How does a pop-up pizza concept go from slinging pies at metal shows to being an official summertime food vendor for the Comic-Con Museum in Balboa Park in less than a year?
Training at Nine-Ten under chef Jason Knibb helps. Caravan Pizza co-founders Ethan Ritenour and Jarrett Wright took their fine dining training and poured it into creating the best New York–style pizza outside of the Big Apple that they possibly could.
Courtesy of Caravan Pizza
“We’re using techniques we learned in culinary school,” Ritenour explains. That’s where he and Wright originally met, before working in kitchens like Nine-Ten in La Jolla. “Jason Knibb is the person who taught me everything I know.”
In an unshocking twist, the jump from fine dining to pizza came out of the pandemic. The duo started a private dining concept that worked during a time when restaurants were closed, but they wanted to get back to basics. “We always just kind of joked, ‘Why don’t we just sell pizza?’” Ritenour says.
They both had started businesses and run kitchens. They knew what type of space they’d need, which permits. So they didn’t need partners. “We did everything exactly how we wanted with this business, and that’s why it’s growing so fast.”
Everything at Caravan is made from scratch. They cold-ferment the dough for 48 hours (this is key—it adds flavor and crispiness). They also make four different ice creams and four small plates for a 12-item menu. Keeping it small is intentional. “Look at In-N-Out’s menu,” Rittenour says. “They have like, three things on the menu,” he explains, adding that people in the know can still customize their order (which Caravan does as well).
Small plates include a roasted garlic sourdough focaccia whose starter gets fed for two days before a two-day cold fermentation, and an arugula take on Caesar salad called the Wild Rocket. Caravan opened its first spot inside Black & Grey Atelier this May and this summer will be Comic-Con Museum’s food vendor for its Friday Night Events—where the museum stays open late one Friday every month (June 13, July 11, and August 22). Museum entry required.
The culture tie fits who they are. “We’re extremely involved in the music scene here in San Diego, and the art scene, and the fashion scene,” he says, noting they’re working on partnering with music venues around town. “We’re not just kind of sticking to ourselves and just doing ‘our’ thing.”
It’s (Almost) Time For The 28th Annual Lemon Festival in Chula Vista
Pucker up, it’s lemon festival time. The cheeky annual event for Chula Vista—started in 1997—features all the lemony treats, live music, arts and crafts, and yes, a special appearance by Tarty the Lemon (whose name I’m incapable of saying without giggling). You can also test your skills in a lemon cook-off. The acid fest happens from 11 a.m. to 6 p.m. on Saturday, August 16 on Third Avenue in downtown Chula Vista, so dress in your finest summer yellows and head to the (former) Lemon Capital of the World.
Courtesy of Buona Forchetta
Beth’s Bites
San Diego’s restaurant community was rocked last Friday when ICE agents arrested several workers at the popular South Park eatery Buona Forchetta, triggering a community protest and resulting in agents deploying flash-bang grenades to disperse the nonviolent crowd. On Monday, the unsealed search warrant revealed that a tip from 2020 sparked the investigation, which is still unresolved. At this time, all Buona Forchetta locations remain closed.
Judy Forman is loved in South Park. She took over Big Kitchen in 1980, and created a uniquely welcoming gathering space where anyone and everyone could grab a good bite at a great price. Since suffering a heart attack after the pandemic, she’s struggled to keep up with the costs of running a community-centric business. So locals are rallying around her in support. If you’ve been waiting for a sign to go get one of the best brunches in town, this is it.
Zytoun, a Mediterranean/Middle Eastern restaurant, just opened along the waterfront in Seaport Village, offering grilled kebabs, shawarma, salads, Turkish coffee, and tea. After being in the restaurant industry for over 30 years, owner Hamdi Abukhalaf says he thinks Zytoun has some of the best Middle Eastern food anywhere in San Diego. Come for the views, stay for the baklava
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Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
