We broke the news some months back that Lark Creek Restaurant Group’s new pizza venture — next door to Lark Creek Steak in the Westfield Centre in what was once known as Zazil — would be called Cupola. We also mentioned it would feature Neapolitan pizza from a mosaic-tiled Stefano Ferrara pizza oven, just like the one Anthony Mangieri uses at Una Pizza Napoletana. Now we get word that the opening date is almost surely going to be in the last weeks of May, and the Group’s culinary director Adrian Hoffman tells Grub Street that they’ve hired a chef from a prominent Italian eatery in town, but he’s not yet able to reveal the chef’s name. Also, he gave us a peek at the draft dinner menu, and it will include warm, pulled-to-order fresh mozzarella.
“The opening menu will be more of a collaborative effort among the whole team, but the chef may make a few changes of his own as time goes on. This menu is a good indication of what the restaurant’s food will be, though,” he says.
The name “cupola,” as we mentioned before, refers to the dome of the Westfield Centre, under which the restaurant will be situated, with some tables extending out onto the “patio” in front of the restaurant.
Happily, the 5,500-pound pizza oven made it across the ocean and up the four stories of the Westfield to get installed in the space.
We’ll update you as soon as interior is closer to done, and it’s almost time to try the pizza.
Cupola Pizzeria draft dinner menu - subject to change
Vidalia onion broth with mascarpone and thyme
Garbanzo soup with pork sausage and marjoram
Classic Caesar Salad
Butter lettuce and heirloom radishes with a buttermilk dressing
Fried calamari salad with arugula, lemon and red onion
Spring salad of frisee, fava beans, aged pecorino, bresaola and batter fried mint (app/entrée)
Pulled to order mozzarella (still warm) with asparagus, bread crumbs and parmesan
Suckling pig porchetta - sliced thin with mustard fruits and cherries
Jewish style Artichokes fried in olive oil with parsley salad and garlic aioli
Roasted prawns with sherry vinegar, hazelnuts and spring turnips
Pasta - offered in two sizes
Sheepsmilk Ricotta Ravioli with a chopped watercress butter
Fontina fonduta crepes with English pea puree, pea shoots, and poached duck egg
Cauliflower spaghetti with Dungeness Crab and lemon
Roasted Chicken tortellini and Mt. Shasta morels in ? broth
New potato tortelli with oxtail and jus
Mahogany clams and saffron bucatini with pea tendrils and chili
Margherita - san marzano tomatoes, buffalo mozzarella, basil, olive oil
Marinara - san marzano tomatoes, oregano, garlic, olive oil
Bianca - Lard, basil, pecorino, garlic
Primavera - artichokes, asparagus and pea tendrils, mascarpone, parmesan
Calabrese - confit peppers, tomato, ricotta
Carne - housemade sausage, salumi, sweet onion
Funghi - chanterelles, morels, fontina, leeks
Arrabiata - pancetta, chili peppers, san marzano tomatoes, oregano
Housemade spumoni with claret sauce
Olive oil cake with chocolate mousse and flaked salt
Apricot cheesecake with Vin Santo
Strawberries zabaglione - fresh fruit with a prosecco and egg gratinee