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”

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)