215083 Sun Oct 17 01:47:53 -0700 2004 17 18 Manhattan 0 1145302 I just had the best pizza I've had in quite awhile. These pizzas are drizzled with olive oil and sea salt, which gives them an amazing contrast in flavors. Thin crust was perfectly flavored, chewy on the inside, crispy on the outside. Best crust I've tasted on a pie. Cheese was creamy and stringy, slightly sweet. Service was very friendly all around. Truely amazing Italian style pies here. Two drawbacks: The price, at $16.95 for 12 inches is a little extreme. Also, I felt the sauce and tomatoes could be a bit more pronounced in the Margherita. They seemed almost a subtle background to the stronger salt and olive oil flavors. I'd strongly recommend this place though. It is better than Grimaldi's, better than John's, and better than Lombardi's. Sun Oct 17 01:47:53 -0700 2004 0 Josh 1 1145303 I ate here tonight as well, went in around five thirty. It was good, but not worth the price in my opinion -- though reading the brouchure that explains the lengths they go through to make this pizza you understand why it's as expensive as it is. that said, it's not AMAZING enough to warrant it -- especially when it took AN HOUR after ordering to get our one pizza. The care put into these pizzas is evident; i just don't think the end justifies the mean. -bill Sun Oct 17 01:55:26 -0700 2004 1145302 0 bill p, 2 1145305 Where is this place? Sun Oct 17 09:43:55 -0700 2004 1145303 0 Hazel 3 1145309 Is it true they don't do take out? A friend of mine mentioned that they don't do take out. Which is pretty weird for a pizzaria. Sun Oct 17 11:39:11 -0700 2004 1145305 0 AlleyBlue 4 1145310 I'm pretty sure they don't do take out, but you could call and ask. Sun Oct 17 12:02:28 -0700 2004 1145309 0 Josh 2 1145308 Agreed it's expensive, but what'd you think about the pizza. BTW it's on 12th b/w 1st and 2nd Sun Oct 17 10:31:39 -0700 2004 1145303 0 Josh 1 1145311 Interesting link below. Link: http://www.app.com/app/story/0,21625,1077339,00.html Sun Oct 17 12:04:09 -0700 2004 1145302 0 Joe H. 2 1145331 Hmmmm...thanks for posting the article. Makes me think that they may actually serve a decent white pizza, which is pretty much non-existant in NYC. When I lived in Atlantic City, my standard summer fare was a white pie with garlic, spinach and topped with thin slices of fresh Jersey tomatoes. Nothing fancy just plain ole' delicious. Sun Oct 17 16:30:24 -0700 2004 1145311 0 bk 1 1145312 i can't wait to try it! they don't serve wine, tho...can u bring your own? for a good slice of [regularly priced] pizza, try vinny vincenz on 1st ave between 13th and 14th. very good... Sun Oct 17 12:34:42 -0700 2004 1145302 0 bryanj 1 1145323 I absolutely disagree. I would strongly advise people against this place. My husband and I went here Saturday night and waited nearly an hour for our pizza which was simply a piece of crust covered in ash. The egregious price of $17 for a 10" pie is allegedly justified because of the expensive products---bufalo mozzarella and san marzano tomatoes, but without exaggeration, I did not even have an ounce of mozzarella or one tomato on my pie. I was outraged. The remaining substance was a flatbread that had the consistency of cardboard. Service was equally terrible. 2 couples walked out before receiving their pizzas. Stick to the tried and true: John's, Lombardi's, and Grimaldi's. And for the true pizza-lovers, Pepe's in New Haven, CT. Sun Oct 17 15:36:35 -0700 2004 1145302 0 pastry person 2 1145330 Say what you please about the pizza and the prices, but I highly doubt your claim that two couples walked out because of bad service. Sun Oct 17 16:27:37 -0700 2004 1145323 0 Josh 2 1145334 I also happened to be there on saturday night apparently at the same time as. My meal lasted from 6:45 until 8:00 and certainly no one walked while I was in there. IMHO, the pizza was absolutely great. The bianca pizza was exactly what good white pizza should be; a nice charred yeasty crust, high qualty sea salt with a smooth lactic buffalo mozz. to balance out the flavors. The margarita was nearly as good, but not nearly as distinct. As for the wait that people are complaining about, upon entering the place and looking around, my friend and I realized that virtually every table had no food on it and therefore this place was going to be one of those "special" sorts of places where the food is seemingly cooked one table at a time. The service was fine, but clearly having been opened only a few days there are some kinks to work out. Other than the wait, this place is great. Then again, sitting down at restaurant for an hour ain't such a big deal where I come from. Sun Oct 17 19:41:03 -0700 2004 1145323 0 mondo 3 1145336 I was there from 8:40 - 9:45 and then they ran out of dough while I was leaving. So, I dunno when the above poster was there. Sun Oct 17 20:01:43 -0700 2004 1145334 0 Josh 2 1145458 I think I'll not take your advice here, sorry. "simply a piece of crust covered in ash." sure it was. Looking forward to checking this place out, NOT at 7 or 8 on a Sat, when it's OBVIOUSLY going to be a pain. sheesh... Mon Oct 18 17:35:20 -0700 2004 1145323 0 M 2 1145470 just stumbled across the SliceNY "review". funny, "simply a piece of crust covered in ash." didn't appear once in the piece. Anyway, check it out for thoughts from a thourough city-wide pizza hound. http://www.sliceny.com/archives/2004/10/una_pizza_napol.php Mon Oct 18 18:04:17 -0700 2004 1145323 0 M 1 1145344 I was the last customer on sat night, mine was the last dough.I had the margherita , and it took only 15 minutes. although I didn't think it was " amazing ", but I agree about the pie with your opinion. the pie was just like your discribed. overall, there were small amount of cheese&tomato on my pie, all I could taste was salt, oil - it was too much for my taste - and flour. I even tried to pick up only cheese and tomato to taste them, but it still covered lots of salt&oil, almost impossible to taste them. people were nice, and seemed like they are very serious about pizza making.yes,$17 is pretty expensive but I feel that people like chowhound should support this kind of place. this place just opened - I know they had buisness in jersy before -, it's too early to come a decision. let's support the guy who is trying to make great pizza rather than criticize him. anyway, I think the wood burning pizza shouldn't be compared with NY style coal oven pizza. Mon Oct 18 00:40:08 -0700 2004 1145302 0 Aki 1 1146325 finally got there last night - i think it's kinda great. it's a teeny bit pricey but you can bring your own wine so that helps...very much like being in naples to me. we didn't get there until about 10:30 pm so there was no wait and they luckily still had some dough left. then anthony (the owner) slipped next door to the little and lovely turkish cafe and brought us back some excellent espresso. all in all - delightful. Sat Oct 23 15:16:54 -0700 2004 1145302 0 djk 1 1146710 Visited Thursday night of the first week in business. I found the crust the most remarkable element of both the margarita and the bianca. It was smoky, crunchy, and chewy all at once. Also observed a crate of mozzarella da bufala being brought in to the restaurant in a styrofoam shipping crate (the owner actually has it fed-exed from Naples). Worth a return visit. In my opinion however, when I'm craving a pizza, I'll still head straight to the Hoboken Grimaldi's (considerably less crowded than Brooklyn). Una Pizza's pies are an experience that almost transcends pizza. Used to frequent Mr. Mangieri's (the tattooed owner) bread bakery 8 years ago down the Jersey Shore. Passion and devotion like his should definitely be rewarded. Tue Nov 02 14:48:31 -0800 2004 1145302 0 millefeuille