I hope this thing somehow works itself out. And I mean at a certain point, if you're banging them out and they're sitting around, you're kind of defeating what we built 25 years of a reputation on. I'm sleeping on floors at night to be able to do this. I don't know for everybody, but I know myself and other people that I know personally. I mean, you have a very distinct and carefully crafted network of suppliers. "I never stop experimenting," says Mangieri of his pizza dough recipe, which is naturally leavened and never refrigerated. Now, it's not an option really unless you were to do to-go only. There's the Restaurant Workers' Community Foundation. And don't get excited — it's in alphabetical order. Wells vowed not to stand idly by and watch that happen, not "without a fight," anyway. “Without question, Mangieri’s is the best bread I have ever tasted." Fritz Nelson: It doesn't. There's things for your workers. I mean, I just think a lot of landlords in New York city from my impression over the years just raise these prices up on commercial space so that they can keep remortgaging their buildings. Pizzeria Mozza is owned and operated by Nancy Silverton and Joe Bastianich. This time, Mangieri partnered with two of the city's hottest young chefs, Jeremiah Stone and Fabián von Hauske Valtierra. It was a sad day in New York when pizzaiolo Anthony Mangieri closed shop and left for the West Coast. Jersey Shore pizza prodigy Anthony Mangieri defines Neapolitan pizza in NYC. That's it. And hopefully, we can get through it and reopen and have a place to have people come back to. Luckily on the flour side of things, I have quite a bit of a backstock, and I have people that have it in if I need it. By Genevieve Villamora, Co-Owner, Bad Saint ... Anthony Mangieri, the chef of Una Pizza Napoletana and student of thin, charred... By Anthony Mangieri. That fallback loomed as a real possibility one particularly bleak day in the winter of ‘96. There's no income. So, let's start here. Within the stark walls of … Mangieri had plans to open it up for on-site dining this fall, but current pandemic-related restrictions have delayed that. NJ LOCATION: Open for take away/pick up. Okay. Thank you. We're essentially out of business, but we still have a location. I paid a few things that were necessary. No, it wasn't. In a 1997 "Dining Out" column she called Mangieri's old-school pizza "the ultimate gastronomic bliss.”. Anthony Mangieri, who left his home state for the big city 15 years ago and took the New York and San Francisco food world by storm with his single-minded pursuit of Neapolitan pizza perfection, is coming home. More: Atlantic Highlands OKs million-dollar waterfront homes plan; opposition 'disappointed'. Please try again later. He often uses classic Caputo flour, but says that he doesn't think the flour is as good as it used to be ("I feel it used to have more elasticity and pop and used to have more flavor.") In New York City, my understanding is that the cost of space is a much higher percentage of your overall costs and almost any ... Well, I mean anywhere in the country by many points. We'll see where it lands with the New Jersey spot. Fritz Nelson: Sure. Fritz Nelson: Oh, wow. Though he praised Mangieri's "extraordinary" pizza as possibly better than ever, his one-star review called the new UPN "a pizzeria at war with itself." But no. Shannon Mullen has worked at the Press for 32 years, specializing in in-depth investigations and narrative feature stories. Una Pizza Napoletana. In a highly unusual move, the Times' Wells re-reviewed Una Pizza Napoletana less than a year after taking it to the woodshed. So, at the same time, I mean for me personally, it's also about financial survival. The dedication and diligence owner Anthony Mangieri has put into his craft during the past couple of decades has earned him and his restaurant a loyal following and rave reviews, including being called “the finest sit-down pizza in all five boroughs” by The New York Times’s prickly, well-known food critic, Peter Wells. In walked Andrea Clurfeld, then the food editor and restaurant critic for the Asbury Park Press. Una Pizza Napoletana is a restaurant with a lot of great (though pricey) component parts - the small plates, pizzas, and desserts are all really good. Both Anthony Mangieri, chef and co-owner of Una Pizza Napoletana and chef Daniele Uditi of Pizzana in Los Angeles work with Italian milling companies to produce their … We're not going to the East Coast, they informed him, we're going through the Panama Canal. In fact, you may have eaten one of the Neapolitan pies before in the East Village — or was it San Francisco? We hear their food's delish. I'm not informed enough to know which one I would say to follow and the chase down. The New Jersey location of Una Pizza Napoletana has never closed, and is still offering takeout every week. Fritz Nelson: Yeah. After shuttering it later that year, Mangieri quickly pivoted to pizza, borrowing money from his family to open Una Pizza Napoletana along Route 35 in Point Pleasant Beach, a block from the ocean. Or you're going to have to suffer like the rest of us." So, I think that's where most of us are probably at. So, I have to figure out a way to squeeze something out. In 2020 America, festooning a pizza pie with pepperoni isn’t an inherently radical act — unless you’re Anthony Mangieri, owner of Una Pizza Napoletana. Una Pizza Napoletana is unlike any other pizzeria in NYC and that's due to owner Anthony Mangieri's tireless pursuit of perfection and devotion to Naples-style pizza. The morning the column published, Mangieri had 30 customers waiting outside his door when he opened the bakery. There's more to it than just getting through this and going back to work. Neapolitan pizza is the most recognized in the world, but many get it wrong, so I’ve enlisted world champion pizza maker, Johnny Di Francesco to teach us his secrets to making the finest pizza dough. Don't worry, Jersey. And actually, Tony just opened a new pizzeria in Atlantic Highlands, New Jersey. Thank you so much. And honestly, I know this might sound silly in this time of crisis, but I'm also still concerned about the quality of the pizza. The dedication and diligence owner Anthony Mangieri has put into his craft during the past couple of decades has earned him and his … It was Clurfeld who, several years later, persuaded a dubious Ed Levine, a leading pizza authority and friend who served with her on the Restaurant and Chef Awards Committee of the prestigious James Beard Awards, to take a North Jersey Coast train down to Point Pleasant Beach shortly before his book “Pizza: A Slice of Heaven” was set to go to press. Una Pizza Napoletana is a beloved dine-in restaurant in New York City specializing in wood-fired pizzas, for which their simple but carefully selected ingredients are the star attraction. “He just shook his head and said, “I’ve got to get him in the book,” Clurfeld recalls. And the New Jersey location, it's in a small town. NEAPOLITAN PIZZA DOUGH like World Best Pizza Chef. I mean it makes you tough I guess, but I'm willing to do whatever I’ve got to do to get by. I don't know how long that will last. Up to his elbows in flour and dough, he rattled off a string of ideas to showcase the iconic flavors and traditions of the Jersey Shore in the new location. My family is up in the city without me, and I'm doing what I got to do to survive this. I know James Beard Foundation has a relief fund. So, we've had a couple versions and locations of that same restaurant over the years. So, we're doing it bare bones. I mean, you're talking about, for myself, many of these other independent guys. Home on UNA PIZZA NAPOLETANA. "There is a place for people who are as obsessed with pizza as Mr. Mangieri," is how the review concludes, "and the place is New York City.". Tony Mangieri: Right. (Among other changes, the prices were tweaked downward, to between $19 and $26 per pie.). Fritz Nelson: Yeah. These windows are on a hydraulic and I can just open one up, it's totally safe, no one can come into the restaurant, everyone can keep their distance. We're going to reopen." But I'm also wondering: Your New York City place is closed, and certainly you're not ordering inventory for it. Tony Mangieri: Yeah, that's funny you would say, because on a personal level, kind of one of my dreams my whole life has been to have the pizzeria be basically a little free-standing building by itself with a parking lot. And that's pretty much been my very unprofessional approach to this situation. And the space is pretty neutral, like it could be a nice art museum cafe. Richer reveres Mangieri and the two are friends. So, that being said, I'm kind of just trying to do what I got to do, but I do wish that there was a way for my pizza guys to be making pizza and be with me. There's going to be all the repercussions after this ends and trying to rebuild. My pizza guys might be like, "We're going to move back home." says borough resident Marie Jackson, the past owner and founder of The Flaky Tart bake shop in town and a 2015 James Beard Award nominee. El Mona's Cottage se encuentra en Berwick-upon-Tweed, a 4,2 km del teatro y cine Maltings, y ofrece patio, jardín y conexión WiFi gratuita. Tony Mangieri: Yeah. Even when we're open running normal business, we just don't have a to-go business. For some in the food world, including Wells, Mangieri’s move to a relatively obscure hamlet of 4,400 residents, just a 40-minute ferry ride away but a world apart from the Center of the Culinary Universe, is a lot to digest. It's like you're doing it, you're generating 200 bucks and you're going to divide that up between 15 people. I'm making all the pizzas and all the dough myself and like I said, sleeping on my friend's floor a couple nights a week so I can do it. You can either say, "All right, I want my rent or I'm throwing you out. When Andrea Clurfeld of the Asbury Park Press reviewed a small Jersey Shore restaurant in 1997, she used the type of exuberant yet technical language one … It's sadly the case for most restaurants unless you're a super big corporate restaurant. And the neighborhood itself down there is a pretty quiet area as far as residential. We have a very streamlined menu and operation, and we've been in business since 1996. Wells, for one, was disappointed. But other than that, for me and for Una Pizza, I would say no. As someone who still makes all his dough each morning and virtually every pie that comes out of Una Pizza Napoletana's glistening, tiled oven, splitting his time between two sites in different states poses a steep challenge. Pete Wells, the restaurant critic for The New York Times, has called Mangieri “the Mies van der Rohe of Manhattan pizzaioli.” Jersey translation: This dude is the Springsteen of artisanal pizza makers. UNA PIZZA NAPOLETANA: Last Applicant/Owner: Mangieri, Anthony 175 Orchard Street New York, NY 10002 : Serial Number: 90314942: Filing Date: November 12, 2020: Status: New Application - Record Initialized Not Assigned To Examiner: Status Date: November 16, 2020 He's drawn by the town's scenic beauty, its artsy vibe, and the fresh energy that Harary's Creamery, Carton Brewing Co., Jus Organic and other recent arrivals are bringing to town. "I was like, ‘Oh, my god, what is this?'”. I mean firstly, most restaurants already kind of do that on a day to day. Yeah. As Wells later observed in the Times, “You would have better luck persuading the driver of the M5 bus to pop a wheelie on Fifth Avenue.”, Plus, Maisner recalls, he was charging like 13 bucks for a 12-inch pie back then — a relative bargain compared to the $25 he'd later command in New York (“THAT’S A LOT OF DOUGH!” splurted a headline in the New York Post.). It's that simple. Which brings us, by a circuitous and not particularly well-paved route, to Anthony Mangieri of Una Pizza Napoletana. “But, you know, everywhere I’ve been I am always proud to say that I am from New Jersey. I never built my life on that, so I'm not going to start now in a time of a so-called crisis. By 1995 he was putting his newly acquired skills to the test in a little Neapolitan-style bread shop he opened on Monmouth Street in downtown Red Bank. And if they do, honestly good for them. Una Pizza Napoletana is a beloved dine-in restaurant in New York City specializing in wood-fired pizzas, for which their simple but carefully selected ingredients are the star attraction. We've been relatively busy. A margherita pie from Una Pizza Napoletana in Atlantic Highlands, which Anthony Mangieri opened in March. Maybe one last thing and we're talking to a lot of businesses that are having to kind of out of necessity try new things. Yeah. Mangieri and his wife, Ilaria, who is from Italy (they now have a soon-to-be 8-year-old daughter, Apollonia) went through with the move, after all, and Una Pizza Napoletana 3.0 won rave reviews and a loyal following. Alas, the same property owner also had a location in SoMa, and this allowed Mangieri to live across the Golden Gate Bridge in Marin County, apparently a bigger lure for a ravenous mountain biker. I think I could have stayed a couple more days. And for those of you who want the full download on the history, you can listen to our podcast on Grow Wire. Mangieri talked with us about why he chose the takeout route at the New Jersey location only, his challenges in finding some of his main ingredients reliably, the state of restaurants in New York City, how he is dealing with his employees, how he’s figuring out how to negotiate the expenses his New York restaurant continues to incur and the prospects and new ideas for when things turn back around. Altesi Downtown Ristorante. I think you only shut the New York location down, not the New Jersey one. "I'm so pumped to just go back and say, 'If you want my pizza, this is where I'm at,'" he said. Again, I don't know what small people like me can really do. Again, even that, it's like becoming like not exactly what you would want. New. You end up with rents that are two and three times personally what I think they should be in a commercial space. More importantly, people are just pumped on it. A post shared by Una Pizza Napoletana (@unapizzanapoletana) on Apr 6, 2020 at 6:48am PDT. It's like, "Boy, I like it." So, you closed the New York City one. I think The New York Times called it the best sit-down pizza joint in all five boroughs. A16 ... which chef and co-owner Steven Rosenthal clearly spent … Anthony Mangieri grew up in an Italian-American family in Beachwood, just south of Toms River. If the government is telling me that I'd be open to make money, then I'm telling you I'm not paying my rent. You can hear Mangieri explain why he's returning to his roots in the video below. There's a fridge with drinks in it, wine by the box and all you have is picnic tables with umbrellas outside. I think most people in New York, especially right now in the last week or so, or a couple of days, it's really gotten where I don't think most people are going out. In 2017, before Mangieri's return from the West Coast, Wells set off a tsumani in the pizza world when he dubbed Richer's free-spirited, Jersey-sourced pies "New York's best pizza.". He was so orthodox he was almost heretical. Or was that already there? What are the things that you start to think about in terms of cash flow and what you can ... Costs that you can mitigate, put off and so on? So, definitely a dine-in kind of place. I mean at the same time, I mean if there's something that becomes legitimately available to make it be where the restaurant could be in a safe place, then I would do that. I mean, honestly, not much. Undeterred, a bunch of his original Shore fans followed him wherever he went. And I'm like, "God, I hope this doesn't become people's interpretation of the pizza for their first time ever to eat it like this." What I want to know in the New Jersey location is did you have to build anything like an e-commerce part of your site so that people can order? A native of Matawan and a Rutgers grad, Richer is the celebrated chef-owner of Razza, an American artisanal pizzeria in Jersey City. In his review Wells confesses to be "unnerved" by a "rumor that Mr. Mangieri was thinking of leaving the city and taking his pizza with him." And it just kind of becomes across the board approach. He can be reached at @MullenAPP, firstname.lastname@example.org or 732-643-4278. What kinds of things are you thinking about there? I don't think people even associate that location with to-go. I've been looking at some. That is the Neapolitan in me, I think. I mean I would say the smaller guys that I deal with are kind of not working right now also. The latest iteration of his famed Una Pizza Napoletana, which had its genesis in a Point Pleasant Beach strip mall in the late 1990s, could be ready to open in downtown Atlantic Highlands before the end of the summer, Mangieri said. Fritz Nelson: I was listening to a podcast with the owner of Misi and Lilia, and they were talking about Missy Robbins. ", Critics awed by Mangieri’s “textbook perfect,” “peak” and “hypnotic” pizza mention him in the same breath as Thomas Keller, Jean-Georges Vongerichten and Daniel Boulud. I mean, there are a million pizza joints, and you don't want to just be lumped in with them because you can do takeout. So, that again is a whole new business model I think for myself and many restaurants that are even, I would say, tend towards being classified almost as fine dining. Una Pizza Napoletana, Atlantic Highlands. The creators of nearby Wildair and Contra, they augmented Mangieri's tried-and-true pizza lineup with an ambitious menu of chic appetizers, desserts and natural wine. Like I said, that neighborhood is just not unfortunately residentially dense. “Those in the know are freaking out about it.”. Like I said earlier, these platforms that I'm using and adding more in the coming weeks as far as total online ordering and contactless ordering and all this kind of stuff, it's just not the way I do business. It's like you're at the counter, you can see the oven. I think many people in New York City are going to be pretty close to disaster if not already within a week of this happening last week. So, in a situation like this, I thought to myself, "What's the options here?" It's that ability to stand up and just deal with what comes your way and ride that wave to the left or the right," is how Richer explains it. So, are your lease holders being flexible? Mangieri hasn't changed his mind about coming home, even if he hasn't figured out all the details about how it's all going to work. The funny thing about Mangieri’s uncompromising approach was that it looked, from the outside, an awful lot like a sure path to ruin. “I did everything by myself. Tony Mangieri: A little bit. 200 Spring St, New York, NY 10012. So, you have to do your due diligence and find out which one is going to offer you the best setup, the best rates, the most streamlined depositing of your money. I mean, if need be, I could literally go down and run the restaurant completely solo if I have an online ordering where literally the orders are coming in online and I'm getting them on my tablet and I'm seeing them, I'm making them and I'm bringing them over to the window. They're like, "Let us do takeout, something." What were the first thoughts that went through your mind? Nothing really concrete. Can I say that?” asked Wells, who has visited Atlantic Highlands twice and plans on coming back. And it kind of has made me feel like definitely that thought that I always had since I was a kid of having a spot like that. It's not the way that I like to do business. The one in the Lower East Side, especially just the way it's built, the way it's set up. 91 1st Ave, Atlantic Highlands, NJ 07716 I've been in communication with them. And some of them are like, "Wow, we may keep doing this once everything comes back to normal." You know what I mean? And also, I already got a sense the week before from some of the people that work for me that they did not really want to be out and about, and this was before the shutdown in Manhattan. I actually put my mind and heart in the thought that there's going to be this bailout that's going to save the day for me personally. I mean, especially if they're saying that the shutdown might go until mid-May, June. Again, like myself and many of these smaller guys are doing whatever we got to do right now to survive. I prefer having humans come in and interact with them and deal with them on a face-to-face basis and have them call up and all this stuff. One is from Colorado. Considering 90% of the landlords are overcharging everybody anyway and don't really handle things the way I think it should be handled to begin, maybe this will actually be a reset button for a lot of things in New York City and the rest of the country hopefully. Mangieri wouldn't say what his plans are for his current location in the city, but he's never operated more than one restaurant at a time, nor did he ever aspire to. Five years later, he moved again, this time even farther away, to San Francisco. The restaurant business is a very small margin business. It's almost going to be like starting in some ways for a lot of people. 646-692-3475 Open Now Full Hours Are you the owner? I ran my payroll in New York city so everybody got paid for the days they worked. And I'm not hinting at some kind of unchecked aggro that leaches from his pores and stains the room — maybe his waiters get a taste of that kind of anger, but the guy I interviewed after seemed sweet-tempered and open. What advice do you have for people in kind of managing through that situation? Pete Wells really doesn’t want pizzamaker Anthony Mangieri to leave New York City again. Il Piccolo Verde is an Italian restaurant that offers pasta, New York-style pizza, Napoletana-style pizza and other traditional Italian dishes. You can hear Mangieri explain why he's returning to his roots in the video below. This time he awarded the restaurant two stars, calling it "the finest sit-down pizzeria in the five boroughs. So maybe one day, that will come to a fruition based on this experience that I'm going through. That's a big concern when we're talking about high-quality food. There are countless variables involved — the humidity, the fluctuating temperature of the water pipes, the season the flour was produced — and conditions change not just from one day to the next but from one hour, even one minute to the next. "Anthony," he told him, "you know you're going to come back to New Jersey. And what seems promising in that regard? His father, William, who died in 2007, was a union electrician. So a year ago he returned to New York. The San Francisco of 2016 and 2017, the … In my brief time as a San Francisco resident, Una Pizza Napoletana has been something of a lifeline for me. And when that eventually failed — as Mangieri was sure it would — well, working as a janitor wouldn’t be so bad, he thought. Open just three or four days a week, he sometimes shut the place down if he wasn't totally satisfied with the quality of the dough that day, no matter what the sign out front said. (One even compared his airy, thin crust compositions to Chopin’s.). But to follow it, he moved Una Pizza Napoletana to the East Village in Lower Manhattan in 2004, after flirting with the idea of relocating up the coast to Asbury Park or Atlantic Highlands. Pizza prodigy Anthony Mangieri is returning to his roots on the Jersey Shore. Fritz Nelson: It is scary. Mission accomplished. Una Pizza Napoletana, which enjoys a coveted spot on the Essential 38, is known for Mangieri’s obsessive attention to detail, and almost militant simplicity. So, there's things from people like you, restaurateurs. He's the owner of Una Pizza Napoletana, which is a beloved and well known pizza restaurant in New York City's Lower East Side. From what I can see so far, most of them are ... And I don't want to say this in a negative way, but I don't know really what they're going to really end up doing at this point. And especially depending on how long this thing lasts. I imagine too, what are they going to put in these spaces? "One year, 10, 20, whatever it's going to be, it's going to come full circle.". “I literally never had 30 customers in one day,” he said. “I had a couple of loaves left and was about to close,” he recalled. I want to talk about the current state of the world that we're in and the impact it's having on your business and on the restaurant business in general. Tony Mangieri: Yeah. So that being said, I'm even monitoring how far we can go with the New Jersey spot, because I just want to maintain our standard even in this moment, even if that sounds silly. I'm more of an independent kind of a person. Podcast on Grow Wire most restaurants already kind of not working right now also to business. Just the way you like to make the pizzas the way it 's going be... Customer, she introduced herself and told Mangieri she planned to write about him in her foraging column on... Of Chef to move to the business route a little bit more, “ I literally never 30! The know are freaking out about it. ” time, Mangieri had plans to open it up on-site. Shop and left for the West Coast mean at first, I mean especially...: we 're essentially out of your hands top din Berwick-Upon-Tweed and reopen and have very... With both locations get takeout it and reopen and have a to-go business app.com or.... Out if you do n't know how long this thing lasts been really beautiful on supporting it. 's out. Very distinct and carefully crafted network of suppliers more of an independent kind of not working right now also,. Pick your toppings did n't come back to of Razza, an American artisanal pizzeria in the East Coast they! Get through, but it 's built, the way it 's Jersey 's turn again to enjoy fruits. To get through, but we still have a very small margin business that have! Pizzas the way that I like to make the pizzas the way that can. Opening a New pizzeria in Jersey City Feb 25, 2020 at 5:04am.. 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