San Diego Magazine
Pizzeria Mozza may have gone away, but our lust for pizza never will. Opened yesterday, Flour & Barley is the new brick-oven pizza and Italian entree concept from Block 16 Hospitality (Pink's Hot Dogs, Holsteins Shakes & Buns). This wasn't a half-ass, plug-and-play opening, either. Ownership completely remodeled the 3,800 square-foot space with brick walls and metal rivets designed to look like WWII aircraft carriers. Lighting is salvaged from decommissioned war ships, tables are made from 100-year-old wooden doors, and chairs on the 1,000 square-foot patio are each made from 111 recycled Coca Cola bottles.
In the kitchen, executive chef Anthony Meidenbauer has tapped San Diego favorite J.C. Colon (ex-Searsucker) to be his chef de cuisine. Pizza highlights include The Salsicce with fennel sausage, mozzarella, onion and Calabrian chiles, and the white pie "Zuccha" with fontina cheese, butternut squash, Brussels sprouts, roasted onion and fennel sausage.
Read more at sandiegomagazine.com.