When Anthony Mangieri opened the original Una Pizza Napoletana in Point Pleasant Beach in New Jersey in 1996, no one in America was really doing Neapolitan-style pies. “I really wanted to make real Neapolitan [pizza] that I ate when I was in Naples, and that I’ve never experienced outside of Naples,” Mangieri says.
His pies have taken on a life of their own in the past 30 years, morphing into something of an original creation with his countless hours spent tweaking and perfecting recipes in the kitchen. But one thing is unchanged—even after moves to the East Village and San Francisco—critical acclaim (everyone from Pete Wells to Italy’s famed 50 Top Pizza organization have sung Mangieri’s praises) and lines out the door when the restaurant opens.
We recently caught up with Mangieri to get the lowdown on Una Pizza Napoletana—the must-orders, why the playlist is so important to him, and more. Read on, and book your seat on OpenTable.
What’s your must-order for someone that’s coming for the first time?
Anthony Mangieri: Get a margherita pizza and try either the Cosacca or the marinara pizza. I love the Cosacca. It kind of reminds me of a pizza that you would give a baby in a good way because babies eat very simply and purely. When we have it on the menu, our house-roasted peppers are one of the most beautiful versions of roasted peppers. Get those and finish with the dessert. We only offer one flavor of sorbetto and ice cream everyday.
What drinks would you pair with that order?
I would recommend the Gragnano. It’s similar to Lambrusco, and it’s the classic wine that goes with pizza.
What’s your favorite place to sit in the restaurant?
I think the corners of the banquets are kinda cool because I like nooks and I like to tuck into a place and enjoy myself and take my time. The tables closest to the oven on either side are probably the two best spots in the restaurant.
Una has a really cool playlist. Is curating that important to you?
The restaurant is kind of sexy, it’s dark, it’s kind of clubby so we try to play stuff that’s in that genre and stuff that’s a little obscure. Then we throw in a bunch of stuff from my youth, too, like we recently added Nena’s 99 Luftballons.
Speaking of the vibe, can you tell us more about what it feels like eating at Una?
The restaurant is very personal. When you come in, all the artwork on the wall is my own artwork from friends. 2026 will be our 30th anniversary, and this is to me the most beautiful, curated version of all the locations I’ve had over the years.
That’s quite a milestone. How do you think the pizza scene has evolved since you started?
When we started in 1996, I didn’t know anyone in the US that was doing this kind of pizza.The scene has changed a lot. There’s a lot of great bakers, pizza makers, so there’s just so much more going on.
I obviously know a lot about making pizza and making dough and running a restaurant but I just want to know so much more and keep being better at it. If the day ever came that I felt like I didn’t have to learn anything, I would probably shut the restaurant down. I come here everyday truly wanting it to be better.
That dedication hasn’t gone unnoticed. What does the recognition from Italy’s prestigious Top 50 Pizza organization mean to you?
The accolades are amazing and hopefully it helps keeps us busy and stay in business but ultimately it’s like we want people to have a meal, walk out, and be like ‘man I am fired up.’
Here’s how to get in: Reservations open 9am daily for the next 14 days for groups of one-to-five people. Larger groups should consider booking Una’s VIP room, The Tavola, which seats up to six.
Tanay Warerkar is a content marketing manager at OpenTable, where he oversees features content and stays on top of the hottest trends and developments in the restaurant industry. He brings years of experience as a food editor and reporter having worked at the San Francisco Chronicle, Eater, and the New York Daily News, to name a few.
