In case you’ve missed the big pie news – Boston’s Fort Point neighborhood will soon welcome Pastoral, a new artisanal pizza restaurant. After a few setbacks due to weather, an official source tells us that Chef Todd Winer’s restaurant is now aiming to open this Friday, March 7.

For those curious about the interior of Pastoral, the restaurant spans 4,100 square feet and will seat 150 people, with 20 seats at the bar. It will encompass a “farmhouse meets industrial” design, paying “homage to the countryside set within an American industrial property,” according to a release. The warm atmosphere will also include rotating artwork from local artists.

Chef and Owner Todd Winer plans to use “rustic cooking techniques” to create Pastoral’s seasonal menu with a focus on authentic wood-fired Neapolitan pizzas along with small plates, snacks, vegetable dishes and hearty entrees.

Here, Chef and Owner Todd Winer shares with BostInno his challenges, pizza favorites, and more.

Marian White: I understand that Pastoral will be a “True Neapolitan Pizza” restaurant. Why did you decide to go through the Pizzaiolo training courses to obtain this certification?

Todd Winer: I am actually a certified AVPN Pizzaiolo, but the restaurant cannot be certified until it opens. Once it opens, we will be certified because I am taking all the appropriate steps necessary to secure the certifications.  I decided to become a certified pizzaiolo because Pastoral is about honoring culinary traditions.  It was important to me to keep the true tradition of Neapolitan pizza alive.

MW: What can Boston diners expect from your artisanal pizza restaurant?

TW: Well, diners will be surprised to know that we aren’t just about artisanal pizzas. Our food offers comfort food and rustic cooking from around the globe and pizza is just one facet of it. Guests of Pastoral can experience hearty, rustic meals that are simple and full of flavor with most of the dishes being finished off by being kissed by our wood-fired oven.  Most of our dishes will incorporate the wood fired oven in some way.  They can also expect a comfortable and lively atmosphere to enjoy a meal at the bar, meet up with neighbors for a nice meal in our beautiful dining room or just to come by for a delicious lunch to take back to the office with them.

MW: What has been the most challenging and surprising part about opening up Fort Point’s Pastoral restaurant?

TW: The most challenging part of this whole process has been trying to coordinate all the moving parts of the building process like aligning the messaging from the architects with creations and initiatives from the trades that we have working with us.  The most surprising part of this opening was to see the picture that only existed in my mind turn into a finished living, breathing space. I am so happy with the turnout- it is exactly how I envisioned it.

MW: Do you have a personal favorite pizza?

TW: I like to keep my pizza simple, so my favorites are the pomodoro, but the flavors in the “Forest and Fields” mushroom pizza with ricotta and truffles is delicious. My other favorite dish on the menu that I am looking forward to is the Oxtail and sausage dish which is French. It is an interesting wood-fired combination that includes lentils, red wine braised oxtail, Toulouse Sausage, freshly shaved horseradish, whole grain mustard and Brussel sprouts. It is ridiculously good.”

MW: Anything else that you want to share about the opening of Pastoral?

TW: I just want people to know that Pastoral isn’t just a pizza restaurant.  We will have pizza and it will be done really well, but we will also have rustic foods from around the world. My goal with this menu is to stay true to the traditions of each culture’s cooking methods and bring them to Fort Point.

[March 10, 2014 Update: According to UrbanDaddy, Pastoral’s opening date has now moved to Monday, March 17.]