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Pizzeria Ortica

650 Anton Blvd. Costa Mesa, CA 92626 | Costa Mesa | 714-445-4900

Location Description:

Pizzeria Ortica is David Myers' answer to Mario Batali's Mozza. But before he opens a second location of it in LA, OC gets first taste. It is cut from the same cloth as Mozza: modern, artisanal pizzas blasted in a wood-burning oven that reaches up to 900 degrees, resulting in a blistered crust that will make you feel like you're tasting pizza for the first time.

Related Stories (11)


  • Cuisine(s): Italian, Pizza
  • Hours: Mon - Fri 11:30 AM - 10:00 PM Sat - Sun 5:00 PM - 10:00 PM
  • Price: $$, $$$
  • Alcohol: Beer/Wine
  • Reservations: Accepted
  • Parking: Lot Available, Validation Available
  • Attire: Casual
  • Features: Family Style, Patio/Sidewalk Dining, Private Party, Takeout, Wheelchair Accessible

Related Stories

  • Stick a Fork In It: Drink of the Week
    Joel Caruso and Aristotle Alstaetter are building up an amaro and bitters collection at Pizzeria Ortica that can act as a booze Seed Vault in the event of Doomsday. The one they're playing...
  • Stick a Fork In It: Drink of the Week
    Earlier this month, OC's best bars celebrated Negroni Week, slinging out their version of the legendarily bitter cocktail. All the usual suspects played along--Anepalco's, 320 Main, Little...
  • Stick a Fork In It: Drink of the Week
    When it's time to meet for a drink, you probably drive somewhere next to the workplace. It's familiar, right? Here's the thing--you're kind of missing out. We're not saying you need to...
  • Stick a Fork In It: Drink of the Week
    Pizzeria Ortica in Costa Mesa has been a smash from the moment it opened except in one category--booze. For about a year, I refused to even visit because during a lunchtime visit, they had...
  • Stick a Fork In It: Listicality
    Whether you're a guest or cook, everyone shares some sort of frustration on Turkey Day. Cooking deadlines, family arguments disagreements and whatever else ails you make the holiday about...
  • Stick a Fork In It: Hops to It!
    Chef Justin Miller's love of brews was evident in his recent On the Line interview. In his second installment (the first was with the Bruery), Miller teams up with Cismontane Brewery out...
  • Stick a Fork In It: On the Line
    One thing we learned about Chef Justin Miller is his love of all things hoppy. Which is fitting when you consider their upcoming tap takeover with Cismontane Brewery. On Wednesday,...
  • Stick a Fork In It: On the Line
    Chef Justin Miller isn't one to hobnob with guests; he spends his time perfecting the menu at Pizzeria Ortica. He grew up a water baby, but learned cooking was his real passion. The...
  • Stick a Fork In It: Revisiting a Review
    It's been three years since I reviewed Pizzeria Ortica; two years since Chef Steve Samson left to start Sotto in LA. In that time a little place called Mozza opened in Newport Beach; Ecco...
  • Stick a Fork In It: 100 Favorite Dishes
    Because ustedes gentle readers love lists, and we lazy scribes love easy hits, behold the latest entry in our Top 100 dishes list that continues until Best Of--at which point, we'll give you...
  • Food: Reviewed
    The Upper CrustWe got David Myers’ newest creation, Pizzeria Ortica, first. So, suck it, LA!I don’t often lament OC’s lack of cutting-edge culinary phenomena. There’s...

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