Wined and Dined at Una Pizza Napoletana

May 24, 2006 | By | COMMENTS

Bene is a new Italian culture magazine that will be distributed in “150 of the best Italian restaurants in the United States, starting May 15th.” Why am I telling you this? Well Bene’s Editorial Director, Joanna Goddard, wrote me recently to see if I wanted to write for them. “Umm,” I wrote back, “You know I’m not Italian right?” She wrote back “yes, not a problem” and then offered to take me to dinner. This is the story of that dinner.

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As you can tell by the picture above, Joanna took me to Una Pizza Neopoletana. This made me very happy because I’ve never been to Una Pizza Neopoletana but I’ve heard all about it. It’s on the same block in the East Village as Hearth, one of my favorite New York restaurants. Joanna met me outside and then we went inside to talk business.

Joanna: Let’s talk business.

Adam: Ok!

Joanna: I think we should order two pizzas–two different kinds and we can each have half of the other’s.

Adam: Excellent.

Joanna: I really like the Filetti–I had that when I was here with my cousin.

The filetti is described as having “fresh cherry tomatoes, buffalo mozzarella, fresh garlic, extra-virgin olive oil, fresh basil and sea salt.”

We also ordered the Margherita: “San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil, fresh basil and sea salt.”

Here they are, hot from the oven. First the filetti:

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Then the margherita:

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These pizzas were absolutely, undeniably fresh and delicious and wonderful. “Mmmm!” I moaned in ecstasy.

“So anyway, we’d like you to write, maybe, starting–”

“MmmmMMM!” I continued to groan.

“–and we really like your humor so we’d like–”

“ARRRRRM!!! ERRRRM!!! YUMMMM!!”

“–unless you’re too busy writing your book.”

“AAOHOU:HYOAU:YH UOAYHA:OUHY!!!!”

“Adam?”

“Oh, yes, I’d love to write for you.”

This is what we’d call a successful business meeting. It was even more successful because I didn’t have to pay which, actually, is the only set-back to dining at Una Pizza Napoletana: the price! Each of those pizzas cost close to $20. That’s pricey for a small pizza. But it’s a divinely authentic small pizza and you have to decide what your values are. If your values involve getting taken to dinner, then head straight to Una Pizza Napoletana–you won’t regret it.

Categories: East Village, Manhattan, New York, Restaurant Reviews

  • Sil (Bs As)

    Adam, “Napoletana” from Napole, right? or is there e new city called “Neopolis”? =)

  • Bob

    With all of this pizza and Mario talk, as of late… check out an entry in today’s Washington Post chat with food critic Tom Sietsema:

    ————————-

    Lincoln Park: Tom–Went to NYC this past weekend and had dinner at

    Mario Batali’s pizza restaurant, Otto. I have to admit, it

    was a mixed experience. The good was the nice, cheap

    wine, fantastic salads (the freshest arugula with the

    sweetest cherry tomatoes I’ve ever tasted), and delicious

    gelato (including a lovely olive oil version). The downside?

    The pizzas themselves were a little limp–in fact, the

    mushroom with tallegio cheese was almost unpleasantly

    earthy/bitter. And the noise was awful–the room was

    already acoustically challenged, and they were playing

    rather inappropriate rock music at unpleasant levels. The

    bottom line is that it made me appreciate how great 2

    Amys here really is. Peter Pastan beats Mario Batali by an

    Italian country mile! Who woulda thunk it?

    Tom Sietsema: Otto: Loud and uninspired — my sentiments exactly.

    Two Amys: One reason I love writing about restaurants in Washington.

    ——————————

    Love 2 Amys… it’s awesome, it has that D.O.C (Denominazione di Origine Controllata) status thingy as well- check it out next time in DC, oh BTW Amateur Gourmet is awesome too :-)

  • Andrea

    I’m just sitting here trying to imagine how hard it is to milk a buffalo to make buffalo mozzarella.

  • http://www.AcmeInstantFood.blogspot.com Kevin

    Same here Andrea. Also, he should have included pictures of himself with a cocoon of buffalo mozzarella strings wrapped around his chin.

  • http://www.myspace.com/djsophieb Sophie

    Stop stop STOP! Stop posting pics of amazing-looking NY pizza when I’m stuck across a whole sea in the UK with an hour still to go at work before I can go and eat lovely things!

    (PS I love you really. Please don’t stop posting pics. Ever. PLEASE.)

  • Sara

    So similar! Why not 2 more different ones?

  • http://goodamericanwife.blogspot.com/ AnnieKNodes

    LOVE the PIzza Napoletana. The olive oil they top off the pies with is transcendant.

    You’re right about the price, though. It’s definitely a treat to go there. But you most certainly get what you pay for.

  • Jane

    So wait, one had garlic and one didn’t? That’s it? Could you tell the difference in the tomatoes?

  • http://www.skatandthefood.blogspot.com s’kat

    Those pizzas would have to come pretty close to orgasmic for that price. But with all the moaning, I’m thining you came close?

    I agree with Sara, that’s practically the same pizza! Your food blogging public needs you to step outside the box.

    And- have you ever tried to make your own pizza? Could be a great fall project, hint, hint…

  • http://www.amateurgourmet.com The Amateur Gourmet

    Hey gang, I should’ve made clearer–there are only four choices for pizza at Una Pizza Napoletana: sauce, sauce and cheese, no sauce, and the one with cherry tomatoes. So we pretty much covered the menu with the two pizzas we ordered!

  • zeep

    well in that case AG, good choices! that pizza looks fantastic, you’ve made me hungry once again…

  • http://thepearlonion.blogspot.com/ The Pearl Onion

    Wow, the pizzas look fabulous! I am now eager to try making a pizza myself…

  • pageycooks

    I love good pizza…and, congrats on the job, by the way!

  • avanzino

    Would never eat at one of Mario’s restaurants after seeing him drip sweat and taste his food with his finger on Iron Chef. PUKE.