But the neighborhood in general still clamors for good food (who can forget Meadowlark's teetering, yolky burger?). And a few blocks away, another eatery, Dio Mio Handmade Pasta, held a few pop-ups for its new concept, Redeemer Pizza, in February and March while maintaining secrecy on its permanent brick-and-mortar eatery. But now the secret's out.

The hands of chefs Alex Figura and Spencer White will soon be forming pizzas at Redeemer.
Nikki Rae Photography
White and Figura have made fresh-milled heirloom grains a priority at Dio Mio in both the pasta and the breads, and that theme continues with Redeemer, which is named for a variety of wheat (not Christianity's biggest superstar). Naturally leavened dough fermented over three days will form the base of pizzas the chefs described as "New York 2.0" back when they first launched their pop-ups. Paper-wrapped subs, small plates, creative cocktails and natural wines are also part of the plan.
Meadowlark Kitchen was known for its late-night, hip-hop vibe, giving the neighborhood's music fans someplace welcoming before and after shows at the subterranean Meadowlark next door and the Larimer Lounge a couple of doors down. A drive-by of the new Redeemer space reveals that at least a couple of months of work appear necessary to get it up and running again, but by this summer, the pizzas and drinks will be there to bolster Larimer Street's late-night scene as it re-emerges from a year of hibernation.