663781 Sat Oct 31 17:06:03 -0700 2009 9 3 California 0 5145804 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 Sat Oct 31 17:06:03 -0700 2009 11179 notjustastomach 1 5145818 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. Sat Oct 31 17:16:47 -0700 2009 5145804 261842 sdnosh 1 5146009 Is this the place across from Small Bar/Lei Lounge? Sat Oct 31 19:19:16 -0700 2009 5145804 91897 MrKrispy 1 5146570 The Napoletano aspect is promising. Do they use a wood-fired oven, and do they make their own pizza dough and sauce? Sun Nov 01 07:22:54 -0800 2009 5145804 19084 Captain Jack 2 5146793 I saw a positive review on yelp comparing it to Luzzo's in New York and tried it out on Friday, it was really really good, the beer selection was not huge but the pizza was incredible and the oven was wood fired and according to the server was handbuilt in Naples. Sun Nov 01 09:20:50 -0800 2009 5146570 1120821 maxwellg 3 5147371 oo, I'll have to give this place a try. I loved Una Pizza Napolitana in Manhattan (now closed). I hope this compares favorably. Cooking Neopolitan pizza in a wood fired oven is an art form. Sun Nov 01 14:10:43 -0800 2009 5146793 19084 Captain Jack 1 5147775 Are they open for lunch? Sun Nov 01 17:02:06 -0800 2009 5145804 155341 stevewag23 1 5147841 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. Sun Nov 01 17:32:48 -0800 2009 5145804 11179 notjustastomach 1 5181451 Are they open for lunch? Sat Nov 14 11:38:20 -0800 2009 5181379 10809 Josh 2 5181566 As far as I know, they are open from 4:30 PM to 11:00 PM during week days. However, they may open up earlier on the weekends. You can call them at (619) 260-1311. Sat Nov 14 12:46:52 -0800 2009 5181451 1124514 Omid Soren