LOCATION: Una Pizza Napoletana (12th Street bet. 1st and 2nd Avenue, NYC)
GUEST(S): Garrett Palm
ORDER: 1 individual Margherita
PIZZA REPORT: Una pizza unlike-a no other-a! My Margherita pizza was cooked in the true tradition of Naples pizza in a wood fired oven with cheese from an Italian buffalo, sauce from the rich volcanic soil of Mount Vesuvius. Then it was soaked with olive oil. Although it left the pizza with a rather soggy consistency, I must admit that it added a nice new flavor. As a matter of fact, every component part of my pizza, including the basil leaves, added something new and delicious to the end product. Every bite at Una Pizza Napoletana should be savored, and not just because it costs $18.95. My Margherita was superb. Anthony Mangieri, the well tattooed chef and owner of Una Pizza Napoletana, has mastered at least one of the four different types of pies he offers and I have heard good things about the others. I strongly recommend this place for any pizza aficionado. Oh, but get there early though because when the day's supply of [freshly made never frozen] dough runs out, the doors are closed.
ATMOSPHERE: Can't blame a the weather on a pizza place so the fact it was the first cold day of the season is not the fault of Una Pizza Napoletana. That being said, anytime after 7, you are likely to be waiting in line outside so be prepared to brave the elements. Also, there is only a single door so on a cold and windy day, just hope you're not sitting by it. Despite the wait, this is a great date place. A nice mix of non-intrusive music, the subtle smell of burnt wood, soft lighting, and a helpful and friendly wait staff help ensure a nice dining experience. Anthony Mangieri, the owner, himself even stopped by to find out how we were doing and how we liked the pizza. If you, too, are curious, we were "doing great" and "liked it a whole lot".
VERDICT: 4.5 out of 5
MISC.: Garrett Palm and I talked about karaoke, Kings Dominion, Crater Lake, volcanoes, Pompeii, Charlton Heston, impressions, doppelgangers and Jason Mantzoukas.
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