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3085 University Ave., San Diego CA 92104 (North Park) 619-255-7300

URBN Coal Fired Pizza Happy Hour: 5 to 8 p.m., Monday through Friday

Get Happy! Dr. Ink

Come On

old warehouse digs and commu- nal ambiance. Though if you’re from Connecticut, the icing on the cake turns even sweeter with New Haven-style pizzas and an Italian line of Foxton Park Sodas found commonly throughout The Constitution State. But when we’re talking happy


hour, Dr. Ink would rather save the soft drinks for an occasional day of sobriety in lieu of URBN’s hefty selection of craft beers served in heavy-glass growl- ers (listed as “pitchers” on the menu).

The deals are as such: Order

a growler of draught ($8 to $30) and get a free small pizza with up to three toppings. Or spring instead for a bottle of wine ($27 to $52) and choose from 10 different craft pies, such as anchovy, Mar- gherita with burrata or the classic New Haven favorites, which point to white pizzas topped with either fresh clams and Parmesan or mashed potatoes with pancetta and fresh mozzarella. In addition, prices on Gin

Rickeys, Daiquiris, Tom Collins and other retro cocktails cost $6 apiece. Visiting coincidentally with a Connecticut transplant, we opted for an $18 growler of Allagash White, a light and mellow brew with a creamy finish, though not too weighty on the palate. “This beer calls for the clam

pizza,” my cohort declared. Hence we were granted the upgrade that normally comes with wine bottle orders. Yes, the staff will bend the rules a bit if you ask nicely. Indeed, the salty flavor of the clams, punctuated with moments

ast Coast transplants love URBN Coal Fired Pizza for its

GOLD MEDALLION AWARD 2006, 2007 & 2009

San Diego Restaurant Association


(on food only) Maximum Value $10.95 Gratuity not included. Present coupon before ordering. Dine-in only. Cannot be combined with any other offers. Not valid on holidays. One coupon per table. Expires 09/30/11

San Diego Uptown News | September 16–29, 2011

11 Thank You for continuing support for the past 23 years!

Growlers of icy cold craft beers are a common sight at URBN. (Photo by Frank Sabatini Jr.)

of garlic, struck a perfect comple- ment to the beer’s lemony under- tones. Served alongside was a lineup of hot pepper flakes, salt, oregano and Parmesan, allowing us to further pinch up the thin- crusted pizza as we mowed along. Faced with 64 ounces of beer in our jug, we veered off the happy hour menu for ad- ditional sustenance and ordered a charcuterie board. The meats are crafted and cured in-house by staffer Danyelle Forte, who happened to be our waitress. The

chorizo with chilies and soppres- sata with black pepper and fennel proved another beer match. Forte did well, shattering the stereo- type that charcuterie-making, like charcoal grilling, is an art belong- ing only to male chefs.

URBN appears to be a smash hit in the heart of North Park, at- tracting gaggles of neighborhood folk reveling in the open space that’s made breezier by retract- able windows. Almost a year old,

see URBN, page 13


An Italian repast awaits at Paesano. (Photo by Frank Sabatini Jr.) FROM PAGE 10


following day, sans the efferves- cent Peroni beer I kept parked alongside during our dinner. What

I especially liked about the pie were the toasted pockmarks on the mozzarella cheese, a tasty indica- tion that the cheese is made from whole milk and that the pizza is baked at an appropriate high heat. Eating way beyond stomach

capacity, we skipped dessert – tiramisu, cannoli and New York cheesecake, all outsourced from local bakers. Hard-to-find spumoni ice cream is also on the list – and it’s at the top of mine for a subsequent visit.u

Lowest rates! • Includes a 300 word write up • Get reuslts!

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