Wes Horbatuck and Greg Orfe are transforming the world of watersports for men, one comfortable, Drifties boardshort at a time. The college buddies recently launched Pacific Beach-based Driftline, an aquatic, fashion-apparel line for watermen. Innovative to say the least, their “passion” project features Drifties, the first neoprene wetsuit-lined boardshorts. A ‘buttery,” 0.5mm neoprene liner is sewn into the inside of a “stylish” outer boardshorts shell to provide warmth, comfort, and chafe protection for one’s “nether’ regions.  “Surfers sporting boardshorts – a shell with no lining – often wear boxers, briefs or compression shorts beneath the shorts,” explained Horbatuck. “Not only is it uncomfortable because of bunching and chaffing, there’s no warmth. Drifties is a comfortable and durable hybrid option that provides warmth, support, and flexibility of movement.” “Our unmentionables are the first to agree,” added Orfe. The idea became a lightbulb moment while the two were surfing their favorite Pacific Beach jaunt during October, a time described as a seasonal transition period when the water’s too cold for boardshorts and too warm for a wetsuit. Stuck with zero options, the duo spent two years tinkering with prototypes while learning the language of apparel. A provisional patent coincided with a business blueprint and a manufacturer that accepted the project (after 16 rejections), enabling Drifties to be launched last May. The team then hit the ground running – while working their day jobs – to introduce the product the best way they knew how – by allowing everyone to touch them. “Drifties speaks for themselves when they’re in the hands of the consumer,” continued Horbatuck. “So, we’re running – literally – boots on the ground, hitting every outdoor event that involves watersports. The reception’s always positive. People comment, ‘I can’t believe how incredibly soft these are, or what a great idea, why hasn’t it been done before?” Both agree that as buyers “evangelize” the brand, they’re working to embed a “scalable” growth strategy for their unique brand identity. “Because Driftline’s an innovative product, we’re focusing on brand awareness,” said Orfe. “Drifties are redefining how men interact with the water by giving them the tools to meet every moment head-on with a clear headspace and total comfort. We’re here to say, ‘Go ahead, dive right in.’” The company’s name and logo represent their “innovation.” “The Driftline logo shows fluidity at the bottom and rigidity at the top, a fluid motion with a hard facet,” continued Orfe. “That’s who we are – a technical company selling products within the relaxed surfing and watersports industry.” Although redefining comfort “in the areas that matter the most” remains the driving force, longevity is truly the name of their game. “Drifties isn’t just a passion project,” they said. “We’re constantly focused on the details, using technical innovation, bodily comfort, and athletic functionality as our guiding force. We’re focused on leaving our stamp not only on the industry but on the world.” Sharing a Pacific Beach apartment that serves as both an office and a distribution center, the two are working on future fashionable, yet functional, long-lasting clothing “that will be able to withstand the brunt end of the ocean and watersports.” “We’re incredibly humbled when our products are purchased with a consumer’s hard-earned money,” continued Orfe. “Even though our days have become a 24/7 juggling act, we’re proud of our work and the support of others who would like to see us succeed.” Future goals include a line for women and children to “keep every water athlete in the water longer, happy and content with the product that is on their body.” Drifties should be hand-washed in cold water ideally with wetsuit cleaner and hung dry out of direct sunlight. Driftline also offers T-shirts and hats. To order or find out more about Drifties, visit driftline.co.

When it comes to pleasing a palate, nothing quite fulfills like pizza. And there are a plethora of Peninsula pizzerias serving up every imaginable style of pie from New York-style thin to Chicago-inspired deep-dish pizza, and everything in between.  The roots of pizza go back to ancient times, flatbreads and the Romans. But legend has it that Italian King Umberto I and Queen Margherita, who visited Naples, Italy in 1889, were the first members of Italian royalty to put the dish on the map. They asked for a pizza, and the one made for them contained fresh tomatoes, mozzarella cheese, and basil. That pizza is still known as Pizza Margherita today. Pizza first appeared in the United States with the arrival of Italian immigrants in the late 19th century. It was popular among large Italian populations in New York City, Chicago, Philadelphia, Trenton and Saint Louis. Before the 1940s, pizza consumption was limited mostly to Italian immigrants and their descendants. However, following World War II, veterans introduced to Italy’s native cuisine proved a ready market for pizza. The Chicago-style deep-dish pizza was invented in 1943 by Chicago entrepreneurs Ike Sewell and Ric Riccardo. The U.S. market really took off with the rise of chains like Domino’s, Pizza Hut and Papa John’s during the ’60s. San Diego and the Peninsula, like its craft brews, have a selection of pizzerias to rival anywhere else. Here are a few spots to choose from:   OCEAN BEACH   Mr. Moto Pizza Owner Gibran Fernandez started out working at Pizza on Pearl in La Jolla, eventually purchasing a stake in the eatery, which led to his first restaurant in 2015 in Pacific Beach. Soon, he spread to North Park, Point Loma and, most recently, Ocean Beach. According to Fernandez, what makes his pies truly special are “our unique pairings and toppings and our ricotta-stuffed crust.” Variety is important too. “We change it up with a new pizza of the month where we really innovate by the slice offering gourmet options with everything made in-house,” said Fernandez. Mr. Moto is known especially for use of premium cheeses, fresh gourmet ingredients and its perfectly kneaded, hand-tossed dough. “The craft in our dough, and our consistency, really stands out,” noted Fernandez. “We offer drizzles with our toppings like rosemary, olive oil, sweet balsamic glaze, truffle, and garlic knots being the most popular and to die for.” Branding is also big for Fernandez, who offers “funky videos” on Instagram to advertise his product. “It’s just a story with cartoons of one of my locations,” he said of his videos noting Mr. Moto’s trademark mustache is on everything in his pizzerias “including our door handles.” 1929 Cable St. Hours: Mondays-Wednesdays 11 a.m.-9 p.m.; Thursdays-Sundays 11 a.m.-10 p.m. 619-981-9777.   Ulivo The name of this OB eatery, next to Olive Tree Marketplace, means Olive Tree in Italian. It is a casual and cozy neighborhood restaurant owned by the Olive Tree Marketplace. The pizzeria is known for its simple, fresh ingredients that are prepared to order to create authentic regional and seasonal specialties with a variety of flavors.  The menu offers a selection of salads, pasta, grilled meat, and seafood entrees, as well as artisanal pizzas, which blend the rustic flavors of Italian cuisine with locally sourced ingredients. Ulivo believes pizza doesn’t need frills. “Ulivo Restaurant gets the basic elements of a good pizza right,” claims Ulivo’s website at ulivorestaurant.com. The dough is made fresh daily, and the hand-tossed pies are not too thin, and not too think. The crust is also never soggy.  Ulivo uses grande mozzarella cheese of the highest quality and is regarded as one of the best in the industry. The meat and veggie toppings are always fresh and plentiful. There are six specialty pizzas offered on the menu. Patrons can also build their own pie. Meat lovers can try the Colosseum. The Prosciutto and Pear pie is also a favorite topped with fresh arugula and balsamic glaze. Any pizza can also be made on Ulivo’s delicious gluten-free crust. 1776 Sunset Cliffs Blvd. Hours: 4:30-9:30 p.m. seven days a week. 619-224-2227.   Pizza Port This popular OB eatery offering pizzas galore has an interesting history. In March 1987, siblings Gina and Vince Marsaglia, both in their 20s, bought a struggling pizza place in Solana Beach. Vince took advantage of free space in the restaurant’s storage area to dabble with home brewing. The hobby took off, and Vince and Gina subsequently decided to go into the brewpub business.  Pizza Port in the heart of OB offered its first craft-brewed beers to patrons in 1992, and quickly gained a reputation in San Diego’s growing craft beer scene. So far, the Pizza Port locations collectively have won over 91 medals/awards from the Great American Beer Festival. Pizza Port location No. 4 opened in 2010 in Ocean Beach. The menu is extensive featuring original, anti-wimpy, create-your-own pizzas as well as a pizza of the month choice. Also on the menu are salads and a variety of munchies, appetizers, and drinks. “While we don’t know entirely what’s next for us, we want to continue to brew great beer, make great pizzas, and make new friends,” said the pizzeria on its website. “Through all the growth and changes we have seen over the past 30 years, what continues to drive our passion and our mantra still rings true, so cheers to that.” 1956 Bacon St. Hours: 11 a.m.-11 p.m. daily. 619-224-4700. Newport Pizza & Ale House The long time pizza place on Newport Avenue was the go-to spot for residents seeking New York-style slices and plenty of craft beer. But, unfortunately for thin-crust fans, the venerable pizza shop closed its doors on Feb. 9. Plans are for it moving across the street in the Jungle Java property to create a pizza and beer garden while sharing space with the coffee shop. LIBERTY STATION   Officine Buona Forchetta If your tastes in pizza run toward authentic Italian, then Officine Buona Forchetta is your place. This eatery blends award-winning Neapolitan-style pies and Northern Italian upscale entrees in a family-friendly, approachable space.  Located in the heart of Liberty Station, the 2,600-square-foot restaurant boasts two patios, offering families their very own seating complete with playground and secure space to romp for kids while parents enjoy their meals.  Inside, two gilded ovens churn out classic creations, while the main kitchen serves up chef-driven pasta and entree dishes. Owner Matteo Cattaneo brought the Italian warehouse-style eatery to life with industrial seating, hand-drawn murals, and a vintage Fiat repurposed into a table for two. “We have Neapolitan pizza, Naples-style,” said Officine’s general manager Romina Licapa, adding, “Everything is imported from Italy. The mozzarella we use is homemade from an Italian recipe. Of course, the tomato sauce and mozzarella are both homemade.” Licapa said Officine’s pizzas are distinguished by their bigger borders and crusts. “It’s not crunchy,” she said of their pies noting, “We have plenty of choices. One of our most popular is the Sofia, with artichokes, mushrooms, and bruschetta toasted Italian bread drenched in olive oil.” 2865 Sims Road Hours: Mondays-Thursdays 11:30 a.m.-9:30 p.m., Fridays and Saturdays 11:30 a.m.-10:30 p.m., Sundays 11:30 a.m.- 9 p.m. 619-548-5770.   Landini’s Pizzeria Landini’s Pizzeria with locations in both Liberty Station and Little Italy bills itself as “best pizza by the slice.” “We are the first and only New York-style “pizza by the slice” in the neighborhood since 2009,” claims the pizzeria’s website.  Located in Liberty Public Market’s Mess Hall, Landini’s has a huge selection of pie options with ingredients including pepperoni, ham, meatballs, black olives, cheese, eggplant, jalapenos, pineapple, zucchini, red peppers, ricotta, green bell peppers, fresh mushrooms, sun-dried tomatoes, Italian sausage, pesto, fresh garlic, anchovies, red onions, artichoke, chicken, bacon, fresh spinach, and fresh tomatoes. Landini’s also offers up warm Panini layered with imported meats and cheeses, Florentine inspired pasta and a fine selection of beers and wines. 2820 Historic Decatur Road. Hours: 11 a.m.-8 p.m. 619-310-5380.   POINT LOMA Alfredo’s Pizzeria If you like your pies handmade and Italian style, you’ll love Alfredo’s Pizzeria in the heart of Point Loma. “Freshness is important and everything is handmade,” said owner Alfredo Mata, who made pizzas in Italy for five years before moving to the States where he’s worked 15 years in the pizza industry. “We do have vegan and gluten-free options.” Mata said thin is the preferred style at his pizzeria, but he can make pizzas to order. “We can even make a pizza with a Sicilian-style thick crust,” he said. The menu features Margherita, meat lover’s, cheese and Alfredo’s combo pizzas, as well as Buffalo wings, salad, calzones, Strombolis and rolls, hot and cold subs, pasta dishes, desserts, appetizers, and soft drinks. 3022 Cañon St. Hours: Mondays-Thursdays 11 a.m. -10:45 p.m., Fridays and Saturdays 11 a.m.-11:45 p.m., Sundays 11 a.m.-10:45 p.m. 619-226-782   Old Venice This charming bistro offers Italian-Mediterranean cuisine and live music indoors in a garden patio setting.  As its name implies, Old Venice is old school, and has been family owned and operated for 40 years. Old Venice is the perfect place to enjoy time with loved ones. The restaurant hosts private events and offers catering. Open for lunch and dinner, the pizza menu offers choices including Old Venice Deluxe, Italian and gourmet specials, as well as Rustica and margarita pies. The rest of the menu is equally scrumptious offering a wide variety of seafood dishes including Osso Bucco, Rigatoni Bolognese, shrimp and scallops Alfredo, honey glazed salmon, Australian lamb and chicken piccata, as well as pasta and salads, to name just a few menu choices. 2910 Canon St. Thursdays-Saturdays 11 a.m. - 4 p.m., Sundays-Thursdays 4-9 p.m. Fridays-Saturdays 4-10 p.m. 619-222-5888.

After a lengthy delay, the Correia Middle School Sports Complex has finally been substantially completed. And that's good news for Point Loma High School’s softball team, which will now call the complex home. The field will be dedicated at 4:30 p.m. on Feb. 15 when the 2020 teams are introduced and a second alumni game takes place. Also on hand will be the Peckham family who donated the previous on-campus softball field as well as people who played a role in the vision and construction of the new field.   "The girls are super-excited to begin playing on it," said head softball coach Billy Hunyady. "It's a gorgeous, beautiful facility and it's got all the bells and whistles including an announcer's booth, P.A. system, restrooms, and the lights – we believe Helix and Point Loma have the only lighted high school fields in San Diego." At the Feb. 15 opening, Hunyady said the team's Eastern League co-champion banner from 2019 will be unveiled, believed to be the Pointers' first softball league title in school history.  The alumni game will follow, purposely timed to play under the new LED lights. Hunyady expects as many as 20 alums to play ranging from recent graduates to some who graduated nearly 20 years ago. The complex was constructed at a cost of "more than $10 million" of Prop. Z and state funds according to the San Diego Unified School District website. The project transforms a previously under-used and gopher-ridden space of 363,000 square feet into a first-class athletic facility that should be one of the Peninsula's public gems. The field also features above-ground dugouts with storage that will be locked plus extensive landscaping.  Featured in the landscaping is a raised area behind home plate that displays 10 new trees and extensive ground cover that will someday be stunning if not disturbed by fans. Concrete walkways allow fans to access all areas of the field and restrooms. The remaining complex features four artificially turfed multi-use fields, marked for several sports that should provide years of use with minimal maintenance. The school's basketball/tennis courts were reconstructed and a new building beyond the softball field's left-field features a new building with concessions, restrooms, and equipment storage. All of the complex is equipped with LED night lighting, extending the hours it can be used and enjoyed by the community. But there are also some problems to be ironed out. Community input called for the entire complex to be artificially turfed, something the school district also preferred. With these criteria, a district spokesperson told a community meeting in 2011 the total cost would be $9 million.  But somewhere along the line, the girls' softball field was changed to natural grass. Many fear the return of gophers whose holes in the playing surface could wind up causing serious injury to players. Also, the outfield fence posts were installed 250 feet from home plate, farther than used in prep softball. Typical distance is 200 feet, perhaps slightly more in center field. The impressive permanent foul poles are also far beyond where they should be.   The species of grass selected for the field is a dormant variety that currently is not green. And Pointer officials were disappointed to see the new scoreboard and bleachers bear the colors of Correia Middle School and not the maroon and gold of PLHS. Additionally, Hunyady said his staff has been told they must erect and dismantle over 300 feet of outfield fence before and after each game. Working with his assistant coaches, just putting up the fence took over two hours. Future meetings are scheduled to hopefully resolve this and other issues. Despite these issues, "We're super excited!" Hunyady said. It's time to "Play ball!" at the new Correia Sports Complex.