Odie’s Pizza Co.

A 2,000-square-foot corner space at Mission Avenue and Cleveland Street in downtown Oceanside, two blocks from the beach, holds this pizzeria's high ceilings, retractable windows and wraparound counter. Owners Clayton Wheeler and Craig Applegate of Encinitas's Blacktop Restaurant Group brought on Odie O'Connor, who moved from Portland with a 35-year-old sourdough starter, to run it. Pies come New York- or Sicilian-style, with vegan and gluten-free crusts and a signature topped with soppressata, burrata and hot honey over olive oil. Tables fill fast with families, teens and tourists drifting up from the sand.