31THIRTYONE by Deckman's

"This three-level North Park hub has the backing of Padres ace pitcher Joe Musgrove, who signed on after eating at one of the sister restaurants in Baja. Have an aperitif at the rooftop oyster bar before heading downstairs, where you can choose between a seven-course tasting menu at the chef’s counter that bellies up to the kitchen, or a lower-key prix fixe in the dining room. Either way, spring for the seafood tower add-on, which includes abalone, clam ceviche, and sea urchin toast if it’s available. And you should always pick the quail, which is the chef’s specialty—however it’s prepared, you need it on your table. The wine pairing is a great way to explore Mexico’s magical Valle de Guadalupe by the glass." - candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candic

"This three-level North Park hub has the backing of Padres ace pitcher Joe Musgrove, who signed on after eating at one of the sister restaurants in Baja. Have an aperitif at the rooftop oyster bar before heading downstairs, where you can choose between a seven-course tasting menu at the chef’s counter that bellies up to the kitchen, or a lower-key prix fixe in the dining room. Either way, spring for the seafood tower add-on, which includes abalone, clam ceviche, and sea urchin toast if it’s available. And you should always pick the quail, which is the chef’s specialty—however it’s prepared, you need it on your table. The wine pairing is a great way to explore Mexico’s magical Valle de Guadalupe by the glass." - Candice Woo

"With a fine-dining background and a well-respected tenure in Baja where his multiple restaurants were recently awarded Michelin stars, chef Drew Deckman brings his style of cooking to San Diego where he’s applying his experience —plus a dedication to zero waste practices and sustainable sourcing — to a four-course set menu with supplemental dishes like whole fish and ribeye steak. A more involved chef’s counter tasting menu is coming but another way to engage with the space is on its rooftop, where the bar features oysters and other bites." - Helen I. Hwang, Candice Woo, Eater Staff

"Long established in Valle de Guadalupe, Mexico, with award-winning restaurants, chef Drew Deckman opened the sophisticated 31ThirtyOne by Deckman’s in North Park. The New Year’s Eve dining experience kicks off with a sample-and-sip aperitif hour with dishes like oysters, caviar, sweetbread, and beef tartare. The event is followed by a seven-plus-course dinner, with dishes like saffron consommé with abalone, spiny lobster, New York sirloin, and dessert. The cost is $200 with an optional Champenoise-style wine pairing. For a casual alternative, walk-ins are welcome to head to the rooftop bar for cocktails, shared plates, and a la carte dishes from the full menu." - Helen I. Hwang

"Three months after opening his first U.S. venture, Drew Deckman is launching the centerpiece of his North Park restaurant this Wednesday, November 6. 31ThirtyOne by Deckman’s has been offering a four-course prix fixe menu in its dining room while running a casual bar on the rooftop, but the true showcase of the chef’s experience — spanning a decades-long career that includes cooking in fine-dining kitchens in Europe and running his own Michelin-starred restaurants in Valle de Guadalupe — is the new tasting menu that will be served at an 8-seat chef’s counter that fronts the open kitchen. Priced at $250 per person and available Tuesday through Saturday by reservation only, the dinners will include seven set courses interspersed by surprise bites, all presented by the chef and his team with optional cocktail, wine, or mocktail pairings. The first week’s menu will likely include courses featuring Baja oysters, spiny lobster, quail (a Deckman signature), sweetbreads, and swordfish." - Candice Woo