A Pair Of Pizza Legends Fire Up Their Ovens In The East Village
By Scott Lynch
Una’s Apollonia ($25) (Scott Lynch/Gothamist)
Every day’s an excellent day for NYC pizza eaters, but this past Monday was just a bit more exceptional than most. That’s because two pie-slinging icons opened up shop in the East Village area, bringing two very different (but equally appealing) styles to a neighborhood rife with pizza options. We’ve already feasted at both new spots, and you should too.
Una Pizza Napoletana
You know the backstory here, right? How Anthony Mangieri abruptly shuttered his original, adored Una Pizza Napoletana on East 11th Street some nine years ago (it’s been Motorino ever since), and decamped to San Francisco? Well now Mangieri is back in the big town with Una Pizza 2.0, a hip, heavily-tiled space located near the north end of Orchard Street.
As at his original restaurant, Mangieri wood-fires Naples-style small pies—chewy and charred at the edge, soft in the middle, every bite insanely good—with only four simple varieties available each night. That is, except on Saturday, when Mangieri breaks out the big guns with his Apollonia pie, an incredibly rich and creamy concoction which adds egg, some sharp parmigiano, and the funk of salame to the mix. I was fortunate enough to stumble upon the “secret” opening last Saturday evening, and while all the pizza here is sublime, this is the pie I’ll be back for again and again. Yes, even at $25 each.
Una’s Margherita, $25. (Scott Lynch/Gothamist)
In addition to pizza, Mangieri’s new partners from nearby Contra and Wildair, the talented chef-owners Jeremiah Stone and Fabian von Hauske Valtierra, are offering a short menu of small plates, including a beefy Carne Cruda with green olives and pistachios, Burrata with lobster oil, and a lively ‘Nduja, or spreadable salami, layered with thin-sliced turnips. Beer and wine are coming soon, and there are two desserts available.