Wood-Fired Pizza and Pasta Star at Oceanside’s Fresh Italian Offering

Two Italian chefs have partnered up on Oceanside’s new large-scale Italian restaurant and bar; at 6,000-square-feet, Blade 1936 reclaims an historic neighborhood site that was the final project of Irving J. Gill, known as a pioneer of modern architecture. Local architect has Kennith Chriss has revitalized the building, which now pays tribute to former tenant The Blade-Tribune newspaper, with framed articles on the walls and a time capsule in the floor.

Culinary director Mario Cassineri is fresh off launching Ciccia Osteria, an intimate eatery in Barrio Logan . The Milan-born chef, who has consulted on several high-profile restaurants, is joined by general manager and head pizza chef John Carlo Ferraiuolo. Ferraiuolo developed the Neapolitan pizza program at Caffè Calabria in North Park and worked with mobile wood-fired pizza truck Red Oven Pizza. Blade 1936’s chef de cuisine Chris Narvaez also cooked with Red Oven Pizza, and recently returned to San Diego from San Francisco where he was in the kitchen at the Michelin-starred Spruce.

A custom Stefano Ferrara brick pizza oven will be used to bake up Neapolitan pizzas as well as calzones and the sharable flatbread-style pizza alla pala, which can be customized with any three pizza topping combos. There are also fresh pastas, available with an array of sauces, and small and large plates ranging from Carlsbad mussels with saffron, prosecco, and pancetta to a mustard-marinated rib eye served with barolo demi glace. The restaurant offers gluten-free pizza and pasta and dedicated vegan menu.

Currently open at 4 p.m. Monday through Friday and at 10 a.m. on Saturday and Sunday for weekend brunch, the space includes a central cocktail bar, two private dining rooms, and a lounge. The next phase will add an outdoor patio and rooftop lounge with ocean views.

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