Buona Forchetta is a Neapolitan-style pizza restaurant that opened last year. It has been on my to-do list after reading very positive reviews from various San Diego food writers.
I met up with CC of Pink Candles at Ridgemont High this weekend for a post-holiday lunch and we chose to eat at Buona Forchetta.
The menu really got me excited, with quite a variety of pizza creations, calzones, and even lightly “fried” pizzas. From the front of the restaurant, you can clearly see the wood fire oven, named “Sofia.”
Alexa (rapini, house-made fennel sausage, scamorza, EVOO)
This was CC’s choice. I usually love broccoli rabe, but I did feel it overwhelmed the other ingredients for this particular pizza. The pizza crust was thin, slightly charred with blistered edges, but not bitter tasting, with a slightly wet and soupy center.
Regina Margherita (tomato, mozzarella di bufala, basil, EVOO)
With just the bare minimum ingredients, this pizza came out much soupier than the Alexa. I felt like the tomato sauce was a little lacking in depth, but I still really enjoyed this pizza. The crust was pretty consistent with the other pizza.
We were also both happy with the size of the pizzas, with neither of us able to completely finish one pie.
Since my trip to Italy last year, I’ve had pretty lackluster experiences with the Neapolitan-style pizzas in San Diego, but this is the best Neapolitan-style pizza I’ve had in San Diego thus far. I brought home the leftovers for Mr. K and he agreed. I’m excited to work my way through the rest of the menu including trying le pizze fritte. The staff was also quite friendly. You can view the full menu here.
3001 Beech Street
San Diego CA