December 2, 2014
Regents Pizzeria has expanded into a new 4,100 square foot space adjacent to the bustling La Jolla locale it has occupied for nearly a decade. Boasting a sleek, minimalist design by Los Angeles based Kelly Architects (West Hollywood’s Pizzeria Mozza, Public School), the 125 seat space offers patrons a casual yet elevated setting. After nine years operating out of a building less than half its new size, the popular pizza institution had finally outgrown the space. Much to the excitement of its loyal fans, the sleek new design includes an outdoor beer garden where guests can enjoy one of 32 rotating brews on draft along with 25 artisan pizzas made with dough recipes developed in collaboration with Bread & Cie, as well as a daily pizza crafted from Venissimo Cheese.
With the intention of fostering an engaging atmosphere, Kelly Architects infused the new Regents' space with a well-balanced combination of communal and traditional seating, set off by eye-catching details including finished wood columns, subway tile walls and vintage-inspired marquee signage. In addition to a spacious casual dining area, in its new home, the kitchen more than doubled its production capabilities with eight traditional stone-deck ovens - all imported from the Italian city of Treviso.
Mimicking the style of the popular Italian beehive ovens, the Cuppone ovens are temperature-regulated, allowing for controlled distribution of heat on the top and bottom of each pizza, allowing Regents to deliver a consistent pizza to every guest. Each of the restaurant’s handspun pizzas are made from scratch daily using local produce and some of the freshest ingredients within reach, all made to order.
“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,” said co-owner Bill Vivian. “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.”
Regents’ menu includes pizzas spanning a broad spectrum of flavors with highlights including the signature Milano New York Pizza (fresh spinach, topped with aged mozzarella blend, roasted garlic, prosciutto and white truffle oil on an extra virgin olive oil base) and the Popeye Chicago Pizza (spinach, artichoke hearts, ricotta and parmesan). Through a unique partnership with Venissimo Cheese, San Diego’s premier cheese purveyor, Regents Pizzeria will offer an assortment of pizza slices made daily using a rotating selection of cheeses.
Regents also offers four calzones made to order from the restaurant’s New York style dough as well as a variety of sandwiches created with breads from highly regarded local bakery, Bread & Cie. Additionally, the restaurant serves a wide variety of classic pastas ranging from the light Angel Hair Pomodoro (in a spicy garlic tomato sauce with semi-dried tomatoes, Parmesan and fresh basil) to the indulgent Rigatoni Chicken Pesto (grilled chicken, sun-dried tomatoes, artichoke hearts and rigatoni in a pesto cream sauce, topped with feta cheese).
Other signature items on Regents’ expansive menu include six different iterations of chicken wings, varying in spice level from Tame Wings to Scorpion Wings that clock in at 2,000,000 Scoville units and require a signed waiver for consumption. For the more health-conscious, Regents offers a Toasted Goat Cheese Salad (mixed greens, onions, apple slices, kaiware sprouts, red pepper, warmed goat cheese and citrus vinaigrette) and a Walnut Gorgonzola Salad (mixed greens, red onions, dried cranberries, candied walnuts and gorgonzola cheese). Rounding out the menu, Regents presents guests with the classic Italian dessert, Tiramisu, derived from the recipe of a highly regarded Michelin-starred Venetian chef.
To complement its wide array of menu offerings, the team behind Regents has developed an extensive craft beer program with an emphasis on hard-to-find brews. Headed by Bar Manager Cameron Dean, one of the first graduates of San Diego State University’s Business of Craft Beer program, the restaurant houses 32 taps from a high quality system designed to preserve the integrity of the beers and their purity of flavor. The state-of-the-art system includes two nitro and two cask beer handles.
Regents Pizza is located at 4150 Regents Park Row, Suite 100, in La Jolla. Visit regentspizza.com for more information and to order online.
Regents Pizzeria has expanded into a new 4,100 square foot space adjacent to the bustling La Jolla locale it has occupied for nearly a decade. Boasting a sleek, minimalist design by Los Angeles based Kelly Architects (West Hollywood’s Pizzeria Mozza, Public School), the 125 seat space offers patrons a casual yet elevated setting. After nine years operating out of a building less than half its new size, the popular pizza institution had finally outgrown the space. Much to the excitement of its loyal fans, the sleek new design includes an outdoor beer garden where guests can enjoy one of 32 rotating brews on draft along with 25 artisan pizzas made with dough recipes developed in collaboration with Bread & Cie, as well as a daily pizza crafted from Venissimo Cheese. 
Mimicking the style of the popular Italian beehive ovens, the Cuppone ovens are temperature-regulated, allowing for controlled distribution of heat on the top and bottom of each pizza, allowing Regents to deliver a consistent pizza to every guest. Each of the restaurant’s handspun pizzas are made from scratch daily using local produce and some of the freshest ingredients within reach, all made to order.
Regents’ menu includes pizzas spanning a broad spectrum of flavors with highlights including the signature Milano New York Pizza (fresh spinach, topped with aged mozzarella blend, roasted garlic, prosciutto and white truffle oil on an extra virgin olive oil base) and the Popeye Chicago Pizza (spinach, artichoke hearts, ricotta and parmesan). Through a unique partnership with Venissimo Cheese, San Diego’s premier cheese purveyor, Regents Pizzeria will offer an assortment of pizza slices made daily using a rotating selection of cheeses.
Other signature items on Regents’ expansive menu include six different iterations of chicken wings, varying in spice level from Tame Wings to Scorpion Wings that clock in at 2,000,000 Scoville units and require a signed waiver for consumption. For the more health-conscious, Regents offers a Toasted Goat Cheese Salad (mixed greens, onions, apple slices, kaiware sprouts, red pepper, warmed goat cheese and citrus vinaigrette) and a Walnut Gorgonzola Salad (mixed greens, red onions, dried cranberries, candied walnuts and gorgonzola cheese). Rounding out the menu, Regents presents guests with the classic Italian dessert, Tiramisu, derived from the recipe of a highly regarded Michelin-starred Venetian chef.
To complement its wide array of menu offerings, the team behind Regents has developed an extensive craft beer program with an emphasis on hard-to-find brews. Headed by Bar Manager Cameron Dean, one of the first graduates of San Diego State University’s Business of Craft Beer program, the restaurant houses 32 taps from a high quality system designed to preserve the integrity of the beers and their purity of flavor. The state-of-the-art system includes two nitro and two cask beer handles.
Regents Pizza is located at 4150 Regents Park Row, Suite 100, in La Jolla. Visit regentspizza.com for more information and to order online.
