Wood-Fired Pizza and Pasta Star at Oceanside’s Fresh Italian Offering | Eater San Diego

"In a revitalized 6,000-square-foot space that reclaims an historic neighborhood site and the final project of Irving J. Gill, I found Blade 1936 pays tribute to its past tenant The Blade-Tribune with framed articles on the walls and a time capsule set into the floor, the building restored by local architect Kennith Chriss. The kitchen is led by culinary director Mario Cassineri—fresh off launching Ciccia Osteria and originally from Milan—alongside general manager and head pizza chef John Carlo Ferraiuolo, who developed the Neapolitan pizza program at Caffè Calabria and worked with Red Oven Pizza; chef de cuisine Chris Narvaez also has ties to Red Oven Pizza and recently returned from the Michelin-starred Spruce in San Francisco. A custom Stefano Ferrara brick pizza oven turns out Neapolitan pizzas, calzones, and a sharable pizza alla pala that can be customized with any three topping combos; the menu also features fresh pastas with an array of sauces and small and large plates such as Carlsbad mussels with saffron, prosecco, and pancetta, and a mustard-marinated rib eye with Barolo demi-glace. The restaurant offers gluten-free pizza and pasta and a dedicated vegan menu, and the dining room centers on a cocktail bar with two private dining rooms and a lounge; current hours are 4 p.m. Monday–Friday and 10 a.m. Saturday–Sunday for weekend brunch, with a planned outdoor patio and rooftop lounge with ocean views coming next." - Candice Woo