BajaNews - 11-6-2011 at 11:58 AM
http://www.sandiegoreader.com/weblogs/feast/2011/nov/04/pizz...
By Ed Bedford
November 4, 2011
TJ Week continues!
So I have just come out from an arcade where artists and musicians are making this feel like you imagine Paris when Paris was hot. Guys selling old
books, folk singers singing original songs, people sipping wine, sculptors sculpting…this is so, well, cool ain’t the word for it. It’s real. Makes
you wanna grab a paintbrush or write down some lyrics about Afghanistan.
Back out on Revolución, things are happening too. Like right here, a new café with a protected bay of seats on the sidewalk. And guess what? It’s the
guys from Little Italy, Landini’s Pizzeria (741 Ave. Revolución, Tijuana, tel 011-52-664-685-00-42).
Ysidro’s standing outside with free pizza pieces. Trying to build up a bit of business here. Caroline the manager is standing beside him.
“We’ve been open two months,” she says. "Yes, it’s okay so far. It’s new for people here. We’re selling the concept of New York thin crust.”
“I just had a feeling,” says Omar Martinez. He’s been with Landini’s for three years, and cooking Italian for 25 years. He pushed for opening up here
in TJ. “A good feeling about this town. That things are starting to come back. Look at the building going on. People are investing in Revolución.”
The problem? “People here are not used to our pizza, the thin New York crust and all. They say ‘We want more bread!’”
But they can’t be doing too bad: Omar says watch out for another Landini’s - maybe more upmarket, a kinda new cuisine/fusion place, not just pizza –
opening up on Agua Caliente boulevard in a few weeks.
“I’ve lived in New York for years. Everything’s risky. But when you have this feeling about a place, invest!”
Talking of investing, for us turistas the pie slices here are a bargain. In Little Italy you get two slices and a soda for $6. Here it costs 55 pesos.
That’s, what? Say $4.00?
Woooosh - 11-6-2011 at 01:07 PM
We really like the pizza we get in Rosarito from Virgilio's- as good as any in San Diego (no point in comparing to Chicago or NYC). The problem or
the savior for Mexican pizza (your choice) is the frozen disk crusts most all pizza joints use now. They are consistent and good- but not very
interesting or exceptional.
[Edited on 11-6-2011 by Woooosh]