"I never really wanted to leave," he said. Undeterred, a bunch of his original Shore fans followed him wherever he went. (One even compared his airy, thin crust compositions to Chopin’s.). But people down there have been really beautiful on supporting it. I want to talk about the current state of the world that we're in and the impact it's having on your business and on the restaurant business in general. Within the stark walls of … Tony Mangieri: A little bit. But other than that, for me and for Una Pizza, I would say no. “He just shook his head and said, “I’ve got to get him in the book,” Clurfeld recalls. There's a fridge with drinks in it, wine by the box and all you have is picnic tables with umbrellas outside. One is from Colorado. I'm not referring to the Una Pizza Napoletana owner's tattoos, which spread in from his knuckles to only-his-wife-knows. After shuttering it later that year, Mangieri quickly pivoted to pizza, borrowing money from his family to open Una Pizza Napoletana along Route 35 in Point Pleasant Beach, a block from the ocean. Are you looking at any of those? And since Richer lives 15 minutes away in Middletown, he'll be able to follow those wafting aromas to First Avenue whenever he wants. All it took was one bite to convince him that Mangieri ranked among the best of the best. And the cool thing with that spot is that I can easily do it down there by myself, so I'm basically doing it with myself and my friend that I opened it with and one other person that was local that's coming in and just handing the pizzas to the customers, and that's pretty much it. I'm not informed enough to know which one I would say to follow and the chase down. Pizza prodigy Anthony Mangieri is returning to his roots on the Jersey Shore. Even when we're open running normal business, we just don't have a to-go business. At Una Pizza Napoletana, the owner insisted on a custom-built wood-fired brick oven because he wanted to make pizza the original Neapolitan way, not the modified New York way. It's got a captive audience and coincidentally it has ... And I didn't put these in, but it has these two enormous windows on either side of the entrance that open all the way up and create basically this counter. I mean firstly, most restaurants already kind of do that on a day to day. So, you have to do your due diligence and find out which one is going to offer you the best setup, the best rates, the most streamlined depositing of your money. So, it's a fine line. Fritz Nelson: Sure. “Without question, Mangieri’s is the best bread I have ever tasted." And the space is pretty neutral, like it could be a nice art museum cafe. Okay. In his early teens, Mangieri developed a passion for the ancient baking and pizza-making traditions of Naples, Italy, the region where his maternal forebears are from. I wondered too, there are a lot of relief efforts going on, and many of them focused on the restaurant industry. I think there’s benefit to always staying pretty deeply entrenched in the day-to-day of the restaurant. We hosted Mangieri on the “Grow Wire Podcast" a few months back, which we recorded from his restaurant’s Lower East Side location just a month or so before his planned opening of a second Una Pizza in Atlantic Highlands, N.J. But to follow it, he moved Una Pizza Napoletana to the East Village in Lower Manhattan in 2004, after flirting with the idea of relocating up the coast to Asbury Park or Atlantic Highlands. I mean, I just think a lot of landlords in New York city from my impression over the years just raise these prices up on commercial space so that they can keep remortgaging their buildings. I prefer having humans come in and interact with them and deal with them on a face-to-face basis and have them call up and all this stuff. He is opening a new restaurant in Atlantic Highlands. More: 20 new restaurants at the Jersey Shore. Boasting free private parking, the holiday home is in an area where guests can … Fritz Nelson: Yeah. For me too personally, also companies that I don't need to sign a long-term contract with because I don't want to necessarily be locked in to this kind of a platform where I'm going to do online ordering and this and that, all these other things that I normally wouldn't do and I don't plan to do once we get back to normal. There are countless variables involved — the humidity, the fluctuating temperature of the water pipes, the season the flour was produced — and conditions change not just from one day to the next but from one hour, even one minute to the next. Rents are too high commercially and residentially. Thank you. I was trying to figure out what to do with both locations. Again, like myself and many of these smaller guys are doing whatever we got to do right now to survive. I don't really think most of our customer base for that restaurant even lives in that neighborhood. And actually, Tony just opened a new pizzeria in Atlantic Highlands, New Jersey. This has re-circled that in my head. Thank you so much. (Also, RIP Una Pizza Napoletana.) And it looks like we made it for this thing. I hear you. The latest iteration of his famed Una Pizza Napoletana, which had its genesis in a Point Pleasant Beach strip mall in the late 1990s, could be ready to open in downtown Atlantic Highlands before the end of the summer, Mangieri said. Fritz Nelson: It is scary. "One thing about his pizza," says his friend and fellow tattoo enthusiast Robert Leecock of Red Bank, "as soon as you bite into it, it really does bring me back to Point Pleasant.". We never have. "Anthony," he told him, "you know you're going to come back to New Jersey. "I'm so pumped to just go back and say, 'If you want my pizza, this is where I'm at,'" he said. But I'm also wondering: Your New York City place is closed, and certainly you're not ordering inventory for it. The one in the Lower East Side, especially just the way it's built, the way it's set up. Thankfully, the maestro is back, and has enlisted Jeremiah Stone and Fabian Von Hauske of Contra and Wildair for the wine, apps, and dessert. It's like you're at the counter, you can see the oven. I made the decision on a Sunday night. My mom would drive me to work because I didn’t even have a car,” Mangieri recalled. I'm thinking bigger picture of I don't want to ruin what our quality is just to get through this little moment in history. Una Pizza Napoletana. I never built my life on that, so I'm not going to start now in a time of a so-called crisis. "I plan on making every pizza that's served there, so that kind of tells you where I'm going to end up," he said. It's like, "Boy, I like it." I mean, obviously we don't make the same kind of money as you do when people sit down and buy a bottle of wine and all that. Tony Mangieri: Yeah. So, it's easy for me to quickly re-adapt back into being like, "Alright, I'm making all the dough. Alas, the same property owner also had a location in SoMa, and this allowed Mangieri to live across the Golden Gate Bridge in Marin County, apparently a bigger lure for a ravenous mountain biker. "I was like, ‘Oh, my god, what is this?'”. I think any wise landlord of a commercial space is going to also realize that you have two options in this situation. Now, it's not an option really unless you were to do to-go only. He can be reached at @MullenAPP, shannon@app.com or 732-643-4278. My family is up in the city without me, and I'm doing what I got to do to survive this. “(E)ven though I go to fairly serious lengths to get good bread, I never had bread in this country that stopped me dead in my tracks,” she wrote. So, in a situation like this, I thought to myself, "What's the options here?" Atlantic Highlands OKs million-dollar waterfront homes plan; opposition 'disappointed', Your California Privacy Rights/Privacy Policy. Fritz Nelson: It doesn't. The morning the column published, Mangieri had 30 customers waiting outside his door when he opened the bakery. More: Atlantic Highlands OKs million-dollar waterfront homes plan; opposition 'disappointed'. Please try again later. “But, you know, everywhere I’ve been I am always proud to say that I am from New Jersey. Which ones are really tough? And honestly, I know this might sound silly in this time of crisis, but I'm also still concerned about the quality of the pizza. El Mona's Cottage se encuentra en Berwick-upon-Tweed, a 4,2 km del teatro y cine Maltings, y ofrece patio, jardín y conexión WiFi gratuita. An error occurred while retrieving sharing information. It's literally like the day I closed New York, that's the day I cannot get paid. I mean the people down there are really pumped on us doing this and being there and having a place for people to go pick something up to bring home and eat. But no. That's it. Though both use wood-fired ovens, their pizzas belong to distinct genres. Tony Mangieri: Yeah. The dedication and diligence owner Anthony Mangieri has put into his craft during the past couple of decades has earned him and his … Dan Richer, for one, is counting down the days. The restaurant was featured last season in episode 5." The comfortable atmosphere is highlighted by a wall of windows that allow plenty of sunlight into the restaurant and gives the tables an al fresco feel. New. I don't think people even associate that location with to-go. We're all about supporting local pizzerias - even those who are not Slice partners. It was Clurfeld who, several years later, persuaded a dubious Ed Levine, a leading pizza authority and friend who served with her on the Restaurant and Chef Awards Committee of the prestigious James Beard Awards, to take a North Jersey Coast train down to Point Pleasant Beach shortly before his book “Pizza: A Slice of Heaven” was set to go to press. I think The New York Times called it the best sit-down pizza joint in all five boroughs. And for those who haven't listened to our podcast with Tony, maybe just tell me a quick description of Una Pizza. I actually put my mind and heart in the thought that there's going to be this bailout that's going to save the day for me personally. And then at that point I was like, "All right, there's no money coming in. Even with that burst of interest, Sant Arsenio was not long for the world. By Genevieve Villamora, Co-Owner, Bad Saint ... Anthony Mangieri, the chef of Una Pizza Napoletana and student of thin, charred... By Anthony Mangieri. 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