The increasingly dynamic restaurant scene in Oceanside is gaining an Italian compatriot this September with the opening of Blade 1936, a modern Italian eatery with a local Italian chef on board as its partner and culinary director. Milan-born chef Mario Cassineri, who consulted with Liberty Station’s Officine Buona Forchetta and Madison on Park in University Heights, brings more than 25 years experience to the table, including almost a decade as partner and executive chef of BiCE San Diego in the Gaslamp.
Know for his contemporary Italian cuisine, Cassineri has created a menu that ranges from salmon with leek sauce, lentils, cannellini, and lemon kale to lobster farrotto with burrata, pesto, and tomato sauce as well as housemade pasta served with a variety of sauces. Partner and general manager John Carlo Ferraiuolo, who previously lent his talent with Neapolitan pizza to Caffè Calabria and Red Oven Pizza, will use a custom made Stefano Ferrara brick pizza oven to cook up everything from traditional margherita pizza to a pie topped with cream, prosciutto cotto, corn, and fior di latte cheese. The menu also includes sandwiches on house baked bread and Italian doughnuts. Open for dinner daily and weekend brunch, Blade 1936 will also have a full bar.
Its name is a tribute to The Blade-Tribune, the local newspaper that resided in the space from 1936 until the 1960s. The historic building, which was famed architect Irving Gill’s last project, will be revived by local architect Kennith Chriss; the 6,000-square-foot space will include a central bar, two private dining rooms, and a lounge, with future plans including an outdoor patio and an oceanview rooftop.