It’s one of the most iconic restaurant locations in San Diego. For more than 60 years, San Diegans knew it as Top of the Cove. This month, that changes with the two-story, 13,000-square-foot, 300-plus capacity, indoor-outdoor waterfront behemoth: Duke’s La Jolla. It fills a nice niche for La Jolla—a come-one, come-all restaurant with modest prices and an immodestly beautiful view of La Jolla Cove. The exec chef is Anthony Sinsay (ex-Herringbone, Burlap) who’ll head up a Pacific Rim–sounding menu with grilled Tahitian octopus, roasted firecracker fish, and a Korean kalbi short rib with house-made kimchi. The next chapter of a legendary spot starts now.
1216 Prospect Street, La Jolla
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