A Mano...what pizza is Better?
Finally tried A Mano...don't understand the hoopla...yes, it was good...had the butternut squash with pancetta and carmelized onions
...very creative mix of flavors...the eggplant parm plate was really
eggplant and sauce (too
much)...margherita pizza certainly tasty...but don't feel it is outstanding.
Certainly a good meal...OH...AND I WISH I KNEW...
BYOB!! Paid $29.00 for a bottle of cab...decent but not worth $29.00.
No wine by the glass.
I haven't been to A Mano in years, but the original pizzaolo (Roberto) now owns two of the most highly-regarded Neapolitan pizza places in NYC (Keste and Don Antonio). I fully credit him with the nuttiness that now surrounds this style of pizza making. That said, the last time I was at A Mano I was disappointed by too much and realized I don't need to make the effort to go there when other terrific options abound.
In NNJ, The Monk Room in Newark (a block from the Pru Center) is turning out the. REAL. deal. The place is owned by the folks who have Porta in Asbury Park (and soon to open in Jersey City). Their head pizzaolA was trained by Roberto and she knows what she's doing--and their staff has also obviously been equally well-trained.
Not officially Neapolitan, but I love the pizzas at Arturo's in Maplewood. LOVE. The chef/owner was a breadmaker first, and his dough/crusts are to die for. And it's BYO. :-) He also owns Razza in Jersey City (see a trend here?); I haven't been, but friends who have say the quality is as good as it is in Maplewood.
Head down to Robbinsville and Hopewell (pretty close together) and enjoy Osteria Procaccini and Nomad.
Both are BYOB (you get to bring your favorite pizza wine).
Here is a thread a couple years ago. All the pizza's were tasted the same day. Pictures included, they help tell the story.
re: Bryan Pepperseed
Sorry for the late reply, just saw this. I prefer Osteria Kingston over Nomad by a hair. Here is a link to a pizza crawl that featured Osteria, Nomad, Porta and Mancinni's. All in the same day. Osteria and Nomad were the winners, both way ahead of Porta and Mancinni's.
A Mano makes a real"Pizza Napoletana". Imported flour, san marzano tomatoes and good,fresh mozzarella cooked in a 900deg oven for less than 2 minutes. You have to eat it soon as it comes out of the oven or it will get "pesante" or heavy as Neapolitans like to say
We usually have the margherita or the sausage and broccoli di rape.The only problem we have is when they get busy and the pizza lingers at the counter for too long. Now we go at off peek hours and we have no problem
Their panini are also good and made from a focaccia using the same pizza dough.