Pizza, pizza, pizza: Serafina rises in Tribeca

Serafina is opening a three-story, 6,500-square-foot pizza parlor in Tribeca this week.

The luxurious, loft-like space at 113 Reade St. will be the celebrity pizza and pasta chain’s 10th in the Big Apple and coincides with Serafina’s 20th anniversary.

The swanky pizza palace designed by the Italian firm Costa Group will seat 128 people and feature art by Pato Paez. There’s also a private event space with a 20-seat communal table, a private wine list and an extra large by the Magnum format.

Zucker’s Bagels & Smoked Fish is launching its fourth and biggest location to date.

The 1,800-square-foot space, at 40 E. 23rd St., will be Zucker’s flagship, serving hand-rolled, kettle-boiled bagels made daily on site

After launching in Tribeca, it opened popular outposts in two locations: near Grand Central, where it is also building a 2,000-square-foot commissary, and on the Upper West Side, which recently opened an outdoor patio with 27 seats.

Founder Matt Pomerantz, who coowns Zucker’s with Dan Pace, is also co-founder of Murray’s Bagels, which was named after his father.

WE HEAR … that this is the summer of the frozen rosé drink. In Battery Park City, Conrad New York hotel’s Loopy Doopy Rooftop bar has launched the frozen rosé pop in a glass of Prosecco, says Frank Ferraro, president of UnoKeg Singlo, which provides Italian wines on tap. For those who want to make a similar drink at home, famed chocolatier Jacques Torres has created the “Frosé.” Pour a bottle of Champagne Taittinger Prestige Rosé into a sheet pan and place in freezer. Put the frozen rosé in a blender with half a cup of simple syrup and three ounces of lemon juice and blend until smooth. Pour into glasses and serve.