Una Pizza Napoletana, the Naples-style SoMa pizzeria from Anthony Mangieri, is officially packing up and moving to New York. Mangieri has confirmed to Eater that the restaurant will close in late November or early December, leaving a pizza-shaped hole in the hearts of his many avid fans.
The return to New York is in part due to the New Jersey native’s desire to be closer to family, but it also marks the beginning of a new business with the chefs behind buzzy Lower East Side restaurants Contra and Wildair, Jeremiah Stone and Fabian Von Hauske Valtierra.
“It’s going to be the same kind of stuff I’ve been working on my whole career combined with the stuff these guys do,” Mangieri told Eater NY. “I’ve been following [them] for years. I wouldn’t be doing this with anyone else.”
Though San Francisco was lucky to have Una Pizza for almost eight years, it’s also a return to the scene of Mangieri’s first culinary successes, first opening Una Pizza Napoletana in Point Pleasant Beach, New Jersey, in 1996 and moving to the East Village in 2004. The new location at 175 Orchard Street will have 70 seats, a bar, and the same name: Una Pizza Napoletana.
Stone and Von Hauske Valtierra will add Italian small plates, cured meats, and cheeses to complement Mangieri’s pizzas. “He’ll be there every day making the pizzas using Italian flour, Italian tomatoes,” Stone told Eater NY. “It’s his name, we’re just adding another dimension to it.”
The restaurant could open as early as spring of 2018, following Mangieri’s closure of SF’s location in the next month or so.