Opening at The Sundry: BarZotto

The new food hall at UnCommons will “bring a high-quality pasta concept to the masses”
Photo: Official; Credit: Erin Ng

In the past year, Matter Real Estate’s UnCommons has been blowing up our news feeds with exciting food concept after exciting food concept, and it’s showing no signs of stopping. Opening early next year, the mixed-use development’s highly-anticipated food hall The Sundry will feature—to name a few brands—Smitten Ice Cream, fried chicken spot Kowbird, and BarZotto, an Italian spot co-owner Marko Sotto says will “bring a high quality pasta concept to the masses.”

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With one location currently operating in San Francisco, BarZotto is taking a fast-fine-casual approach to pasta and salad at The Sundry, without sacrificing quality.

“We are a Cal-Italian, pasta-focused restaurant,” Sotto told What Now in a conversation last week. “We make all our pastas fresh in house, and then we take the ingredients available to us and create them in a compelling and creative way.”

Despite its immense popularity, Italian cuisine has a way of pricing people out, Sotto notes.

“I noticed that a lot of restaurants serving pasta…the prices were creeping up very high,” Sotto said. The goal with BarZotto at The Sundry is to make something in the fast-fine casual space that is accessible to everyone. “Everyone relates to pasta. There’s something comforting about it.”

Sotto has an established relationship with TableOne Hospitality, which is operating the food hall, and whose CEO Patric Yumul Sotto counts as a “very old friend and mentor.”

“[Yumul] and Michael Mina are a big part of what’s happening at The Sundry. When they reached out to me and offered a possible partnership in which we could bring our brand up to Las Vegas, I jumped on it. I hold them in very high regard.”

What dishes will be on offer when BarZotto opens at The Sundry? New ideas? Greatest hits?

“Right now we’re focusing on the greatest hits because we’re operating out of a small location,” Sotto said. “We have spaghetti and meatballs, Bucatini Amatriciana—those are the frontrunners.”

BarZotto hopes to continue expanding, Sotta says, with an eye to another California location, and perhaps more new spots after that. “The concept is meant to be replicated. The branding is there. I think the quality of the product is there.”

BarZotto is expected to open at The Sundry in Q1 or Q2 of 2023.

Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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