The Amalfi Llama Ready To Bring Live-Fire Cooking To San Diego's Westfield UTC Mall

February 22, 2024

As the first-ever duo concept by Eureka! Restaurant Group and Grupo Carolo Hospitality, The Amalfi Llama is bringing live-fire cooking and fusion of Mediterranean and Patagonian cuisine to San Diego Westfield UTC mall. 

Eureka! Restaurant Group has partnered with Mexico's Grupo Carolo Hospitality to open of The Amalfi Llama at The Collection at UTC this March. Inspired by coastal cultures stretching from Patagonia’s countryside to the Mediterranean's Italian coast, this marks The Amalfi Llama's second location following a successful launch in Miami this past winter.
Utilizing live-fire cooking and fire-manipulating technique found in many different cultures, The Amalfi Llama's chefs use smoke, coals and embers to cook meat, seafood, grains and vegetable dishes. Guests will be welcomed by warm, modern farmhouse interiors, organic design elements and neutral finishes with pops of native greenery and art made from Peruvian llama tassels.
The 7,054 square-foot, 152-seat dining room is anchored by a live-fire grill and wood-burning oven. Further adding to the drama and excitement is central circular bar that seats 28. The restaurant will also have a 2,038 square-foot, 92-seat outdoor patio, where guests can dine under canopies of trees and bistro lights, illuminating fire pits and contemporary wood furniture.
Menu items will include starters like the prime beef carpaccio with truffle cream and cedar-roasted burrata featuring cherry tomatoes and charred leeks. There will also be pasta dishes including the lobster arrabiata spaghetti with cherry tomato, pomodoro lobster sauce and chili aioli; and baked tagliolini with prosciutto cotto and bechamel. Signature wood-fired pizzas include The Positano with soppressata and finocchiona with a drizzle of hot honey, and the Roasted Mushroom with decadent white truffle oil. Italian creations will be served alongside Latin-inspired live-fire parrilla-style dishes from the Meat & Sea portion of the menu, including the tomahawk steak and 3-6-ounces of Wagyu accompanied by béarnaise, mustard greens chimichurri or serrano tomato sauce; cedar planked roasted Ora King Salmon; and Branzino, served fire-grilled or sea salt crusted with lemon, capers, and olive oil. 
Mixologist Trevor Tyler has crafted a list of handcrafted cocktails, including Negroni variations like the Negroni di Amalfi and Kingston Negroni. For those seeking non-boozy options, the menu offers zero-proof cocktails” such as a Mojito and Pineapple Sour. The Amalfi Llama also offers a curated selection of wines from Argentina, Italy and the United States to complement the coastal menu.
Founded by Paul Frederick and Justin Nedelman in Hawthorne, CA in 2009, Eureka! is an American gastropub chain with more than 20 locations, including outposts in San Diego's Westfield UTC, in the SDSU College Area, and another as part of LIFT mixed-use development in Carlsbad's Bressi Ranch area. In addition to incoming The Amalfi Llama, Eureka's parent company Rockets + Pineapples is also working on launching new concepts like pickleball-themed eatery Electric Pickle and upscale Mexican bar & restaurant La Popular in partnership with Mexico City-based Grupo Carolo.
The Amalfi Llama is expected to open this March at 4575 La Jolla Village Drive in San Diego's University City. For more information, visit