Una Pizza Napoletana
349 E. 12th Street
(between 1st Ave & 2nd Ave)
New York, NY 10003 (212) 477-9950
- Nearest Transit:
1st Ave-14th St (L)
Astor Place (6)
- Price Range: $$
- Accepts Credit Cards: No
- Parking: Street
- Attire: Casual
- Good for Groups: No
- Good for Kids: No
- Takes Reservations: No
- Delivers: No
- Take-out: No
- Waiter Service: Yes
- Wheelchair Accessible: Yes
- Outdoor Seating: No
- Good for: Dinner
- Alcohol: Beer & Wine Only
48 Reviews for Una Pizza Napoletana
I lived with my brothers in Manhattan for a month and had the opportunity to try out a bunch of places in the East Village. Both my vegan and non-vegan brothers raved about this place. When I finally made the trip I was not disappointed. We were at the door a little after the place opened so we had about a 2 minute wait (which I have heard is pretty good.) I ordered the pizza with cheese. I thought the taste was amazing. You could tell that the few ingredients on the pizza were of the highest quality. I especially like the salt sprinkled on top. My brother (the vegan one) ordered the pizza with just tomatoes/olive oil/salt. I actually liked his a little bit better than mine. I think this place is worth trying. The $20 per individual pizza price would prevent me from going frequently....that and the fact that I live in Baltimore!
Pizza Math with Jen
Una Pizza Napoletana
Pizza + Drink + Tax + Tip = $35. Taste? Negligible.
Real Neapolitan Pizza at Da Michele
Pizza + Drink + Tax + Tip = 8 euros, about $12. Taste? Priceless.
Round trip airfare to Naples on Eurofly = 14 pizzas at UPN.
Save your money and taste the real thing, or at least go somewhere like L'Asso, Gruppo or Patsy's where they don't rape you with their prices and you don't need a second dinner reservation for afterwards 'cause you're still hungry.
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I'm a Londoner, so as someone thats not over saturated with american italian pizza, (my current favourite still being Grimaldi's in Brooklyn)I decided to take my chances here with my cousin. I would say that the place is cosy, a good place for a quiet date, but definitely not a big group.
Space is tight, and so is the menu choice. They do one thing here, Pizza, and they do it well. It is, however, in my opinion, a tad overpriced (as a Londoner, I know what that means).
If you don't mind paying a bit more for your pizza, and getting a nice cosy, unpretentious place to eat, with good quality pizza, away from the New York hustle and bustle, Una Pizza Napoletana is that place.
The customer service wasn't the warmest however....
I don't get it with Una. I went after hearing the recommendations from Ed Levine of Serious Eats. My pizza didn't really taste. I know, I know, it's authentic Naples pizza. I think I'll take a slice of the American good stuff.
I did go over to No. 28 the same night and I ended up having real Italian pizza made by real Italians. Not to mention, less expensive and open more than 4 days a week along with lunch hours. Awesome.
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you know the pizza is good but i think in new york city you gotta actually be nice to your customers as well.
it is the retards that will continue to come in and the owners will slowly start to hate them and resent their customers
Open four nights a week, dine-in only, cash only, 20% gratuity added, $20 for a pie that feeds one. Oh, and only four types of pizzas - take it or leave it.
There's a great mini-chain in Minneapolis called Punch Neapolitan Pizza that offers IDENTICAL authentic brick-oven neapolitan pizza with the same menus in Italian and the same imported ingredients from Naples.
How's Punch different?
1) About 20 variations of pies available, including lots of meat selections.
2) You can customize your pie with double mozzarela, double olive oil, etc.
3) Regular hours.
4) The exact same margherita pizza costs $10.50 and you don't have to give a tip.
and here's the coup de grace
5) They kick out their pies in 90 seconds flat. I kid you not.
This is why Punch has won many awards, expanded with five locations, and no one grumbles about feeling swindled.
When a place offers a superior product AND is generous with its customers, people will rave and tell their friends. Una Pizza Napoletana offers the former in spades, but apparently learned the latter from The Soup Nazi.
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i first heard of this spot from a foodie but everytime i'd gone, it was always closed. i was so lucky to have gone on the last day it was open (aug 10th). they are currently on vacation from aug 11th to sept 11th.
best pizza ive tasted in manhattan. yes it's expensive but that's the price you pay if you dont have the time to go to brooklyn.
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I really think, after much contemplation, that I must call UPN the best pizza I've ever had in NY. It's the perfect pie -- real pizza bread with both a puff on the inside and a crunch on the outside, delicious, basic ingredients, perfect ratio of sauce to bread. . .
They make it look very easy, but clearly it's not, otherwise there would be a lot more pizza like this.
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Maybe it's because I have a certain "Pizza Prototype" that I use as my standard for the perfect pie and unfortunately Una just does not measure up. I like a thin crunchy crust that still has a fold-able consistency when I eat. The pies I ate here were almost puffed up like fresh baked bread and way too chewy for my tastes. The dough to sauce and cheese ratio is waaaay too stacked on the dough side.
Another gripe, the price. Una apparently pays a premium for their (admittedly) fresh ingredients and the costs get passed down to you...boo... factor in the cost of the overpriced drinks (tiny bottles of imported italian sodas), the wait outside the place for a seat, and the wait inside the place for your pies, it all adds up to an over-hyped and over-priced pizza place.
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am from San Francisco and also crave this Pizza. I read a review while visiting NYC August 2007. It was rated as one of the top restaurants for cheap eats in NYC on some list. This place hadn 4 pizzas on the menu and was only open for short periods of time. Before the place opened at 5:30 a friend and I, plus at least 6-8 other guests were waiting outside for them to open. The pizza was the best I've ever had in my life. Everything tasted extra fresh and prepared to perfection. It seemed as if they paid extra attention to the freshness of the ingredients and the quality of the cheeze and the details of the sea salt etc. Normally I didn't think pizza could be so much different when done right, but after stopping by here I realize there is a huge difference between pizza done by a chef, and pizza done by a pizza chain. Next time I visit NYC, I am stopping by this place, a Cuban place in soho where the lenny kravitz video was filmed (forgot what its called right now), and Oscar Bond hair salon in Soho. Best Pizza I've ever had in my life! It has been since last August but my tastebuds crave it as I right this review.
If you like your pizza to taste overwhelmingly burnt, or if you like pure salt flavor, then check out this place.
Also make sure you like to pay way too much money for above pizza. And expect inattentive service too! Joy.
I walked in and was seated, then a couple sat down next to me a few minutes later. The waiter took my order, then came back and told the couple there was a special. (would have been nice to know, considering they have very few options on their menu and "NO substitutions")
Then the waiter brought my pizza and just put it down on the couple's table. They kindly passed it over to me saying, "I think this is yours - we ordered the special."
Not recommended.
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My jaw was sore after dinner. Felt like I've just had an overcooked t-bone steak or something. We spent $60 on 2 pies and 2 soft drinks, with tips. We felt like idiots afterwards.
To those wondering how you can charge a pie for $20, this is what Una P says on their pamphlet (with gold embossing) - "Nothing more purer or honestly wholesome can be bought at any price." You don't get it? That's the point, man.
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Might be the best pizza in the country.
Apparently the chef/proprietor is obsessed with authentic Neapolitan pizza. From the flour for the dough to the sea salt, everything is imported from Italy. The dough is made by hand from flour, water, salt, and a small starter from yesterday's dough. The toppings are simple. The pizzas are cooked in about 90 seconds in a screaming hot wood-fired oven.
As somewhat of a pizza fanatic, I was absolutely floored when I saw the beautiful wood-fired oven in the kitchen of "una pizza". I've seen wood fired ovens before, but nothing ever like this one. From the dining room you can glimpse the massive oven, its entire outer surface adorned with beautiful blue and white tiling, while a smoldering fire glows inside.
This place is costly and cash only. Each pizza (only 4 varieties) costs $21 for roughly 12", enough for one normal person, but it is well worth it. The crust is simultaneously crispy and chewy, blistered from the 1000 F degree oven and kissed with smokiness from the wood fire. The toppings are just right, clean and pure, with nothing overwhelming the palate.
While Neapolitan pizza may not be to everyone's taste, if it is yours, you must come here.
I've heard a lot of buzz about this place, and since I live a 10 minute walk away, I thought sure why not. Little did I know that this pizza spot was unlike most, since they don't have normal operating hours... make sure to check ahead because they close when dough is all used and they're only open from Thursday-Sunday.
Luckily I picked a day when it was fairly empty so I got to get a seat right away. I realize that the menu explicity said that their pizza were made from the highest quality ingredients and blah blah blah, but seriously is $20 for a pizza for one really worth it? After trying the standard Margherita... I'd have to say I'm not totally sold. Although the pizza was obviously of higher quality and flavor, the price alone is enough of a deterrent to pick another local pizza spot for half the "dough".
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I remember buying a special issue of Time Out New York dedicated specifically to pizza. I went to every single one of them (cause my wonderful boyfriend is obsessed with pizza, and made me a little obsessed as well.) As far as I remember, Una Pizza Napoletana was crowned the best pizza in town by their critic.
Everyone has their own idea of a perfect pizza. My dream-land pizza has a thin crust that is crispy on the bottom but not too crunchy. It is more saucy than cheesy. The cheese is light but flavorful, and the sauce has a kick to it - it is either a little sweet, or a little garlicy. But there has to be something that makes it stand out and bring out the flavor of tomatoes. And it can't be greasy. I can't handle oil dripping off my slice.
Una Pizza Napoletana is definitely a different kind of slice. It's good for what it is. It is all about the crust and the oil. The olive oil they use is amazing. However, if all i'm getting is bread and olive oil with a hint of sauce and two bites of cheese, why do they charge me twenty bucks for it? I don't get it, Time Out New York. I simply don't get it...
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Drove right up, parked on the same block, walked in, and sat down immediately. . . I don't know if I'd ever be down with a wait, and no, I probably wouldn't go again (unless to show it to someone), but worth checking out the hype. No reservations and cash only. A tight candle-lit room, limited menu . . . Neapolitan pies, woodburning oven, San Marzanos & Buffalo Mozzarella. In case you weren't spending enough, the food is calculatedly timed to require a second bottle of wine. . . you're paying for the space, time and experience, but the pizza ain't bad either. . .
(I admit it, though: I'm a bottom feeder. This place ain't really for me. . . we dropped a buck and a quarter on pizza for four? Next time, its a buy-your-own slice place, my friends.)
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Pizza for 6 people should NOT amount to $203.34 under any circumstances - couple this with the horrendous attitude of the establishment and you've got a meal that not only leaves you unsatisfied, but feeling really stupid.
If possible, I would have elected to award Una Pizza Napoletana zero stars. The service was DEPLORABLE, they were completely unaware of their wine selection and brought a sweet red wine over to our table rather than the requested dry wine. Our water went un-refilled and with the amount of salt they use in their pizza, we definitely needed more irrigation than they provided.
To add insult to injury, after surly service (when there WAS any service) a 20% gratuity was added to our bill, which was exorbitant to begin with. $33 for bad attitude... wow, do I feel like a chump - oh, that was just the tip.
Since I do have to give them at least 1 star, I'll say that the ingredients seemed fresh.
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Above average za with an overt artisanal touch. But, it is so unlike other pies that I admire (see: DiFara's or Frank Pepe's) that it would hard truly compare the to. Secondly, though all elite pizzeria's are pricey, this was beyond acceptable, especially considering the size of the pizza, which can only be viewed a personal sized (and for those of modest appetite, which I am not, have never been, nor ever will be).
But, the flavors were clean and delicious. The ingredients beyond reproach and the execution was precise. A pretty wonderful experience, yet not one I am yearning to refresh.
A 3 1/2 Star rating would be more appropriate.
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Hands down, the best pizza in New York. Fresh dough, fresh ingredients, and great service. What else do you need?
The pizza here are individual pies with only four options - 1) Sauce only - no cheese 2) Margherita - tomato sauce with fresh morazzela 3) Cheese only - no sauce 4) Chesse with cherry tomatoes. All are excellent, but the margherita was my favorite. The dough is cooked perfectly - brown on the bottom, yet still chewy.
The only drawback is that this place is pretty pricey for pizza. Over $20 a pie!!!! And, once the dough runs out, they don't seat any more customers, so get there early.
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i was dragged here for a friend's birthday. my friends raved about how good this pizza was and that we had to go before they closed for another month. apparently they run out of dough almost every night, so i'm thinking this must be some great pizza. i get there a little late to find out they saved the last of the dough for our table which is awesome. i'm a little confused though because when i sit down and look at the menu to order to my personal pie i see a price tag of $21 for a 12" pizza. i'm thinking this pizza better be amazing. when it arrived at the table however i wasn't so impressed. i've had plenty of brick oven pizzas before and this was not superior to any of them. the ingredients did taste really fresh, and i was told all these stories about how they're imported and the owner picks them up from the airport personally, but that failed to impress me. with a price tag of $21 for pizza, it's really hard to not be critical and it better be spot on. i've had lots of pizza in my lifetime, and i like it all; thin, thick, crispy, chewy, sauce, no sauce, and this just does not stand out amongst the rest. aside from the price, the meal was pretty typical.
the owner also apparently does not serve tap water either at this establishment. i guess he feels that it will interfere with his "perfect" pizza. i'm pretty sure it's just a scam to get you to spend way more money than you should at a pizza place. maybe i'm being really cheap, but at a certain point you kind of feel like a jerk for spending so much money on street food.
i get the idea behind the place, and i think it's great. if the price was 5 dollars less, i could be writing an entirely different review right now. for the cost, i should be running around telling everyone to go eat here. maybe i'm just cheap, but i'd prefer to go around the corner to artichoke, spend 6 bucks and eat on the street.
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Amazing pizza - it's the details that make the pizza here incredible. Sea salt embedded in the crust, sweet cherry tomatoes,
A woody & crisp crust envelops a chewy interior. The Sweet & tangy sauce was nicely complemented by a creamy rich buffalo mozz (or "Muzzarella" as we say in Queens).
The pies are small here & so each person needs to order her/his own pie. However, some slobs next to me ate 2 pies a piece - I was actually envious.
That said, you wait an hour to get in, & an hour at your table while the one cook makes one pizza at a time in super-duper slow motion.
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It's a tossup between this and John's Pizzeria in Times Square as to which one is the most pretentious, rude, and overrated pizza-joint in the city. Avoid both places at all costs.
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ho-hum
In an attempt to class up our "bottom-feeding" pack, my good friend Robert L. took a few of us here for some dinner. He'd heard good things . . .
The pizza was fine, but very pricey, the service was decent (see Robert's review, he's spot-on about the wine). I really wasn't thrilled with the menu options, there were about 6 different ingredients to be found, and each choice was just a different combination of them.
A pleasant enough time, but our spendthrift party was so concerned about the bill that I'm unsure if we allowed ourselves to fully enjoy the experience. I felt really terrible when the bill came and in what was either a gesture of apology for picking the place or to quell any further bitching about the cost, Rob picked up the check.
Probably not the best joint in which to grab a bite before launching a night of drunken messiness.
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SImply the best pizza in town. The olive oil makes it. I didn't realize pizza could have such delicate flavors. And this on the heels of the earlier mishap at Adrienne's. We had to right ourselves pizza-wise, you know.
The menu is simple and it works. Focus all of the energy on one thing and do it right is the credo here. The dough was soft and crisp, with a dash of sea salt. The sauce was magnifico, topped by righteous rounds of imported buffalo mozzarella. Some apparently think this place is pretentious, but if you take the time to read the rationale behind it all, you can see they take great care in "getting it right."
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The pizza is nice and thin, seems to be coal-fired. It's very romantic inside, better spot for one or two fine friends or lovers and not your whole posse.
The prices are steep. If you want a romantic dinner with your boyfriend, the pizza lover, go here :)
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I was introduced to Una Pizza Napolepana at a friends' birthday party and have decided to return with a friend. The pies here are nothing like the pies from your corner pizzeria. Don't expect that godawful sweet corn starchy taste or bland new world cheese. Expect stinky cheese and lots of oil. If you're willing to pay the ~$20 premium for a pie that serves 1 or 2 people, you're in for a treat! Great service.
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We had a little "company outing" here on our intern's last day. Simplicity is the key to this restaurant. Simple decor, simple menu (4 pizzas), and simple process (one person does all the cooking). The ingredients are incredibly fresh and the pairing with aglianico red wine was heavenly. Just beware of going with a group - it gets pricey really quickly. At $21 per 12-inch pie, that's about 5 smallish slices per person. And cash only, too.
My friend and I had a very geeky discussion about the merits of simple "37signals" pizza like Una Pizza Napolentana versus the bloated "Microsoft" pizzas that you can find elsewhere like at Ray's or John's pizzeria. There definitely is something refreshing and pleasing about pizza that sticks to a few basic ingredients, but it's probably not something we'd go for over and over again (unless it's cheap and wine comes free). Sometimes, you just need the sausage- pepperoni- mushroom- olive- pineapple- ham- anchovy- tomato toppings to feel like you've had a "real" pizza along with some cheap beer to wash it all down.
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Please. You are in NYC, with some of the best food in the world; you do not need a $21 personal pizza--even if it is made with gourmet ingredients you could buy at Chelsea Market for... maybe $7. Unless of course you aren't there for the pizza, but for the experience? But I bet, if you really tried, you could probably find a place with a longer line and a waiter almost as rude and nasty as the one at Una Pizza Napoletana, for almost as much money. PS I've lived in Italy. It's just burnt pizza, folks.
For a truly memorable pizza that transports you to Naples, this place offers authenticity and delicious pizza. After reading many reviews and seeing this on top pizza lists, I had to try it. Also, I read an article about the special ovens that the owner built with components imported from Italy.
Though at first glance, the prices seem costly. The craft of pizza making is taken to new heights here. It helps that the focus is purely on the art of pizza with little distraction. Disappointingly there were no salads or appetizers to round out the meal.
The quality of the ingredients here sing out in the simplicity of the pies.
Not being a fan of lavish toppings, I was pleased with the margherita and marinara versions.
This is not for your everyday pizza slice, but I look at it more as haute pizza. Buon Guosto!
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Don't let the three stars fool you. The pizza is very good. In fact it's gourmet caliber pizza. But $21 for a 12-inch personal pizza? C'mon now. I understand they use nothing but the freshest and finest ingredients. Buffalo mozz, imported san marzano tomatoes, olive oil and sea salt. But $21??? And $9 for a juice cup- sized glass of wine? Sorry for sounding cheap but I felt a little taken advantage of. If the pies were just a little cheaper, say $15, it'd be a little easier to swallow. Not sure I'll be back at these prices. Not unless you're paying!
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Una Pizza has the most authentic pizza in New York. The ingredients are shipped fresh daily from Italy and they close up shop when they run out of fresh dough. There are only four types of pizza to chose from and you cannot make any alterations.
The best pizza they have is the marinara. The sauce is amazing. There's just the right amount of flavor and spice in each bite. Each bite is different but equally as satisfying. The marinara pizza allows you to really experience the fresh tasting dough to the fullest. I found that the other pizzas detract a little bit too much from the dough whereas the marinara pizza compliments it perfectly.
The line can be tremendous, and if it is I usually forego Una Pizza because if the place is already packed, you can anticipate waiting a while (an hour +) for your food. The oven they use bakes two-three pizzas at a time. If it is authentic and quality pizza you are looking for, Una Pizza is the place. If pizza isn't your thing, or if you think spending $21 on pizza is too much money, I would suggest Luzzo's or Vinny Vincenz's up the block.
In conclusion, you get what you pay for at Una Pizza, and the price is WELL worth it.
Quick edit: The pizza IS the best this side of the Atlantic Ocean, but the service is really not up to par. The guy who makes the pizzas was chilling and flirting last night while he could have been doing his job (not to sound bratty, but come on)... The pizzas don't exactly come out within seconds, so the fact that pizza-maker was being a little lackadaisical made me cranky. The waiters don't really come around to see how everything is, which I believe was the first thing that is taught in Waiting 101. The price of the pizza does not reflect the quality of service.
Also, they are closed for vacation until September 20th. Boo!
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Found this place on happycow.net looking for a place that had both vegan food for me and non-vegan offerings for my companions. Coincidentally, it is reviewed in the zagat guide (I don't own one but was told this by someone who does) as having really amazing pizza. Sounds like a win-win from both of our standpoints and sources.
They only offer 4 kinds of pizzas, no substitutions or extras or anything breaking from the menu. The place is tiny and was packed when we got there. It was loud and small and had a great atmosphere of seemingly unpretentious diners, though I have my doubts as the pizzas each cost 20 dollars. I ordered mine (it comes without cheese) and I almost CRIED when I had the first bite of my marinara pizza. It was that good. I can't give them 5 stars when the pizzas each cost more than most people make in an hour, but everything else was great. xoxo for Una Pizza Napoletana
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My boyfriend has pizza frenzy and wanted to try it for a long time. Finally we went.
Knowing nothing about it prior to the moment I arrive, I was surprised by the menu - Only 4 kinds of pizza, tomato sauce with mozzarella, tomato sauce only, white pie, and I forgot the other. No topping whatsoever. $21 per pie. Wine is $9-10/glass, $30-40/bottle. Approx one pie per person for meal should be good. (Guys might need more than one)
Simply judge the bread, I would to give it six stars, nice airy thin crust, it's even better than Pepi's, Bar in New Haven, possibly beat Sally's, but price wise Una Pizza Napoletana is a little steep. If I have to choose between waiting in line for Sally's or Napoletana, I would still pick Sally's in New Haven.
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Since I didn't properly do my research before coming here, I didn't realize just how much this was going to set me back. Our jaws dropped when we read the menu and we had to quickly count our money to make sure we had enough for a pizza each. The crust was absolutely fantastic.
We ordered a white pizza and a margherita - they were both delicious, but I think the white one was a tad too salty, and they tomato sauce was just ok. I would have expected something a little fancier for a place like this.
It was fun to try, but I don't think I'll be going again... it was one of those "Only in New York" kind of places to me.
This place is worth the effort. And it took quite a bit. The first time I tried to come, my friends and I discovered that they're only open Thursday through Sunday. The second time I discovered that you'd better get there early.
My score is based largely on my love of the idea of this place: Mr. Mangieri's fanatical obsession with quality and authenticity colors every decision. Sure, there are some favorite toppings and options that are conspicuously missing, but I respect his dedication to his vision. He says this is what pizza is. You want something else, go somewhere else.
The wood oven is a beautiful bit of foreshadowing, with firewood stacked under a cart full of plates. The dough is prepared by hand over the course of 36 hours with no commercial yeast or refrigeration. Mangieri himself rolls out and assembles each pie. The ingredients are first rate and authentic. In true neapolitan style, the pizzas emphasize the bread, and are only sparingly covered.
They pies come out of the blazing oven about two blinks after they went in, and are a beautiful sight: steaming, puffed, blistered, slightly charred, glistening.
The pizza we had was delicious. The dough had a perfect chewiness around the perimeter, and perfect blend of salty, wheaty, and sour flavors. The buffalo mozzarella and cherry tomatoes were first rate. The basil was just slightly wilted form the fire. All was not perfect. the center of the crust was softer and doughier than we would have liked. The basil seemed more ornamental than flavorful; perhaps it would have worked better if infused into the olive oil. We would have like the garlic to be a little more assertive. And holy God, this pizza is expensive.
But. If the execution wasn't perfect, it was still excellent. And the idea of the place is absolutely perfect. Some of the best pizza I've ever had.
(I've downgraded my rating from 5 stars after coming back a couple of times. The pizza is still good, but the service can be border on negligent. And as good as the pizza is, there's a certain conceit to charging $20 for a 12" pie. I don't know if I've ever had a personal sized pizze margherite that could justify the prices here.)
one of my favorite restaurants in new york. yes, in the middle of winter, when its ten degrees outside, we wait in line for a table. and once inside, we wait longer. I've never been into the waiting in line as you are seated as opposed to putting your name down, but this place is worth it. This is the only place I've tried that truly tastes like italian pizza from napoli. the salt water crust, the mozzarella, the olive oil, fresh tomatoes. its so basic, yet the most amazing thing in the world. oh and its $20 for a personal size pizza- so be prepared to pay up for the deliciousness. the place is no frills with a wood burning oven, but perfectly cozy.
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This place was way to over priced for the generic pizza we received. The long wait before hand was certainly not worth it. The waiter that helped us was one of the weirdest guy I've met in the city.
I have to say straight off that the pizza was most certainly not worth the 1-1/2 hour wait. I've definitely had better pizza (the place is tiny--fits about 15 people inside.) It is, however, excellent. If you can slip in early before the lines starts, then it's well worth it. (Don't bother going late after the line is gone because that probably just means that the pizza is, too). Gorgeous thin crust pizza, charming atmosphere, decent wine--what's not to like? Oh, that frickin' line...
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Well, these guys are about one thing and they make no pretense otherwise (ahem, unlike most guys I know). Whatever your complaints may be about decor or limited choices, the product that they present is excellent and lives up to the hype.
We're talking about a menu made up of FOUR variations on a pizza and that's it. We got the basic made of tomatoes, mozzarella, and basil. Take away the cheese, that's another one. Take away the tomatoes, that's a third. Add garlic and put on cherry tomatoes and you have a fourth. There's something admirable about refusing to compromise your passion for authentic pizza. No caesar's salad to taint my palate (though I was jonesing for some) or dessert to fiddle with the remnants of flavors in my mouth (i was jonesing for that as well).
They do offer wine & beer and based on my glass of aglianico, perhaps its just as well they leave other arenas well alone. It was some of the worst sour, grapey wine I've ever had and at $9!!
Because they make no pretenses about anything but the food, that's all I'll base my review upon. Four stars for very fresh, delicious thin crust brick-oven pizza. It ain't cheap, and it's slightly wet in the middle, so a star deduction for that, but well worth trying.
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Not everyone will love Una Pizza as much as I do, but that is ok! If they did the lines would be even longer!
It is small, expensive with small portions and unintelligible waiters. But, its pizza is the best in the city.
Its not always the pizza you are in the mood for, but when you want to make pizza classy it will never disappoint.