The chef — who’s one of the OG guys to help turn pizzamaking into a vaunted culinary endeavor in NYC — will swing open the doors on the highly anticipated Una Pizza Napoletana on the Lower East Side next week at 175 Orchard St., between Stanton and Houston streets. Here, he’s teamed up with Wildair team Jeremiah Stone and Fabián von Hauske Valtierra, who are taking care of small plates and the wine menu.
Mostly the same pizzas that drew long lines while Mangieri was in SF will be here: Ilaria (smoked mozzarella, cherry tomatoes, arugula), Apollonia (eggs, salami, buffalo mozzarella), Filetti (garlic, cherry tomatoes, buffalo mozzarella), a margherita, a bianca, and a marinara, Grub Street reports, plus a new pie to the city. Non-pizza dishes will include Umbrian chickpeas with raw lobster, gelato, and tiramisu.
But in the 72-seat restaurant, pizzas will only be served in part of the space — a way for Mangieri, who obsessively makes all the pies himself, to be able to handle any demand.
Mangieri came onto the NYC scene in 2004 with a pizzeria in the East Village, and his obsessive attention to detail and chewy, charred Neapolitan-style crusts helped to add cachet to pizza in the city. But shortly after a Times review, he shut the place down and moved to SF, opening a restaurant there that consistently attracted a crowd.
Apparently Mangieri never felt quite at home in SF the way he does on the East Coast, hence the move. Stay tuned for a look at the space and the menu later this week.