175 Orchard St
New York, NY

Una Pizza Napoletana Sets A High Bar

Margherita pizza at Una Pizza Napoletana

The New Yorker food columnist Hannah Goldfield wrote a review of Una Pizza Napoletana when it opened on Orchard Street in 2018.

In the past fifteen years in this city, Neapolitan-style pizza has gone from rarefied regional specialty to adopted staple, practically inescapable: on Second Avenue in the East Village, a sandwich board in front of an outpost of a mini-chain called Neapolitan Express advertises a two-for-one deal. Any analysis of how this happened must consider Anthony Mangieri, the blustery, self-taught pizzaiolo from the Jersey shore, one of the first in the U.S. to devote himself slavishly to the craft, using naturally leavened dough, imported ingredients, and a wood-fired oven. When he moved his restaurant to Manhattan, in 2004, he declared his pizza better than any not only in New York but in Naples, too. Call it hyperbole, but competitors scrambled to reach his high bar.

Read More Of The New Yorker’s Review Of Una Pizza Napoletana

Una Mailing List

* indicates required

CLOSED FOR AUGUST

We are now closed for the rest of August as owners Anthony and Christina are welcoming a baby. We know this may cause some inconvenience and truly appreciate your understanding as we take this time to celebrate and adjust to life with the newest Mangieri.

We’ll reopen in September, with reservations releasing again on our usual two-week in advance schedule. For updates as we approach reopening, check back here or follow us on Instagram.

Thank you for your kindness, understanding, and continued support.