Two: limited hours. Three: You wait, generally around two hours - first to get a seat, then until Mangieri makes your pie. (Bring snacks.) Four: Mangieri makes only a few pizzas, none of which have meat. But those pizzas! The crust comes to the table smoking, with wild rises and falls around its lip as well as great black bubbles. Toppings are spread across the surface of the pie in precise syncopation, so every bite unleashes some new delight. In a city overrun with ambitious pizza makers, Mangieri proves that simplicity and intense focus are the only path to perfection.
