Opening chef Christian Hermsdorf has left Cupola Pizzeria, over at the Westfield, and in his stead the Lark Creek Restaurant Group has promoted Marc Tennison, who was formerly the sous chef under Hermsdorf. He’s previously worked in the kitchens of MarketBar, Pescheria, and Joey & Eddy’s, and he says he sees an opportunity to “evolve and improve our offerings” at Cupola. Among his new dishes are a garlic and bread Soup with onion broth, red kuri squash, and poached egg; butternut squash ravioli with amaretti cookies, brown butter, and sage; and kabocha squash pizza with hot coppa and smoked mozzarella. There’s no word yet on where Hermsdorf may be heading. We should note that, despite its mall setting, Cupola did win raves from Bauer and Unterman last year. [Grub Street]
