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Brick Pizzeria

949-429-1199  •  $$
ADDRESS: 216 N El Camino Real , San Clemente, CA 92672

CUISINE: Pizza, Italian, Farm to Table

FEATURES: Full Bar, Kid Friendly, Patio Seating, Smoke Free, Vegetarian Friendly, Handicap Access

DETAILS
Chef David Pratt's wood-fired, gourmet pizzas have generated much buzz in Orange County since Brick Pizzeria opened in late 2012. Aside from the pies, the menu offers the likes of crispy zucchini blossoms stuffed with ricotta, noteworthy salads, pastas, and meatballs with grilled focaccia.  Full bar. Serving lunch and dinner daily.
"Pratt is what one would dub a superhero of local dining. His recently opened restaurant on San Clemente’s main thoroughfare has convinced locals of the need for a pizzeria they didn’t even think they needed or wanted, and his artisanal approach to food has elevated the standard of dining in OC’s sleepiest beach town without pretense and off-putting prices."
— Jessica Forsyth, Coast magazine, Jan. 30, 2013

"Brick Pizzeria is, of course, far more than a pizzeria. It's a chef-driven restaurant loosely crafted from the same mold as, say, Mozza or Ortica, but with a far greater sense of locality and sustainability."
— Brad A. Johnson, Orange County Register, Dec. 24, 2012

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OWNERS & MANAGERS
DESCRIPTION
Chef David Pratt's wood-fired, gourmet pizzas have generated much buzz in Orange County since Brick Pizzeria opened in late 2012. Aside from the pies, the menu offers the likes of crispy zucchini blossoms stuffed with ricotta, noteworthy salads, pastas, and meatballs with grilled focaccia. 
 
"Pratt is what one would dub a superhero of local dining. His recently opened restaurant on San Clemente’s main thoroughfare has convinced locals of the need for a pizzeria they didn’t even think they needed or wanted, and his artisanal approach to food has elevated the standard of dining in OC’s sleepiest beach town without pretense and off-putting prices."
— Jessica Forsyth, Coast magazine, Jan. 30, 2013

"Brick Pizzeria is, of course, far more than a pizzeria. It's a chef-driven restaurant loosely crafted from the same mold as, say, Mozza or Ortica, but with a far greater sense of locality and sustainability."
— Brad A. Johnson, Orange County Register, Dec. 24, 2012
ADDITIONAL DETAILS
Full bar. Serving lunch and dinner daily.

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