Head Chef Named for The Headquarters' New Flour & Barley Pizzeria

Flour & Barley is nearing the finish line at The Headquarters at Seaport, where the Las Vegas transplant is making the former Pizzeria Mozza space its own. Due to open by late February, the interior is being redone, with exposed brick walls clad with metal rivets reminiscent of World War II aircraft carriers as well as salvaged lighting elements and a custom mural behind the bar.

The pizza concept from Vegas group Block 16 Hospitality will employ the space's existing wood ovens for its menu of signature pizzas, which range from The Parma, with mozzarella, parmesan, ricotta, prosciutto and arugula with a balsamic glaze to The Zuca, topped with fontina, butternut squash, Brussels sprouts, roasted onion and fennel sausage; there's also antipasti, salads, sandwiches and pasta and a beverage program that will include local craft beer, wine on tap, housemade Italian liqueurs and barrel-aged cocktails.

Newly-appointed to run the San Diego kitchen is JC Colón, who has worked with local restaurant collectives Urban Kitchen Group and Blue Bridge Hospitality and just left the lead chef post at Searsucker Del Mar. Block 16 Hospitality's director of culinary operations, executive chef Anthony Meidenbauer said, "We are excited to welcome Chef JC Colón as chef de cuisine at Flour & Barley San Diego. He’s a talented chef whom I know will bring a great, local flavor to the menu. It was so important to me, and the Block 16 Hospitality team, to be able to work with a chef like JC — one who is creative, passionate about local purveyors and ingredients, and excited about the kind of food Flour & Barley has become known for — the best quality brick oven pizzas, authentic Italian dishes and exciting appetizers and mains with a creative twist."