Oceanside CA— Scheduled to open late September, Blade 1936, 401 Seagaze Drive, is the newest dining destination to hit Oceanside. Featuring a menu created by the restaurants Culinary Director and Partner, Chef Mario Cassineri, the name Blade 1936 is a nod to Oceanside’s old newspaper, The Blade-Tribune, which occupied the space from 1936 until the 1960s. The historic building, designed by famed San Diego architect Irving Gill, will transform into an Italian haven with rustic, wood and steel elements, while maintaining the history of the building.
Focusing on modern Italian flair, John Carlo Ferraiuolo (Caffè Calabria, Red Oven) will join the team as Partner, GM and Head Pizza Chef, utilizing a custom-made Stefano Ferrara pizza brick oven from Italy. Using both locally sourced and imported Italian ingredients, featured items will include classic dishes drawing inspiration from across Italy, house-made Napoli style wood fired pizzas, crafted semolina pastas, innovative desserts, cocktails, Italian bottled beer, wines, and local and international beers on tap.
Taking inspiration from the proximity to the ocean, guests can find dishes like the Carlsbad Mussels, Frittura Mista with calamari, mushrooms, shrimp, Tuna Tartare with avocado, tomato, fried onion, ginger sesame dressing, Quinoa Paella, Salmon with leeks sauce, lentils, cannellini, lemon kale and Lobster Farrotto with burrata, pesto and tomato sauce.
John Carlo Ferraiuolo, utilizing a custom-made Stefano Ferrara pizza brick oven from Italy, will craft in-house pizza dough, with imported Italian flour, tomatoes and olive oil. Using non-GMO flour
and natural fermentation, the pizzas will be Napoli style, perfect for sharing. Pizzas will include a traditional Margherita, Prosciutto, to a Carciofi with artichoke, crimini mushroom, provola di
Agerola, basil, shaved parmigiana, EVOO. Signature pizzas will include a Zest with fior di latte, prosciutto cotto, lemon zest, basil, arugula, shaved Pecorino, EVOO and Carbonara with caramelized onion, guanciale, fior di latte, egg, basil, cracked pepper and EVOO. Guests can also choose the Pizza in Pala (for the table) with 3 flavors.
Guests can choose from an array of house-made pasta noodles including spaghetti, ravioli, gnocchi, penne and pappardelle with sauces likes pesto, verdure, Bolognese and formaggi.
Bread will be baked fresh daily and used for sandwiches, and for desert guests can find a unique dessert, Blade Sweet Basket, baked in a bowl of fresh bread, filled with Nutella and Italian donuts.
The restaurant will open for dinner every day and brunch on the weekend, with menus perfect for sharing and a menu tailored just for kids.
Monday- Thursday, 4pm-10pm
Happy Hour, 4pm-6pm
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