The story
Catania, perched on the third floor of the La Plaza center at the corner of Wall and Girard, offers a dining experience rooted in a genuine love for Italy. The restaurant is the vision of Whisknladle Hospitality owner Arturo Kassel and Culinary Partner Ryan Johnston, inspired by a two-week, 1,400-mile road trip across Italy. Opened in 2015, Catania was quickly named one of Zagat’s “15 Hottest New Restaurants Around the U.S.” and continues to draw diners with its authentic coastal Italian cooking and sweeping Pacific Ocean views.
The menu focuses on the simplicity and quality of fresh ingredients. A rotating selection of crudo showcases the day’s best seafood. Housemade pastas and handcrafted pizzas are central, the latter baked in Beatrice, the restaurant’s 5,000-pound wood-burning oven. Desserts are overseen by Culinary Director Ryan Johnston, completing a meal that feels both refined and approachable. Weekend lunch is served starting at 11:30, offering the same ocean panorama and coastal Italian favorites.
The setting is relaxed yet elevated, with floor-to-ceiling windows framing the Pacific. The patio is a popular spot for soaking in the La Jolla coastline. Catania’s commitment to ingredient-driven Italian cuisine earned it a Michelin Recommended distinction in 2026, a natural fit for a restaurant that follows what it calls the “Great Good” Food Philosophy: less is more, simpler is better, and freshness matters most. Whether for a casual lunch or a celebratory dinner, Catania delivers a taste of coastal Italy on the California coast.
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