Fodor's Expert Review Una Pizza Napoletana

Inside this bare-bones SoMa spot you'll find one of the best Neapolitan-style pizzas outside of Italy. Chef-owner and Manhattan transplant Anthony Mangieri is an obsessive artisan, carefully making each and every pizza by hand. The menu lists six kinds of pies (almost all versions of mozzarella and tomato). The crust exhibits a particular kind of perfection (the imported wood-fired oven is a beauty). There isn't much else on the menu (just some beverages and wines), so it really is all about the pizza. Don't come in a large group (couples get seated more quickly).