From Legal Restaurants, which unveiled its 10,000 square foot The Florence all-day bar & restaurant in North County's Sable Springs earlier this year, Hi-Line Meats is a whole-animal butchery, restaurant and cocktail bar concept planned for downtown San Diego.
Founded by Chef Antonio Friscia, Legal Restaurants started as a consulting company in 2016 and first assisted the now-under-investigation The Patio Group in the opening of Fireside By The Patio, which shuttered after close of business this past Sunday. After consulting for various restaurant projects including The Patio's now-defunct Bao Beach and Nomad Donuts, Legal Restaurants opened their first eatery The Florence in Poway this past March. The company is also in working on opening many other concepts around the country, including Condesa - a modern Mediterranean/Israeli bar and restaurant set to unveil in downtown Phoenix later this year. In addition to Friscia, Legal Restaurants also boasts Chef Fern Tran as its culinary director and Executive Chef Ricardo Heredia, a former World Food Champion who returned to America's Finest City from Las Vegas earlier this year.
Legal Restaurants is currently in the process of finalizing a location in downtown San Diego to open Hi-Line Meats, an American-Wagyu butcher shop, eatery, and cocktail bar in partnership with Montana’s Arrington Ranch. Speculation is that the concept may install in the 5th Avenue Gaslamp space that last housed Monkey King, but nothing has been finalized. Expect a full butcher shop component selling American Wagyu beef cuts for take-away, as well as a casual American restaurant and a bar devoted to whiskey. In addition to a full menu of steaks, the eatery will also sell Japanese Katsu sandwiches. Hi-Line Meats is anticipated to open mid-2020.
For more informationn about Hi Line Meats, visit hi-linemeats.com.
