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
Perfect “sapid” pizza
A new go-to at Pizzeria Bruno
Calabrese pizza
Pizzeria Bruno is among my top three go-to places for pizza in San Diego (the others being Isola Pizza Bar in Little Italy and Buona Forchetta in South Park). I think I’m just a sucker for that Neapolitan style, with its soft, chewy crust that has a hint of sweetness, and a bit of char from the wood-fired oven in which it was cooked.
Casual, no-fuss interior of Bruno's
At Bruno’s, I find everything I would ever look for in a go-to: casual, inexpensive, and friendly, with fare that is consistently fresh and delicious. As a bonus, Bruno’s also has an affordable wine list featuring interesting Italian wines, complete with tasting notes. I even learned a new word while reading it, sapid, which means “strong and pleasant in an interesting way.” So, my meal was not only delicious, but educational as well.
An exceptionally flavorful burrata mozzarella salad
For the last few years, David and I seem to order the exact same meal on every visit. We share the mozzarella salad ($9) and the Calabrese pizza ($16), and bottle of something red. For so few ingredients, this burratacentric plate is packed with garden-fresh flavor due to the always ripe and juicy heirloom tomatoes and basil-garlic paste. A leaf of fresh basil, a drizzle of aged balsamic, a splash of olive oil, and a generous sprinkling of grated Parmesan help all the flavors coalesce.
The Calabrese, named for its very spicy Calabria peppers, also has soppressata (a dry salami typical of the same southern Italian region) and red onions. The cheese and sauce pick up enough heat from simply having touched those hot peppers. I usually pick mine off, but Diablo David leaves them in, and we both laugh as we suck in cool air to comfort our tongues.
Salami pizza, with added ricotta
On a recent visit, we broke the mold and actually tried something new, ordering the Salami pizza, which is topped with soppressata and Gaeta olives (named for Italian city from whence they hail). To further cool things down, I asked them to add ricotta. We liked this new combination so much that it may have become our new standard.
Here's something you might be interested in.
Perfect “sapid” pizza
A new go-to at Pizzeria Bruno
Perfect “sapid” pizza
A new go-to at Pizzeria Bruno
Calabrese pizza
Pizzeria Bruno is among my top three go-to places for pizza in San Diego (the others being Isola Pizza Bar in Little Italy and Buona Forchetta in South Park). I think I’m just a sucker for that Neapolitan style, with its soft, chewy crust that has a hint of sweetness, and a bit of char from the wood-fired oven in which it was cooked.
Casual, no-fuss interior of Bruno's
At Bruno’s, I find everything I would ever look for in a go-to: casual, inexpensive, and friendly, with fare that is consistently fresh and delicious. As a bonus, Bruno’s also has an affordable wine list featuring interesting Italian wines, complete with tasting notes. I even learned a new word while reading it, sapid, which means “strong and pleasant in an interesting way.” So, my meal was not only delicious, but educational as well.
An exceptionally flavorful burrata mozzarella salad
For the last few years, David and I seem to order the exact same meal on every visit. We share the mozzarella salad ($9) and the Calabrese pizza ($16), and bottle of something red. For so few ingredients, this burratacentric plate is packed with garden-fresh flavor due to the always ripe and juicy heirloom tomatoes and basil-garlic paste. A leaf of fresh basil, a drizzle of aged balsamic, a splash of olive oil, and a generous sprinkling of grated Parmesan help all the flavors coalesce.
The Calabrese, named for its very spicy Calabria peppers, also has soppressata (a dry salami typical of the same southern Italian region) and red onions. The cheese and sauce pick up enough heat from simply having touched those hot peppers. I usually pick mine off, but Diablo David leaves them in, and we both laugh as we suck in cool air to comfort our tongues.
Salami pizza, with added ricotta
On a recent visit, we broke the mold and actually tried something new, ordering the Salami pizza, which is topped with soppressata and Gaeta olives (named for Italian city from whence they hail). To further cool things down, I asked them to add ricotta. We liked this new combination so much that it may have become our new standard.
Comments