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Italian Street Food Comes to Florence with Opening of Piada

Who's up for Italiano?

Piada Italian Street Food is making its Kentucky debut with the opening of its Florence location.

The quick and casual Italian restaurant will open its doors on Wednesday, August 17, at 4 p.m. at 7727 Mall Road, Suite C (across from the Florence Mall). The Florence location will be Piada's third in the region. It also operates in Hyde Park and Mason, in Ohio.

The Florence location will feature light-filled interiors and modern, European-inspired décor with design elements including warm-stained concrete floors, crisp LED lighting, and handmade white oak furniture, plus Carrara marble, brushed aluminum, painted brick and subway tile accents, according to a company announcement.

Piada CEO Chris Doody is thrilled to be opening his first restaurant in the Bluegrass State. “We’re excited to bring a fresh, modern Italian concept to the fast-growing community of Florence, only 12 miles south of Cincinnati,” said Doody, in a news release. “We invite 1,000 Florence-area residents to sign up for a special VIP sneak peek the restaurant ahead of its official opening.”

Guests can now sign up for the exclusive pre-opening VIP experience at

Inspired by the roadside family-run food carts and markets of ancient Rimini, a bustling seaside community in the Emilia-Romagna region, six-year-old Piada, has earned raves for its chef-driven and seasonally influenced menu. The focus is simply prepared, made-to-order items utilizing dozens of fresh, premium ingredients, as well as house made sauces and dressings.

In addition to the namesake Piada – a thin crust, handmade dough, which is baked on a stone grill, filled with specialty items and then rolled as guests watch the entire process – core entrees also include Pasta Bowls and Chopped Salads. Each is comprised of a grill item, cheese and vegetables. Diners can choose from three signatures per category, such as the Chef’s Favorite Piada with spicy Diavolo sauce, romaine, sweet and spicy peppers, mozzarella, and shaved and creamy parmesan, or Basil Pesto Pasta with parmesan Alfredo, sundried tomatoes, and freshly grated parmesan, as well as Balsamic Salad with spinach, bruschetta tomatoes, red onions, feta spiced pecans, and balsamic dressing – all customizable with added protein.

Grill selections range from all-natural rosemary, garlic and lemon chicken to spicy Italian sausage with fennel and herbs and salmon prepared with lemon and olive oil, while toppings span artichokes to black olives.

The made-to-order menu also features seasonal specials. This summer, try the Steak Avocado Piada, which is hand-rolled with steak, roasted sweet corn, avocado, arugula, fresh mozzarella, pesto aioli and pancetta, or the Farmers Market Salad, with grilled chicken, ripe strawberries, sliced avocado, roasted sweet corn, spiced pecans, feta cheese, tossed in house-made lemon basil dressing.

Entrees are complemented by sides including tomato basil and lobster bisque soups, two kinds of hand-rolled breadsticks – Parmigiano-Reggiano and pepperoni served with a creamy parmesan dipping sauce – and decadent Cannoli Chips dessert incorporating crispy, rolled Italian cookies lightly tossed in powdered sugar and accompanied by chocolate chip cream icing. Beverage service showcases Italian sodas and teas alongside Acqua Panna and San Pellegrino waters. A kid’s menu is also available.

The 2,449-square-foot Florence restaurant will seat 50 guests inside and have outside seating for 32. Service will be provided continuously from 10:45 a.m. until 10:00 p.m. seven days a week, and catering will also be available. 

-Staff report

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