La Jolla Pizza Institution Marries Signature Combination of American Craft Pizza and American Craft Beer with Chicago Blues Music
(December 17, 2014) La Jolla, CA — Regents Pizzeria is proud to announce its expansion into a new 4,100 square foot space adjacent to the bustling La Jolla locale it has occupied for nearly a decade. The new space will allow the well-established pizza purveyors to provide guests with the same high quality American craft New York and Chicago style pizzas and American craft beer selection accompanied by authentic Chicago blues music – all presented in a new, modern atmosphere.
Boasting a sleek, minimalist design by Los Angeles based Kelly Architects (West Hollywood’s Pizzeria Mozza, Public School), the 125 seat space offers patrons a casual, yet elevated setting to leisurely savor one of 25 specialty flavor-driven pizzas either inside the restaurant or outside in the convivial beer garden, distinguished by lush canyon views. With the intention of fostering an engaging atmosphere, Kelly Architects infused the space with a well-balanced combination of communal and traditional seating, set off by eye-catching details including finished wood columns, subway tile walls and vintage-inspired marquee signage.
In addition to a spacious casual dining area, in its new home, the kitchen more than doubled its production capabilities with eight traditional stone-deck ovens – all imported from the Italian city of Treviso. Mimicking the style of the popular Italian beehive ovens, the Cuppone ovens are temperature-regulated, allowing for controlled distribution of heat on the top and bottom of each pizza. The ovens allow Regents to deliver a consistent, quality-driven pizza to every guest. Through a combination of top-of-the-line equipment and time-tested recipes including dough meticulously developed through trial and error in collaboration with revered Bread and Cie bakery, Regents Pizzeria plans to continue its reputation for achieving the ideal balance of perfectly browned crust, flavor-forward sauce and bubbling cheese. Each of the restaurant’s handspun pizzas are made from scratch daily using local produce and some of the freshest ingredients within reach, all made to order.“Our mission at Regents is rather simple in that it all harkens back to an underlying passion to transcend the traditional dining experience by delivering fresh, quality ingredients in an inviting atmosphere,” said co-owner Bill Vivian. “I firmly believe this commitment has been the key to our success and we now look forward to the expanded opportunities that lie within this new location.”
Regents’ approachable, yet sizeable menu includes pizzas spanning a broad spectrum of robust flavors with highlights including the signature Milano New York Pizza (fresh spinach, topped with aged mozzarella blend, roasted garlic, prosciutto and white truffle oil on an extra virgin olive oil base) and the Popeye Chicago Pizza (spinach, artichoke hearts, ricotta and parmesan). Through a unique partnership with Venissimo Cheese, San Diego’s premier gourmet artisanal cheese purveyor, Regents Pizzeria will offer an assortment of pizza slices made daily using a rotating selection of Venissimo cheese.
Regents also offers four calzones made to order from the restaurant’s rich New York dough as well as a variety of sandwiches freshly created with breads from highly regarded local bakery, Bread & Cie. Additionally, the restaurant serves a wide variety of classic pastas ranging from the light Angel Hair Pomodoro (in a spicy garlic tomato sauce with semi-dried tomatoes, parmesan and fresh basil) to the indulgent Rigatoni Chicken Pesto (grilled chicken, sun-dried tomatoes, artichoke hearts and rigatoni in a pesto cream sauce, topped with feta cheese).
Other signature items on Regents’ expansive menu include six different iterations of chicken wings, varying in spice level from Tame Wings to Scorpion Wings that clock in at 2,000,000 Scoville units and require a signed waiver for consumption. For the more health-conscious, Regents offers a Toasted Goat Cheese Salad (mixed greens, onions, apple slices, kaiware sprouts, red pepper, warmed goat cheese and citrus vinaigrette) and a Walnut Gorgonzola Salad (mixed greens, red onions, dried cranberries, candied walnuts and gorgonzola cheese). Rounding out the menu, Regents presents guests with the classic Italian dessert, Tiramisu, derived from the recipe of a highly regarded Michelin-starred Venetian chef.
To complement its wide array of menu offerings, the team behind Regents has developed an extensive craft beer program with an emphasis on hard-to-find brews. Headed by Bar Manager Cameron Dean, one of the first graduates of San Diego State University’s Business of Craft Beer program, the restaurant houses 32 taps from a high quality system designed to preserve the integrity of the beers and their purity of flavor. The state-of-the-art system includes two nitro and two cask beer handles, not commonly found in other local establishments.
Dean is flanked by a staff of all Cicerone-certified beer servers, each highly educated in the rising craft beer industry. In addition to a well-curated and ever-rotating tap list, Regents also boasts a selection of rare bottled beers.
Regents Pizzeria is located at 4150 Regents Park Row, at the intersection of La Jolla Village Drive and Regents Road. The restaurant is open daily from 11:00 a.m. to midnight with deliveries ending at 10:00 p.m. More information can be found online at www.regentspizza.com or by calling 858-550-0406.
January 12, 2017 | Pizza Headlines
I dip, you dip, we dip! A tantalizing dip is a great way to provide instant gratification. Many can be made ahead of time and simply heated or plated. A favorite in Pizza Today’s home base of Louisville, Kentucky is beer cheese. Now, there’s debate on whether it should be served hot or cold. But… Read More ›
January 11, 2017 | Press Releases
Dallas, Texas – RAVE Restaurant Group, Inc. (NASDAQ:RAVE) today announced that the Board of Directors has named Scott Crane as Chief Executive Officer, effective today. Crane succeeds Interim CEO Clinton J. Coleman, who will remain in his role as a member of the Board, where he has served since 2007. “Scott is dynamic leader… Read More ›
January 4, 2017 | Pizza Headlines
As a new year rang in, the food industry made its predictions of restaurant trends that will sweep the nation, from rising concepts to customer-facing tech and hot menu items. How do these forecasts correlate to the pizza industry? What’s going to be this year’s hot pizza style? What are your predictions? Let’s take a… Read More ›