Una Pizza Napoletana

Please note: this business is now closed; nycgo.com keeps record of many old and closed venues. The menu at this beloved East Village pizza joint isn’t extensive, but that doesn’t mean its naturally leavened, wood-fired, brick-oven-baked pies aren’t outstanding. No pasta, no salads—nothing else. Sometimes less is more, right? Just ask owner Anthony Mangieri. Try the marinara (no cheese), the margherita, the bianca or the filetti (cherry tomatoes, buffalo mozzarella, garlic, olive oil, basil and sea salt) and guzzle it down with some delicious Italian beer or wine.