Flour & Barley Brink Oven Pizza opened to rave reviews this Friday, April 1st at the Headquarters at Seaport Village. This is the second location of the concept from Block 16 Hospitality, sticking to the successful innovative pizzas, Italian entrees, and craft cocktails as the Las Vegas location — but with San Diego beers on tap, of course. After a March 14th soft opening, on April 1st we were treated to a Grand Opening celebration to try Flour & Barley’s signature dishes including:Meatballs – The dish that stole the show was meatballs served “Grandma-Style,” made with veal and pork, with tomato sauce and fresh Parmesan.Roasted Octopus – On the lighter side, the octopus was served with pepperonata, olives and cherry tomatoes.The ‘Big Apple’ – A classic brick oven pizza made with San Marzano tomato sauce, mozzarella and peperoni. The ‘Salsicce’ – An innovative and flavorful pizza with fennel sausage, mozzarella, onion and Calabrian chili.Executive Chef Anthony Meidenbauer led the menu development and direction for the new restaurant, and Juan Carlos “J.C.” Colón is carrying out that vision as chef de cuisine. Colón, formerly of Searsucker Del Mar, did not disappoint his legacy with the opening menu for Flour & Barley.“We couldn’t be happier have the opportunity to open Flour & Barley in San Diego—one of our favorite cities—for beer, food and culture—and look forward to bringing great pizza, home-style entrées and the best of San Diego beer to The Headquarters at Seaport,” said Block 16 Hospitality Executive Chef, Anthony Meidenbauer. Beyond pizzas, entrees, appetizers and salads, Flour & Barley San Diego will offer a selection of hand-crafted cocktails and a quintessentially “San Diego” list of more than 150 beers served up on draft, in bottles and cans, with a spotlight in San Diego’s top brewers including Ballast Point, Green Flash, St. Archer, Stone Brewing Co. and more, many of which will be served from the restaurant’s custom ‘beer cooler.’The charming and welcoming decor of Flour & Barley draws from traditional pizzeria staples, accented with some of San Diego’s most prized collectibles to pay tribute to the city’s rich, naval history. Conceptualized by James Gundy of 1027 Design Management, the restaurant features exposed brick walls clad with metal rivets reminiscent of World War II aircraft carriers, as well as lighting elements salvaged from decommissioned war ships.The 3,800-square-foot pizzeria’s signature design elements include ovens covered in Ferrari-red scalloped tiles with signature copper hoods, white subway tiles accenting the dining room, and reclaimed wood tables made from 100-year-old doors. The restaurant also boasts an additional 1,000-square-foot patio, dotted with chairs each made from 111 recycled Coca-Cola bottles, plus a semi-private dining space for up to 12 guests, with full restaurant seating for 150 guests in total.
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