This pizza joint used to be an auto garage 2145 now serves up japanese-inspired slices. Story by Matthew Mendoza
2145 in Costa Mesa is all about unusual pairings. Within its large open sliding doors, this converted garage now serves up delicious
corn dogs, and oyakodon arancini exemplify this melding of multiple influences. The indoor dining space features large
2145’s unique dining experience and piquant pizzas make it perfect for a night out with friends, a date, or a go-to dinner spot.
pizza. Their cuisine consists of Japanese-
communal tables and a prominently
infused Italian food.
rectangular bar. Outdoor seating is set on an
Pizza is not for you. This pizza may pack heat,
adjacent patio under a web of string lights,
but it is also extremely flavorful.
“We see all the same food everywhere,” says Sous Chef Raul Saucedo. “There’s so many
providing a backyard feeling that is perfect for
ingredients and different things you can do, so
those warm SoCal nights.
we like to play around a lot.”
“The service is very casual and young, with a
The pizzas are prepared with familiar Italian ingredients alongside a Japanese fermentation process for the dough, which Head Chef
lot of energy,” says Roberto Espinoza, bartender captain at 2145 Pizza. Espinoza’s goal is for all guests to enjoy the
If you can’t handle the heat, the Spicy Salami
For someone who does not enjoy brussel sprouts, theirs are amazing. The red wine and mustard vinaigrette topped with pistachios pair perfectly for a surprisingly satisfying dish. 2145 features a brunch menu from 11:30 am to 3:30 pm. Brunch includes traditional
Eduardo Salcedo brought back from Japan.
food and service in the relaxed environment.
menu items plus exclusives such as a variety
Small plates of Japanese stylings also play up
The bar boasts a variety of beers from several
of toasts and breakfast-themed pizzas. And for
the fused menu. The shishito peppers, wagyu
SoCal breweries, wines, and sake.
you day drinkers, bottomless mimosas.
This café is not monkeying around How Monkey business helps Fullerton’s youth one cup of coffee at a time Story by Michelle Ibanez
Located just two blocks away from Fullerton
Business plans to change that.
with the collaboration of U-ACRE, a community-
College and Downtown Fullerton is Monkey
The café is a workforce development
based research experience for CSUF students.
Business Café. The interior is furnished with
program of the Hart Community Homes, a
The collaborators plant and prepare nutritional
tables that don’t match their chairs, and chairs
public charity that facilitates two foster homes
food through sustainable urban agriculture.
that don’t match other chairs.
for boys aged 13 to 18.
While the cuisine is delicious and the coffee
Monkey Business gives their foster
“It is a true farm to table process,” Carissa Hart-Bunevith, executive director of Hart
is superb, Monkey Business goes further than
employees a taste of what it’s like to have a job,
Community Homes says. “We even have a
filling guests with food.
responsibility, and stability. With donations and
volunteer food scientist that trains our youth
grants, Monkey Business opened in 2005 with
and staff on recipes.”
Every year, more than 23,000 children age out of the foster care system, according to the National Foster Youth Institute. After reaching
only a blender, deli case, and microwave.
As for their food, Monkey Business offers a
Over the years with community support, it
variety of dishes, from pancakes, omelets, and
the age of 18, 20 percent will be instantly
became a full-service restaurant and a place
waffles to chili cheese fries, BLTs, and burgers.
homeless. Aside from not having a place to
where many childrens’ lives would be changed.
However, the servers recommend chilaquiles.
call home, many foster youth are on their own
Monkey Business organically grows their
They even have their own line of seasoning salt,
both financially and emotionally. But Monkey
fruit and vegetables in the Arboretum at CSUF
blackened coffee rub, and other seasonal items.
18 TUSK MAGAZINE • Spring 2019
