Nearby Pizzerias on Slice. And especially depending on how long this thing lasts. 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. I think any wise landlord of a commercial space is going to also realize that you have two options in this situation. Una Pizza Napoletana. Now, it's not an option really unless you were to do to-go only. An error occurred while retrieving sharing information. And some of them are like, "Wow, we may keep doing this once everything comes back to normal." It's like you're at the counter, you can see the oven. I imagine too, what are they going to put in these spaces? Il Piccolo Verde is an Italian restaurant that offers pasta, New York-style pizza, Napoletana-style pizza and other traditional Italian dishes. Well, I mean at first, I was debating whether or not to shut down. So, we're doing it bare bones. Anthony Mangieri grew up in an Italian-American family in Beachwood, just south of Toms River. An avid mountain biker fond of the rolling hills of nearby Huber Woods Park, he says he's been eyeing Atlantic Highlands for years. My mom would drive me to work because I didn’t even have a car,” Mangieri recalled. Mangieri’s idea was to hew with religious fervor to the same techniques and standards that Neapolitan bakers had passed on for centuries, making all the dough by hand with the best and most authentic ingredients he could find, baking his breads and rolls in a wood-fired oven as hot as Mount Vesuvius. And the New Jersey location, it's in a small town. And for those of you who want the full download on the history, you can listen to our podcast on Grow Wire. Tony Mangieri: Yeah. Tony Mangieri: Yeah. One is from California. His father, William, who died in 2007, was a union electrician. I still don't know what's true, what isn't. 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. And that's just another dynamic that our restaurant isn't really equipped to handle. Mangieri had plans to open it up for on-site dining this fall, but current pandemic-related restrictions have delayed that. Mangieri talked with us about why he chose the takeout route at the New Jersey location only, his challenges in finding some of his main ingredients reliably, the state of restaurants in New York City, how he is dealing with his employees, how he’s figuring out how to negotiate the expenses his New York restaurant continues to incur and the prospects and new ideas for when things turn back around. It's got a captive audience and coincidentally it has ... And I didn't put these in, but it has these two enormous windows on either side of the entrance that open all the way up and create basically this counter. The morning the column published, Mangieri had 30 customers waiting outside his door when he opened the bakery. You can hear Mangieri explain why he's returning to his roots in the video below. He's drawn by the town's scenic beauty, its artsy vibe, and the fresh energy that Harary's Creamery, Carton Brewing Co., Jus Organic and other recent arrivals are bringing to town. We're essentially out of business, but we still have a location. The guy that I've been teaching to make dough is in Ecuador right now and didn't come back. Tony Mangieri: Yeah. 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. So maybe one day, that will come to a fruition based on this experience that I'm going through. Even with that burst of interest, Sant Arsenio was not long for the world. Fritz Nelson: It is scary. 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. But no. After shuttering it later that year, Mangieri quickly pivoted to pizza, borrowing money from his family to open Una Pizza Napoletana along Route 35 in Point Pleasant Beach, a block from the ocean. And I mean at a certain point, if you're banging them out and they're sitting around, you're kind of defeating what we built 25 years of a reputation on. The business is closed." And what seems promising in that regard? 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. 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." 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. But other than that, for me and for Una Pizza, I would say no. So, let's start here. 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. Undeterred, a bunch of his original Shore fans followed him wherever he went. El Mona's Cottage se encuentra en Berwick-upon-Tweed, a 4,2 km del teatro y cine Maltings, y ofrece patio, jardín y conexión WiFi gratuita. Well, that's fantastic. 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. 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