At the gates of the Gaslamp Quarter, prime steaks dry-aged in-house for 30, 45, or 60 days anchor a menu rooted in old-school Hollywood glamour. Cousins Jeff and Sam King revived the Lucherini brothers' mid-century legacy with dark leather booths, classic cocktails, and a patio steps from Petco Park. The on-site dry-aging room—rare for San Diego—turns each ribeye into something worth the wait.
louandmickeys.comPart of: Old Time Eatery Guide