Hot San Diego Restaurant Openings You May Have Missed, June 2025 | Eater San Diego
"A new sourdough pizzeria two blocks from the Oceanside Pier that features chewy, crispy crusts fermented for 48 hours using a 25-year-old starter acquired from an acclaimed Portland pizzeria. The owner, who previously ran a Detroit-style vegan pop-up in Portland, uses organic Pacific Northwest flour and names pies after song titles; standouts include a barbecue shredded chicken pie with ranch and cilantro (Dude Ranch) and an EVOO-based pie topped with whipped burrata and hot honey (Benny and the Jets). All pies can be made vegan or gluten-free, and the founder plans to open additional locations in the region." - Helen I. Hwang
