There is no question in my mind that Cesarina is one of the best five restaurants in the Ocean Beach/Point Loma area. I have never had a bad meal there; the service has been excellent; and the only difficulty I have had is in getting a reservation when I wanted one.

Several months ago, the Cesarina group announced they were opening a second restaurant, Elvira, that would feature a different menu than Cesarina. I was waiting for that second restaurant to open, and I am pleased to say that it has – in the former BoBeau’s in Ocean Beach.

I had been trying to get reservations for several weeks, but every time I had a time and date good for me, it was not good for them. Until Friday. It was early – 5:30 p.m. – but they could accommodate five of us and I couldn’t turn it down.

My daughter Lynn and her husband Eric were driving down from Orange County to celebrate our grandson’s second birthday, and my daughter Michele was going to join us for dinner. Unfortunately, my other daughter Stephanie was busy and would miss this experience. And after looking at the menu, I knew that Steve would be in seventh heaven because his favorite food is pizza and that is the primary serving at Elvira.

The physical restaurant has changed over the years. Our table was outside but it was well covered; heat was available; and the way it was furnished you felt like you were indoors. It was relatively quiet, even though there was soft music playing and you didn’t feel outdoorsy.

The menu is large, both in size and in what it has to offer. We decided to start with an appetizer – Fritti Del Giorno – and our fantastic waiter – Eric – recommended the stuffed squash blossoms. We ordered two Fiori di Zucca plus one additional so that we all had the chance to taste this delicious offering ($18 for two). It was tasty; warm, and just enough to tickle our appetites. The “stuffing” was creamy and satisfying.

Then came the time to order our meal, and this was not an easy task, primarily because there were many different pizzas – some with a sauce and some without – and the menu was in Italian. (Well, not the entire menu. You have to read the description to know what is being offered.)

Steve ordered the Capricciosa (above), which was tomato sauce Mozzarella, Prosciutto Cotto, mushroom, artichokes, black olives, egg, and fresh basil. The cost was $22 and was a 12-inch pizza. I was surprised to see the fried egg on the surface, but it was there, and it was a delicious addition to the pizza. I tried the artichokes and they were wonderfully prepared. A real winner!

Michele ordered the Bucatini All Amatriciana, which was homemade Bucatini, sugo, Guanciale, Pecorino, and cracked black pepper. It was $25. She also ordered a serving of the Pizza Bianca Al Rosmarino ($6), which was a substitute for garlic bread shaped like a pizza. Both were delicious.

Eric and Lynn both ordered the 4 Formaggi pizza, as it had been recommended by the editor of The Beacon to me when we discussed my reviewing the restaurant. It consisted of Mozzarella, smoked Provola, Gorgonzola, Parmigiano, and “crema di Pecorino,” and was $22. It was also a 12-inch pizza and they both raved about it. Neither finished their pizzas and both took home portions for dinner for the next two nights.

When it came to my ordering, I have to admit that I am not much of a pizza eater. They did have a special for the night that I was interested in, but decided to try their Fettuccine Alla Puttanesca which was made with homemade egg Fettuccine, sugo, garlic, Peperoncino, green and black olives, capers, anchovies and fresh parsley. It was priced at $23.

When I placed the order with Eric, I asked if the anchovies could be omitted, and there was no problem with the request. The Fettuccine was served in a large bowl, and I had the opportunity to have Parmesan cheese sprinkled on top (I declined). The meal was very good; and so much of it that I took almost half of it home for dinner the following evening. The two kinds of olives gave it an interesting flavor, and everyone who tasted it enjoyed it. I would have liked to have had garlic bread or Pizza Bianca served with the Primi. It would have helped to have something to help put the pasta on the fork.

Eric, Steve, and I shared a half liter of their Pinot Grigio house wine, which was tasty.

As if the food that we ordered was not enough, we were served two desserts also – a Tuttifrutti Panna Cotta, which was a vanilla bean Panna Cotta (read custard) with a pineapple puree and a
Ciambelline Mbriachelle, which were cookies to put in a chocolate-wine dip and whipped cream. The desserts were delicious and topped off our meals.

The five of us were pleased with our meals and the choices we made. We were very impressed with the servers, from the busboys to the waitstaff, to even the manager.  All came by several times; the water glasses were never empty; everyone was extremely helpful.  Eric the waiter spent a great deal of time with us explaining the menu; and the items involved, and helped make our time at Elvira’s a delightful one.  The food was wonderful and the fact that it took me so long to get a reservation tells me that others are also seeking a high-class restaurant that offers something special to their diners. Soon you will find me at Elvira’s enjoying their wonderful menu and dining experiences.

ELVIRA

Where: 4996 W. Point Loma Blvd.

Info: ciaoelvira.com, 619-224-2884.