La Barra

Meet us where the pizza crust is baked by the best

It’s no wonder that guests rave about the pizza crust at La Barra. The dough at this pizza and wine bar is cultivated by the famed baker Rich Labriola.

The self-proclaimed “Chief Dough Boy” started the Labriola Baking Company in 1993. There he tested hundreds of bread recipes, aged his own flour, and brought in specialty ovens from Italy.

That same level of baking perfectionism is applied to the menu at Labriola’s restaurant La Barra. At this welcoming space in Riverside, the renowned baker returns to his original cooking passion: pizza.

This passion started baking in childhood when Labriola would join his father in the kitchen at the family pizzeria.

Labriola remembers hiding in the backseat of the car when his dad went to work just so that he could spend more time in the kitchen at the pizzeria. That’s the definition of pizza passion, and you can taste the care that goes into the crust at La Barra.

Try the Salsiccia Pizza with garlic cream, buffalo mozzarella smoked to perfection, caramelized onions, crumbled sausage, baby kale, and spicy Italian Calabrian chiles. Or go for an updated take on an old classic with the Cupping Pepperoni Pizza featuring hot honey.

The expansive menu also includes shared plates like Baked Goat Cheese and Mama’s Meatballs. Not to mention the house specialty entrees like the Lemon Chicken served in a white wine sauce with smashed potatoes.

Who’s hungry?