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Posted by anonymous on 07/10/2009
Arrived around 8pm. Waited 30~45 minutes outside, then over an hour at the table for our pizza to arrive. A disappointment to say the least. $70 later (for two pizzas, a beer, and a bottle of water - not the small one we ordered, but the large bottle that the waitress brought out anyway, plus tax & tip) we were exhausted, disappointed, and late for the movies. Sure the ingredients are good.. But it's not put together correctly. The dough is only an approximation of what it needs to be. Perhaps an okay attempt to recreate the "real" pizza, but not worth the $21 price tag for a simple margherita. Oh, the one thing they do get right about Napoli... Total and utter inefficiency.
Posted by Dough iend on 05/09/2009
My boyfriend and I were lucky enough to come upon this restaurant while walking around, waiting for our table at Angelica Kitchen, and never stopped back in at Angelica's. The smell lured us in, service was pleasant and delightful, and we shared a beer and a single pizza -- enough to satisfy without leaving a heavy feeling of having eaten too much. A perfect meal and truly one of a kind pizza: crust, dough, sauce, flavor, topping -- better than the pizza I had last summer in Italy (Florence, though not Sicily)! Sometimes I dream about this pie.
Posted by Bawlmer Flats on 03/23/2009
At UPN, you will be disappointed if you are either looking for NY Style pizza, do not like true Napoletana style pizza or are not open minded about trying new food. The blistered crust lends bitter notes to the slighlty sweet and salty notes inherent in the crust. The texture is spot on Napoletana...just enough thin outer crispness that yields to the wonderful springiness of the dough on the heel. Looking at the crumb of one of Mangieri's pizzas make a pizza maker like myself fill with envy...and pride. The crust here is otherwordly, literally. No slow roasted "marinara" sauces to obscure how "fresh" the tomatoes are- just the pure slight sweetness and zing of acidity provided by DOP rated San Marzano tomatoes, the slight tang of sea salt, fresh basil and the excellent texture and flavor of fantastic mozerella. All of these pure and bright flavors are tied together with extra virgin olive oil. It's not grease, knuckleheads, its high quality olive oil. There's no burning the roof of your mouth from cheap cheese or grease coated slop sitting atop little more than a soggy piece of cardboard. And who needs a deluge of nonsensical toppings to hide an otherwise inferior product? UPN is a shining example of purity of flavors, passion and committment to excellence. Worth every penny and on the same level as da Michelle in Naploli, IMO. A pizza tour de force. Bravo!
Posted by Anonymous on 11/26/2008
This and Fatty Crab are the two biggest rip offs in New York City. If they were selling anything other than restaurant food they would be closed down for thievery. Go and get your pocket turned inside out! You will leave feeling like someone smacked you in the face!
Posted by foodguy on 10/24/2008
Walked by and then made the mistake and walked in. After sitting down and viewing the LITTLE $21.00 pie I wanted to walk out. Stayed and paid $60.00 for a poor excuse for a pie, and a bottle of wine.
Posted by Anonymous on 10/20/2008
Like lots of other people, I heard the pizza at UPN was pretty good. So I went. And you know what? It is good, especially the slightly charred, chewey flavorful crust. But the sauce is unremarkable and so is the cheese. And then there's the $ issue. If the pizza was amazing, well maybe it would be worth the splurge. But to spend $21 on a good, but far from great pizza? That's downright silly. If you're one of those people that travels all around the city trying to find the best pizza, you can take my word and skip UPN or you can go here and be disappointed and feel stupid for having spent so much $ on second rate pizza. Your choice.
Posted by Anonymous on 10/10/2008
Ok, the pizza is pretty good. Lets be honest though, there is better, even leaving price aside. The ambiance is weird and I feel they tried too hard. The one thing I hated, is how snobby (maybe thats not the right word) they are. They actually have the nerve to tell you that you can't make changes to the pizza. If thats their business model, good luck...