A Mission Beach institution serving patrons for 60-plus years, Saska’s Steak and Seafood and the adjoining High Tide Sushi Bar and Skybar have been sold to local entrepreneur Gina Champion-Cain for an undisclosed price. Champion-Cain also owns the Patio restaurants in Pacific Beach, Mission Hills and Petco Park. She also operates Luv San Diego Surf. She is chair of the board/CEO of the Patio Restaurant Group and Luv Surf Brands, LLC, a San Diego-based lifestyle brand involving real estate, hospitality and branded merchandise. LuvSurf is a multi-faceted business complementing Champion-Cain’s vacation-rental business with restaurants and catering, a specialty coffee roasting company and coffee cafes, along with an apparel brand that captures the “sand, sun and surf” lifestyle of Southern California.?Joe Saska and his wife opened the family owned and operated the restaurant at 3768 Mission Blvd. in 1951. When Saska died, the business was handed down to son Mike. After Mike died of a heart condition, the business was transferred to brothers and sisters Tommy, Mary and Jimmy. Champion-Cain said she’s the right person to take over Saska’s. She said she’ll carry on the fine-dining tradition of the restaurant’s founding family. “I’ve patronized that business for a long time,” said Champion-Cain, adding, “it was one of my father’s favorites. I have always wanted to own Saska’s.” The entrepreneur said her latest acquisition fits well with her existing enterprises. “We’re expanding our brand and our neighborhood-centric eateries along with our coffee and surf shops and our gourmet food store,” Champion-Cain said, noting the goal of bringing Saska’s into her fold is to keep “a hospitality theme catering to the local neighbors.” Of acquiring Saska’s, Champion-Cain said, “It just feels good. It’s Old School. It’s a great place.” Saska’s transferred ownership on Aug. 10. Champion-Cain said patrons aren’t likely to see too many changes. At least not right away. “We’re going to run the steakhouse as it is,” she said. “We’re going to keep it intact.” She added changes to the steakhouse, likely not to be made before next year, will be “more of a facelift, updating things per (municipal) code, stuff like that.” Champion-Cain said she’s reluctant to do anything to change “the feeling and ambience” of the iconic steak restaurant. Of the sushi side of the business, she said the plan is to “make some very exciting changes emphasizing the seafood component. We’re going to expand the sushi and enhance that.” But the restaurateur said she doesn’t want to alter the look or the feel of the “nice sit-down restaurant.” “It’s a neighborhood place filled with locals, not just tourists,” she said. “It’s neighborhood-centric and very driven by the locals.” Champion-Cain said Saska’s fits in perfectly with her existing business model. “We love the neighborhood, we love the community,” she said. “And that’s what Saska’s is all about.”