Here's something you might be interested in.
How well is Napizza (1702 India Street, Little Italy, 619-696-0802) doing?
“We’re looking for a second location,” says cofounder Christopher Antinucci. “Things have gone really well here since we opened.”
http://sandiegoreader.com/users/photos/2012/jul/18/28264/
Antonucci with co-owner Giulia Colmignoli
Napizza came direct from Rome, with special ovens, square slices, a promise of sourcing just about everything locally except for the flour (which comes from Italy), and above all, giving their yeast long, happy lives…all of 72 hours to rise. Result: more flavorful, light, and easy to digest dough.
http://sandiegoreader.com/users/photos/2012/jul/18/28262/
Plus doing everything green (the Green Restaurant Association has given them official recognition). They even have a compost bin going.
“Only problem with that is, people throw everything in it, not just the organic leftovers,” Antinucci says. “Now it’s my job every night to pick out the plastic…”
http://sandiegoreader.com/users/photos/2012/jul/18/28261/
Added bonus: having a wine and beer license and one of the best locations in Little Italy, has given their still-temporary patio a nice Euro-feel (Antonucci says the permanent wrap-around sidewalk patio will be up in the next four weeks).
http://sandiegoreader.com/users/photos/2012/jul/18/28263/
But a new place already?
“Sure. Maybe more. We’re looking at downtown, Gaslamp, Hillcrest, North Park…” he says.
North Park sounds good. People know their compostables from their recyclables in North Park.
How well is Napizza (1702 India Street, Little Italy, 619-696-0802) doing?
“We’re looking for a second location,” says cofounder Christopher Antinucci. “Things have gone really well here since we opened.”
http://sandiegoreader.com/users/photos/2012/jul/18/28264/
Antonucci with co-owner Giulia Colmignoli
Napizza came direct from Rome, with special ovens, square slices, a promise of sourcing just about everything locally except for the flour (which comes from Italy), and above all, giving their yeast long, happy lives…all of 72 hours to rise. Result: more flavorful, light, and easy to digest dough.
http://sandiegoreader.com/users/photos/2012/jul/18/28262/
Plus doing everything green (the Green Restaurant Association has given them official recognition). They even have a compost bin going.
“Only problem with that is, people throw everything in it, not just the organic leftovers,” Antinucci says. “Now it’s my job every night to pick out the plastic…”
http://sandiegoreader.com/users/photos/2012/jul/18/28261/
Added bonus: having a wine and beer license and one of the best locations in Little Italy, has given their still-temporary patio a nice Euro-feel (Antonucci says the permanent wrap-around sidewalk patio will be up in the next four weeks).
http://sandiegoreader.com/users/photos/2012/jul/18/28263/
But a new place already?
“Sure. Maybe more. We’re looking at downtown, Gaslamp, Hillcrest, North Park…” he says.
North Park sounds good. People know their compostables from their recyclables in North Park.