Pizzeria Ortica

Bristol,South Santa Ana

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In a Nutshell

Chefs slide Neapolitan-style pizzas into almond-wood-burning ovens and toss pastas with locally sourced ingredients

The Fine Print

Promotional value expires Feb 7, 2013. Amount paid never expires. Limit 1 per person. Limit 1 per table. Valid only for option purchased. Reservation required. Valid only for prix fixe menu. No substitutions. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

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Choose Between Two Options

$46 for a prix fixe Italian dinner for two (up to a $92 value)

  • Two glasses of wine
  • Choice of two first courses
  • Choice of two second courses<p>

$95 for a prix fixe Italian dinner for four (up to a $188 value)

  • Four glasses of wine
  • Choice of two first courses
  • Choice of two second courses
  • Choice of four third courses<p>

Pizzeria Ortica

Proprietor and chef David Myers has never been a man to cut corners in the kitchen. He honed his attention to detail while working for Chicago’s legendary Charlie Trotter and French gourmand Daniel Boulud, and then went on to earn praise of his own, including a Michelin star for his Sona Restaurant in West Hollywood.

At Chef Myers’ Italian-spun invention, Pizzeria Ortica, patrons can peer at the open kitchen and watch as his team carefully assembles locally sourced and artisanal ingredients such as crushed tomatoes, fresh mozzarella, cured pork cheek, and fennel pollen. An 800-degree wood-burning oven adds crispy finishing touches to Neapolitan-style pizzas built atop handmade dough, served alongside traditional antipastos and steaming portions of pasta.

A rustically modern interior of exposed white brick and large, glowing overhead lights offers a perfect complement to the restaurant’s simple yet gourmet cuisine, as does a selection of Prohibition-era-inspired cocktails. Behind the bar, mixologists muddle fruit and herbs culled fresh from the farmers’ market, and then mix them with gins, scotches, and whiskeys.

Pizzeria Ortica

Proprietor and chef David Myers has never been a man to cut corners in the kitchen. He honed his attention to detail while working for Chicago's legendary Charlie Trotter and French gourmand Daniel Boulud, and then went on to earn praise of his own, including a Michelin star for his Sona Restaurant in West Hollywood.

At Chef Myers' Italian-spun invention, Pizzeria Ortica, patrons can peer at the open kitchen and watch as his team carefully assembles locally sourced and artisanal ingredients such as crushed tomatoes, fresh mozzarella, cured pork cheek, and fennel pollen. An 800-degree wood-burning oven adds crispy finishing touches to Neapolitan-style pizzas built atop handmade dough, served alongside traditional antipastos and steaming portions of pasta.

A rustically modern interior of exposed white brick and large, glowing overhead lights offers a perfect complement to the restaurant's simple yet gourmet cuisine, as does a selection of Prohibition-era-inspired cocktails. Behind the bar, mixologists muddle fruit and herbs culled fresh from the farmers' market, and then mix them with gins, scotches, and whiskeys.

Customer Reviews

Everything was great highly recommend
Veronica S. · January 28, 2013
beautiful restaurant, great food, great service and parking was free! thank you
Susan N. · January 21, 2013
Amazing experience every time I go to this place. I wish that you have more choices of dishes with meat on the entrée menu.
Queenny C. · November 14, 2012
Merchant Location Map
  1. 1

    Bristol,South Santa Ana

    650 Anton Blvd

    Ste J

    Costa Mesa, CA 92626

    +17144454900

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