At just $5 during happy hour (3 p.m. to 6 p.m., Tuesday to Sunday), Isola’s margherita pizza would be newsworthy even if it was only average, but it’s not…it’s awesome.
There’s a new Neapolitan-style pizza purveyor in town — this time in South Park. Comparisons to Pizzeria Bruno are inevitable, but it only takes a quick glance at the menu to confirm that Buona Forchetta is a completely different operation, serving thinner crust pies you can pick up (as opposed to cutting with a knife and fork), and an expanded menu of dishes, including pastas, salads, and desserts. I took two pies for a test drive: a margherita with buffalo mozz and the Regina, topped with house-made sausage and rapini.
Good news for anyone who is looking for pizza on the cheap and in a jiffy: Project Pie, a fast-casual pizza concept with a model similar to Chipotle, will soon be expanding in a major way. The San Diego outpost is the chain’s second location (the flagship is in Las Vegas). What can you expect? Thin-crust pizzas topped however you want ‘em for one low price, just $7.50.
You may know me as San Diego’s burger expert, and while I do love a good cheeseburger, I’m equally passionate about great meals that are as delicious as they are affordable. Every Monday, I post about a new find on San Diego Magazine’s Food & Drink blog in a column called Everyday Eats.
The “naughty little brother” restaurant to Bencotto serves some truly excellent pies. This is the most excited I’ve been about San Diego pizza since my first visit to Pizzeria Bruno.
Ever thought about asparagus on a pizza? Cucina Urbana’s done it with their asparagus bianco pie, with two aggressive cheeses, grilled asparagus, chili flakes, and crisp garlic chips.
For the month of October, Slice, the pizza blog on Serious Eats, is posting a series called “a pizza my mind”. I contributed a solid argument in favor of dessert pizza’s awesomeness and was happy to see that I’m not the only one who loves the stuff. note: this photo was taken by Robyn Lee for a review on Slice (it has been stretched to the max and I added the cheesy hearts on top).
Executive Chef Noriyoshi Teryua let me into the kitchen at Sora in downtown San Diego to get a closer look at one of the Japanese/Italian restaurant’s pizzas, topped with mascarpone, mozzarella, and taleggio cheese, plus fennel sausage, and two particularly unique additions: fried sage leaves and leeks.
If your primary attraction to pizza is cheese, and lots of it, try the California Quattro Formaggio pie at Local Habit. The thin-crust pizza is topped with a flavorful foursome of cheese, including locally-produced goat cheddar, jack, aged gouda, and cheese curds.
Ever heard of brussels sprouts on a pizza? Brick + Mortar, which recently replaced the Merk Bistro (attached to the Keating Hotel, in the Gaslamp) tops a special brunch pie with charred brussels sprouts leaves, bacon, and smoked cheddar. It’s an exceptionally savory pizza that you’re going to need a beer with.