The Best New Restaurants in San Diego | Eater San Diego

"A new sourdough-crust-slinging pizzeria has swung into Oceanside, where it offers an array of inventive topping combinations on its 48-hour-fermented dough. Try the Biggie Smalls as a traditional round pie with vodka sauce, fresh and aged mozzarella, sausage, and shaved Parmesan, or the Cowboy Dan, which can be made grandma-style with pesto, aged mozzarella, sausage, pepperoni, and zig-zags of hot honey. Starters like pizza pockets (golden dough balls filled with mozzarella, marinara, and pepperoni); glazed chicken wings, vegan wings, and chicken tenders; salads; and vegetable crudite round out the savory side of the menu; for dessert, try the Root Beer Fl-Odie, which is exactly what you would imagine." - Helen I. Hwang