It all began in 2005 when Stephen Carson purchased and became the 3rd owner of Regents Pizzeria. We’d like to say the rest is history, but there’s so much more to it than that. Stephen was a very talented chef with over 20 years of experience in casual dining concepts of all kinds. If you were to ask Stephen about his strengths, he would have immediately said that his talents lay in “comfort foods.” Well, what better comfort food than pizza, the world’s most popular food?
Sadly, Stephen developed cancer and left us in 2011, but his legacy lives on. And what a legacy it is! Here, in the Regents Pizzeria family, we continue to take the craft seriously, just as Stephen would have wanted it. Every recipe was changed and changed again until it developed into the award-winning food we serve today. Every recipe is made from scratch, using the best ingredients available to us. We don’t own a freezer and never will. Our ovens and dough mixers are imported from Italy, simply because they produce the best possible crust. Believe it or not, we use San Diego tap water in our dough. Our water has a high content of minerals, which translates to a well-balanced dose of salt on your palate.
And then there’s the cheese. We use only Grande cheese- the best we can buy. All of the milk in that cheese comes from dairy farms in Wisconsin and everything about the milk is highly regulated, down to the acceptable pH range. This translates into big flavor that’s consistently delicious. The cheese blend also incorporates a sharp aged provolone which adds a new layer of flavor.
Our tomato sauce is more acidic and “bright” because we use the highest quality tomatoes available and never use tomato paste as some of our competitors do. Even in New York! That’s saying something.
So really, if you could taste test a true NY pizza side by side with a slice from Regents, you would find that the one from our East Coast neighbors would taste much blander. So much for NYC water!
Our Chicago style pizza is patterned after one of the best pizzerias in the Windy City. We just made it better. Of course, it has the same great “flavor bomb” qualities that you will find in our NY style. We also put our sauce on in the last 10 minutes of the baking process so it will not soak into the top crust. Oh, and that sauce is hot when it’s poured on, unlike the Chicago standard.
We also have a great appetizer list. As with our pizza, we take standards and improve upon them. Just taste our wings. The other guys take the heat up in their sauces by adding capsaicin extract. Not us. We change our heat varieties by adding different types of peppers. Our first level is Jalapeno with 9,000 Scoville units of heat, moving all the way up to Scorpion with a 2,000,000 Scoville unit rating.
And here we are. One year in our new location and ten years of spinning and handcrafting pies in total. Come on over and order a tasty craft beer to go with your pizza. We have 32 taps with a consistently rotating selection that will bring a frothy grin to the most discerning San Diego beer expert. Of those taps, 28 are traditional, two are nitro and two are cask conditioned. We had to do it. San Diego is the Craft Beer Capital of the Universe and we’re proud to be part of the movement. So sit back, drink up, savor and enjoy.
Or as we like to say – Eat More Pizza, Drink More Beer, Be More Happy.
