UPDATED: Menus Released For Duke's La Jolla | Restaurant To Open In October With All Star Team

Tahitian octopus
August 26, 2015

Duke's La Jolla is scheduled to open this October with one of our favorite chefs leading the kitchen - San Diego native, Executive Chef Anthony Sinsay. We have obtained the restaurants launch menus and are already excited for what will certainly be one of San Diego's hottest dining destinations! Get ready for a dishes that will celebrate the melting pot of cultures and cooking techniques of Hawaii and California!

Owned and operated by San Diego and Maui based T S Restaurants of Hawaii and California and designed by Marengo Morton Architects and Hatch Design Group, the 13,000 square foot restaurant, which was previously Top of the Cove before being left dormant for 8 years, will feature two distinct dining areas including the main level with seating capacity of 200 and a second level with seating capacity of 120. Both floors will offer outdoor dining. The family-friendly restaurant will boast incredible views of the La Jolla Cove and beyond from one of the best locations in the heart of the Village.

General Manager Shaughn Helliar and Executive Chef Anthony Sinsay
The Duke’s La Jolla menu items will be crafted to be playful and approachable, but with a thoughtful respect for traditions and a serious focus on all-natural ingredients and seasonal, locally-sourced products. Signature items will include: Tahitian Octopus (pictured above) 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; Duke's famous Roasted Firecracker Fish with Suzie’s Farm cabbage, gailan, ginger sprouts; and 24 Hour Kalbi Short Rib served withhousemade kimchee, smoked potato salad and Kewpie yogurt.

24 hour Kalibi short rib
The initial operating team for the launch of Duke's La Jolla includes General Manager Shaughn Helliar, Assistant General Manager Alex Hoehn, Chef de Cuisine Dave Underwood and Executive Chef Anthony Sinsay, each boasting impressive resumes with ample experience in fine dining.

Duke’s honors Duke Kahanamoku, a native Hawaiian, the father of modern day surfing, and six-time Olympic swimming and water polo medalist. 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 beverage offerings will include San Diego/California craft beers, barrel to glass wines and hand crafted cocktails made with fresh squeezed juices.

Duke’s La Jolla is located in the heart of The Jewel at 1216 Prospect. For more information, visit dukeslajolla.com and check out the menus and teaser video below.