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Una Pizza Napoletana

  1. In the Magazine
    Go Around the World Without Leaving New York This week’s issue, appropriately, spans the globe. The foodie’s guide to traveling tells you where to eat in vacation spots from Taipei to the Berkshires, but really, there’s no need for you to even leave town. Adam Platt is turning Japanese (we really think so) with a double review of Soto and BarFry; Gael Greene stops into Pamplona to run with Alex Ureña’s newly mainstreamed cuisine; and Rob and Robin (in a new feature called “Tools of the Trade”) describe in detail the secrets of a new oven brought over from Italy to Una Pizza Napoletana. Meanwhile, grapes and white truffles abound, there are two restaurants on Avenue B, and all is good with the world, or at least our little corner of it in New York.
  2. Neighborhood Watch
    Lady Chefs Reign Over on Flatiron; East Village Pizza Csar on Finding theBoerum Hill: The Brooklyn Inn owner hates bloggers and if you want to know what he’s doing with his legend of a bar you should go ask him yourself. [Lost City] East Village: Una Pizza Napoletana czar Anthony Mangierei on finding the perfect pizza: “The place should smell slightly smoky (that’s from the oven) and like a really good bakery (that’s the dough cooking). But you don’t want to smell grease. I know a lot of people associate that aroma with a slice, but trust me, it’s not the sign of an amazing pizza.” [Slice] Flatiron: Patti Jackson, Anne Burrell, and Gramercy Tavern pastry chef Nancy Olsen will take part in a five-course dinner held at Prince George Ballroom on 27th Street at Fifth Avenue to support culinary education for women. [Restaurant Girl] Midtown West: Chodorow insists that “not only is Kobe Club not closing, but we’re opening more of them, first in Miami.” [Eater] Times Square: Mandler’s Sausage Co. is closed. Union Square location remains open to satisfy all your sausage needs. [Midtown Lunch]