I've been to Regents Pizzeria in La Jolla a lot. As of this writing (December 17, 2025), I've had 187 loyalty check-ins, which is a lowball considering the pre-loyalty era or the times that I've forgotten to put in my loyalty. With a conservative estimated spend of $25 per visit, that's $3740 over my lifetime, by far the most money I've spent at any single establishment. (This high volume is largely because my band, Super Tonic, has been ritualistically going since 2022 after our weekly Wednesday night rehearsals.)
So what's this project? I, and probably Alyssa, and probably some special guests, are eventually going to eat every item on the menu, rate them, write about them, and rank them. You'll follow along for the ride.
Some simple rules that assuredly will be broken:
You can find my raw data spreadsheet here.

| 1 | ๐บ๐บ | 3 | 4 | ๐บ | 6 | 7 | ๐บ | 9 | 10 |
| ๐บ | ๐บ | ๐บ | 14 | ๐บ | 16 | ๐บ | 18 | 19 | 20 |
| ๐บ๐บ | 22 | 23 | 24 | 25 | ๐บ | 27 | 28 | 29 | 30 |

Maybe the first slice I ever had at Regents, and certainly the slice that has been in the Regents mainstay for as long as I can remember. It's so solid. I can eat a whole pie of this.

I've gone off-menu in the past, but this may be the most flagrant infraction, as this sauce isn't present anywhere on the menu. But you can ask for it, and it is banging.

Gooood beeeer.

The problem with all Regents salads is that they don't toss them. It's just ingredients separated on a small plate with a side cup of dressing. How am I supposed to actually toss the salad like this? Give me space to work, at least. But the good thing about this salad is that a side order comes with 1 puck of goat cheese, and so does a small salad, so you should almost always get the side. (A large comes with more, I believe.)

They were out of rigatoni. Not sure how that's possible, but Regents will sub any available pasta shape if you ask for it, presumably even if they aren't out. Though the sauce is a bit one-note, this remains a nice pasta; I'd probably bump it up a few slots for the rigatoni because the pancetta can get inside the holes of the noodles.

My bad, I didn't know I got tap 2 already. I used to love this beer (bottled, not nitro) when I first started drinking, but I've grown weary of high ABV beers in general, so this didn't hit the way it did before.

The scrolls dictate the secret calzone tech: call ahead, as they take 25 minutes to make. But if you do opt for one, especially this meat lovers calzone, you won't regret it. Honestly it's like if you took the toppings of a Chicago meat lovers slice, improved the carb ratio, and then put the marinara on the side to add as much as you pleased.

My first duplicate tap, but it was gonna happen eventually. What struck me about this beer is that it's a jasmine rice Japanese lager, even though Japanese rice isn't even jasmine??? Whatever. Good beer.

A positively delightful slice, obviously evoking a cubano sandwich but in no way as a detriment.

This brewery is in a cool spot in downtown TJ. Check it out if you're ever there.
That's right, two days in a row.

Look, I like BBQ chicken, what can I say? It's one of these classic American-ish flavor profiles that I would have sneered at when I was 22. And this slice delivered that profile in a perfectly acceptable form factor.

Russian River Flows In You.
A strange off-Tuesday, though it's not so strange given the context of a post-pepband rehearsal.

There's no denying that this pasta tastes decent and is well-executed, but it's truly quite plain, and I can't justify the $17.50 price tag. I'd recommend you always add chicken, either grilled or fried. That's why it's a B in tier but a 0 in rating.

Big Russian River going on at Regents this week.
Oh yo?

I'm no lasagna expert. I'm no bolognese expert. There probably exist better lasagnas out there, made by tottering nonnas in farmside kitchens surrounded by children bickering over the will and magnum bottles of Italian wine. There probably exist better bologneses out there, made by apprentice chefs in their 8th year dedicated to stirring suckling sheep from artisan open-air markets, purveyed by eagle-eyed entrepreneurial empresarios. I haven't had that lasagna. I have had this one, and it's rather good.

I like this beer.
I've been traveling for the last few weeks, hence the long break since the last venture, and it shows. I was so out of practice that I forgot to photograph the food, so unfortunately it's just a beer for today.

Quite a good beer.
Yuh

This normally comes with chicken mixed into the pasta, but you can thank my friend Sarah for pioneering the fried chicken sub (she usually does it on fettuccine alfredo). The sub is expensive but worth it every now and then, at least for me.

Pretty good beer.
It was our anniversary, so Alyssa gets to be this project's first guest.

I wasn't too impressed with this slice. The Calabrian chilis were honestly a bit overwhelming.

Great execution of a fried chicken pizza. The pancetta was a nice touch.

This is probably the best pizza at Regents. It's so good every time, and if you get lucky, your slice will have 3+ massive dollops of ricotta. Try it with added jalapeรฑos.

My beer:
Alyssa's cider:
These were good drinks.

An absolute Regents staple and my preferred Chicago slice. Chicago-style tends to be a mass of cheese and carbs, but the sausage and cured meats have enough flavor to cut through all of that.

Monthly wing flavor for December 2025. I'm normally pretty wary of restaurants throwing in "Asian" ingredients into arbitrary dishes, but this is one of the better ones for sure, maybe just because I love gochujang. Quality over opinion? Try the buffalo cauliflower with the gochujang sauce instead, courtesy of Sam.
You also should know that I have a particular attachment to Regents ranch. I actually didn't like ranch until about a year and a half ago, but now I'm quite the connoisseur.
Diff:

This was a good beer.