![]() Think custom-made booth with a view overlooking the restaurant, specially curated menu that encourages as much pizza as you can handle, and all washed down with house wines. Looking to take your experience to the next level? The Una team has built out a special Tavola experience. The menu is a beautifully curated selection of puffed out pies (Neapolitan-style, of course), but you won’t regret a classic margherita, and perhaps whatever the floating pie of the day happens to be. THE VIBEĪ front-row, candle-lit seat to the inner workings of some serious pizza professionals. From the meticulous tiling and old-school chairs with leather padding, the entire experience is deeply personal and oh-so-special. But the latest chapter has returned Mangieri to the Lower East Side, where you’ll find a purposely sparse menu of perfect pies and an attention to detail rarely found in a pizzeria. Una Pizza Napoletana has lived many lives in various locations - most recently in Mangieri’s home state of New Jersey. All that and more on our list of this season’s noteworthy spots below.Ģ5-year industry veteran chef Anthony Mangieri is committed to serving up truth through pizza, wherever he goes. Or head upstate for a historic reverie at Stissing House. Ice cream lovers can select six of their favorite flavors, choosing from options like Blue Bottle Vietnamese coffee, black sesame, strawberry blondie and malted milk chocolate. Celebrate the reopening of the storied dim sum palace that is Jing Fong. Travel through chef Daniel Boulud’s potato-filled memories of Lyon at Le Gratin. ![]() Skip the lines and nab a bar stool at Una Pizza Napoletana. The most recent list of options in New York offers a variety of experiences built to wow. Set a date and enjoy exclusive access to restaurants as an American Express premium card member - there are no wrong choices here. And so we wanted to showcase some of the new additions to the Global Dining Access by Resy. Those that choose to stick around the city and swelter a bit will be greatly rewarded in the form of top tier restaurant talent that doesn’t lose stamina in any season. Is it the residual heat from the housing rental market or could it be that summer has arrived in New York City? It’s the time of year that’s arguably best for diners seeking to nab prime-time tables while others flock to the nearest swimmable body of water for respite.
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