damnlines for iPhoneLive lines & push alerts — freeGetdamnlines.comAnthony Mangieri's cult Neapolitan pizzeria, famed for a tiny chef-determined daily pie count, three-nights-a-week hours, and reservations that release exactly two weeks ahead.
175 Orchard St, New York, NY 10002
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Una Pizza Napoletana is chef Anthony Mangieri's cult Neapolitan pizzeria on the Lower East Side, known for a deliberately tiny, chef-determined daily batch of pies and a three-night-a-week schedule. That scarcity, rather than sheer size of the room, is what creates real competition for a pie on any given night.
The practical reality described by press and diners is reservation-first: tables release exactly two weeks out at 9 a.m. and are reported to go quickly, so planning ahead beats showing up cold. Walk-ins are accepted but limited, with guidance suggesting arriving close to the 5 p.m. opening on Thursday-Saturday improves your odds, and a second chance can appear near closing if pies remain unsold.
Patterns as reported by press and regulars — not measured by damnlines.
Reservations: Reservations are taken via Resy, opening two weeks in advance at 9 a.m. and typically filling within about a minute, per Resy's blog on how to get into Una Pizza Napoletana.
Walk-ins: Walk-ins are possible depending on nightly dough production — extra pizzas are set aside for walk-in customers around 4:45-5 p.m., and late walk-in seating can open up around 9-9:30 p.m. if reserved guests order fewer pizzas than planned, per the Resy blog.
Open Thursday through Saturday for dinner, roughly 5-10 p.m., per Resy's blog.
That said, reports and coverage describe a genuinely limited-supply situation: only a finite number of pies are made each day, reservations open exactly two weeks ahead and reportedly go quickly, and walk-ins competing for whatever pies are left can mean lining up before the doors open. (No live damnlines camera here yet — this is reported guidance, not a live count.)
A reservation is the more reliable route. According to coverage of the restaurant, reservations release two weeks in advance at 9 a.m. via OpenTable, and demand is high enough that they're described as going fast.
Walk-ins are reportedly accepted, but in limited numbers each night, since the pizzeria makes a finite, chef-determined batch of pies per day. Guidance floating around suggests arriving near the 5 p.m. opening improves your odds, and that a second walk-in window can open up near closing (around 9-9:30 p.m.) if any pies remain.
It's open Thursday through Saturday, roughly 5:00-9:30 p.m., and closed Sunday through Wednesday — a three-night-a-week schedule that's part of why demand outpaces supply.
Yes — bookings open on Resy two weeks in advance at 9 a.m. and often fill within about a minute, per Resy's blog on how to get into Una Pizza Napoletana.
Walk-ins are possible but limited by nightly dough production; extra pies are set aside for walk-in customers around 4:45-5 p.m., with a second chance around 9-9:30 p.m., per the Resy blog.
Sources: Yelp — Una Pizza Napoletana (175 Orchard St, current location) · Resy — How to Get Into Una Pizza Napoletana