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Labriola's Pizza Barra Opens With Macchia's Menu and an Exhibition Kitchen

The newest restaurant from Rich Labriola features three pie varieties, a coal oven, and much more.

Pizza Barra
Pizza Barra
Pizza Barra

Pizza BarraRich Labriola's latest restaurant, hit the Oak Brook Promenade (3011 Butterfield Rd.) today at 4:00 p.m. Featuring a menu from Chris Macchia (The Florentine, Coco Pazzo), Pizza Barra will attempt to satisfy a wide variety of pizza lovers with their Chicago thin crust, pan-style and coal-fired "Neapolitan-ish" pies that feature a ciabatta-like crust.

The new pizza spot, which stretches across 8,500 square-feet, is a stone's throw from Labriola's café in the same promenade. Available pizzas include an artisan shellfish (frutti di mare), a Chicago-style thin crust featuring Italian beef (Mitch's Italian beef) and a deep dish Pizza Barra supreme (which includes pepperoni, olives, mushrooms and more). Pizzas either go into coal-burning ovens (artisanal) or a deck oven (pan and thin crust) in the "exhibition pizza kitchen."

Macchia's menu is more Italian than Italian-American, focusing on local ingredients in dishes that underline the wealth of pizza to be had. You can look over the entire menu below to find a number of salads, soups, pastas, cheeses, cold cuts, vegetables and small plates (braciole, short rib panini, chickpea fritters).

The space features seating for 16 at the bar and 14 craft beers on tap along with other beer selections, cocktails from beverage manager Daniel Casteel, and wine and bourbon. Pizza Barra is open Monday through Saturday from 4:00 p.m. until 10:00 p.m. and Sunday from 3:00 p.m. until 10:00 p.m., with the bar staying open later each night.