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New American Spot ‘La Stella Wood Fired’ Opens Its Doors In Wade |

New American Spot ‘La Stella Wood Fired’ Opens Its Doors In Wade

A new gastropub and New American spot has opened its doors in the neighborhood. Called La Stella Wood Fired, the new arrival is located at 2420 Hillsborough St. in Wade.

Described as a “Neapolitan gastropub,” La Stella, as the name suggests, specializes in food cooked in wood-fired Stefano Ferrara ovens. The restaurant doesn’t utilize microwaves, grills, or fryers to cook anything on its menu. 

The headline item is Neapolitan-style pizzas, with options both traditional (a margherita with San Marzano tomato sauce and buffalo mozzarella) and unusual (the “Hottie Hawaiian” with chili-pineapple pesto, prosciutto, and spicy nduja sausage). Diners can also build their own pizzas and salads, with a variety of toppings. 

The menu also offers a number of other dishes cooked in the wood oven, like skillets of mac and cheese, meatball sandwiches, and wings. For dessert, there are “skillet s’mores” and skillet apple pie. (The full menu is available here.) 

The restaurant’s second-story roof deck features a bar with TVs showing sports games, and it plans to host a variety of events each week, including Wednesday trivia night and live music on Thursdays and Fridays. 

With just two reviews on Yelp thus far, La Stella Wood Fired currently has a five-star rating.

Bernadette E., who was the first Yelper to review the new spot on October 11th, said: “Amazing food, amazing atmosphere, amazing service. I must say, it doesn’t get much better than this. This is a must, and the menu has something for everyone, kids, foodies, vegetarians, vegans, and gluten-free.”

Courtney L. agrees: “This place is amazing! The food is great, service is great, and they have valet parking on weekends! You have to try it.”

Swing on by to take a peek for yourself: La Stella Wood Fired is open Monday–Wednesday from 11am–midnight, and Thursday–Saturday from 11am–2am. (It’s closed on Sunday.)

Category: Skillets  Tags: ,  Comments off
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