AMBROGIO 3rd Anniversary!!!

Over the past three years it has been a pleasure to introduce you to Milano style Pizza, and to familiarize you with biodynamic wines. There are some of you we see for the first time, while others became regulars and it’s always with the same pleasure that we welcome you after each visit. Three is a special number to us, as we are three owners, next march we will be opening our third location. So to celebrate this third anniversary we have planned a special evening for you.

AUGUST 1st 2019

Seatings at 5:00PM – 7:00PM – 9:00PM

We are planning a very special event for you on August 1st 2019. On top of our regular menu, we will be having surprises throughout the evening that you will be able to enjoy. We want to recognize all of you for making us what we became. Therefore, we encourage reservations. We are offering several options for your reservations for this special night. Please fill in the form below to proceed.


Seatings at 5:00PM – 7:00PM – 9:00PM

Ambrogio 3rd Anniversary Menu

From Pizza to Foccacia, you will find our regular menu available all evening, now we will have some anniversary specials to offer you. Our Wine List will be even larger than usual, and we have some special surprises to pour for you.

Make sure you stop and take a photo with us when you enter as we like to keep memories with you. Now We have to stop writing, because we will start giving away the surprises.

Looking forward to see you and celebrate this milestone with you.


Giacomo, Luca and Andrea


Next spring (2020), The Sky Deck will open its doors in The Del Mar Highlands Town Center. This anticipated project is a part of The Collection, a $120 million expansion adding 40+ retail spaces to the center.

Patrick Donahue, CEO and chairman of Donahue Schriber Realty Group, came up with the idea for Sky Deck five years ago on a trip to Barcelona, Spain. When visiting his son, he discovered and fell in love with La Boqueria, a large public market, as well as innovative restaurant concept El Nacional characterized by separate culinary and bar areas.

When Donahue returned to the U.S., he decided to bring a similar model to San Diego in turn developing the plans for Sky Deck — a collection of eight to 10 restaurants, ranging from 500 to 3,000 square feet.

Confirmed tenants in the new space include Beeside Mediterranean Kitchen, Chi Extraordinary, Le Parfait and Ambrogio15. Tom Slater, founder of Slater’s 50/50, will operate Noblesse Oblige, a large cocktail bar that will be stationed in the center of the venue.

Ambrogio15 Owners Luca Salvi, Andrea Burrone and Giacomo Pizzigoni alongside Nina Elettra from DOCG Imports at the construction site.

“We are very proud of opening the third location of Ambrogio15 at the Del Mar Sky Deck, we have some surprises for you!!!” says Giacomo Pizzigoni

We invite you to visit the Del Mar website and subscribe to the newsletter to receive exclusive information and offers.

Building Sky Deck from the Ground Up

Still being built from the ground up, Sky Deck is characterized by high-ceilings, indoor and outdoor patios, and a large skylight with tinted windows. The blue skylight panels, which are controlled by an iPad, have the ability to lighten and darken based on temperature and time of day, as well as display graphics or messages.

A winding staircase will lead to an elevated, outdoor deck featuring three breweries — Rough Draft, Northern Pine Brewing and Boochcraft. The open-air space will embrace the elements, relying on the San Diego’s penchant for good weather and heating lamps when needed.

There will also be a glassed-in “cold space” upstairs highlighting exposed kegs from the three breweries visible to diners below. In addition to serving as a resource for the breweries, the glassed-in design is intended to encourage visitors to venture upstairs for a drink after their meal.

Donahue said he envisions Sky Deck to be the “ultimate date night place” where people can meet after work for a reasonably priced dinner, drink or dessert. The project seeks to be approachable without sacrificing any design elements.

He noted that although time is the commodity during lunch breaks, the priority switches to a venue’s atmosphere and entertainment value when evening falls. Rather than calling Sky Deck a food hall or food court, he refers to the vision a “restaurant collective.”

Original article by Sara Butler for Pacific Magazine – You can read the article here

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