Would you believe that there is one day of the year that mathematicians and foodies celebrate with equal excitement? March 14th, or (3/14), marks National Pi Day in honor of the mathematical constant “pi”, in which the first three and most recognized digits are 3.14. Observed by pi enthusiasts and pie lovers alike, there’s no better excuse to sink your teeth into a slice of pizza pie to celebrate this intelligently tasty holiday!
Everyone’s favorite Kensington pizzeria, The Haven, is turning 4! On March 28th join The Haven pizzeria family in celebrating this magnificent milestone.
From 4:00 p.m. to 9:30 p.m., The Haven will have $2.00 off all pizzas, $4.00 Haven twists and $4.00 draft beer. Prizes, raffles, t-shirts and specials pints will be available the night of the party. You don’t want to miss out on this pizzalicious bash!
The Headquarters at Seaport’s tastiest venues—Flour & Barley – Brick Oven Pizza and Venissimo Cheese—have partnered to launch a special pizza on honor of National Pizza and Pasta Month this October. The Venissimo Autumn Pie is a delicious, limited-time, seasonal fall pizza featuring one of the cheese shop’s tastiest cheeses—Venissimo Raclette (a semi-hard cows milk cheese produced in Switzerland and France).
The cheesy specialty pie is also topped with red onion marmalade, grain mustard cream sauce, smoked bacon, butternut squash, roasted potato and arugula, and will be available at Flour & Barley San Diego for a limited time only for $17 during National Pizza Month, October 1-31.
October is National Pizza Month! Grab a slice and take a bite out of these pies and flatbreads you won’t want to miss. These San Diego eateries are sure to steal a ‘pizza’ your heart.
Bringing a slice of the Big Apple to America’s Finest City, The New Yorker was designed to convey an East Coast neighborhood bar and kitchen feel whilst embracing downtown San Diego’s Gaslamp Quarter. Set inside the historic Chinese Laundry building built in 1923, the menu boasts New York Style pizza slices and whole pies, Buffalo wings, deli sandwiches, burgers and soups.
Neapolitan-inspired pizzas made with hand-tossed dough, from red sauce to white pies The New Yorker has just what you like. Starters include classic New York items, such as, Hot Buffalo Wings and a Yankee Stadium Pretzel. If you’re craving a slice or a whole pie, The New Yorker always has four types of slices on hand, red pizzas and white ones made to order or custom design your very own with over 15 toppings to choose from. You can’t go wrong with the San Diego Pizza, fresh spinach, pepperoni, bacon and gorgonzola. Or go for a classic, the Pepperoni or Crispy Pepperoni with fresh mozzarella cheese and pepperoni. End your meal on a sweet note with a slice of New York Cheesecake or house made Tiramisu.
Over 2000 miles from the rumbling subways, honking taxi horns and bright lights of the Big Apple, there’s a San Diego spot that’s tossing something special into the local dining scene. The New Yorker brings the flavors of New York-style fare to the heart of the Gaslamp.
The eatery found its home within the historic Chinese Laundry building, built in 1923. Since then, The New Yorker has reinvented the space with red brick walls, graffiti art, penny-covered floors and a balcony mimicking the exterior of a New York City building. Born with the intention of providing a slice of the Big Apple on the West Coast, the restaurant and bar certainly delivers. It goes beyond the typical pizza joint—with a vibrant bar program and fare including Duck Rolls, a Yankee Stadium Pretzel, specialty pastas, loaded artisan sandwiches and authentic thin crust pies.
New Pizza Concept Will Offer Innovative Pizzas, Italian Entrees and Wide Selection of Craft Cocktails and Local San Diego Beers
Block 16 Hospitality, the creative team behind Flour & Barley – Brick Oven Pizza Las Vegas, has opened at The Headquarters at Seaport. Flour & Barley San Diego will be open for lunch and dinner, bringing an exceptional selection of brick oven pizzas, entrees and more to the historic, waterfront complex.
“The Headquarters at Seaport was an ideal location for us and our growing brand as it’s within walking distance to major downtown businesses and landmarks all along the waterfront,” said Block 16 Hospitality Partner Billy Richardson. “Flour & Barley will serve the kind of food and drink locals and visitors enjoy eating, in a comfortable, family friendly, accessible atmosphere.”
Crostata is one fruit-filled pastry that doesn’t require a lot of fuss
If you love a great fruit tart but think it’s a job best left to your grandma or the local bakery, think again. I’ve created a traditional and satisfying Italian crostata that’s quick easy, and perfect for summer. Oftentimes, I’ve noticed that restaurant pastry chefs will create works of art that are as complicated to make as they look and taste. Who has the time or ingredients to create those complex confections?
When a bite of something warm and delicious is something you crave, this dessert is one of the simplest recipes to manage, with only a few steps to prepare the dough, an even easier assembly and no special experience necessary.
Sophisticated and modern, Isola Pizza Bar offers warm and friendly service to every guest whom walks in the door. Located in a tiny storefront in the heart of San Diego’s Little Italy, the menu is a surprise that will leave you craving more for your next visit. Read more in the ‘San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City’, now available for pre-order.
ISOLA PIZZA BAR
1526 INDIA STREET
SAN DIEGO, CA 92101