Held at Tribute Pizza in North Park, the event offers two sessions - 4:30-7pm and 8-10:30pm - with tickets priced at $92.81 plus tax, promising an evening of all-you-can-eat bites, creative cocktails, live DJ sets, and a VIP after-party at a secret location. The event brings together a stellar lineup of culinary talent, featuring chefs like Justin de Leon of famed Apollonia's in Los Angeles, Travis Swikard of Callie Restaurant in East Village, Drew Deckman of 31Thirty-One in North Park and Deckman’s en el Mogor in Mexico's Valle de Guadalupe, and Tara Monsod of Animae in downtown San Diego and Le Coq in La Jolla, alongside Tribute’s own kitchen team.
Guests can expect a variety of dishes infused with Mike's Hot Honey, a condiment known for its balance of sweetness and heat. Complementing the food, North Park’s top bartenders - including Christian Siglin of Happy Medium, Pete Shea of Swan Bar, Geoff Longenecker of Seven Caves Distilling, Gareth Moore, Mabel’s Gone Fishing, and Crafted Coupe - will craft an array of Mike’s Hot Honey-inspired libations.
The night will be soundtracked by DJs Like, Delaceiba, and b3ttybl00p, with additional perks like hangouts and photobooth fun with Mike’s Hot Honey founder Mike Kurtz and his team. Each ticket includes a 2.5-hour experience, a gift bag with a 12-ounce bottle of Mike’s Hot Honey, schwag (while supplies last), and access to the after-party from 10:30pm to 2am.
Tribute Pizza, located in a remodeled Art Deco post office in North Park, has been a San Diego staple since its brick-and-mortar opening in 2016, following its start as a pop-up on Pi Day (March 14) 2013 at Coffee & Tea Collective on El Cajon Boulevard. Founded by pizzologist Matt Lyons, Tribute is renowned for its wood-fired pizzas that pay homage to pizza history - like the Bee’s Mode, a nod to Mike's Hot Honey and Paulie Gee's with soppressata, pickled peppers, and a hot honey drizzle. Lyons' commitment to quality shines through in his use of local, high-end ingredients, from organic flour to a 1,500-pound Renato oven, earning the spot accolades as one of San Diego's best pizzerias.
Mike's Hot Honey, the star of the event, was founded in 2010 by Mike Kurtz in Brooklyn, New York, after he discovered chili-infused honey at a Brazilian pizzeria while studying abroad in 2004. Experimenting with recipes during his time at the University of Massachusetts, Kurtz perfected his blend of pure honey and chili peppers, launching it at Paulie Gee's pizzeria where it became a sensation on the Hellboy pie. By 2011, Kurtz began bottling his creation, and it landed in Whole Foods by 2014, growing into America’s leading hot honey brand with over 30,000 retail points by 2024, per company data. Its versatility has made it a cult favorite, pairing with everything from pizza to ice cream, and it has collaborated with chains like California Pizza Kitchen and Lou Malnati's in Chicago for hot honey-infused dishes.
The Fourth Annual Mike’s Hot Honey Party underscores the deep ties between Tribute Pizza and Mike’s Hot Honey, a partnership that celebrates culinary innovation and community. With a guest chef and bartender lineup subject to change, attendees are encouraged to book early for this 21+ event, which promises to blend San Diego's vibrant food scene with a milestone celebration of a beloved condiment.
Tribute Pizza is located at 3077 North Park Way in San Diego's North Park. For more information, visit tributepizza.com.
Tribute Pizza, located in a remodeled Art Deco post office in North Park, has been a San Diego staple since its brick-and-mortar opening in 2016, following its start as a pop-up on Pi Day (March 14) 2013 at Coffee & Tea Collective on El Cajon Boulevard. Founded by pizzologist Matt Lyons, Tribute is renowned for its wood-fired pizzas that pay homage to pizza history - like the Bee’s Mode, a nod to Mike's Hot Honey and Paulie Gee's with soppressata, pickled peppers, and a hot honey drizzle. Lyons' commitment to quality shines through in his use of local, high-end ingredients, from organic flour to a 1,500-pound Renato oven, earning the spot accolades as one of San Diego's best pizzerias.
Mike's Hot Honey, the star of the event, was founded in 2010 by Mike Kurtz in Brooklyn, New York, after he discovered chili-infused honey at a Brazilian pizzeria while studying abroad in 2004. Experimenting with recipes during his time at the University of Massachusetts, Kurtz perfected his blend of pure honey and chili peppers, launching it at Paulie Gee's pizzeria where it became a sensation on the Hellboy pie. By 2011, Kurtz began bottling his creation, and it landed in Whole Foods by 2014, growing into America’s leading hot honey brand with over 30,000 retail points by 2024, per company data. Its versatility has made it a cult favorite, pairing with everything from pizza to ice cream, and it has collaborated with chains like California Pizza Kitchen and Lou Malnati's in Chicago for hot honey-infused dishes.
The Fourth Annual Mike’s Hot Honey Party underscores the deep ties between Tribute Pizza and Mike’s Hot Honey, a partnership that celebrates culinary innovation and community. With a guest chef and bartender lineup subject to change, attendees are encouraged to book early for this 21+ event, which promises to blend San Diego's vibrant food scene with a milestone celebration of a beloved condiment.
Tribute Pizza is located at 3077 North Park Way in San Diego's North Park. For more information, visit tributepizza.com.
