A new open-air Italian restaurant and bar arriving in Tijuana later this spring will be the first in the city to have Vera Pizza Napolitana certification for its pizza. Banger is landing on the rooftop of Fin de California, which opened last summer at the corner of Boulevard Agua Caliente and Calle Aviacion. Both are owned by Jose Noel Alvarez, a veteran of the hotel and restaurant industry who has worked extensively in Mexico.
While Fin de California’s surf and turf menu encompassed Baja specialty seafood and American-style steakhouse fare, Banger will have a Cal-Italian focus. Under chef Tano, the restaurant will offer a variety of pizzas including a white-sauced pizza with squid and roasted onions on a crust tinted black with squid ink and a fungi pie topped with lardo and mushrooms grown in the Valle de Guadalupe, plus fresh pastas like seafood tagliatelle and garganelli with duck and truffle sauce. Tano plans on making as much as possible, from charcuterie to gelato, in-house.
With resident and house Djs setting the scene at the bar, Fin de California mixologist Armando Alarcon will be in charge of cocktails, with many based on Italian liqueurs and spirits. Banger will also be serving a new white wine made in collaboration with acclaimed Valle de Guadalupe winery Henri Lurton.