"Open in one place or another — the Jersey shore, East Village, San Francisco, now the Lower East Side — since 1996, Una Pizza Napoletana produces some of the most perfect evocations of pizza in the Neapolitan style. These are smallish pies dappled with char, steaming straight from the oven. Only five or six different configurations are offered when they’re open — Thursday, Friday, and Saturday — using scintillating ingredients." - Robert Sietsema, Eater Staff
Jan 13