When we came we thought that it is going to be like many other good Neapolitan pizzas but it was simply THE BEST. Very nice environment and great service. The pizzas were so good and delicious so do the desserts. The many attempts we did for getting a reservation were completely worth it. Highly recommended!
Atmosphere: 5
Food: 5
Service: 4
JR Casa
The mochi-ish-bity dough, wow!Very addictive.The cheese, u can instantly tell: wow wow wow wow wow!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Margherita Pizza with Hot Peppers
Daphne Shen
Pizza craving again, and was lucky to be in the city where my cravings for Naple’s pizza can be satisfied without much compromises.For Una Pizza Napoletana, if you are a party of 2, good luck in getting reservations. The resy has 1-person bar seatings available more often. For walk-ins, lone eaters at early open time are lucky, yet for party >1, good luck.Despite the awkward seating of the bar stool where I don’t like where my feet stepped, and the long long long wait time for the pizza (around 30min???), I enjoy the pizza a ton.The appetizer:Roasted Peppers NapoletanaThe smokiness from the pizza oven really comes through in the first bite. The sweet peppers are drenched in olive oil and are actually cold: I guess they sizzled the peppers then marinated them with capers, raisins, salt, parsley and oregano. There is a giant basil leaf on top, and I didn’t taste much basil in the peppers after I devoured the basil. The extra virgin olive oil compliments the peppers and helps to incorporate the sweet raisin and the lemony floral tartness from the capers. One thing I do complain a bit is the pine nuts. The nuts added in flavors but not so much in texture. They got a bit mushy as they are part of the marination (maybe) and toward the end the whole dish gets really salty, leaving a briny aftertaste.Special pizza:The ApolloniaIt is a white pizza with buffalo mozzarella, herbs, salumi, and an egg! Not really a celebration of the tomato but more like a celebration of Easter?. The garlic and black peppers are major flavor influencers. The salumi is not sprinkled homogeneously so for the first few bites I got none of them. But when I had a bite with everything, especially with the basil leaf and the salumi, and larger grains of salt with the mochi-like stretchy fluffy dough, it was sensational. I never would’ve thought how the size of the sea salt would lead to so much texture and flavor differences in pizza. The black pepper also is very tantalizing: it still tickles (in a good way) my lips and tongue 20mins after I finished the pizza. And see the large bubble in the dough and imagine how they bounce on your teeth and on your tongue. It was just an umami bomb that is also texturally addictive.Almond CremolataIt is not a gelato my friends! At least not texture wisely. The dessert looks like an ice cream but it is not really churned ice cream: I could felt it from the texture. It is more like a creamy almond sorbet without any elasticity, just kind melt in my mouth upon contact with heat. The almond pieces in the frozen desserts had bits of the almond skin, which gave nice touches to the texture. It is naturally almondy, and doesn’t feel fake like how sometimes marzipan taste.The servers were helpful. The girl at the bar actually told me the meaning of the special pizza. This is a dedication to the owner’s daughter for the Eastertime, so that’s why this pizza is egg-washed to give almost a custardy touch.I guess if you like good pizza, especially IF YOU ENJOY PIZZA DOUGH AND CRUST, you will love it here.I honestly don’t really get why sometimes people don’t eat the dough or the crust if people come specially for pizza, isn’t that almost like the core of the Naple’s pizza? But I do understand the notoriety of “carb” in terms of body composition controls for people (actually me being one of them, with exceptions of a few things), so i already told my gal friends I would be very happy to finish their crust for them here if carb is a pressure lol. ?
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Almond Gelato
Parth Patel
Truly incredibly place for authentic Neapolitan pizza! Completely worth it. My only gripe is that when I asked for extra parm on a pizza I was denied, which I’m not sure why and, unless there was an actual shortage of parm at the restaurant that night, is not the best thing to do at all.Vegetarian options: The pizzas are almost entirely vegetarian, which is truly fantastic!
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Margherita, Special Pizza
Marie Woyto
Possibly the best pizza I’ve ever eaten. I loved the incredibly light fluffy dough. I will definitely be back for more.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Marinara, Margherita
Juan Pedrol
First of all, I want to start by saying that all the criticism I will make below is directed at the management and decision-making that determines whether a system works or not.We arrived at the restaurant at 4:45 PM without a reservation, aware of the delay we would have ahead of us. When we spoke to the receptionist, he informed us that all tables were reserved but that we were on the waiting list, with an approximate two-hour wait.Between 5:00 PM and 6:30 PM, we observed 6 people without reservations being seated ahead of us. Clearly, they were friends of the house, something we understood and did not lead us to inquire about our table.At 7:00 PM, the receptionist, very cordially, informed us that he was still trying to seat us and that he had not forgotten about us. We understood, laughed along with him, and continued to wait.At 8:15 PM, we finally were able to sit at the bar and place our order. The waiter's service was exceptional. He was friendly, attentive, careful, and knew the menu perfectly.We ordered a Margherita and a Bianca, which initially surprised us with the quality of the dough and the ingredients used. However, the Bianca was overshadowed by a hair that appeared inside the second slice.Without any intention of conflict and with kindness, we informed the waiter of what happened, who apologized repeatedly and notified the kitchen.An hour before closing, we wanted to order a Cola, but they had run out. So, we only ordered a coffee.The surprise came when the bill arrived, as they charged us for the pizza with a hair, which we obviously paid since we did not want to inconvenience the staff.Can a hair appear in food? Yes, of course. It's a human error and common in any kitchen. However, what does each restaurant offer in a situation like this? Is it appropriate to charge us for a pizza in these conditions? Everyone will have their opinion or way of acting in this regard, but I have experienced this in other high-profile restaurants like this, and the response is completely different.Finally, the bathroom. All in dark colors, which does not favor its hygiene.I want to once again highlight the high level of attention from the employees, who I dare to assume must deal with a system with flaws and with unpleasant customers.
Atmosphere: 4
Food: 3
Service: 5
Surab
Outstanding dough which is definitely better than your average Neapolitana you eat. Tomato sauce and mozzarella are solid. Nice and spacious ambiente. Definitely worth a visit but not necessarily the hype of being the "best pizza in the world"
Atmosphere: 5
Food: 5
Service: 5
Amit Barnir
Wow is the only word to describe this place. Took me right back to Naples!
Atmosphere: 5
Food: 5
Service: 5
Christopher Martel
Anthony and crew are rockstars. As good as it gets.
Atmosphere: 5
Food: 5
Service: 5
Amir Sagiv
Probably the best pizza in the city. Wonderful light atmosphere and nice wine selection.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Margherita Pizza with Hot Peppers
This is a good pizzeria, but is it the second best in the world? Nope. Not even close.The hype is definitely there. I started lining up 30 minutes before it opened. There were already some people lining up, so I was able to get inside about 20 minutes after opening time. That’s about 50 minutes of waiting time. I immediately got seated as I luckily went there solo (parties of two and more were told to come back after a few hours!)Ok, the moment of truth. First of all, the menu was boring. I mean come on I know sticking to the classics is important, but could you at least be a bit more creative than any random pizzeria in Naples? Anyway, I had roasted peppers for starters. It was alright, just roasted peppers that are better than average. Then, I had to have the margherita, since this place is all about simplicity. The prices were astronomical and the expectations are getting higher, so this margherita had better be so damn good, right? By the way, it is worth mentioning that the extra “red cow 24/36-month old parmeggiano reggiano” was $4. Sure, all of the ingredients were top-quality, but honestly, the pizza was not phenomenal at all. In fact, it had a few weaknesses that affected the experience negatively:1. The pizza crust was too doughy. The first bite of each slice is delicious, the second is 50% dough, after that you would be chewing 100% dough like a goat. Amazing dough, sure, but dough, nonetheless.2. The “Sicilian sea salt” (aka sodium chloride that came from Sicily) was too coarse. Some bites were saltier than others because, apparently, the salt did not completely dissolve due to its coarseness.3. The pizza was a little burnt and the bottom had traces of burnt flour debris from the oven. If you think this is authentic, then I’ve got some bad news for you. From what I know, good pizza chefs ensure that the oven is always clean and the pizza is not burnt so that it wouldn’t have a bitter taste. Unfortunately, I experienced bitterness quite a few times here and it really distracted me from the beautiful sweetness of the tomato.4. I couldn’t see the pizza. The lighting was too dim. Why make it so fancy and formal? Pizza should be enjoyed casually, it shouldn’t be fine dining. At least not like this.I have to say that the service was great. But having visited some of the pizzerias from the top 50 list, I expected much, much more from the second best pizzeria in the world.
LK 66
My wife and I drive from Md to try this famous pizza! We waited for 3 1/2 hours and finally secured a spot! After waiting so long to get in we were absolutely flabbergasted when the owner decided to stop making pizza to chat with someone! We literally sat and watched him talk while the other folks stood waiting for him to finish his conversation for more than 30 minutes! The wait staff was very apologetic and very sweet but the audacity! The pizza is good but its all about the crust. The toppings are sparse but we enjoyed it. My biggest issue was the fact that the owner had no respect for us or others who were waiting to eat! It was just so in your face disrespectful and when he was told we were upset, he really didn't care. No apology from him but the wait staff and hostess were very sympathetic and sweet.I would not recommend this place to others. The entire process to get in the place was complicated and frustrating but we were willing to do it for great pizza and good service. The pizza is ok but owner is arrogant and he takes his customers for granted. Spend your hard earned money somewhere else!
Alex Decilveo
My favorite Neapolitan pizza in NYC. Have been going here for several years. The only critique I have is there could be a little bit more sauce on the pizza or a side of sauce to dip the crust in would be amazing.
Good pizza. Not the biggest fan of Napoleton pizza, but for what it was I thought that it was pretty good. You could really tell that the pizza had really fresh ingredients. The flavors were also pretty complex. We got some classics like the Margarita and the Bianca. The tomatoes and the dough were amazing. The Specialty Pizza was especially interesting. I loved the pine nuts, but I thought the raisins were a little overpowering. The dessert was amazing! Highly recommend any of those. The ambiance was great, loved that I could see into the kitchen and the preparation of the dough. Would definitely come here if you’re a fan of this type of pizza!
When we came we thought that it is going to be like many other good Neapolitan pizzas but it was simply THE BEST. Very nice environment and great service. The pizzas were so good and delicious so do the desserts. The many attempts we did for getting a reservation were completely worth it. Highly recommended!
Atmosphere: 5
Food: 5
Service: 4
The mochi-ish-bity dough, wow!Very addictive.The cheese, u can instantly tell: wow wow wow wow wow!
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Margherita Pizza with Hot Peppers
Pizza craving again, and was lucky to be in the city where my cravings for Naple’s pizza can be satisfied without much compromises.For Una Pizza Napoletana, if you are a party of 2, good luck in getting reservations. The resy has 1-person bar seatings available more often. For walk-ins, lone eaters at early open time are lucky, yet for party >1, good luck.Despite the awkward seating of the bar stool where I don’t like where my feet stepped, and the long long long wait time for the pizza (around 30min???), I enjoy the pizza a ton.The appetizer:Roasted Peppers NapoletanaThe smokiness from the pizza oven really comes through in the first bite. The sweet peppers are drenched in olive oil and are actually cold: I guess they sizzled the peppers then marinated them with capers, raisins, salt, parsley and oregano. There is a giant basil leaf on top, and I didn’t taste much basil in the peppers after I devoured the basil. The extra virgin olive oil compliments the peppers and helps to incorporate the sweet raisin and the lemony floral tartness from the capers. One thing I do complain a bit is the pine nuts. The nuts added in flavors but not so much in texture. They got a bit mushy as they are part of the marination (maybe) and toward the end the whole dish gets really salty, leaving a briny aftertaste.Special pizza:The ApolloniaIt is a white pizza with buffalo mozzarella, herbs, salumi, and an egg! Not really a celebration of the tomato but more like a celebration of Easter?. The garlic and black peppers are major flavor influencers. The salumi is not sprinkled homogeneously so for the first few bites I got none of them. But when I had a bite with everything, especially with the basil leaf and the salumi, and larger grains of salt with the mochi-like stretchy fluffy dough, it was sensational. I never would’ve thought how the size of the sea salt would lead to so much texture and flavor differences in pizza. The black pepper also is very tantalizing: it still tickles (in a good way) my lips and tongue 20mins after I finished the pizza. And see the large bubble in the dough and imagine how they bounce on your teeth and on your tongue. It was just an umami bomb that is also texturally addictive.Almond CremolataIt is not a gelato my friends! At least not texture wisely. The dessert looks like an ice cream but it is not really churned ice cream: I could felt it from the texture. It is more like a creamy almond sorbet without any elasticity, just kind melt in my mouth upon contact with heat. The almond pieces in the frozen desserts had bits of the almond skin, which gave nice touches to the texture. It is naturally almondy, and doesn’t feel fake like how sometimes marzipan taste.The servers were helpful. The girl at the bar actually told me the meaning of the special pizza. This is a dedication to the owner’s daughter for the Eastertime, so that’s why this pizza is egg-washed to give almost a custardy touch.I guess if you like good pizza, especially IF YOU ENJOY PIZZA DOUGH AND CRUST, you will love it here.I honestly don’t really get why sometimes people don’t eat the dough or the crust if people come specially for pizza, isn’t that almost like the core of the Naple’s pizza? But I do understand the notoriety of “carb” in terms of body composition controls for people (actually me being one of them, with exceptions of a few things), so i already told my gal friends I would be very happy to finish their crust for them here if carb is a pressure lol. ?
Atmosphere: 4
Food: 5
Service: 5
Recommended dishes: Almond Gelato
Truly incredibly place for authentic Neapolitan pizza! Completely worth it. My only gripe is that when I asked for extra parm on a pizza I was denied, which I’m not sure why and, unless there was an actual shortage of parm at the restaurant that night, is not the best thing to do at all.Vegetarian options: The pizzas are almost entirely vegetarian, which is truly fantastic!
Atmosphere: 5
Food: 5
Service: 4
Recommended dishes: Margherita, Special Pizza
Possibly the best pizza I’ve ever eaten. I loved the incredibly light fluffy dough. I will definitely be back for more.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Marinara, Margherita
First of all, I want to start by saying that all the criticism I will make below is directed at the management and decision-making that determines whether a system works or not.We arrived at the restaurant at 4:45 PM without a reservation, aware of the delay we would have ahead of us. When we spoke to the receptionist, he informed us that all tables were reserved but that we were on the waiting list, with an approximate two-hour wait.Between 5:00 PM and 6:30 PM, we observed 6 people without reservations being seated ahead of us. Clearly, they were friends of the house, something we understood and did not lead us to inquire about our table.At 7:00 PM, the receptionist, very cordially, informed us that he was still trying to seat us and that he had not forgotten about us. We understood, laughed along with him, and continued to wait.At 8:15 PM, we finally were able to sit at the bar and place our order. The waiter's service was exceptional. He was friendly, attentive, careful, and knew the menu perfectly.We ordered a Margherita and a Bianca, which initially surprised us with the quality of the dough and the ingredients used. However, the Bianca was overshadowed by a hair that appeared inside the second slice.Without any intention of conflict and with kindness, we informed the waiter of what happened, who apologized repeatedly and notified the kitchen.An hour before closing, we wanted to order a Cola, but they had run out. So, we only ordered a coffee.The surprise came when the bill arrived, as they charged us for the pizza with a hair, which we obviously paid since we did not want to inconvenience the staff.Can a hair appear in food? Yes, of course. It's a human error and common in any kitchen. However, what does each restaurant offer in a situation like this? Is it appropriate to charge us for a pizza in these conditions? Everyone will have their opinion or way of acting in this regard, but I have experienced this in other high-profile restaurants like this, and the response is completely different.Finally, the bathroom. All in dark colors, which does not favor its hygiene.I want to once again highlight the high level of attention from the employees, who I dare to assume must deal with a system with flaws and with unpleasant customers.
Atmosphere: 4
Food: 3
Service: 5
Outstanding dough which is definitely better than your average Neapolitana you eat. Tomato sauce and mozzarella are solid. Nice and spacious ambiente. Definitely worth a visit but not necessarily the hype of being the "best pizza in the world"
Atmosphere: 5
Food: 5
Service: 5
Wow is the only word to describe this place. Took me right back to Naples!
Atmosphere: 5
Food: 5
Service: 5
Anthony and crew are rockstars. As good as it gets.
Atmosphere: 5
Food: 5
Service: 5
Probably the best pizza in the city. Wonderful light atmosphere and nice wine selection.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Margherita Pizza with Hot Peppers
Restaurantji Recommends
This is a good pizzeria, but is it the second best in the world? Nope. Not even close.The hype is definitely there. I started lining up 30 minutes before it opened. There were already some people lining up, so I was able to get inside about 20 minutes after opening time. That’s about 50 minutes of waiting time. I immediately got seated as I luckily went there solo (parties of two and more were told to come back after a few hours!)Ok, the moment of truth. First of all, the menu was boring. I mean come on I know sticking to the classics is important, but could you at least be a bit more creative than any random pizzeria in Naples? Anyway, I had roasted peppers for starters. It was alright, just roasted peppers that are better than average. Then, I had to have the margherita, since this place is all about simplicity. The prices were astronomical and the expectations are getting higher, so this margherita had better be so damn good, right? By the way, it is worth mentioning that the extra “red cow 24/36-month old parmeggiano reggiano” was $4. Sure, all of the ingredients were top-quality, but honestly, the pizza was not phenomenal at all. In fact, it had a few weaknesses that affected the experience negatively:1. The pizza crust was too doughy. The first bite of each slice is delicious, the second is 50% dough, after that you would be chewing 100% dough like a goat. Amazing dough, sure, but dough, nonetheless.2. The “Sicilian sea salt” (aka sodium chloride that came from Sicily) was too coarse. Some bites were saltier than others because, apparently, the salt did not completely dissolve due to its coarseness.3. The pizza was a little burnt and the bottom had traces of burnt flour debris from the oven. If you think this is authentic, then I’ve got some bad news for you. From what I know, good pizza chefs ensure that the oven is always clean and the pizza is not burnt so that it wouldn’t have a bitter taste. Unfortunately, I experienced bitterness quite a few times here and it really distracted me from the beautiful sweetness of the tomato.4. I couldn’t see the pizza. The lighting was too dim. Why make it so fancy and formal? Pizza should be enjoyed casually, it shouldn’t be fine dining. At least not like this.I have to say that the service was great. But having visited some of the pizzerias from the top 50 list, I expected much, much more from the second best pizzeria in the world.
My wife and I drive from Md to try this famous pizza! We waited for 3 1/2 hours and finally secured a spot! After waiting so long to get in we were absolutely flabbergasted when the owner decided to stop making pizza to chat with someone! We literally sat and watched him talk while the other folks stood waiting for him to finish his conversation for more than 30 minutes! The wait staff was very apologetic and very sweet but the audacity! The pizza is good but its all about the crust. The toppings are sparse but we enjoyed it. My biggest issue was the fact that the owner had no respect for us or others who were waiting to eat! It was just so in your face disrespectful and when he was told we were upset, he really didn't care. No apology from him but the wait staff and hostess were very sympathetic and sweet.I would not recommend this place to others. The entire process to get in the place was complicated and frustrating but we were willing to do it for great pizza and good service. The pizza is ok but owner is arrogant and he takes his customers for granted. Spend your hard earned money somewhere else!
My favorite Neapolitan pizza in NYC. Have been going here for several years. The only critique I have is there could be a little bit more sauce on the pizza or a side of sauce to dip the crust in would be amazing.
Atmosphere: 5
Food: 5
Service: 5
Recommended dishes: Marinara, Pizza Special, Margherita, Almond Granita
Must try.
Atmosphere: 5
Food: 5
Service: 5
Good pizza. Not the biggest fan of Napoleton pizza, but for what it was I thought that it was pretty good. You could really tell that the pizza had really fresh ingredients. The flavors were also pretty complex. We got some classics like the Margarita and the Bianca. The tomatoes and the dough were amazing. The Specialty Pizza was especially interesting. I loved the pine nuts, but I thought the raisins were a little overpowering. The dessert was amazing! Highly recommend any of those. The ambiance was great, loved that I could see into the kitchen and the preparation of the dough. Would definitely come here if you’re a fan of this type of pizza!
Atmosphere: 5
Food: 5
Service: 5