Altesi Downtown Ristorante. Rents are too high commercially and residentially. It's like, "Boy, I like it." More: 20 new restaurants at the Jersey Shore. New. So, definitely a dine-in kind of place. Within the stark walls of … NEAPOLITAN PIZZA DOUGH like World Best Pizza Chef. Richer says no one he knows has mastered the nuances of dough-making better than Mangieri. Mangieri's routine begins when he comes to the restaurant every morning, usually alone, sometimes accompanied by his wife and infant daughter. One is from Colorado. Tony Mangieri: Yeah. A margherita pie from Una Pizza Napoletana in Atlantic Highlands, which Anthony Mangieri opened in March. His handmade dough, made with the best Sicilian sea salt available and premium Italian flour he bought from a guy who was selling it out of the trunk of his car, was naturally leavened by whatever wild yeasts happened to be passing through the neighborhood. I mean, I know personally quite a few chef/owners that have decided to try to go that route also in fine dining where they're doing to go with fine dining, where they've never even allowed takeout. Even when we're open running normal business, we just don't have a to-go business. I paid a few things that were necessary. Yeah. Atlantic Highlands OKs million-dollar waterfront homes plan; opposition 'disappointed', Your California Privacy Rights/Privacy Policy. How a skateboard-crazy, tattoo-wearing, punk rock-loving kid from Beachwood grew up to become one of the world’s most acclaimed pizza chefs is a fascinating and improbable story. From what I can see so far, most of them are ... And I don't want to say this in a negative way, but I don't know really what they're going to really end up doing at this point. And I'm not hinting at some kind of unchecked aggro that leaches from his pores and stains the room — maybe his waiters get a taste of that kind of anger, but the guy I interviewed after seemed sweet-tempered and open. And I was like, "Oh my gosh, this is perfect." Please try again later. It's like you're doing it, you're generating 200 bucks and you're going to divide that up between 15 people. "I never really wanted to leave," he said. I don't really think most of our customer base for that restaurant even lives in that neighborhood. So, anyone that's doing this for real and does this for a living and it's not a side project already kind of has their head in this mode on an anormal day-to-day existence of what can be paid, what can't be paid, which vendors let things slide longer than 30 days. 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. Now, it's not an option really unless you were to do to-go only. I think many people in New York City are going to be pretty close to disaster if not already within a week of this happening last week. I don't think it's really in anybody's head to go down to the Lower East Side and get takeout. 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. 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. 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. Tony Mangieri: Right. No. He did, somehow, and it sent Mangieri's star rising. So, it's easy for me to quickly re-adapt back into being like, "Alright, I'm making all the dough. There's the Restaurant Workers' Community Foundation. The Restaurant Association is working on some things as well. He wouldn't sell slices, nor would he let you pick your toppings. The real news should come first. 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. Which brings us, by a circuitous and not particularly well-paved route, to Anthony Mangieri of Una Pizza Napoletana. Mangieri almost changed his mind about going out West. 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. He called it the Sant Arsenio Bakery, an homage to the town where many of his relatives live. 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. Thank you so much. I mean, I don't know. I think any wise landlord of a commercial space is going to also realize that you have two options in this situation. Not just any baking. And hopefully, we can get through it and reopen and have a place to have people come back to. These windows are on a hydraulic and I can just open one up, it's totally safe, no one can come into the restaurant, everyone can keep their distance. Tony Mangieri: Yeah, that's funny you would say, because on a personal level, kind of one of my dreams my whole life has been to have the pizzeria be basically a little free-standing building by itself with a parking lot. Nothing for sure. “I’m not sure everybody knows how lucky we are,” said Harary, whose own career began in a pizzeria at age 11. And that's just another dynamic that our restaurant isn't really equipped to handle. "I was like, ‘Oh, my god, what is this?'”. He is opening a new restaurant in Atlantic Highlands. I've been in communication with them. I mean, there are a million pizza joints, and you don't want to just be lumped in with them because you can do takeout. Though both use wood-fired ovens, their pizzas belong to distinct genres. As someone who still makes all his dough each morning and virtually every pie that comes out of Una Pizza Napoletana's glistening, tiled oven, splitting his time between two sites in different states poses a steep challenge. 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. And actually, Tony just opened a new pizzeria in Atlantic Highlands, New Jersey. It's not the way that I like to do business. For some in the food world, including Wells, Mangieri’s move to a relatively obscure hamlet of 4,400 residents, just a 40-minute ferry ride away but a world apart from the Center of the Culinary Universe, is a lot to digest. Well, first off, New York City in general I think is a city where the majority of all of us are living on the edge on a week to week basis to begin with. What's the response been? We're not going to the East Coast, they informed him, we're going through the Panama Canal. There's no rivalry there. Are they doing okay? I mean small, like you come up, and it's like a window, you don't even come in and you just look in and it's almost like those California taquerias. Shannon Mullen has worked at the Press for 32 years, specializing in in-depth investigations and narrative feature stories. Yeah, I did have to add a new platform to the business. And we've been really blessed. Tony Mangieri: Yeah. 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. Home on UNA PIZZA NAPOLETANA. It's sadly the case for most restaurants unless you're a super big corporate restaurant. But people down there have been really beautiful on supporting it. In 2017, before Mangieri's return from the West Coast, Wells set off a tsumani in the pizza world when he dubbed Richer's free-spirited, Jersey-sourced pies "New York's best pizza.". Maybe one last thing and we're talking to a lot of businesses that are having to kind of out of necessity try new things. There's no income. Like I said earlier, these platforms that I'm using and adding more in the coming weeks as far as total online ordering and contactless ordering and all this kind of stuff, it's just not the way I do business. Tony Mangieri: Yeah. Few people grasped what Mangieri was up to better than Clurfeld. 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 it makes you tough I guess, but I'm willing to do whatever I’ve got to do to get by. It's just not my way. The one in the Lower East Side, especially just the way it's built, the way it's set up. There was a new development this week. If need be, I can do that. 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