The food world is all aflutter today over the news that Anthony Mangieri is closing his San Francisco restaurant, Una Pizza Napoletana, and teaming up with two of the Lower East Side’s biggest culinary stars for a new spot at 175 Orchard St.
Una Pizza Napoletana started in New Jersey and then became a sensation in the East Village, before Mangieri fled for the West Coast in 2009. Now Eater confirms that Mangieri will be teaming up with Jeremiah Stone and Fabian Von Hauske Valtierra of Contra and Wildair for the new restaurant. The team will be pitching Community Board 3 on a full liquor license Monday evening. The current occupant of this space, Whynot Coffee, has been repeatedly rejected by the board in its quest for a full bar.
Eater spoke with Stone and Mangieri, who’s credited with popularizing Naples-style pies in the U.S.:
“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 says. “I’ve been following [them] for years. I wouldn’t be doing this with anyone else.” … The trio is in the process of picking out an oven — whether it will be built on site or imported from Italy is up for debate — but the recipes and methods Mangieri has perfected over the years aren’t. “He’ll be there every day making the pizzas using Italian flour, Italian tomatoes,” Stone says. “It’s his name, we’re just adding another dimension to it.” … Stone and Von Hauske Valtierra will complement the pizzas with small dishes, using their playful but flavorful approach to modern dining on the Italian culinary canon. Von Hauske Valtierra will be making Italian desserts, including gelati, and the wine list will feature natural wines from Italy. The restaurant will only be open for dinner to start; lunch or brunch are “TBD,” according to Stone.
If you want to look at the community board liquor application, here it is.