New Restaurant: Stella Public House and Halcyon

Behold a freestanding, 3,000-square-foot, indoor-outdoor, modern box of fresh air overlooking what is soon to be San Diego’s newest 60,000-square-foot park. It’s a marquee home for two successful concepts that started in Texas. In one half, Stella Public House is a pizza-and-craft beer joint centered on a 100-year-old dough starter originally from Naples, Italy. The other half is Third-Wave coffee and cocktail joint Halcyon. Chef Giovanni Novella will oversee both kitchens, starting with frittatas and waffles at Halcyon for breakfast, then, at night, wood-fired pizzas at Stella using organic San Marzano tomatoes from the farm of Chris Bianco (chefowner of Pizzeria Bianco, arguably the country’s top pie joint). 1429 Island Avenue, East Village

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New Restaurant: Stella Public House and Halcyon

Photo by Sam Wells