From Lynne Char Bennett,
San Francisco Chronicle, Sept. 19, 2010:
"Pizzaiolo Anthony Mangieri closed up his New York shop last year and swapped coasts, adding another specialty pie place to the Bay Area roster. Mangieri — with help from his wife, Ilaria — has opened in a spare, high-ceilinged space which retains an industrial feel. The focus is on Mangieri and the three-pizza batches going into and out of the beehive-shaped wood-fired oven; the pizza-making takes center stage in what some might consider performance art."
Beer and wine available. Serving dinner Wed–Sat. Closed Sun–Tue.
"You may wait in line to get into Una Pizza Napoletana. You may sit at your table for 45 minutes, an hour, getting resentful as you watch the man work at his station like he's cooking for a couple of friends while they watch a Niners game. Even if this is your fourth trip to the restaurant, you may swear to yourself that no pizza is worth starving yourself for. Then your filetti will arrive, still smoking from the oven, and you will take your first bite. And you will forgive the master all over again."
— Jonathan Kauffman,
SF Weekly, March 10, 2011
From Lynne Char Bennett,
San Francisco Chronicle, Sept. 19, 2010:
"Pizzaiolo Anthony Mangieri closed up his New York shop last year and swapped coasts, adding another specialty pie place to the Bay Area roster. Mangieri — with help from his wife, Ilaria — has opened in a spare, high-ceilinged space which retains an industrial feel. The focus is on Mangieri and the three-pizza batches going into and out of the beehive-shaped wood-fired oven; the pizza-making takes center stage in what some might consider performance art."
Beer and wine available. Serving dinner Wed–Sat. Closed Sun–Tue.
"You may wait in line to get into Una Pizza Napoletana. You may sit at your table for 45 minutes, an hour, getting resentful as you watch the man work at his station like he's cooking for a couple of friends while they watch a Niners game. Even if this is your fourth trip to the restaurant, you may swear to yourself that no pizza is worth starving yourself for. Then your filetti will arrive, still smoking from the oven, and you will take your first bite. And you will forgive the master all over again."
— Jonathan Kauffman,
SF Weekly, March 10, 2011