Ray’s & Stark Bar Firing Up a Trio of Seasonal Pizzas

With just days left in National Pizza Month, head to Ray’s & Stark Bar where Exec Chef Fernando Darin is firing up the wood-burning oven with some not-to-be-missed seasonal “pies.”

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A self-taught pizzaiolo, Chef Darin has created pizzas that highlight seasonal ingredients like squash. Fernando grew up in the Brazilian countryside with his Brazilian family where his first exposure to a wood-fired oven was at his grandmother’s house.

Ray's & Stark Bar_Margherita Pizza in Oven

Years later, his wood-fired pizzas, both seasonal creations and signature year-round classics, have become the most popular item on the Ray’s and Stark Bar menu.

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Try the Roasted Squash pizza with black truffle bechamel, fior di late, carmelized onion, and San Giacomo balsamic. It’s a definite winner.


Along with the Roasted Squash pizza, Darin’s newest seasonal creations include ALCI with San Marzano tomatoes, anchovy, garlic, black olives, pickled onion, and olive oil; and CAVOLO NERO with black kale, spinach, burrata, garlic, and Calabrian chiles.

Enjoy a Pinot or one of Stark Bar’s signature cocktails with a pizza or two this weekend!