Blade 1936
Restaurant · Oceanside ·
Wood-fired pizzas, pasta, grills & vegan options in art deco
Wood-fired pizzas, pasta, grills & vegan options in art deco
"The restaurant’s name pays homage to the Blade Tribune newspaper that operated in the space in 1936. Executive chef Angelo Traversa serves up everything from Neapolitan wood-fired pizzas to freshly made pasta. Try the popular pizza margherita and penne arrabbiata. Regulars go for the vibrant and accessible happy hour menu as well as the Wednesday date-night menu that includes an appetizer, two entrees, dessert, and a bottle of house wine for $85 per couple." - Helen I. Hwang
"The restaurant’s name pays homage to the Blade Tribune newspaper that operated in the space in 1936. Executive chef Angelo Traversa serves up everything from Neapolitan wood-fired pizzas to freshly made pasta. Try the popular pizza margherita and penne arrabbiata. Regulars go for the vibrant and accessible happy hour menu as well as the Wednesday date-night menu that includes an appetizer, two entrees, dessert, and a bottle of house wine for $85 per couple." - Helen I. Hwang
"John Carlo Ferraiulo (formerly of Caffe Calabria) oversees the VPN certified Neapolitan pizza at Blade 1936. The menu includes four vegan pizzas such as the Popeye with cherry tomato, spinach, and mushrooms and the Ortolana with San Marzano tomato spread under roasted veggies and fresh arugula. Blade 1936 offers online ordering with curbside pickup and shaded outdoor dining." - Kelly Bone
"Takeout is available by order online at https://www.toasttab.com/blade-1936/v3. Use promo code “Oside” at checkout for $3 discount." - darlene-horn
"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
