Pizzeria Mozza may have gone away, but our lust for pizza never will. Opened yesterday, Flour & Barley is the new brick-oven pizza and Italian entree concept from Block 16 Hospitality (Pink’s Hot Dogs, Holsteins Shakes & Buns). This wasn’t a half-ass, plug-and-play opening, either. Ownership completely remodeled the 3,800 square-foot space with brick walls and metal rivets designed to look like WWII aircraft carriers. Lighting is salvaged from decommissioned war ships, tables are made from 100-year-old wooden doors, and chairs on the 1,000 square-foot patio are each made from 111 recycled Coca Cola bottles.
In the kitchen, executive chef Anthony Meidenbauer has tapped San Diego favorite J.C. Colon (ex-Searsucker) to be his chef de cuisine. Pizza highlights include The Salsicce with fennel sausage, mozzarella, onion and Calabrian chiles, and the white pie “Zuccha” with fontina cheese, butternut squash, Brussels sprouts, roasted onion and fennel sausage. There are also entree dishes like pork belly carbonara (on fettuccine with pancetta, green peas and cream sauce, topped with a poached egg and Romano), grandma-style meatballs, and roasted octopus with pepperonata, olives and cherry tomatoes. Then you’ve got your apps, salads and sandwiches.
At the bar: over 150 craft beers, many San Diegan, of course. And a full cocktail menu that includes a bloody mary made with bacon-infused vodka.
Enough with the words. Please enjoy the first known photos of San Diego’s new addition.
FIRST LOOK: Flour & Barley
