A serious oven cooking seriously tasty Neapolitan pies..
When Anthony Mangieri decided to shutter his wildly popular East Village spot Una Pizza Napoletana, Mathieu Palombino saw an opportunity. The main reason? That would be the restaurant’s ready-to-go Acunto, an exorbitantly expensive wood-burning oven handmade in Naples that churns out delightfully airy Neapolitan pies ranging from classics like the margherita to varieties topped with spicy soppressata, smoked pancetta and other gourmet ingredients. The narrow space, much like the original Brooklyn restaurant, has a playful cafe vibe with a green-and-white striped paint job, marble-topped tables and a large, breezy window facing out onto East 12th Street.