Acclaimed American Chef Launches His First Traditional Italian restaurant in Orange County

Pizzeria Ortica opened it's doors just a couple weeks ago. We are so pleased to tell you that this MUST try restaurant is celebrating Orange County Restaurant Week and offering an amazing menu. (check it out)

Celebrated Chef David Myers of Sona, Boule and comme Ça, in Los Angeles announces the opening of Pizzeria Ortica, located at the heart of Orange County near South Coast Plaza in Costa Mesa. For his first Italian restaurant, Myers has partnered with Executive Chef Steve Samson, who honed his skills at Valentino and Myers’ flagship restaurant Sona. Pizzeria Ortica, which means “stinging nettle”, will evoke the spirit of a traditional Italian neighborhood pizzeria in a simple, inviting space accented with aged frescos and Tuscan red tile floors. “I am thrilled to be opening our first restaurant in Orange County,” says Myers. “Steve and I set out to create a unique Italian restaurant by infusing classical recipes with California ingredients. We look forward to introducing this concept to local residents.”

THE MENU
Inspired by their travels through the various regions of Italy, Myers and Samson have crafted a menu that expresses the depth and variety of Italy’s vast culinary landscape. Divided into categories of Antipasti, Insalate, Primi, Pizze, Secondi, Contorni and Dolci, the menu allows guests the opportunity to choose a variety of dishes to share or to compose a more formal, coursed menu for the table.

THE PIZZA
Knowing that the soul of a pizza’s individuality is its crust, Myers and Samson imported an Italian Biga starter from the Camaldoli hills outside of Naples. The resulting light, slightly chewy crust recollects that of the Neapolitan pizza tradition, including the raised, slightly charred edge called cornicione. A Mugnaini wood burning oven, considered by many as the Ferrari of pizza ovens, creates a completely natural cooking environment, with no assistance from gas or electricity, and reaches temperatures in excess of 800 degrees. Pizzas range from the simple to the more creative. The Margherita, made first in 1889 for Queen Margherita of Italy as a representation of the country’s new flag, as well as the Marinara, made simply with fresh tomato, shaved garlic and dried Sicilian oregano, are examples of the art of the pizzaioli. For more of an adventure, the Salsiccia e finnocchio with house-made sausage, caramelized fennel, mascarpone, red onion and buffalo grana or a Guanciale ricotta e cipollotto pie topped with fresh ricotta, house-cured pork cheek, scallions and fennel pollen are also available. While Myers and Samson have stayed true to traditional combinations, they also allow for a guest’s own tastes by offering à la carte additions for any pizza.

“It has always been a dream of mine to open a pizzeria- somewhere that people of all ages can come to enjoy this enduring culinary tradition,” explains Samson. “The food is comforting and there is something on the menu for everyone. In addition, to work with a ground-breaking chef like David on this project has been truly exciting.”


HOURS:
Lunch: Monday to Friday 11:30AM - 5 PM
Dinner: Monday to Thursday 5PM – 10 PM
Friday and Saturday 5 PM – 11 PM

LOCATION:
650 Anton Blvd., Suite J
Costa Mesa, CA 92626
website: www.pizzeriaortica.com