564520 Mon Oct 13 15:07:57 -0700 2008 4 18 Manhattan 0 4101930 I went there over the weekend with great anticipation, having postponed a visit for months now. I don't know if the pizza has gone downhill but it did not come close to meeting my expectations. Okay, granted I did have in mind the outstanding pie I had in Florence, supposedly the best in Florence outside of Naples. But, still, Una Pizza Naoletana didn't even come close: too skimpy on the cheese and really nothing to distinguish the pie at all. And yes, at 22 bucks a pie I think it's reasonable to have high expectations. Frankly, I feel a bit burned. Any other 'Hounds have similar reports and / or can recommend another place worth trying? Note: After readig hwertheim's "Trip Report" review of Una Pizza Napoletana, at least I know not to give this place another try! Mon Oct 13 15:07:57 -0700 2008 177314 uwsgrazer 1 4101959 Hmmm, I dunno. I was at The Pieman's Craft event at UPN this past weekend (part of the Food and Wine Festival). We shared pies from Vinny Vincenz and Totonno's on 2nd Avenue before eating Anthony's pie. His was wonderful and make the other places look crappy. Compared to other places, they just don't have the bouncy crust structure with nice holes in the bready part. He, of course, is a perfectionist, and he readily admitted that not every pie that comes out of his oven is always 100% to his standards. Some days, he feels, the pizzas just suck and he's having a hard time because the flour is never exactly the same, dough is always changing and rising, and every batch of mozzarella is slightly different. So if you get one that is less than perfect, keep that in mind. He said that he charges the amount he does because of the rent, the fact that he is there making every single pie, like 150 pies a night. I'm also assuming they're still paying off the new oven. They're there from 8am to noon, and again from 2pm to midnight every time they're open for dinner. And it's an artisanal product, so sometimes the fire just causes huge char bubbles. He says he'd made nearly every pie to come out of that oven save for a few where he needed help, after breaking his wrist (or some similar injury). Frankly, I can't believe he used to make and mix all the dough himself by hand until they got a machine a little while back. Anyway, I had the pie on Saturday. It was as good as usual. I did see some that were a little lopsided or a little over charred on one side or the other, but that's just the way it is. The oven has hot spots. It's one guy doing all the work. I'm willing to give him a little leeway. Mon Oct 13 15:16:29 -0700 2008 4101930 10936 kathryn 2 4102002 Small world. I was waiting outside UPN Saturday afternoon while an event finished up (which included Ed Levine signing his pizza book). We probably passed one another as you were leaving. Mon Oct 13 15:38:20 -0700 2008 4101959 177314 uwsgrazer 1 4103763 Yes, I agree with the OP. I was excited to try their pie a few months back and was astounded by the prices but didn't let that sway me from what I thought would be an excellent pie. Meh. It was definitely over salted which I know is an odd comment to make on a pizza, but then an Italian fellow chatting with the owner (or cook?) said the same thing out loud when the proprietor asked him how it was. I wouldn't spend that kind of money on their pizza again. It simply just did not taste that good (outside of the salt problem), which is the point that the OP was making, having nothing to do with the "every pizza doesn't come out perfect" theory. Tue Oct 14 11:56:54 -0700 2008 4101930 82112 porkified 1 4104151 It makes me sad to say it, but I think I am in the same boat. I remember eating here (when it was $16 a pie :) ) and being absolutely blown away by the quality and just how different it was from the rest of the pizza in the city. Over the years I have continued to love it and recommend it as the best pizza experience in the city. But the price just keeps going up and I feel like the general quality has gone down. If his rent is that bad he should find a new location. If he were less pressured by his rent maybe he could take the time to make sure every pie is at the level it was when he opened. As it stands, it is no longer in my rotation of places I eat despite all the fond memories I have of the amazing pizzas I have had there. Tue Oct 14 14:08:52 -0700 2008 4101930 175010 BryanHarig