Boka Restaurant Group is set to debut its latest venture, Zarella, a downtown pizzeria, this week in River North. Located at 531 N. Wells Street, the new spot will offer two distinct styles of pizza: Chicago tavern and artisan thin crust. Zarella occupies the former GT Fish & Oyster space on the corner of Wells and Grand.
Opening on Friday, March 21, the pizzeria will showcase a menu crafted by chefs Chris Pandel and Lee Wolen, featuring creative pizzas such as the spicy vodka with Calabrian chili and mozzarella, carbonara with pancetta, pecorino, and egg, and a pizza topped with Ezzo pepperoni cups. A special 10-inch gluten-free pizza, perfect for individuals, has also been developed.
In addition to pizzas, Zarella will offer a trio of dipping sauces: hot honey, Calabrian chili oil, and a Midwest classic — garlic ranch. For those seeking more traditional flavors, sausage and giardiniera are also on the menu, with sausage sourced from Fontanini.
For appetizers, diners can enjoy fried calamari, mozzarella sticks, marinated artichokes, and baked feta, while salads with charcuterie will also be available, including the Zarella Sunday Salad, which features salami and ditalini. The restaurant also offers unique variations on classic parmesan dishes, such as chicken and eggplant options, along with crab-stuffed shrimp.
Zarella will be one of the first Chicago spots to serve Yuengling beer on draft, following its recent arrival in Illinois. Fans of the iconic Pennsylvania lager can now order it by simply asking for a “lager” at the bar.
Designed by Anna Filatov, the two-level space includes plenty of TVs for sports enthusiasts to enjoy. Zarella is just down the street from another Boka property, the Wellsley private event venue, and is part of the group’s ongoing revitalization of its River North locations. Another new addition, Gingie, is set to open later this summer.
Zarella opens Friday, March 21, and reservations can be made via OpenTable.
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