Sal’s Pizzeria Preparing To Open In Mission Viejo

The pizzeria is known for New York-style pizza and Sicilian-inspired pies

Maressa Ribeiro News Writer
The restaurant specializes in New York-style pizza (Image credit: Sal's Pizzeria)

Sal’s Pizzeria is preparing to open at 27680 Marguerite Parkway, Suite A, in Mission Viejo, according to an Orange County plan-review filing. The record identifies a proposed restaurant project at the address, although it does not establish a confirmed opening date.

Founded by Matt Darienzo, Sal’s Pizzeria takes its name from his father-in-law, Sal, whose family background in Italian food distribution helped shape the business. According to the company’s official website, Sal had been distributing Italian food products for more than 50 years when the pizzeria was established.

The restaurant specializes in New York-style pizza, Sicilian-style pizza and Grandma Pie, a square-cut pizza with a medium crust and sauce placed over the cheese. Its menu also includes pasta, sandwiches, salads, garlic knots and other Italian dishes.

According to the company’s sourcing and ingredients page, the restaurant prepares its dough from scratch and lets it proof overnight. The company also makes its sauces in-house using California tomatoes and fresh ingredients.

Sal’s offers three principal pizza styles. Its New York-style pizzas have thin crusts, its Sicilian pies have thicker crusts, and its Grandma pies use a medium crust with sauce on top of the cheese. The menu includes variations with different cheeses and toppings, including a Grandma pie with breadcrumbs and onions.

The company’s website also lists catering services and online ordering. Its existing locations offer pickup and delivery, though the service options for the proposed Mission Viejo site have not been independently confirmed.

The plan-review filing indicates that the proposed location is moving through the county’s review process. A specific opening date and further details about the new restaurant have not been confirmed in the supplied information.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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