Flour & Barley Brick Oven Pizza to Open Second Location
The Headquarters at Seaport announced that it has signed a lease with Block 16 Hospitality to bring the Group’s pizzeria eatery Flour & Barley—Brick Oven Pizza to the downtown shopping and dining district, pending final approval from the Port of San Diego. The new location inside the Headquarters will be Flour & Barley’s second location, following the opening of the restaurant’s brand in Las Vegas in March 2014.
Flour & Barley will move into the west end of the Headquarters next to Venissimo Cheese. The existing space will be remodeled in the restaurant’s signature rustic feel, with a natural wood and brick interior and custom-painted mural at the back bar, marble tabletops, vintage posters, and classic black and white sports photography. The restaurant will be anchored by two red, tile-wrapped, wood-fired ovens, and will feature an expansive patio area that will open to the Headquarters’ interior courtyard.
Flour & Barley will offer San Diegans a creative menu that includes individual brick oven-style pizzas with wood-fired crusts and house-made toppings, Italian-inspired appetizers, pasta dishes, Panini’s, and salads. The menu will also feature hand-crafted and barrel-aged cocktails, seasonal wines on draft, and one of the city’s most extensive beer programs, set to include a host of San Diego craft breweries.
“Flour & Barley’s relaxed atmosphere, hand-crafted pizzas and fantastic craft beer and cocktail selections makes it a perfect addition to the Headquarters’ lineup of inspired shops and restaurants,” says Terry Hall, general manager for the Headquarters at Seaport. “We are proud to welcome Flour & Barley to the Headquarters and to San Diego.”
Acclaimed chef and Block 16 Hospitality Director of Culinary Operations Anthony Meidenbauer developed Flour & Barley’s inventive menu to spotlight high-quality ingredients, including pizzas made with locally sourced ingredients, whole milk mozzarella and house-made toppings such as fennel sausage, Calabrian chilies, roasted cauliflower, and prosciutto cotto.
“We could not be more excited to bring the Flour & Barley brand to San Diego,” says Billy Richardson, founding partner of Block 16 Hospitality. “The Headquarters is the perfect location for tourists and locals alike, which will allow us to match our vibrant menu to an equally unique and vibrant location. We look forward to welcoming San Diegans to our newest location to experience our menu and lively atmosphere this coming fall.”