Deckman's NORTH Park at 3131
Restaurant · San Diego ·
Seasonal entrees, steak, oysters, and cocktails with open kitchen
Seasonal entrees, steak, oysters, and cocktails with open kitchen
"The first U.S. restaurant from chef and restaurateur Drew Deckman, this fine dining seafood restaurant in North Park houses an elegant first-floor dining room, chef’s counter, oyster bar, and a long bar. Head upstairs to the cozy rooftop for a drink and small bites, like oysters from Baja Shellfish Farms, with a view of the stars under heat lamps. Deckman has won accolades for his restaurants in Valle de Guadalupe, including a Michelin star and green star for Conchas de Piedra and a Michelin green star for Deckman’s en el Mogor. His earth-to-table, slow-food ethos shines in dishes like cured Pacific mackerel, vermillion rockfish, and Hokkaido scallop with Iberian ham. Pair the seafood dishes with a glass from the extensive wine list, including bottles from Valle de Guadalupe, or cocktails like the Oaxaca Oldie, made with mezcal, tequila, orange, and agave." - Helen I. Hwang
"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." - ligaya malones, candice woo, cora lee
"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, candice woo, cora lee, candice woo, candice woo, cora lee, team infatuation
"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
