Las Vegas' Block 16 Hospitality, which runs several different concepts in Sin City including Holstein’s Shakes and Buns and the Vegas outpost of Pink's Hot Dogs, is expanding the brand to San Diego and will open a second location of their brick-oven pizzeria, Flour & Barley, at The Headquarters at Seaport in place of Pizzeria Mozza, which shuttered last fall.
Flour & Barley's flagship location launched last March at The LINQ, an open-air entertainment district off the Vegas Strip, in a 3,800-square-foot space that includes a patio and a to-go window serving slices. The San Diego outpost, opening in early fall, includes a wood and brick interior, classic black and white sports photography, vintage posters and a custom-painted mural at the back bar; the new owners will retain the two existing wood-fired ovens and the large patio in The Headquarters' courtyard.
Block 16 Hospitality's director of culinary operations, chef Anthony Meidenbauer, designed a menu which revolves around brick oven-style pizzas with wood-fired crusts; The Carbonara is topped with mozzarella, pancetta, roasted cauliflower, black pepper and an egg while the Salsicce features fennel sausage, mozzarella, onion and Calabrian chilies. There will also be Italian-inspired appetizers, salads, panini and pasta, plus a beverage program that includes barrel-aged cocktails, housemade Italian liqueurs, seasonal wines on draft and of course, lots of San Diego beer.