After relocating to San Diego from Rome, Cesarina Mezzoni and her husband Niccolò Angius started their Cesarina brand as a pasta vendor at area farmers markets before launching their first brick-and-mortar restaurant in March 2019 in Point Loma. In order to expand operations, the couple has taken over the space across the street that previously housed Richard Hosker Whyte Antiques to open a compact bakery with a pizza component.
Named after Angius's father, Angelo is expected to open later this year at 4060 Voltaire Street on the outskirts of Ocean Beach and Point Loma. In addition to having a small dining area with a chefs' table for intimate meals, the eatery will be used for much of the preparation at both restaurants, including for making fresh pasta, homemade mozzarella, pizza, sauces, and bakery items like Italian desserts and cakes. Angelo will also have a full bar thanks to the eatery obtaining the liquor license from the now-defunct Jolt N Joes La Mesa branch.
For more information about Cesarina, visit cesarinarestaurant.com.
