Pizza Barra, a dining concept by the dough duo Rich Labriola and Chef Chris Macchia, joins the micro food hall, Labriola Chicago at 535 N Michigan Ave.
To celebrate National Pizza Day on February 9, 2016, Labriola Chicago will offer complimentary Pizza Barra samples to guests dining between 11:30 a.m. and 1:30 p.m or dine at home with free delivery through Caviar, February 9 – 11.
The menu features two distinct pizza styles for new and old tastes and highlights a crust inspired by the Chief Doughboy, Rich Labriola.
- The Deep Dish Pan Pizza uses focaccia dough with no side crust – the cheese is brought all the way to the edge of the pan, there is no crust getting in the way of pure and decadent cheesiness. This also enables the cheese to caramelize to a sweet, slightly burnt deliciousness.
- The classic Chicago Thin Crust is baked to crispy perfection in the restaurant’s deck ovens, and is topped with traditional ingredients, as well as Chicago favorites like Italian Beef.