Getting prepped for a mid-March opening is Flour & Barley, a pizza and beer concept that has a flagship restaurant in Las Vegas and another location in the works for Hawaii. The eatery, run by Vegas' Block 16 Hospitality group, will take up residence in The Headquarters at Seaport in the space vacated by Pizzeria Mozza in 2014.
Chef Anthony Meidenbauer, Block 16's director of culinary operations, says that the food offerings will be fairly identical to their Vegas location. The focus is on Flour & Barley's signature New York-style pizzas, whose foundation is a flavorful dough made from a beer-fed sourdough starter, resulting in pies that are more crisp and robust that their Neapolitan counterparts. The open kitchen's twin wood and gas ovens will also cook up new entrees, including octopus and whole branzino, overseen by chef de cuisine JC Colón, a longtime San Diego culinarian who will bring his own dishes and connections with local purveyors to the table. Housemade pasta is also in the pipeline.
Flour & Barley's relaxed and accessible design, which includes vintage-inspired nods to San Diego's naval and military history, features a new cold room to feed its 12 mostly craft beer taps and a beverage program based on barrel-aged cocktails and house-infused spirits.
Meidenbauer told Eater that Block 16 was originally looking to bring their Holstein's Shakes and Buns brand to San Diego before The Headquarters space became available. If all goes well, expect the hospitality group to open more local outposts of their varied restaurant concepts.
