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.”
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.
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.
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!
Revere Magazine Food & Drinks 