Regents Pizzeria
Pizza restaurant · San Diego ·
NY & Chicago style pizzas, burgers, wings & local beer
NY & Chicago style pizzas, burgers, wings & local beer
"This UTC-area restaurant and popular takeout spot does solid versions of both New York and Chicago-style pies (making it easy to satisfy your friends from both the East Coast and the Midwest) but its menu spans way beyond pizza — find pasta, burgers, chicken sandwiches, and a wide array of local beer. The casual dining room codifies this as an easy weeknight or weekend bet." - darlene-horn
"A hangout for students and residents since it opened in 2005, Regents makes both New York-style pies and Chicago deep-dish pizza, which can be ordered whole or by the slice (check out the display case to see the month’s specials). There’s a rotating list of more than 30 beers on tap, Nashville hot chicken tenders and sandwiches, and wings in spice levels from mild (honey barbecue) to hot (jalapeno and ghost peppers). The brave can try a “scorpion hot” version of wings that clocks in at 2 million Scoville units and requires the signing of a waiver to order."
"This UTC-area restaurant and popular takeout spot does solid versions of both New York and Chicago-style pies but its menu spans way beyond pizza to include pasta, burgers, chicken sandwiches, and a wide array of local beer." - Darlene Horn, Candice Woo
"Regents Pizzeria specializes in authentic regional pizzas like Chicago and New York, and they set their eyes on Nashville for their take on the hot chicken sandwich. Their version is a six-ounce chicken breast fried in tempura batter and slathered in one of four spicy sauces." - darlene-horn
"A beloved pizzeria in University City, Regent’s menu spotlights vegan options when creating your own NYC-style pizza. Or, instead of randomly building your own, try recreating the “Debradical” with sauteed mushrooms, grilled onions, fresh basil and Follow Your Heart vegan mozzarella over a garlic rosemary olive oil base. Contactless pickup and delivery available along with indoor and outdoor dining." - Kelly Bone