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StephY

UNA PIZZA NAPOLETANA

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I go all the time & for my money its the best pizza I've had. The filleti (sp?) which is cheese & whole tomatoes w/o sauce is my favorite but all four are great. I kind of buy into his whole BS actually, I really do think the all the ingredients are better than anyone else uses & the pizza's are perfectly cooked. I say BS because the manifesto he has is kind of funny, I would go alot more if it was open more often, & the place is expensive. $21 each for the pizza plus $33 for a bottle of wine and its almost 100 for my wife and I to have pizza, but it really is excellent. We sometimes go to Ssam Bar for dessert because he only offers chocolate and espresso.

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Huh, rumor has it he's moving to SF unless he finds a better place during his post-closure travels.

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Huh, rumor has it he's moving to SF unless he finds a better place during his post-closure travels.

He wants to be able to make salads with good produce. I hope he realizes the water is SO much different out there.

 

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I'd read, of course, that Mangieri was returning to New York, but I hadn't realised his new pizzeria would be in partnership with the Contra-Wildair team. Does anyone actually use the term 'Hell Square'?

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I'd read, of course, that Mangieri was returning to New York, but I hadn't realised his new pizzeria would be in partnership with the Contra-Wildair team. Does anyone actually use the term 'Hell Square'?

You didn't?

 

And yes, Bowery Boogie and Lo Down use that term all the time!

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Yes, Googling the phrase has yielded all manner of urban delights!

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I heard today that they're a couple of weeks away from being ready.

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Now f&fing, I hear.

Yes, we have some common friends who were there last night.

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Well, they're up to $25 a pizza now, and still soggy in the middle (obviously Napolitana style). I liked the flavor of the crust, I think the sauce needs work, and the cheese is the cheese. I think my problem is I'm just too much a fan of the NYC style, be it coal or gas-fired oven, along with the Roman crispy style. Or even a bastardized NYC/Naples style just makes me happier. YMMV.

 

Margherita

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Marinara

 

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White asparagus with bottarga

 

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I think the booze license will be around at the end of the week. Currently taking a long time for pizza to come out,

and wondering if Mangieri will blow a gasket at some point.

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