News

Regents Pizzeria unveils bigger restaurant design, beer garden

December 18, 2014

Regents Pizzeria has opened a new 4,100-square-foot restaurant in the Southern California coastal town of La Jolla. The restaurant features a new design, outdoor beer garden with 32 rotating brews on draft, and 25 artisanal pizzas made with dough recipes developed in collaboration with San Diego's Bread & Cie.

The brand also features hot wings requiring a signed waiver for consumption.

According to a news release, the restaurant was designed by Los Angeles-based Kelly Architects and includes a combination of communal and traditional seating, finished wood columns, subway tile walls and marquee signage.

The kitchen also more than doubled its production capabilities with eight traditional stone-deck ovens – all imported from the Italian city of Treviso. The Cuppone ovens are temperature-regulated, allowing for controlled distribution of heat on the top and bottom of each pizza, the company said.

"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," Co-owner Bill Vivian said in the release. "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."