Pitfire Pizza in Carlsbad's La Costa area is the first San Diego outpost of a James Beard-nominated Los Angeles pizza brand, occupying a 3,500-square-foot build-out at The Beacon La Costa on El Camino Real. The kitchen wood-fires hand-stretched sourdough pies using a 48-hour fermented dough, producing a charred, blistered crust alongside seasonal pastas, wings, and shareable plates — a chef-driven counter-service model distinct from the sandwich-focused Mendocino Farms in the same Beacon La Costa complex. Founded in North Hollywood in 1997, the brand now spans ten locations across Los Angeles, Orange, and San Diego Counties under American Gonzo Food Corp. A 20-seat island bar pours craft cocktails, seasonal local taps, and frozen Negronis, and a private dining room seats 8 to 10 for reserved events — a full-bar program on El Camino Real that complements the Mediterranean-driven menu at Panini Kabob Grill nearby. The signature Field Mushroom pie layers fontina, enoki, and cremini over the 48-hour sourdough base, wood-fired to blister the crust at temperatures exceeding 800°F.