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UNA’s moniker is a pretty economical description of its menu, but its appeal is in the details: creative, thin-crust pizzas topped with sustainably produced ingredients and served with organic wine. Pairing this menu with community mindedness, owners Jayme MacFayden and Kelly Black designed UNA with social ambitions.
“Pizza is all about sharing,” says MacFayden. “People rarely order a pizza for themselves. If ever you’re out for dinner with people you don’t really know that well, you’re best to share food. It incites this conversation about what you’re eating.”
Both restaurant industry veterans, MacFayden and Black opened UNA after being smitten by San Francisco’s pizza scene. “Just like we have a Starbucks on every block, in San Francisco they have pizza places on every block,” says MacFayden. “They’re more than just pizza, though. They are neighbourhood hangouts where you have people in there at all times of the day.” On top of that, the Californian creative approach to pizza making allows that any topping is fair game as long as it tastes good. Inspired, they took the approach home to Calgary.
UNA was one of the city’s few late night eateries when it opened in 2010. It serves pie every day from 11:30 am to 1:00 am. Keeping such hours was a risky move at the time, but Calgarians responded enthusiastically. People regularly drop in for dinner at 10 or 11 o’clock at night after staying late at the office, attending a hockey game or a theatre performance. Be forewarned: UNA doesn’t take reservations. On especially busy evenings, you may have to wait for a table or barstool.
walnut stued persian date
wrapped with prosciutto + baked,
nished w/ vin cotto
roasted broccoli,
walnut vinaigrette, pecorino romano
6 oz. pan roasted ‘top grass farms,’ AAA grassfed alberta sirloin steak
shallots, cilantro, lime,
pinakurat coconut vinegar
braised veal + pork meatballs ,
san marzano tomato sauce, grana padano
tagliatelle pasta,
san marzano tomato sauce,
crushed basil, shaved grana padano
UNA’s pan roasted chicken ‘wings’
spicy harissa, lime, fresh herb + feta dip 12
Teriyaki Chicken
Grilled chicken on the bed of vegetable stir fry
the beltline
double smoked bacon, fennel sausage,
smoked mozzarella, maple syrup
salami
san marzano tomato sauce,
or di latte mozzarella, local salami,
chilies, grana padano
Teriyaki Salmon
Grilled fresh salmon filet on the bed of vegetable stir fry
margherita
san marzano tomato sauce,
or di latte mozzarella, crushed basil 1
Teriyaki Steak (8oz)
Grilled Costco Alberta AAA beef steak on the bed of vegetable stir fry
tiki
prosciutto cotto, shaved pineapple,
san marzano tomato sauce, friulano cheese,
jalapeno oil
4-maggi
provolone piccante, friulano,
or di latte mozzarella + pecorino romano,
nished with true oil + local urban honey
mushroom
roasted cremini mushrooms,
smoked mozzarella + grana padano cheese,
fresh arugula, true oil 2
prosciutto
san marzano tomato sauce, crisp prosciutto,
provolone piccante cheese, fresh arugula
sausage
spicy italian sausage, caciocavallo cheese,
grana padano, fresh basil,
san marzano tomato sauce
hearts of romaine,
walnut vinaigrette, grana padano,
crushed walnut
cucumber salad
ginger sesame vinaigrette, red onion,
ciilantro, sesame seeds, romaine
kale caesar salad
boiled egg, toasted panko,
crisp prosciutto, pecorino romano
chocolate + hazelnut budino
mascarpone cheese icing
peanut butter + chocolate terrine,
house made marshmallow, roasted peanuts
add to your pizza...
anchovies | prosciutto | local urban honey
fresh tomatoes | free range egg | cheese
take home some swag...
calgary cooks’ cookbook
(featuring recipes from una pizza
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