The wildly popular Una Pizza Napoletana (210 11th St.) is set to close in late November or early December. In operation 4 days a week in SOMA since 2010, Anthony Mangieri makes his award-winning pizza’s in San Francisco with dough made using a special three-day process, unrefrigerated and naturally leavened, in a single room attached to an old auto garage.
Mangieri has decided to move his signature Naples’ style pizzas back to New York in a partnership with Contra‘s and Wildair‘s chefs Jeremiah Stone and Fabian Von Hauske Valtierra. The new restaurant, at 175 Orchard Street in New York, will maintain the Una Pizza Napoletana and the signature pizzas with the addition of Italian small plates from Stone and gelati and desserts from Von Hauske Valtierra.
