Owned and operated by San Diego and Maui based T S Restaurants of Hawaii and California, Duke’s La Jolla, 1216 Prospect St., officially opened its doors at 5 p.m. Nov. 4. Duke’s honors Duke Kahanamoku, a native Hawaiian, six-time Olympic swimming and water polo medalist and the father of modern day surfing. Guests will get a glimpse into the remarkable life of the restaurant’s namesake as well as tap into the La Jolla beach lifestyle.
The building was designed by Marengo Morton Architects. Bill Parsons, chairman of T S Restaurants, designed the interior with Hatch Design Group and with the assistance of Sixteenfifty on the branding. The 13,000 square foot restaurant features two distinct dining areas including the main level with seating capacity of 230 and a second level with seating capacity of 150. Both floors will offer outdoor dining. The Space Displayed throughout the restaurant is a collection of original and replica surfboards donated and on loan by professional surfing legends, shapers, collectors, enthusiasts, friends and employees. Pictures of Duke and Nadine Kahanamoku highlighting Duke’s remarkable life are on display along with artwork depicting the La Jolla beach lifestyle including “Dreaming,” an image by photographer John Maher taken at Black’s Beach.
The lower level reflects a La Jolla cottage residential feel with an undulating ceiling mimicking an ocean swell, porcelain wood plank flooring, natural shell stone, repurposed teak and mango wood surfaces. The upper level, known as Boomer Bar, features a casual ’60s era surfer’s garage feel with surfboards stored in the rafters, communal bar tables and playful concrete tiles The Food
The Duke’s La Jolla menus celebrate the melting pot of cultures and cooking techniques of Hawaii and California. The menu items have been crafted to be playful and approachable, but with a thoughtful respect for traditions and a serious focus on all-natural, seasonal and locally-sourced products. Executive chef Anthony Sinsay; T S corporate chef Scott McGill; and T S regional chef Dustin Anselm, collaborated to develop menu items specifically for Duke’s La Jolla.
Signature items will include: Tahitian Octopus cooked on a wood grill with smoked papaya, cucumber, lime and coconut milk, Charred Snap Peas with burnt pineapple vinaigrette and brie, Lilikoi Ceviche with coriander stem, tomato, avocado, Fresno chili, Roasted Firecracker Fish with Suzie’s Farm cabbage, gailan, ginger sprouts and 24 Hour Kalbi Short Rib served with house made kimchee, smoked potato salad and Kewpie yogurt. The Drinks
The beverage offerings will include San Diego and California craft beers all from the 29 degree Blizzard Draft System. To cut down on the restaurant’s carbon footprint, only draft beers will be offered. In addition to a full traditional bottled wine list, Duke’s La Jolla will also offer a selection of wines on tap. The “barrel to glass” system eliminates oxidation and reduces bottles, corks, labels and cases headed to the landfill.
Hand crafted cocktails made with fresh squeezed juices will also be available such as the Duke’s Mai Tai featuring fresh passion-orange-guava juices with two types of rum and the Lavender Colada with locally sourced organic lavender, coconut, pineapple and rum.
About T S Restaurants: Founded in 1977, T S Restaurants owns and operates 14 restaurants in Hawaii and California including in California: Duke’s La Jolla, Jake’s Del Mar, Duke’s Huntington Beach and Sandy’s in Huntington Beach, Duke’s Malibu and Sunnyside Restaurant & Lodge in Lake Tahoe. Duke’s will serve dinner daily from 5 to 9:30 p.m. Lunch and happy hour coming soon. For details, visit www.dukeslajolla.com or connect on Facebook or Instagram.
