The Headquarters At Seaport Welcomes Flour & Barley Brick Oven Pizza | Former-Pizzeria Mozza Space Gets Vegas-Based Concept

July 14, 2015

The Headquarters at Seaport has announced that it has signed a lease with leading hospitality group Block 16 Hospitality to bring the Group’s unique and creative spin on a pizzeria eatery Flour & Barley – Brick Oven Pizza to the downtown shopping and dining district, pending final approval from the Port of San Diego. The new location inside the Headquarters at the former Pizzeria Mozza space will be Flour & Barley’s second location, following the opening of the restaurant’s flagship location in Las Vegas in March 2014.

Flour & Barley will move into the west end of the Headquarters next to Venissimo Cheese. The existing space will be remodeled in the restaurant’s signature rustic feel, with a natural wood and brick interior and custom-painted mural at the back bar, marble tabletops, vintage posters and classic black and white sports photography. The restaurant will be anchored by two red, tile-wrapped, wood-fired ovens, and will feature an expansive patio area that will open to the Headquarters’ lively interior courtyard.

Flour & Barley will offer San Diegans a menu that includes individual brick oven-style pizzas with wood-fired crusts and house-made toppings, Italian-inspired appetizers, pasta dishes, Panini’s and salads. The menu will also feature hand-crafted and barrel-aged cocktails, seasonal wines on draft, and one of the city’s most extensive beer programs, set to include a host of San Diego craft breweries.

“Flour & Barley’s relaxed atmosphere, hand-crafted pizzas and fantastic craft beer and cocktail selections makes it a perfect addition to the Headquarters’ lineup of inspired shops and restaurants,” said Terry Hall, general manager for the Headquarters at Seaport. “We are proud to welcome Flour & Barley to the Headquarters and to San Diego.”

Acclaimed chef and Block 16 Hospitality director of culinary operations Anthony Meidenbauer developed Flour & Barley’s menu to spotlight high-quality, locally-sourced ingredients including pizzas made with whole milk mozzarella and house-made toppings such as fennel sausage, Calabrian chilies, roasted cauliflower and prosciutto cotto.

“We could not be more excited to bring the Flour & Barley brand to San Diego,” said Billy Richardson, founding partner of Block 16 Hospitality. “The Headquarters is the perfect location for tourists and locals alike – which will allow us to match our vibrant menu to an equally unique and vibrant location. We look forward to welcoming San Diegans to our newest location to experience our menu and lively atmosphere this coming fall.”

Recently recognized by the San Diego Architectural Foundation for the “adaptive reuse” of a historic landmark, the Headquarters is home to an eclectic mix of local shops and vibrant dining scene. From Puesto’s colorful use of the repurposed space to Eddie V’s sophisticated styling of the building’s high ceilings and unique architecture, the Headquarters offers locals and visitors the opportunity to shop and dine in a revitalized piece of San Diego history. In addition to bringing a new restaurant tenant onboard, the Headquarters recently completed construction on a new pathway connecting the Headquarters to adjacent Seaport Village – bridging the waterfront and downtown San Diego.

Block 16 Hospitality develops, manages and operates an impressive list of venues including: Flour & Barley Las Vegas, Haute Doggery, Public House, Holstein’s Shakes and Buns Las Vegas, Holstein’s Shakes & Buns South Coast Plaza (set to open in late summer 2015), The Barrymore, The Blind Pig Provisions & Lounge, and the Vegas outpost of Pink’s Hot Dogs.

For more information and a preview of Flour & Barley's menu, visit