Bar Enza, a “neo-trattoria”, which will open this month under Ladner, cooks again in Harvard Square
The Enza Bar is slated to open before October at the Charles Hotel in Harvard Square, serving Mark Ladner’s Italian brasserie cuisine in a space that until April hosted Benedetto (and Rialto for 22 years until June 2016).
Ladner’s “neo-trattoria” is expected to use produce from the farmer’s market that sets up directly in front of the restaurant as well as imported Italian food, according to an email Monday. The restaurant’s main menu will include Ladner’s famous 100-layered lasagna and “responsible” steaks and chops.
Other aspects of Bar Enza are touted in the email: “There will also be an expansive antipasti station focused on small bites, cold cuts, imported cheeses, tangy salads and pickled vegetables. Some flagship products will include a robust bread program, salumi produced by personal friends, pecorino imported directly from Abruzzo, oven-stuffed olives and a chicken sub.
The Enza bar as a whole is expected to seat 280 people, including a bar and lounge, an outdoor patio, two large dining rooms and two private dining rooms. The restaurant is expected to be open until 1 am each week to serve dinner and add lunch “in the near future”.
Ladner, a native of Belmont, won a Michelin star in 2006 at Del Posto in New York and a four-star review from the New York Times in 2010. But he started cooking at a Harvard Square pizzeria on Church Street called Café Fiorello in in the late 1980s before cooking with Todd English at the Original Olives in Charlestown.
“It’s a bit of a homecoming for me, and it’s a good time to go back to where I fell in love with cooking so many years ago,” Ladner said.
Managing Director Gabriela Choate is listed as joining Ladner; butler and service manager Tizzy Beck – who worked for a decade in Milan, where she owned two restaurants (including one called Tizzy’s); “Savant pasta” Jesse Walter is a chef. Bar Enza is part of the Lyons group, owner of restaurants such as Summer Shack, Sonsie, Scampo and Rochambeau.