Destination-Worthy Steakhouse Drops This Weekend at Sycuan | Eater San Diego

"Opening as the highlight of Sycuan Casino Resort's expansion, the 250-seat Bull & Bourbon is being presented as a serious, no-expense-spared steakhouse operated by Clique Hospitality; it officially grand opens on Wednesday, March 27. Overseen by executive chef Aldo Negrete — who worked at Rare Form, JSix, Whisknladle, JRDN and was chef de cuisine at Lionfish — the restaurant emphasizes butchery: Negrete has his own aging room for an all-prime-grade-or-higher meat program, intends to make charcuterie, and will cook steaks on a J&R wood fire grill. True to its name, Bull & Bourbon will offer more than 70 bourbons and will weave bourbon into dishes such as braised oxtail ravioli and a miso-bourbon burger." - Candice Woo