Feb 182011

A Stefano Ferrara wood burning oven from Naples, Italy is delivered by a forklift to the future restaurant, Ancora Pizzeria Salumeria, on Freret St. Friday morning. The oven is one of twenty in the United States, according to the restaurant owners. Jeff Talbot, Adolfo Garcia and Josh Smith plan on opening the restaurant described as "affordable and casual" in the middle of April, which will serve Neopolitan wine, pizza and salumi only. Garcia is a chef at Rio Mar, La Boca and A Mano. Smith is also a chef at A Mano. "When we looked around the city the first thing we looked for was a business friendly location and we found that on Freret St.," said Garcia, who also pointed out Councilmember Stacy Head has enthusiasm for new businesses opening on Freret St. (Sabree Hill, UptownMessenger.com)

The Stefano Ferrara wood burning oven is brought through the window of the future restaurant, Ancora Pizzeria Salumeria on Freret St. "I think this is the most happening place in New Orleans in terms of new commerce and economic activity," said Andrew Bolton, co-owner of the building. (Sabree Hill, UptownMessenger.com)

Electrician Alex Volini works on electrical wiring inside the future restaurant Friday morning. Many of the materials used in restaurants design are reclaimed materials, like wood from an old Bywater home. Ancora Pizzeria Salumeria co-owner Adolfo Garcia is also opening a southern cuisine restaurant called High Hat Restaurant with Chip Apperson. Garcia described the restaurant as "Bayou meets Delta." (Sabree Hill, UptownMessenger.com)

  4 Responses to “Stefano Ferrara wood burning oven on Freret St: “I think this is the most happening place in New Orleans in terms of new commerce and economic activity””

  1. The Burger Company, Ancora Pizzeria Salumeria… I wish these places would open!

    Is Dat Dog open yet? They have zero web presence as far as I know.

    One last thought: That is a beautiful looking oven. Wood burning ovens are the only way to cook pizza. Good to see they are doing it right.

  2. That is a wonderful, innovative idea about the Stefano Ferrara wood-burning oven on Freret Street! It will do well.

  3. JK — as of last week, when I stopped by, Dat Dog had not yet opened (they’d had an unexpected delay in the process), but they were expecting to imminently. I’m on the edge of my seat, too — the range of dogs they’ll have on offer is awfully mouth-watering.


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