"We're making our own dough, hand rolling it, topping it with our own sauces, fresh cheeses... it's all hand done," according to Anches. The menu reads like a typical osteria: Tartara di Tonno (tuna tartare), grilled artichoke, and beef carpaccio are listed along with that mundane crowd pleaser, calamari fritti - served here with spicy red pepper arrabiatta sauce. The wood burning oven will no doubt churn out pizza after pizza a la Mozza, but it will also fire up skewers of beef or shrimp, larger cuts of meat and a whole branzino to be served with a meyer lemon risotto. The menu is expansive, but not expensive, with entrees hovering around $19, though that oven roasted filet will set you back a bit more. Soft-opening Saturday December 26, Della Terra will be open seven days a week from 11am to 11pm. [Eaterwire]
Here's a more in depth look at recent addition Della Terra which means "from the Earth" in Italian. Conceived by brothers Eric Anches and Franco Branetti, Della Terra is their first foray into the restaurant business. "It's my brother's thing really," says Anches, "I'm just tagging along for the ride." Despite the opening report from B+S, owner clarify the restaurant has not yet debuted, but soft opens for lunch and dinner this coming Saturday December 26. The bar is in the process of being stocked with beer bottles in all shapes and prices, wine (the list is heavy on Italian, but offers a good price range of options), and delicate glassware. Meanwhile, the dining room show stopper is guaranteed to be the brick, wood-fired oven, which chef Sal Garcia, formerly of Fraiche in Culver City, is excited to use on everything from the housemade pizzas to the filet mignon.