The Encinitas project is the group’s most ambitious yet, replacing the former Beachside Bar and Grill with a modern mixed-use development that will feature roughly 6,500 square feet of ground-floor dining and a 1,500-square-foot rooftop bar overlooking Coast Highway. Additional commercial spaces in the building are expected to host small fast-casual tenants such as smoothie or sandwich shops.
Construction is expected to begin within the next one to two months, with a targeted opening window of late July to early August 2026. Brummett will oversee the launch, while his brother Drew Brummett is slated to manage daily operations once the restaurant debuts.
The new Encinitas location will draw heavily from The Brant’s original Huntington Beach menu, which blends coastal California cuisine with steakhouse-style entrées and seafood specialties. Expanded kitchen space in the new build will provide additional room for menu growth, allowing for a broader selection of small plates, shareables, and seasonal dishes.
The Huntington Beach restaurant has gained a loyal following for items such as pretzel bread boards, smoked salmon, steamed clams, fresh salads, sandwiches including the Brant Burger and prime rib dip, and entrées such as filet mignon, grilled salmon, double-bone-in pork chop, and pan-seared halibut. The Encinitas branch is expected to follow suit, with vegetarian dishes, rotating specials, and a full brunch program.
Beverage offerings will include craft cocktails, coastal-inspired drinks, an curated wine list, and local beer selections. The rooftop bar will function as its own destination within the property, delivering ocean breezes, scenic views, and an evening-focused experience distinct from the restaurant’s main dining room.
The Huntington Beach location has become known not only for its menu but also for its design, featuring warm materials, coastal tones, and panoramic ocean views. The Encinitas space is expected to adopt a similar modern coastal aesthetic tailored to the North County environment.
The Brant Encinitas is expected to open in late summer 2026 at 806 Coast Highway 101 in San Diego's North County city of Encinitas. For more information, visit thebrantrestaurant.com.
Construction is expected to begin within the next one to two months, with a targeted opening window of late July to early August 2026. Brummett will oversee the launch, while his brother Drew Brummett is slated to manage daily operations once the restaurant debuts.
The new Encinitas location will draw heavily from The Brant’s original Huntington Beach menu, which blends coastal California cuisine with steakhouse-style entrées and seafood specialties. Expanded kitchen space in the new build will provide additional room for menu growth, allowing for a broader selection of small plates, shareables, and seasonal dishes.
The Huntington Beach restaurant has gained a loyal following for items such as pretzel bread boards, smoked salmon, steamed clams, fresh salads, sandwiches including the Brant Burger and prime rib dip, and entrées such as filet mignon, grilled salmon, double-bone-in pork chop, and pan-seared halibut. The Encinitas branch is expected to follow suit, with vegetarian dishes, rotating specials, and a full brunch program.
Beverage offerings will include craft cocktails, coastal-inspired drinks, an curated wine list, and local beer selections. The rooftop bar will function as its own destination within the property, delivering ocean breezes, scenic views, and an evening-focused experience distinct from the restaurant’s main dining room.
The Huntington Beach location has become known not only for its menu but also for its design, featuring warm materials, coastal tones, and panoramic ocean views. The Encinitas space is expected to adopt a similar modern coastal aesthetic tailored to the North County environment.
The Brant Encinitas is expected to open in late summer 2026 at 806 Coast Highway 101 in San Diego's North County city of Encinitas. For more information, visit thebrantrestaurant.com.
Originally published on December 10, 2025. Information first reported by Joey Reams of WhatNow.
