The dual-sided restaurant space at the corner of Third and Chestnut that was for a brief period Rocchino’s Coal Oven Pizza (and for several years prior, Paradigm and Dolce) has relaunched as Barra, and is now open for business. If you frequent East Passyunk Avenue, you might recognize Barra’s logo — Gordon Dinerman, who runs pizza and beer house Birra, has partnered with Rob LaScala (of LaScala’s) on this new venture.

Though Birra has a focus on brew, the beverage program at the Old City outpost will concentrate on creative cocktails instead. Interesting opening options include the Sangue & Saggio (Dewar’s White Label, vermouth rosso, cherry brandy, blood orange) and the Basilico (Finlandia, elderflower liqueur, strawberry, basil leaves). A drink list with several dozen different combos will be rolled out soon ($9–$13). There are 10 taps pouring beer, including the Italian drafts Rocchino’s offered. The full brew lineup is not yet settled, but will feature local and international craft brews.

The interior dining room will stay mostly the same, with burgundy walls, an assortment of booths and tables that make up 145 seats, and an open kitchen line leading to the coal-fired pizza oven. On Thursday–Saturday nights, however, the space will become a “high-energy lounge,” with DJs and dance parties.

Birra chef Andrew Fox will oversee the kitchen here as well, maintaining the pizza menu and supplementing the pies with a variety of plates like whole scampi prawns, mussels, meatballs and whole grilled branzino. Apps like bruschetta start at $6, the pizzas run from $10 (the “gaaahlic”) to $21 (truffle).

Already soft open daily for dinner, Barra will officially launch on June 21, and brunch and lunch will come later this year.

239 Chestnut St.; 215-238-9983

Photo by Adam Schmidt