Quick update on A Mano...
More than a few people noticed the quality of the pizze dropping after Roberto left. I was one of them. It was hardly worth traveling for, and I live 5 minutes away.
Roberto is back for a brief consulting stint, retooling the place, retraining the pizzaioli, and a friend tells me they're back on track. Who knows how the quality will remain after he leaves. Unless they have passionate, skilled guys manning those ovens, I'm afraid it will quickly slip once again.
Rumor has it that Roberto is also currently working on opening a pizzeria/wine bar in downtown manhattan. I can't find many details of this, but I'm certainly looking forward to the opening.