AVPN Australasia

Pizzeria: Blade 1936

Blade 1936

A HISTORIC LANDMARK IN OCEANSIDE COMES TO LIFE AGAIN… Serving up fresh and delicious Italian fare, Blade 1936 is North County’s newest destination. The Oceanside restaurant, which has taken up residence in the old Blade-Tribune building, combines classic Italian cuisine with modern twists for a innovative and authentic menu. Perfect for both an intimate dinner and a larger party, Blade 1936 is Oceanside’s newest gathering place. WHY BLADE 1936? 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 which is included in the City of Oceanside’s Historical Resources Inventory, was designed by famed San Diego architect Irving Gill in 1936 and is one of his last projects. The building is a mix of modern and Art Deco. THE CUISINE A progressive collaboration between Chef Mario Cassineri (Ciccia Osteria San Diego, Madison on Park, BICE ) and chef di cuisine Chris Narvaez (Spruce, Wine Vault and Bistro), drives an approachable, lightened, coastal Italian offering. Focusing on modern Italian fare, John Carlo Ferraiuolo (Caffe Calabria, Red Oven, Cartolina Venice Beach) joined the team as Partner, GM and Head Pizzaiolo, utilizing a custom-made Stefano Ferrara pizza brick oven from Italy. Blade features a hand crafted menu of Italian American delights featuring locally sourced and imported ingredients, house-made salumi, artisanal Napoli style wood fired pizzas, and fresh semolina pastas. Blade 1936 is a casual eatery with a modern Italian style flair. The venue is the perfect place to meet with friends and family and celebrate and enjoy outstanding cuisine and great pizza. Our bar lounge area includes Ultra HD TVS to enjoy the major sports events. The private dining room will be the perfect space for hosting family reunion, birthday parties and corporate dinner. A state of the art audio and video set up offers a great place for business meetings.
Associate 823
Associate since 03/18/2020


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