'A Mano' on Serious Eats

Daily Slice: A Mano, Ridgewood, New Jersey

Ridgewood, New Jersey's A Mano looks to disrupt the Garden State's sweet-sauce stereotype. Their Neapolitan-style pizzas come directly from a 1000-degree wood-burning oven built with stones and clay imported from Italy. The brainchild of pizzaiolo Roberto Caporuscio (now of Kesté in the West Village), A Mano is certified by both the VPM (Verace Pizza Napoletana) and the APN (Associazione Pizzaiuoli Napoletani). A Mano's pie shares more resemblance to its cousins back in the old country than to its neighbor down the street. More

Chicago: Pizza Lunch Feast at A Mano

Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt. [Photographs: Daniel Zemans] A Mano 335 N. Dearborn, Chicago IL 60654 (map); 312-629-3500; amanochicago.com Getting There: Brown Line to... More

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