^
Keep New Times Free
4

Claudio Urciuoli's Tiny New Wood-Fired Eatery, Pa'La, Has Opened

Pa'La has opened.EXPAND
Pa'La has opened.
Claudio Urciuoli

Claudio Urciuoli, who cooked at Noble Eatery for four years, has taken the stove at his next endeavor: Pa'La. Urciuoli opened the Phoenix restaurant on Monday. Pa'La will "create dishes that reflect the seafood, grains, and vegetable-driven coastal cultures of the Mediterranean and South America."

The menu will change every single day.

That menu is divided into three sections: tapas; schiacciata (Tuscan flat breads); and an entree-like section of rice, grains, and fish. Urciuoli harps that both his menu and kitchen at Pa'La are very, very small.

He will be using wood-fired heat sources to cook all of Pa'La's food. There's a wood-fired oven. There's also a wood-fired stove where he can cook with cast iron pans on top or — as in his youth back in Liguria, Italy — place food directly on the coals and embers inside.

I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Urciuoli will be sourcing fish from Mexico and the West Coast. He will be using Arizona grains. He will be getting his produce from local providers.

Today, Urciuoli will be preparing one sandwich and four fish preparations, including scallops from Hokkaido. He will also be serving couscous made from faro. But offerings change constantly, and tomorrow he'll be swapping in ceviche made with snapper from Mexico.

Pa'La has opened after a long remodeling of a bungalow on 25th Street (between McDowell and Oak). To keep up with its ever-shifting menu, follow Pa'La on Instagram

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.