I had an exciting pizza night last night.
Hopped on a train to NYC at 8pm, and wandered over to UNA Pizza. I got the "sorry no more dough" message probably at 9:30pm on a Thursday night. I am sure by this time Mr Anthony has an idea about how much dough he sells on each Thursday-Sunday - wouldn't you for the sake of making like $15 profit on each pizza make a few more doughballs? Considering there were empty seats, also.
The original plan was to get a marinara at UPN then eat more at Keste but I am glad that happened because I was definitely filled up at Keste.
I got the Fresca salad with baby arugala and parmigiano-reggiano and went for the golden standard margherita.
Pizza was great and I would ditto scott's sentiment about it being up there with the best pizza I have had. I will say it was a little wet... my guess maybe just a touch too much sauce and generous amount of fresh mozzarella? I am not sure.
The atmosphere is neat, with nice stone wall. I also got to walk right in and sit down which was nice, although there were just a few tables open. I was upset I couldn't see the oven very well from my seat so went over to say hello to Roberto afterwards. Very nice guy and we talked for a few minutes about Una Pizza, Ridgewood/A Mano, pizzamaking.com (he seems to recall scpizza's note about "soul" very well). I forgot to ask what Keste means.
With regard to whether or not Keste will make it, I have no doubt. I think part of the problem of A Mano is A) the atmosphere - it is huge and not very inviting and now they are talking about expanding??? B) no alcohol sales, I think. I thought I heard they can sell full bottles(
?). This is a business after all.
Overall I would highly recommend it.