Pizzeria Ortica
650 Anton Boulevard, Suite J
Costa Mesa, CA 92626 
Phone: 714.445.4900
Website | Map

Lunch $15 / Dinner $30
Online Reservations

Lunch $15

1st Course
-Choice of One-

Pappa al Pomodoro
Bread and tomato soup, ricotta cream
OR
Insalata alla bagna cauda 
Romaine lettuce, shaved vegetables, warm anchovy dressing, Parmigiano crostino 

2nd Course
-Choice of One-

Marherita
Crushed San Marzano tomatoes, mozzarella, basil

Ravioli di burrata al pomodoro
Burrata ravioli, fresh tomato, basil

3rd Course
-Dolci-

Gelato

Dinner $30

1st Course
-Choice of One-

Tricolore
Radiccio, Arugula, endive, apples, Gorgonzola, candied Walnuts
OR
L’Italo Americana
Chopped salad 

2nd Course
-Choice of One-

Local Cod
Black Cod al cartoccio, shaved fennel, blood orange, shallots, Fresno chili, fennel pollen, white wine

Short Rib
Braised short rib, Celery root puree, Crispy cavolo nero

Potato gnocci
Gnocci, Chanterelle sugo, parmigiano reggiano

3rd Course
-Choice of One-

Canolo
Or
Torta di cioccolato
Chocolate tart, vanilla gelato, candied orange peel  

Chef Justin Miller

 
Question: How long have you been a chef?
Answer: I started culinary school in 2003.  And I have been working in the kitchen full time since then.

Question: How long have you been at this restaurant?
Answer: It will be 3 years in January.  I took over as executive chef in march 2010

Question: What do you enjoy most about your profession?
Answer: I've always been a pyro.  I think working with fire is pretty fun. I also love our all wood pizza oven. We cook 90% of our products in that one oven. The dry hot heat is fun to cook with.

Question: When you’re not in the kitchen what are you doing?
Answer: Surfing, drinking good beer, making beer at home, hanging out with good friends.

Question: What is your most popular dish?
Answer: Margarita pizza. The most simple and traditional thing that we have to offer.

Question: Your last meal on Earth would be??
Answer: Corn beef and cabbage.  I absolutely love this simple old dish. I think that it is the Irish in me.