With their first restaurant warmly embraced by the neighborhood, the founders of Cesarina are sticking close to home for their second, a pizzeria that’s coming in just across the street next to their already-announced commercial kitchen headquarters in Point Loma that will house its catering operations, bakery, and a retail space.
Called Angelo, the pizzeria is named after Cesarina co-owner Niccolo Angius’s father, who ran a Roman trattoria with his husband, a chef. Niccolo opened Cesarina in 2019 with his wife and the restaurant’s executive chef, Cesarina Mezzoni, and their business partner, Giuseppe Capasso.
Mezzoni’s menu will revolved around classic pizza Napoletana, with vegan and gluten-free versions available. While Cesarina has a pastificio, or pasta production area, in full view of the dining room, Angelo will have a cheese factory, or caseificio, on display making batching of mozzarella, burrata, and caciocavallo, an aged cheese. The wood-fired oven will also cook up entree plates that typify the cuisine of Southern Italy.
Remodeling the former warehouse space, with Italy’s Amalfi Coast as design inspiration, will be Italian architect Elana Piulats and local firm Arch 5 Design (Cloak & Petal, URBN Coal Fired Pizza). The restaurant, which will have over 2,000-square-feet of indoor and outdoor dining, is expected to complete by late 2021.
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