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BLOG: Ben Eats Wraps (And Other Stuff Too)

Ben Higgins starts a new blog series...check it out here!

Ben Higgins
October 08, 2019 - 7:02 pm

We're in the doldrums of golf season and I've been lacking inspiration lately for BEN'S BACK NINE. It will return, but I wanted to keep writing, and if there's one thing I love as much as sports...it's food. My wife, Sheli, is an amazing cook, but since I've worked nights at KGTV for the past 15 years, I also end up eating out a lot, and wanted to share some of my dining experiences with our 97.3 The Fan listeners. I am not a professional restaurant reviewer, but I'm also pretty confident I won't steer you wrong very often. First up on BEN EATS WRAPS* -- pizza. 



New York City lays claim to the best pizza in the world, but San Diego is a surprisingly good place to find a great slice. Everyone has their favorite spots, but when I'm in the mood for pizza, my go-to is usually Pizzeria Luigi on the corner of 25th and B in Golden Hill.


If you're in the mood for a straight pepperoni or cheese pie, they execute the classics well, but aren't afraid to bring a San Diego sensibility to their topping combinations. Fun options include the "Sports Bar," essentially a potato skins pizza with spuds, bacon, cheddar, sour cream and green onion. Daredevils go straight for "El Diablo," the spicy pie Guy Fieri featured on Diners, Drive-Ins, and Dives, mixing pepperoni, sausage, and meatball, with red onion, jalapeno, crushed red pepper, and sriracha. 


My favorite, though, is the "Crime Scene." Instead of the usual layer of sauce underneath the melted cheese, it comes in splashes on top, along with dollops of ricotta cheese and sliced meatballs. 


I have a pet theory when it comes to pizza. You know how hard it is to resist fresh bread when it comes out of the oven and the put the basket on your table at a restaurant? Well, pizza is the one dish where your entire meal comes on top of piping hot, freshly baked dough. I never understand people who leave the outer edge of crust behind due to a lack of toppings. It's still fresh, hot bread. Pizzeria Luigi, as you've probably guessed, has one of the best crusts in town -- thin, airy, and just the right amount of chew.


If you go in by yourself, as I often do while working, they have a large selection of pies-by-the-slice, although occasionally the busy cashier will leave in the warming oven too long and you end up with more of a cracker than a crust. Even then, it's still a top-notch pizza experience.


Pizzeria Luigi also has craft beers on tap, as well as a few pasta dishes and salads -- but as a strictly amateur restaurant reviewer, I'm just there for the pizza.