January 27, 2016, Eater.com
The pies will emerge next month.
Flour & Barley is nearing the finish line at The Headquarters at Seaport, where the Las Vegas transplant is making the former Pizzeria Mozza space its own. Due to open by late February, the interior is being redone in brick and wood, with classic black and white sports photography and vintage posters on the walls and a custom mural behind the bar.
The pizza concept from Vegas group Block 16 Hospitality will employ the space's existing wood ovens for its menu of signature pizzas, which range from The Parma, with mozzarella, parmesan, ricotta, prosciutto and arugula with a balsamic glaze to The Zuca, topped with fontina, butternut squash, Brussels sprouts, roasted onion and fennel sausage; there's also antipasti, salads, sandwiches and pasta and a beverage program that will include local craft beer, wine on tap, housemade Italian liqueurs and barrel-aged cocktails.
Newly-appointed to run the San Diego kitchen is JC Colón, who has worked with local restaurant collectives Urban Kitchen Group and Blue Bridge Hospitality and just left the lead chef post at Seersucker Del Mar.
Read more at Eater.com.