Sexton’s Pizza was founded in 2016 by brothers Joey and Jamey Sexton, two military veterans who started slinging pies out of a six-foot trailer before expanding into brick-and-mortar shops around Columbus, Ohio. The company now operates five locations in Central Ohio and has partnered with 1970s disco bar chain Good Night John Boy to run the kitchens at the brand’s venues in San Diego, Columbus, and Chicago.
The San Diego outpost operates from the kitchen of Good Night John Boy at 401 G Street, serving Sexton’s pizza for dine-in, carryout, and delivery. As the disco bar transitions into its immersive holiday pop-up, Xmas Bar, Sexton’s will also be the food partner for the winter concept, offering Brooklyn-style pies by the slice and whole pies alongside the venue’s seasonal cocktail lineup.
Sexton’s has built a devoted following for its “well done & crispy” style of pizza, favoring deeply charred crusts baked in stone and brick ovens. The brand drew national attention in 2023 when Barstool’s “One Bite” host Dave Portnoy awarded an 8.1 rating to one of its cheese pies, a score that tied for the highest he has given an Ohio pizzeria and helped fuel the company’s rapid growth.
At the Gaslamp location, the menu is focused entirely on pizza, with dough made from just three core ingredients using non-GMO flour and organic tomatoes, plus local meats and high-end Grande cheese. The dough is cold-fermented for two to three days and leavened with a wild-yeast starter created in San Diego, a process influenced by California dough consultant Noel Brohner of Slow Rise Pizza.
Sexton’s emphasizes quality over volume, a philosophy that sometimes leads to sell-outs at its Midwestern shops and informs the approach in San Diego as well. Pies are currently served whole, with a rotating selection of Sexton’s signature combinations expected to appear as the Gaslamp program develops. Guests can order at the bar while taking in the 1970s-inspired disco atmosphere or the over-the-top holiday décor once Xmas Bar is in full swing.
Sexton’s Pizza is now available out of the Good Night John Boy/Xmas Bar space at 401 G Street in San Diego’s Gaslamp Quarter. For more information, visit sextonspizza.com.
At the Gaslamp location, the menu is focused entirely on pizza, with dough made from just three core ingredients using non-GMO flour and organic tomatoes, plus local meats and high-end Grande cheese. The dough is cold-fermented for two to three days and leavened with a wild-yeast starter created in San Diego, a process influenced by California dough consultant Noel Brohner of Slow Rise Pizza.
Sexton’s emphasizes quality over volume, a philosophy that sometimes leads to sell-outs at its Midwestern shops and informs the approach in San Diego as well. Pies are currently served whole, with a rotating selection of Sexton’s signature combinations expected to appear as the Gaslamp program develops. Guests can order at the bar while taking in the 1970s-inspired disco atmosphere or the over-the-top holiday décor once Xmas Bar is in full swing.
Sexton’s Pizza is now available out of the Good Night John Boy/Xmas Bar space at 401 G Street in San Diego’s Gaslamp Quarter. For more information, visit sextonspizza.com.
Originally published on November 16, 2025.
