Oggi’s has built itself up to become a household name in SoCal over the last 25+ years. What started as a humble pizzeria in Del Mar is now a regional empire, with 16 locations that span from South San Diego to the high desert, with a far-reaching spot in Phoeniz, AZ as well. Brewing craft beer before craft beer was cool, serving up fun-but-approachable pizzas and perfecting a laid-back sports bar atmosphere has allowed Oggi’s to become a trusted destination for guys’ nights out and family gatherings alike.
Pizza may have been where Oggi’s got its start, but the franchise has expanded it’s offerings to say the least. A labyrinth of a menu covers myriads of all the usual suspects you’d hope for in a sports bar. Burgers, wings, sandwiches and SoCal favorites like fish tacos provide a strong base for those seeking indulgence, while a long salad list appeals to those coming along for the ride. Thai chili buffalo wings and a seemingly endless plate of short rib nachos are certainly house favorites.
Oggi’s has also taken strong ownership of pizza’s closest complements, pasta and breadsticks. Their vodka penne di parma comes out with richness and full flavor far beyond its modest price point, and of course it would be a sin to skip over the garlic knots, as dense and buttery as you’d hope for. Oggi’s pizzas go without saying, made fresh with hand-tossed dough and names after various sports references. The slam dunk [buffalo chicken] and the heavyweight [meat lover’s] are surefire winners.
And what would the Oggi’s experience be without their home-brewed beer, which continues to gather awards and accolades. Several of Oggi’s beers pay homage to their San Diego roots, such as the Ladainian Tomlinson grapefruit session IPA and the Torrey Pines IPA.
Oggi’s has locations across San Diego, Orange, Los Angeles and San Bernardino Counties, as well as Phoenix, AZ. Hours vary by location. Avg. out-the-door price for split appetizer, split pizza and 1 – 2 drinks is ~$39/person. For more information visit Oggi’s online.
Benjamin Brown is a seasoned restaurant writer and hospitality consultant, serving up SoCal's hottest food news and reviews.