I mean, you're talking about, for myself, many of these other independent guys. I mean, especially if they're saying that the shutdown might go until mid-May, June. Rents are too high commercially and residentially. Pizza prodigy Anthony Mangieri is returning to his roots on the Jersey Shore. And then at that point I was like, "All right, there's no money coming in. You know what I mean? "One year, 10, 20, whatever it's going to be, it's going to come full circle.". There's a fridge with drinks in it, wine by the box and all you have is picnic tables with umbrellas outside. Please try again later. Tony Mangieri: Sure. On at least one occasion, a heated dispute with a customer turned comically physical, as Mangieri relates in a recent podcast interview with Brian Koppelman, a close friend, filmmaker and screenwriter who has featured Mangieri and his restaurant in his hit Showtime series “Billions.” You can hear Mangieri talk about his approach to pizza-making in the video below. Tony Mangieri: Yeah. The morning the column published, Mangieri had 30 customers waiting outside his door when he opened the bakery. Almost starting a whole new business. But after a seven-year run in San Francisco, Mangieri, his crisper edges now smoothed by marriage and fatherhood, felt the pull to be closer to family and friends in Jersey. 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. They don't know really where it can go. Instead, he got into baking. And for those of you who want the full download on the history, you can listen to our podcast on Grow Wire. You end up with rents that are two and three times personally what I think they should be in a commercial space. That's what they dug the Lincoln Tunnel and invented airplanes for, they reasoned. The dedication and diligence owner Anthony Mangieri has put into his craft during the past couple of decades has earned him and his … So, they're smart if they just kind of work with you. Do you think in terms of “I need to survive April,” or do you think in terms of “I need to survive the next three months or six months”? Richer says no one he knows has mastered the nuances of dough-making better than Mangieri. Altesi Downtown Ristorante. Well, that's fantastic. You can hear Mangieri explain why he's returning to his roots in the video below. It's not worth even going through that or putting yourself out like that. Fritz Nelson: No. We've been relatively busy. Since then, the New York City location has been featured on Showtime’s megahit “Billions.” Mangieri’s and Una’s stars continued to rise. Pete Wells, the restaurant critic for The New York Times, has called Mangieri “the Mies van der Rohe of Manhattan pizzaioli.” Jersey translation: This dude is the Springsteen of artisanal pizza makers. Thankfully, the maestro is back, and has enlisted Jeremiah Stone and Fabian Von Hauske of Contra and Wildair for the wine, apps, and dessert. And it looks like we made it for this thing. Una Pizza Napoletana is a restaurant with a lot of great (though pricey) component parts - the small plates, pizzas, and desserts are all really good. Fritz Nelson: Sure. One of the Shore’s most notable chefs, Nicholas Harary, who happens to own an ice cream shop called Nicholas Creamery directly across the street, calls Mangieri’s pending arrival a “game-changer” for the up-and-coming borough. Like I said, that neighborhood is just not unfortunately residentially dense. It's that ability to stand up and just deal with what comes your way and ride that wave to the left or the right," is how Richer explains it. "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.". I never built my life on that, so I'm not going to start now in a time of a so-called crisis. There was a new development this week. I mean I have enough backup that I can get through, but it's going to run lean. I think any wise landlord of a commercial space is going to also realize that you have two options in this situation. "Anthony," he told him, "you know you're going to come back to New Jersey. One place will tell you there's this, but then another source is saying there's that. We're going to reopen." And then during the course of that week, starting on Monday is when things really started going where they were shutting down. The business is closed." And the neighborhood itself down there is a pretty quiet area as far as residential. See what Karla L (karguez) has discovered on Pinterest, the world's biggest collection of ideas. No, it does. That being said, I think myself and many other people with these small restaurants, I just think pretty much most restaurants or just in New York City were not paying any bills. That’s a tricky proposition for any restaurant that serves cuisine made from ingredients that perform best in a carefully controlled environment that depends on a certain level of predictability. He limited his offerings to just four pizzas, made with the finest tomatoes, basil, mozzarella cheese, olive oil and other basic ingredients he could lay his hands on. When you think about your survival ... Now, we're almost in April as we record this. I'm making all the pizza.". He often uses classic Caputo flour, but says that he doesn't think the flour is as good as it used to be ("I feel it used to have more elasticity and pop and used to have more flavor.") More: Home in Atlantic Highlands fetches $640K. No, it wasn't. So, in a situation like this, I thought to myself, "What's the options here?" I mean, the more you put into it, it's for real, so you really care, and you just want people to experience your life's work in what you're presenting. I mean to go in there and go through all the motions of making the dough every day and firing the oven up and getting some people to come in, I just quickly made the decision that the only option was to close. The guy that I've been teaching to make dough is in Ecuador right now and didn't come back. If you are as hungry as us after watching that scene, here's a fun fact from the ‘Billions’ writers: "That’s Anthony Mangieri, owner of Una Pizza Napoletana. So, yeah, I don't know if that totally answers the question, but ... A post shared by Una Pizza Napoletana (@unapizzanapoletana) on Mar 20, 2020 at 10:12am PDT. In his review Wells confesses to be "unnerved" by a "rumor that Mr. Mangieri was thinking of leaving the city and taking his pizza with him." I think it's going to be a tough road for a lot of the restaurants. There's the Restaurant Workers' Community Foundation. "It's more like surfing, right? Yeah. ", "It's a rare case of a restaurant getting less creative and less ambitious and seeing its rating go up," Wells said. I think most people in New York, especially right now in the last week or so, or a couple of days, it's really gotten where I don't think most people are going out. 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 never really wanted to leave," he said. In 2020 America, festooning a pizza pie with pepperoni isn’t an inherently radical act — unless you’re Anthony Mangieri, owner of Una Pizza Napoletana. There's going to be all the repercussions after this ends and trying to rebuild. finest sit-down pizza in all five boroughs, restaurants were going to have to shut down, A post shared by Una Pizza Napoletana (@unapizzanapoletana), there are a lot of relief efforts going on, and many of them focused on the restaurant industry, Veggie Grill Faces Challenging Times With Good Food and Good Deeds, LA Restaurant Owner Struggles But Finds Ways to Feed Those in Need, The Future of Restaurants When Business Reopens. There's no rivalry there. 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. You can either say, "All right, I want my rent or I'm throwing you out. 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