Sonny's Pizza in San Diego's University Heights occupies a converted 100-year-old auto shop on Madison Avenue, one block east of Park Blvd. Co-owners Jeffrey Fink and Matt Sieve — the team behind Madison on Park and the Normal Heights brunch concept Madi — opened the pizzeria in 2025 after a multi-year build-out designed by Anna and David Sindelar. The 3,500-square-foot interior centers on a custom pizza oven imported from Italy that fires 12-inch pies blending Neapolitan and New York styles, built on Grande mozzarella, Bianco DiNapoli San Marzano tomatoes, and house-made dough. Signature pies include the Blitzkrieg Bop, topped with cup-and-char pepperoni, fresh basil, and grated Romano. The menu extends into Italian-American plates like chicken Francese, focaccia with pecorino cream and black truffle dip, and a rotating soft-serve dessert program fed by a separate outdoor grill station on the 500-square-foot backyard patio. Danny Kuehner runs the bar's amaro-forward cocktail list and also makes low-intervention wine in Valle de Guadalupe, pouring his organic-grape rosé exclusively at the repurposed copper counter alongside a Sicilian orange wine and a colfondo-style prosecco from 100-percent Glera grapes. An upstairs mezzanine inspired by an Italian nonna's dining room seats up to 28 for private events and pasta-making classes hosted in partnership with Cucina Migranté. The 92116 location sits a straight five-minute drive from Balboa Park via Park Blvd, pulling a share of the foot traffic that cycles between the museums and the restaurants University Heights has stacked along Adams Avenue. Ward Canyon Park at the bottom of Madison Avenue sends post-playground families directly past the patio entrance, which has become a regular dinner stop in the pizza University Heights corridor. Kuehner's Valle de Guadalupe collaboration ferments organic Garnacha and Cinsault grapes in granite-soil vineyards, producing a field-blend rosé that pours nowhere else in San Diego.