Pizzeria Bruno Napoletano -- San Diego
Has anybody been here yet?
It is in the location of the defunct Cafe One Three, on Park Blvd in Hillcrest. Though I've been aware that a new pizzeria would be opening in this spot, I only noticed today that it is open.
It's gotten some positive reviews on Yelp. But given that it was compared unfavorably with Pizzeria Arrivederci, and I have never been impressed with either of the Arrivederci restaurants, I've just chosen to ignore the Yelp ratings.
Pizzeria Bruno Napoletano
4207 Park Blvd
San Diego, CA 92103
I don't recall seeing Cafe One Three on the list of lost restaurants. I had only been once, but really liked it. It seemed like great neighborhood joint.
re: Captain Jack
Their website shows a picture of a wood fired brick oven and I imagine they make their own dough and sauce as most restaurants do to keep prices down.
Edit: They say the chef was trained at the Verace Pizza Napoletana, that they make the dough and sauce in house using Italian sourced ingredients (an Marzano tomatoes, mozzarella di bufala, etc). It sounds very interesting.
My wife and I ended up going last night. Why wait for somebody else to try it first?
All in all, an excellent addition to the Hillcrest dining scene.
The excellent: All ingredients are top quality and very flavorful. Pizza properly charred! Forno a legna fueled with flavorful wood.
The good: Service is friendly and attentive, but not sycophantic. Reasonable prices. Small but diverse selection of beers. I'd have included different examples of each genre, but their choices are reasonable. Not much of a wine drinker, so I have no comment.
The not as good, but not bad: The bread used in the bruschetta as well as the pizza dough itself were too soft for my taste. The dough needs more "tooth" and less sponge. I know this is a tall order for the bruschetta, both because there is no proper casareccia (the sine qua non of proper bruschetta -- ciabatta makes a better substitute in my opinion than "italian bread") and because it is probably the case that soft bread has wider appeal than toothy bread. But it need not be a problem for the pizza. The remedy is less yeast and longer rising.
Wife agrees re bruschetta, but offers dissenting opinion vis-a-vis the pizza dough, which she thought was just fine.
Pizzeria Bruno Napoletano is no Pizzeria da Michele, or even Franco Manca (the epitome of the non-Neapolitan Neapolitan pizzeria). Still, despite these quibbles, I'm sure that Pizzeria Bruno Napoletano will become a part of our e regular rotation.