Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
East Coast Pizza open in Hillcrest
Successful North County pizza joint expands to Hillcrest, sells OK pizza, stays open late on weekends.
One slice Hawaiian, the other cheese
Cardiff-based East Coast Pizza’s Hillcrest location is up and running regular hours now, including moderately late-night service (till 2:30 a.m.) on Fridays and Saturdays. ECP closes before midnight other days, but being able to get an after-hours slice ($2.50-$3) on the weekend is a good thing no matter what, especially from such a convenient spot.
The middling character of East Coast’s pizza is both its greatest strength and chief weakness. The crust, neither crispy cracker nor chewy bread, holds up just fine beneath the weight of minimal toppings. The sauce — not sweet and jammy, but also not zesty — is a kind of neutral background under a thin layer of cheese.
There’s nothing to hate there, but it’s also hard to find anything to really love. Even the decor — an artsy mockup of a beloved neighborhood pizza joint in fabled, far-off Brooklyn somewhere—neither offends nor endears.
Artichoke, ricotta, pesto, AND red sauce
Friendly, enthusiastic cooks and cashiers behind the counter inject a little character into the operation. Clearly, they want to make the place a neighborhood staple. Maybe ten years from now, with a little more grime and a few war stories to color the place up. Now, it’s just kind of beige.
Here's something you might be interested in.
East Coast Pizza open in Hillcrest
Successful North County pizza joint expands to Hillcrest, sells OK pizza, stays open late on weekends.
East Coast Pizza open in Hillcrest
Successful North County pizza joint expands to Hillcrest, sells OK pizza, stays open late on weekends.
One slice Hawaiian, the other cheese
Cardiff-based East Coast Pizza’s Hillcrest location is up and running regular hours now, including moderately late-night service (till 2:30 a.m.) on Fridays and Saturdays. ECP closes before midnight other days, but being able to get an after-hours slice ($2.50-$3) on the weekend is a good thing no matter what, especially from such a convenient spot.
The middling character of East Coast’s pizza is both its greatest strength and chief weakness. The crust, neither crispy cracker nor chewy bread, holds up just fine beneath the weight of minimal toppings. The sauce — not sweet and jammy, but also not zesty — is a kind of neutral background under a thin layer of cheese.
There’s nothing to hate there, but it’s also hard to find anything to really love. Even the decor — an artsy mockup of a beloved neighborhood pizza joint in fabled, far-off Brooklyn somewhere—neither offends nor endears.
Artichoke, ricotta, pesto, AND red sauce
Friendly, enthusiastic cooks and cashiers behind the counter inject a little character into the operation. Clearly, they want to make the place a neighborhood staple. Maybe ten years from now, with a little more grime and a few war stories to color the place up. Now, it’s just kind of beige.
Comments