Latest / San Diego Magazine's Happy Half Hour
How Ciccia Osteria Became a Barrio Logan Staple
Sometimes the best restaurant is the one everyone tells you not to open. This week on Happy Half Hour, Troy Johnson and Jackie Bryant sit down with chef Mario Cassineri, who left Michelin-starred kitchens behind to make handmade pasta in Barrio Logan. Raised in Milan, he trained under Italy's first three-Michelin-star chef before trading fine dining for a burned-out building everyone else overlooked and building Ciccia Osteria from the ground up.
Mario talks about why he chose Barrio Logan, why hospitality matters more than accolades, and the brutal math of running an independent restaurant…
The skinny
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