Una Pizza Napoletana

"Expect lines at this destination that inspires many a pizza pilgrimage. Anthony Mangieri is known for his almost militant approach to Neapolitan pizza making, and a simple menu featuring classics done well. The pizzeria earned first-place titles in the U.S. and the world by the 50 Top Pizza organization again in the summer of 2024." - Eater Staff

"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

"What It Is: A beloved pizza spot that just returned to NYC (after a stint in San Francisco) in partnership with the people behind Wildair & Contra Perfect For: Date Night Roughly eight years ago, there was a pizza place in the East Village called Una Pizza Napoletana. But then the owner moved his operation to San Francisco, where he made some of the best pizza in the city. Now, this place is back in NYC, in a somewhat industrial-feeling Lower East Side space that used to be Whynot Coffee. And the pizza is very good. They don’t offer a lot of toppings, but the margherita pizza is a great example of what a margherita pizza should be, and the crust is worth having on its own. There are also some interesting small plates from the Wildair people (who are partners in this place), including some beef crudo that may actually be better than the pizza. Right now, they don’t have a liquor license, so what should be a lively bar area is pretty dead, and it still feels like they’re somewhat in a soft open phase. Waits can also be unpredictable. We’ll definitely be back. The Verdict: We’re putting this place on the Hit List, but unless you are a pizza fanatic or you’ve been counting down the days until Una Pizza’s return, we’d suggest you wait to come here until they have a liquor license." - hannah albertine, bryan kim, katherine lewin, hillary reinsberg, chris stang, matt tervooren

"This is the sixth iteration of Una Pizza Napoletana, and we know exactly why this place won’t die. It’s serving the best Neapolitan pies in NYC—and possibly the world. Open three days a week, Una Pizza is now in a remodeled, candlelit room on the Lower East Side. Our go-to order is the margherita, but if you’re in the mood for something without sauce, try the bianca with anchovies and dip torn-off pieces of crust into the fishy and salty pool of olive oil that forms in the middle of the pie. Since all the pizzas have the same otherworldly crust, you can’t go wrong with whatever you order. " - bryan kim, willa moore, kenny yang, carlo mantuano, molly fitzpatrick

"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