We've been eagerly tracking the progress of Pizzeria Mozza and are happy to report that the delicious day has finally come. The fourth outpost of the revered pizzeria officially opens today in San Diego, along with the rest of The Headquarters at Seaport District.
The 130-seat restaurant's crown jewels are two wood-burning ovens, which cook up their famous pizza; the lunch and dinner menu is nearly identical to their other locations, but San Diego's also has a beefed up entree selection, which includes porcini-rubbed rib eye, grilled orata, steak tagliata and pan seared trout. Also unique to San Diego are ten craft beer taps, nine of them local.
Co-founders Nancy Silverton and Joseph Bastianich were scheduled to be at last night's gala opening party, and executive chef Matt Molina is in town for a couple weeks to oversee the eatery's launch; going forward, John Stenbakken, who comes from the group's Osteria Mozza in LA will be at the helm.
· Pizzeria Mozza [Official Site]
· All Eater Inside Coverage [~ESD~]