Grub Street followed up today with Adrian Hoffman, culinary director for the Lark Creek Restaurant Group who himself spent some time in Naples a couple years back getting some “hardcore” training in Neapolitan pizza making. Now that Lark Creek is branching into the pizza realm with Cupola on the fourth floor of the Westfield (which we discovered the name of yesterday), Hoffman says he’s excited to put his knowledge to use. “The pizzas will be wood-fired and very Neapolitan,” he assures us. “We’ve got a Stefano Ferrara pizza oven on a boat from Naples on its way here as we speak. It cooks pizzas in 60 to 90 seconds.”
Furthermore, there’ll be eight pizzas on the menu, as well as a focused selection of pastas for both lunch and dinner. “We’re going to work hard to make an excellent pasta section,” he says. There’ll also be sandwiches at lunch, but no real secondi (main courses) to speak of. Look for some wines on tap, as well a good list by the bottle, and beers as well, with the potential for a full liquor license down the line.
The redesign for the former Zazil space — right next door to Lark Creek Steak — is being handled by architect Cass Calder Smith and his firm, and Hoffman says, “It’s mostly aesthetic changes, but it’s a lot of aesthetic changes. A very exciting design.”
They’re aiming now for an early-April opening.
Earlier: Lark Creek Pizza Venture Gets a Name: Cupola [Grub Street]
How Many Neapolitan Joints Will Soon Be Competing for Your Pizza Dollar? [Grub Street]