Trabocco

opping center’s main plaza. Trabocco showcases the flavors of Italy in a warm and inviting setting, and feature traditional Italian cuisine along with modern versions of classic dishes. The menu includes authentic thin crust pizza as well as rustic baked and roasted delicacies from a wood burning oven, meat and fish on the rotisserie, and fresh pastas and breads made in-house daily.

“My culinary education began on my family’s farm in Italy’s fertile Abruzzo region where I saw first-hand how the bounties of harvest were transformed into olive oil, fine wine and regional delicacies,” said Chef Naccarelli. “Drawing on this rich heritage, our menu will be market-driven, and feature fresh local and organic ingredients.”

“Trabocco is a pivotal addition to South Shore Center. The owners are passionate about food, community, and quality, and they are committed to creating a restaurant that will be a lively gathering place for locals as well as a destination dining spot for the entire East Bay,” said Michael Phillips, Jamestown’s chief operating officer. Designed by Lev Weisbach of Weisbach architecture|design, Trabocco will have a 90-seat main dining room, 16-seat private wine room, 30-seat bar area, and 56-seat outdoor dining patio. The interior incorporates rustic and handcrafted elements and embraces the rich color palette of the Abruzzo region. The main dining room features a soaring 35-foot tower crowned by a large skylight and light sculptures inspired by fishing nets, and opens to a contemporary exhibition kitchen. The outdoor patio will be lit with festive string lights and heated so it can be used year round. The restaurant will be open seven days a week, serving lunch, brunch, dinner and a special “happy hour” small plates menu. Also on the menu will be a series of special events including wine dinners highlighting the regional cuisines of Italy and cooking classes designed to engage the community. Most recently, Chef Naccarelli was with Il Fornaio as Vice President of Kitchen Operations, where he oversaw restaurant openings, supervised the Chefs at the group’s 21 restaurants, and developed new recipes and menu concepts. He joined Il Fornaio in 1994, first serving as a Sous Chef in the Irvine restaurant and then as head Chef of the San Francisco Levi Plaza location. Chef Naccarelli also worked in numerous kitchens in Los Angeles and Italy. He attended culinary school in Roccarasso, Abruzzo and learned all aspects of the restaurant and hotel industries at the Istituto Professionale Alberghiero di Stato.

“After visiting Jamestown’s Chelsea Market in New York—a thriving collection of retail, dining and specialty stores----and seeing the evolution of this property over the past two years, we’re excited to join the South Shore Center community,” said Christine Naccarelli. Julie Taylor, senior vice president of Cornish & Carey Commercial Newmark Knight Frank and the exclusive leasing agent for South Shore Center, and associate Stephen Rusher, represented owner Jamestown in the transaction.