The Latest Neapolitan-Style Pizza Slingers: Cupola Pizzeria

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Cupola Pizzeria interior photo by John Benson.

Now open in the former Zazil space on the fourth floor of the Westfield Centre is ~CUPOLA PIZZERIA~ from the Lark Creek Restaurant Group, with chef Christian Hermsdorf, previously at Bar Bambino. The primary draw for downtown shoppers (and worker bees) will be the Neapolitan-style pizzas coming out of the handcrafted Stefano Ferrara pizza oven imported from Naples. Pizzas include a primavera with artichokes, asparagus, pea tendrils, mascarpone, and Parmesan; and an arrabiata with pancetta, chile peppers, San Marzano tomatoes, and oregano.

There is also a menu of items made with local and sustainable ingredients, like pulled-to-order mozzarella, suckling pig porchetta, sheep’s milk ricotta ravioli in a chopped watercress butter, and panini like eggplant Parmesan and another one made with spicy coppa. Yeah, you better walk there and back so you don’t get fat.

Cass Calder Smith Architecture is behind the design for the 94-seat restaurant, with a flashy interior of black, white, and red. Now open daily for lunch and dinner, 11:30am-9:30pm.