Flour & Barley to Open at The Headquarters at Seaport- March 14, 2016

We are VERY excited to welcome Flour & Barley to not only The Headquarters at Seaport but San Diego!  This will be Flour & Barley's first location in Southern California.  We have been patiently watching their progress in the space and are pleased to share the follow press release from the restaurant:

SAN DIEGOBlock 16 Hospitality, the creative team behind Flour & Barley – Brick Oven Pizza Las Vegas, today announced its second location of the concept, Flour & Barley San Diego, is set to open at The Headquarters at Seaport March 14. Flour & Barley San Diego will be open for lunch and dinner, bringing an exceptional selection of brick oven pizzas, entrees and more to the historic, waterfront complex.


“The Headquarters at Seaport was an ideal location for us and our growing brand as it’s within walking distance to major downtown businesses and landmarks all along the waterfront,” said Block 16 Hospitality Partner Billy Richardson. “Flour & Barley will serve the kind of food and drink locals and visitors enjoy eating, in a comfortable, family friendly, accessible atmosphere.”


Following the opening of the restaurant’s flagship location in Las Vegas’ at The LINQ Promenade in March 2014, the San Diego menu will feature a variety of traditional pizzeria favorites and creative takes on classic dishes alike, including:


  • ‘Meatballs’ – Served “Grandma-Style,” and made with veal and pork, with tomato sauce and fresh Parmesan
  • ‘Roasted Octopus’ – Served with pepperonata, olives and cherry tomatoes
  • The ‘Margherita’ - A brick oven pizza made with San Marzano tomato sauce, mozzarella and basil
  • The ‘Salsicce’ – An innovative and flavorful guest favorite with fennel sausage, mozzarella, onion and Calabrian chili
  • The ‘Bacon Blue’ – A pizza that boasts smoked bacon, Gorgonzola cheese, mozzarella, potato, grilled onions and fresh rosemary
  • The ‘Zucca’ – A white pizza with Fontina cheese, butternut squash, Brussels sprouts, roasted onion and fennel sausage
  • ‘Pork Belly Carbonara’ – With fettuccine, pancetta, green peas and topped with a cream sauce, poached egg and fresh Romano cheese
  • ‘Oven-Roasted Branzino’ – Served with fennel, lemon and Sicilian caponata


Executive Chef Anthony Meidenbauer will lead menu development and direction for the new restaurant, and JuanCarlos “J.C.” Colón will helm the kitchen as chef de cuisine. Colón, formerly of Searsucker Del Mar, will bring 10 years of experience and culinary creativity to his role at Flour & Barley.


“We couldn’t be happier have the opportunity to open Flour & Barley in San Diego—one of our favorite cities—for beer, food and culture—and look forward to bringing great pizza, home-style entrées and the best of San Diego beer to The Headquarters at Seaport,” said Block 16 Hospitality Executive Chef, Anthony Meidenbauer.


Beyond pizzas, entrees, appetizers and salads, Flour & Barley San Diego will offer a selection of hand-crafted cocktails and a quintessentially “San Diego” list of more than 150 beers served up on draft, in bottles and cans, with a spotlight in San Diego’s top brewers including Ballast Point, Green Flash, St. Archer, Stone Brewing Co. and more, many of which will be served from the restaurant’s custom ‘beer cooler.’


Furthermore, the decor of Flour & Barley will draw from traditional pizzeria staples, accented with some of San Diego’s most prized collectibles to pay tribute to the city’s rich, naval history. Conceptualized by James Gundy of 1027 Design Management, the restaurant will feature exposed brick walls clad with metal rivets reminiscent of World War II aircraft carriers, as well as lighting elements salvaged from decommissioned war ships. The 3,800-square-foot pizzeria’s signature design elements include ovens covered in Ferrari-red scalloped tiles with signature copper hoods; white subway tiles accenting the dining room, and reclaimed wood tables made from 100-year-old doors. The restaurant also boasts an additional 1,000-square-foot patio, dotted with chairs each made from 111 recycled Coca-Cola bottles, plus a semi-private dining space for up to 12 guests, with full restaurant seating for 150 guests in total.


For more information on Flour & Barley San Diego, please visit www.flourandbarley.com and to stay up-to-date with the restaurant’s latest news and happenings, follow us on Facebook, Instagram and Twitter To make reservations or inquire about private events, please call 619.344.2900.



Flour & Barley – Brick Oven Pizza offers guests a unique spin on a pizzeria eatery. The creative menu includes individual brick oven-style pizzas with wood-fired crusts made with San Marzano tomatoes, whole milk mozzarella and house-made toppings along with Italian-inspired appetizers, pasta dishes and salads. The pizzeria features hand-crafted cocktails as well as an extensive beer program with seasonal beers on draft. To learn more about Flour & Barley, please visit www.flourandbarley.com.



Block 16 Hospitality is a Las Vegas based hospitality group that was brought to life in 2006 by local hospitality entrepreneurs Billy Richardson and Anthony Meidenbauer. Richardson, a Las Vegas native, and Meidenbauer have more than 30 years of combined experience in the restaurant industry. Block 16 Hospitality develops, manages and operates an impressive list of venues. Their current portfolio including: Holsteins Shakes and Buns (Las Vegas and Orange County), Flour & Barley Brick Oven Pizza (Las Vegas and San Diego), The Barrymore, Public House, Haute Doggery and Pink’s hot dogs (Las Vegas).