Last week, Giulio Adriani was forced to close the Bowery outpost of his pizza restaurant Forcella because of what a representative now describes as a "falling out" between him and his partner. He was able to keep the space (and the space next door, which is still open as A Slice of Naples), but not the name Forcella. So he's decided to fill the dining room with an entirely new restaurant, and teamed up with Sue Torres, the chef behind the dearly-departed Suenos to do it.
The new restaurant will be a Spanish restaurant called Espoleta (that's "wishbone" in Spanish, whereas Forcella meant "wishbone" in Italian), and is slated to open in December. Torres, who has opened a restaurant in Westport, Connecticut since Suenos closed, is mainly on as a consulting chef, so don't expect to see her in the kitchen every day. But she will be involved enough to create weekly menu specials, and to make an appearance cooking in the restaurant once a week.
Meanwhile, A Slice of Naples will continue selling pizza as usual. Plus Adriani has also signed on as the culinary director of pizza truck chain Neapolitan Express, and will be helping them expand with more trucks and a couple brick and mortar outposts in the city.