Buona Forchetta, a South Park neighborhood pizzeria, has expanded with a second location now open in the historical district of Liberty Station at 2865 Sims Road. Restaurant founder Matteo Cattaneo joined forces with Mario Cassineri, executive chef and partner of BiCE to launch Officine Buona Forchetta, a spin-off of the popular South Park eatery. Melding Buona Forchetta\u2019s award winning Neapolitan-style pies with Mario\u2019s Northern Italian upscale entrees, Officine Buona Forchetta\u2019s 2,600-square-foot space is an approachable, family-friendly restaurant, driven by quality dishes and an authentic Italian ethos.
\nWhile much of Officine Buona Forchetta\u2019s menu draws from the original South Park location, including their classic Neapolitan pizzas, calzones and a selection of antipasti dishes, the new location offers a more expansive entr\u00e9e and dessert selection, overseen by chefs Francesca Peroncelli and Fernando Gorrino. Central to not only the design but the culinary program as a whole, Officine\u2019s iconic gold-tiled pizza ovens are run by five-time pizza world champion and pizzaiolo Marcello Avitabile. Named for Matteo\u2019s parents, ovens Augusta and Sergio will churn out new Neapolitan creations, including Pizza Al Metro, a two-foot long pie customizable for sharing, while Augusta will be responsible for solely gluten-free items. In the main kitchen, entr\u00e9es include a build-it-yourself pasta bowl and chef-driven meat and seafood dishes. Dessert is overseen by chef Francesca, where her line-up of mostly gluten-free sweets include Officine\u2019s signature Cremoso al Cioccolato e Nocciola, a chocolate cr\u00e8me topped with 24 karat gold leaf. The cocktail menu draws heavily from traditional Italian spirits, utilizing grappa and Campari to create a classic yet approachable line-up of sippers, while the wine and beer list features a rotating selection of Italian labels.
\nCatering to the local Point Loma office buildings and businesses, Officine\u2019s lunch menu offers diners a prefix option for those looking to eat on the go. Priced at $14, diners will have their choice of three entrees and two side dishes, along with a non-alcoholic beverage.
\nTo transform the former naval barracks into an Italian-inspired garage, the team enlisted the help of Ruland Design Group, who worked to preserve the building\u2019s history while reinventing its purpose for Officine. The 200-seat space includes a 1,500-square foot patio in front and a 1,000-square foot family-friendly patio with custom built playground in the rear. The intimate interior is dominated by three separate stations: the bar, pizza station, and main kitchen, with bright red seating positioned around each to give patrons the opportunity to watch the pizzaiolos and chefs at work. Found objects add depth and intrigue to the restaurant, including antique farming tools gifted from Mario\u2019s grandmother, a classic Vespa perched atop the bar, and a vintage Fiat that\u2019s been converted into a table for two.
\nOfficine Buona Forchetta will serve lunch and dinner Wednesdays through Mondays starting at 11 a.m., closing for dinner on Tuesdays. Brunch is expected to launch this summer. For more information, visit officinebuonaforchetta.com.<\/p>","protected":false},"excerpt":{"rendered":"
Buona Forchetta, a South Park neighborhood pizzeria, has expanded with a second location now open in the historical district of Liberty Station at 2865 Sims Road. Restaurant founder Matteo Cattaneo joined forces with Mario Cassineri, executive chef and partner of BiCE to launch Officine Buona Forchetta, a spin-off of the popular South Park eatery. Melding […]<\/p>","protected":false},"author":726,"featured_media":277642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"11561","_seopress_titles_title":"Officine Buona Forchetta opens in Liberty Station","_seopress_titles_desc":"","_seopress_robots_index":"","jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"jnews_override_counter":[],"footnotes":""},"categories":[11551,11561],"tags":[],"class_list":["post-277641","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-peninsula-beacon"],"_links":{"self":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/277641","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/users\/726"}],"replies":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/comments?post=277641"}],"version-history":[{"count":0,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/posts\/277641\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media\/277642"}],"wp:attachment":[{"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/media?parent=277641"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/categories?post=277641"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.sdnews.com\/es\/wp-json\/wp\/v2\/tags?post=277641"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}