Firenze Trattoria

Specialties

Signature dishes include: Rigatoni alla Vodka e Fungi — a rigatoni tossed with wild mushrooms, peas and shallots in a fresh tomato sauce with vodka and a touch of cream; Filet Mignon al Casion — a prime filet with brandy red wine mustard sauce served with garlic mashed potatoes; Vitello Di Alba — a veal cutlet stuffed with cream cheese, porcini mushrooms and prosciutto, sautéed with white wine and shallots topped with mozzarella cheese and baked; and, Matrimonio — shrimp, scallops and mushrooms sautéed in a brandy cream sauce with garlic and onion served over risotto, topped with fresh grated parmesan cheese and baked.

Firenze’s cosmopolitan lounge offers a full bar and a provocative wine list that features an extensive selection from both California and Italian vintners.

History

Established in 1994.

In 1994, owner Barry Podwell chose the name Firenze (Florence) for his new restaurant because the Italian city is «very artsy… with lots of culture.» The name also set the mood for a décor that includes large Italian frescos and a multi-​regional Italian cuisine famed for its infusion of fresh, fragrant ingredients.

Originally, the building was home to several failed restaurants and sat vacant for several years before Podwell found what he considered a jewel of a location. In 1993, Podwell rented the building and hired Italo Peveri, the brother of famed local chef Giulio (of Giulio’s in Pacific Beach), to serve as head chef. Together they developed a Tuscan– flavored menu that offers appetizers and antipastos, soups and salads, pasta and risotto, grilled poultry, seafood and beef, nightly house specials and an inviting selection of elegant desserts.

Meet the Business Owner

Barry P.

Business Owner

Barry Podwell, sole proprietor of Firenze Trattoria, started his professional career as a rock ‘n roll drummer. A native New Yorker, Podwell enjoyed performing as a freelance drummer with musical groups in New York.

Podwell moved to Los Angeles and dabbled in real estate sales, renovation and remodeling. His entrepreneurial skills led him to the novelty business where he and his wife partnered to develop and sell «liquid light» — the vials of a green substance that can be seen waving around at rock concerts. After five years of selling promotional items and real estate in Los Angeles, Podwell grew tired of the big city, «L.A. reminded me too much of New York City.» So he floated southward to San Diego to begin his next adventure.

Podwell’s entrepreneurial fantasy had always been to open a restaurant. After a year and a half, he landed on a vacant site in east Encinitas that included a charming patio area. Here, Podwell created the love of his life, Firenze Trattoria.