The San Diego Reader doesn't mince words: Da Boyz Pizza & Pasta is "da bomb." Since 1993, the pizzeria's dough-spinning cooks have sprinkled pies with fresh herbs and spices as well as more than 20 toppings such as bacon bits and jalapenos. Even more ingredients crown Da Boyz's specialties, from buffalo-chicken pies to Mom's Favorite, a medley of mozzarella, artichokes, and handwritten thank-you notes.
Italian and pizzeria staples span the remaining sections of the menu, ranging from housemade-sausage subs to fettuccini tossed with tequila-lime sauce. An extensive selection of wine and beer, including six drafts, complements feasts, which unfold amid the dining room's flatscreen TVs and billiards table.
Since the 1960s, Nonno's Italian Restaurant has remained La Mesa's hub for classic Italian dishes and gourmet pizzas. Executive Chef Gerardo Ortiz continues the eatery's tradition with artfully plated entrees, such as eggplant parmesan and smoked wild salmon coated with vermouth cream sauce. Chef Ortiz crafts his lasagnas entirely from-scratch, layering noodles with Italian sausage and beef or, for vegetarians and cockeyed sailors preparing for a bout of fisticuffs, spinach and ricotta. Gerardo likewise makes his pizza dough and sauce in-house daily, covering them with real mozzarella and a choice of nearly 20 toppings, including meatballs and asparagus. To complement Gerardo's cuisine, Nonno's stocks an extensive wine selection that diners can enjoy by the glass or bottle.
Mirroring the abundance of attractions sitting atop the boardwalk, the pizza masters at A Brooklyn Pizzeria pile a New York–style thin crust with pepperoni, meatballs, sausage, and veggies on their Coney Island Deluxe pizza. It's one of the pizzeria's 18 specialty pies, whose fixings range from pineapple and Canadian bacon to ricotta cheese and artichoke hearts, all of which undergo baking in a brick oven. To complement the pies, the menu ties in other Italian favorites such as baked ziti and housemade cannoli, as well as oven-toasted sandwiches and subs.