authentic classic Italian cuisine with modern twists
Blade 1936 is located at and named after Oceanside's original "Blade Tribune". This historic building was utilized by the "Blade Tribune" from 1936-1963.
Blade 1936 was purchased in 2017 by the owner with an original intent to build real estate. Those plans were quickly changed when she became aware of the building's historical status. After carefully renovating the property to its original state, preserving its infrastructure and architecture, Blade was officially opened and began serving up fresh Italian cuisine on September 23rd, 2019.
With Sicilian born executive chef Angelo Traversa in the kitchen, Blade is home to authentic classic Italian cuisine with modern twists including Neapolitan styled wood fire pizza, fresh pasta, original recipe sauces and signature desserts. While continuing to preserve the original architecture of the Irving Gill design, inside the new Blade has also preserved old Italy, boasting an open view of their custom-made Stefano Ferrara pizza brick oven, imported directly from Italy, to allow patrons to enjoy the experience of watching their pizzas being made with fresh ingredients right in front of their eyes.
401, Seagaze Drive is included in the city of Oceanside's historical resources inventory, was designed by famed San Diego architect Irving Gill and famed as his very last design.
MEET OUR CHEF Chef Angelo has 30 year of diversified experience and extensive knowledge and passion of fine dining, traditional Northern and Southern Italy with specialties in seafood and pastries. Born in a Raffadali, a small town in Sicily, located in the province of Agrigento and the beautiful Valley of the Temples. Chef Angelo attended the famous culinary school L'Ecole D'Etoile in Chioggia. He later moved to Florence and acquired experience in several Florentine restaurants, trattorias and hotels. He worked in Piazza Repubblica, the five star Hotels, Astoria, in Firenze's Historical Center and Villa Cora, located above Piazzale Michelangelo. He loves to cook, and he will always enjoy to share his passion with everybody.