Good news for folks who like good pizza (a.k.a. everybody):
Ragazza, the new pizzeria that has literally been kept under wraps all summer at 311 Divisadero, is finally aiming to open its doors on Wednesday, September 22nd.
As in, five days from now.
We first told you about Ragazza back in April, when we learned of plans by Sharon Ardiana, the chef behind Glen Park's Gialina Pizzeria, to open a new restaurant in the old Metro Kathmandu/Cafe space. We spoke with Ardiana yesterday, and got some spicy details on her new venture.
For starters, the space is almost finished, and the staff of 16 is undergoing final training. The menu is "pretty close to being finalized," although they're still testing some dishes to find out what works.
"What you open with, you want to execute really well, because you only get one chance," Ardiana says.
The bigger oven will allow Ardiana to expand Ragazza's menu beyond just pizza. For example, she plans to experiment with some roasts at Ragazza. Currently under consideration? Items like pork osso buco, Alaskan halibut, and buckwheat cannelloni stuffed with ricotta and chard. So yeah, this ain't just a pizzeria — Ardiana's aiming for more of a "neighborhood Italian restaurant." Though of course there will be plenty of pizza options, too.
A few other notes:
- Ragazza will be open nightly from 5-10pm, at least initially
- Beer and wine will be available
- As with Gialina, prices at the new restaurant will be "modest."
Tomorrow night, Ragazza will be hosting a small preview party for neighboring merchants and residents on Divisadero. Then, they'll have a couple of practice dinners on Sunday and Monday, take a much-needed day off Tuesday, and hopefully have a final health inspection on Wednesday. If that goes smoothly, Ragazza should officially be able to open for business that night.
It's okay if you're more than a little excited about this. After all, it's not every day that a new restaurant opens in the neighborhood. We'll keep you posted with any additional details as the launch approaches — so stay tuned!