{"id":197292,"date":"2026-02-28T00:37:11","date_gmt":"2026-02-28T00:37:11","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-ca\/197292\/"},"modified":"2026-02-28T00:37:11","modified_gmt":"2026-02-28T00:37:11","slug":"first-look-far-corner-pizzeria-bar-in-east-village","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-ca\/197292\/","title":{"rendered":"First Look: Far Corner Pizzeria & Bar in East Village"},"content":{"rendered":"

Hard to believe, but there was a time when there wasn\u2019t arugula or goat cheese or prosciutto or blackened shrimp on pizzas. The country went nuts in 1980 when chefs Jeremiah Tower (Chez Panisse, Berkeley) and Ed LaDou (Spago by Wolfgang Puck, L.A.) started putting farmers market<\/a> ingredients on pies and christened it California-style. A statewide pizza identity came to life, eventually culminating in a massive chain<\/a> dedicated to the idea.<\/p>\n

Now San Diego chef Maxwell Senescall\u2014who worked under a few of New York\u2019s most iconic chefs (Daniel Boulud and Andrew Carmellini), then locally at Juniper & Ivy<\/a> and Mastiff Sausage Company\u2014wants to reimagine what California-style actually is when he opens Far Corner<\/a> at 410 Tenth Ave. in East Village<\/a> this month.<\/p>\n

It\u2019ll take the iconic space near Petco Park<\/a> long occupied by Basic Bar & Pizza<\/a> (who\u2019ll relocate to the Park 12 development on the other side of Petco).\u00a0<\/p>\n

\u201cFor me, California style is derived from New York,\u201d he explains, pointing to the similar texture of the cornicione on the bottom of the crust, which gives NY-style pizza its signature grittiness on a chewy, but solid slice. Using that base, Far Corner\u2019s pizzas will tinker with more creative toppings than a standard East Coast-style slice\u2014like California specialty, barbecue tri-tip.<\/p>\n

\u201cTri-tip is California steak,\u201d he says, calling his barbecue pie a nod to LaDou\u2019s original barbecue chicken pizza at Spago<\/a>. Smoked tri-tip will sit atop housemade barbecue sauce with jack cheese and a sprinkle of Thai basil.\u00a0<\/p>\n

His pizza-centric menu will have classics like a margherita (mozz, tomato, basil, confit garlic) and creatives, like \u201cOh Fennel\u201d (golden fennel, mustard sauce, chervil). Guests can build their own pies with red or white sauce and toppings ranging from mushrooms and olives to anchovies, arugula, and banana peppers. There\u2019ll be Caesar and Cobb salads, plus side snacks like roasted potatoes with crispy pancetta, aioli, and scallions.\u00a0<\/p>\n

This\u2019ll be Senescall\u2019s first shot at running his own restaurant. He says working in the high-end, fast-paced, from-scratch kitchens schooled him well. He\u2019s enlisted other experts, including Frederico Santos from Square Pizza<\/a> as a pizza and dough consultant and Tony Coxum (The Grass Skirt, Searsucker) to head the bar program. Joan O\u2019Haver of Advantage Design Partners<\/a> reimagined the 4,000-square-foot space with three distinct areas: lounge, dining area, and bar. The checkerboard patterns and ultra-shiny VCT flooring harken back to \u201990s-era pizzerias.\u00a0<\/p>\n

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Senescall says he hopes to continue the space\u2019s standing as a Padres-game destination. It\u2019s more of a sit-down restaurant, but the bar area and lounge cater more to those who prefer to drink more than eat. And for them, there will be beer, wine, and creative Coxum cocktails\u2014like a root beer Old Fashioned.<\/p>\n

Far Corner opens March 27 at 410 Tenth Ave.<\/p>\n","protected":false},"excerpt":{"rendered":"Hard to believe, but there was a time when there wasn\u2019t arugula or goat cheese or prosciutto or…\n","protected":false},"author":2,"featured_media":197293,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28],"tags":[5314,1339,2707,15510,74,76,75],"class_list":["post-197292","post","type-post","status-publish","format-standard","has-post-thumbnail","category-san-diego","tag-east-village","tag-food-drink","tag-food-news","tag-openings","tag-san-diego","tag-san-diego-headlines","tag-san-diego-news"],"_links":{"self":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/197292","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/comments?post=197292"}],"version-history":[{"count":0,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/posts\/197292\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media\/197293"}],"wp:attachment":[{"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/media?parent=197292"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/categories?post=197292"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.newsbeep.com\/us-ca\/wp-json\/wp\/v2\/tags?post=197292"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}