Allmine

Roxana Pavel found this South Coast Highway space by searching "restaurants for sale in Oceanside" and opened it with chef Sid running the kitchen. The dough for the pizza ferments for three days, and the kitchen makes its own pasta for dishes like carbonara and lasagna bolognese, along with house-roasted porchetta; canned tomatoes imported from Italy are about the only shortcut taken. The dining room mixes eclectic art and exposed brick with a bar top set up for board games, styled as what Roxana calls Oceanside's "third place." Wine here runs entirely natural and organic, sourced from small producers and chosen bottle by bottle by Roxana herself.