Modern space offering self-taught pizzaiolo Anthony Mangieri's 12-inch, wood-fired Neapolitan pies.
Reservations for Una Pizza Napoletana drop 14 days in advance at 9:00 AM.
Chef/Owner Anthony Mangieri has been crafting naturally-leavened, wood-fired pizzas with meticulous attention to detail since 1996. A pioneer of Neapolitan pizza in the U.S., Anthony still makes every ball of dough by hand and is at Una making pizza every night. A few starters and desserts complement the pizzas, along with wines from Campania, Italy. Everything is made fresh daily until sold out.
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