Var’s Pizza will open in mid-July at 3030 Perkins Road, Baton Rouge, the space that previously housed Unleaded BBQ.
A mural by artist Bryson Boutte is on display at Var’s Pizza in Baton Rouge.
Chef Danny Wilson heads the kitchen at Var’s and hopes to make the restaurant a beloved neighborhood spot. He plans to sell pizzas by the slice and whole pizzas — with dough fresh daily from St. Bruno Bread Company — as well as salads, entrees and a dessert pie with Nutella, chocolate, strawberry, marshmallow and graham cracker.
Pizza is a first for Wilson. He trusts Steven Gottfried, owner of St. Bruno, to advise him on the precise science behind bread baking.
“Buying store-bought products is not the basis of what I want to do,” Wilson said.
A mural by artist Bryson Boutte is on display at the bar of Var’s Pizza in Baton Rouge.
Pizza options include both the “Ol Country” and “Off the Wall” options, including the “Mary-Mary,” with figs, prosciutto, red onions and a balsamic reduction. Wilson is also working on other flavor combinations, such as a pie with boudin, cracklins, honey and pepper jack cheese.
The restaurant’s name is a spinoff of neighboring Baton Rouge institution Ivar’s Sports Bar and Grill. The two offices share investors Chad Hughes, Cathy Melancon and Edwin Edwards, grandson of the late former Louisiana Governor Edwin Edwards.
Var’s Pizza offers indoor and outdoor seating, as well as a children’s play area on the side. The restaurant is open Monday through Friday from 11am to 9pm and Saturday from 11am to 3am.
