The creators of nearby Wildair and Contra, they augmented Mangieri's tried-and-true pizza lineup with an ambitious menu of chic appetizers, desserts and natural wine. You know what I mean? He called it the Sant Arsenio Bakery, an homage to the town where many of his relatives live. Fritz Nelson: Yeah. Una Pizza Napoletana. If you even spend more than 30 seconds taking a picture of your pasta, she comes out and yells at you for ... Because the food starts to not be as good. 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. And especially depending on how long this thing lasts. When owner Scott Novick opened his … Or was that already there? Though he praised Mangieri's "extraordinary" pizza as possibly better than ever, his one-star review called the new UPN "a pizzeria at war with itself." Shannon Mullen has worked at the Press for 32 years, specializing in in-depth investigations and narrative feature stories. So, you have to do your due diligence and find out which one is going to offer you the best setup, the best rates, the most streamlined depositing of your money. Wells, for one, was disappointed. Are you getting the inventory you need to make the pizzas the way you like to? Fritz Nelson: No. Yeah. If Mangieri is the pizza pope (yet another title) then 91A First Ave., formerly the site of Julia’s restaurant, is the new address of his Sistine Chapel. 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. An avid mountain biker fond of the rolling hills of nearby Huber Woods Park, he says he's been eyeing Atlantic Highlands for years. I know James Beard Foundation has a relief fund. 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. Fritz Nelson: Oh, wow. The buffalo mozzarella, which is somewhat essential to the pizza, is not available. And I was like, "Oh my gosh, this is perfect." I don't know how long that will last. Fritz Nelson: Yeah. I mean the people down there are really pumped on us doing this and being there and having a place for people to go pick something up to bring home and eat. Throughout his flour experiments, he'… Anthony Mangieri grew up in an Italian-American family in Beachwood, just south of Toms River. Again, even that, it's like becoming like not exactly what you would want. So, are your lease holders being flexible? So, they're smart if they just kind of work with you. So, we've had a couple versions and locations of that same restaurant over the years. It's like, "Boy, I like it." In a 1997 "Dining Out" column she called Mangieri's old-school pizza "the ultimate gastronomic bliss.”. Right there, I'm cutting out a lot of expense, and I'm able to keep some kind of cash flow going by just really running super lean. 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. **ISCRIVITI al CANALE di ITALIASQUISITA**Si può fare la pizza napoletana nel forno di casa? 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. We're going to reopen." Nothing for sure. I actually put my mind and heart in the thought that there's going to be this bailout that's going to save the day for me personally. Which brings us, by a circuitous and not particularly well-paved route, to Anthony Mangieri of Una Pizza Napoletana. In fact, you may have eaten one of the Neapolitan pies before in the East Village — or was it San Francisco? So, who really is Mangieri, why he's called the pizza pope, and what is all the hysteria around his magical pizza-making skills? I'm more of an independent kind of a person. I think it's going to be a tough road for a lot of the restaurants. I think any wise landlord of a commercial space is going to also realize that you have two options in this situation. When he ran out of dough — enough for about 70 to 80 pizzas a night — it was Ciao, baby, see you tomorrow. So, I think that's where most of us are probably at. I mean firstly, most restaurants already kind of do that on a day to day. We're not going to the East Coast, they informed him, we're going through the Panama Canal. Which ones are really tough? 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. 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. A native of Matawan and a Rutgers grad, Richer is the celebrated chef-owner of Razza, an American artisanal pizzeria in Jersey City. The New Jersey location of Una Pizza Napoletana has never closed, and is still offering takeout every week. I hear you. Again, like myself and many of these smaller guys are doing whatever we got to do right now to survive. In New York City, my understanding is that the cost of space is a much higher percentage of your overall costs and almost any ... Well, I mean anywhere in the country by many points. 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. Pizza prodigy Anthony Mangieri is returning to his roots on the Jersey Shore. Because they can show what the potential is to generate on a space even if it's based on absolutely nothing. 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. There's no rivalry there. Please try again later. NJ LOCATION: Open for take away/pick up. 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. My family is up in the city without me, and I'm doing what I got to do to survive this. Few people grasped what Mangieri was up to better than Clurfeld. 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. A16 ... which chef and co-owner Steven Rosenthal clearly spent … My pizza guys might be like, "We're going to move back home." I mean at the same time, I mean if there's something that becomes legitimately available to make it be where the restaurant could be in a safe place, then I would do that. There's the Restaurant Workers' Community Foundation. Regulars like Bernard Maisner, now a close friend, used to cringe when they’d overhear a new customer request pepperoni or sausage on their pie. "That's when you know you're somewhere special." I'm not informed enough to know which one I would say to follow and the chase down. 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