Var's Pizza is set to open in mid-July at 3030 Perkins Road, Baton Rouge, in the space that previously housed Unleaded BBQ.
A mural from artist Bryson Boutte is displayed inside Var's Pizza in Baton Rouge.
Chef Danny Wilson is heading the kitchen at Var's and hopes to make the restaurant a much-loved neighborhood spot. He plans to sell pizza by the slice and whole pizzas — using fresh dough from St. Bruno Bread Company — as well as salads, appetizers and a dessert pie with Nutella, chocolate, strawberry, marshmallow and graham crackers.
Pizza is a first for Wilson, who is relying on St. Bruno owner Steven Gottfried to advise him on the precise science behind bread-making.
"Buying store-bought, pre-made is not the base of anything I want to do," Wilson said.
A mural from artist Bryson Boutte is displayed by the bar at Var's Pizza in Baton Rouge.
Pizza options include both "Ol Country" and "Off the Wall" options, including the "Mary-Mary," which features fig, prosciutto, red onions and a balsamic reduction. Wilson is also concocting other flavor combinations like a pie with boudin, cracklins, honey and pepper jack cheese.
The restaurant's name is a spin-off of the Baton Rouge institution, Ivar's Sports Bar and Grill, which sits next door. The two establishments share investors Chad Hughes, Cathy Melancon and Edwin Edwards, grandson of the late former Gov. Edwin Edwards.
Var's Pizza will offer indoor and outdoor seating, as well as a children's playground on the side. The restaurant will operate 11 a.m. to 9 p.m. Monday through Friday and 11 a.m. to 3 a.m. Saturday.