La Jolla’s newest restaurant will definitely have you thinking about a trip to Hawaii. Owned and operated by San Diego- and Maui-based T S Restaurants, Duke’s La Jolla pays homage to Hawaiian native Duke Kahanamoku, water polo medalist, six-time Olympic swimming and the father of modern day surfing. Officially opened yesterday, the 13,000-square-foot restaurant features two dining areas with both floors including outdoor seating.
As a San Diego and Hawaii pastime, surfing will be front and center in the space. It boasts a collection of original and replica surfboards donated and on loan by professional surfing legends, collectors, enthusiasts, shapers, and friends and employees—which is like, totally awesome. Along with pictures of Black’s Beach, images of Duke and Nadine Kahanamoku are also on display.
On the lower floor, the residential cottage feel is marked by parceling wood plank flooring, repurposed teak, mango wood surfaces and natural shell stone. Boomer Bar on the upper level has a casual ‘60s-era surfer’s garage vibe to it and includes communal bar tables. On its menu, guests can find both Californian and Hawaiian items created in classic yet unique ways thanks to Executive Chef, Anthony Sinsay; T S Corporate Chef, Scott McGill; and T S Regional Chef, Dustin Anselm.
Signature dishes will include Tahitian Octopus cooked on a wood grill with smoked papaya, cucumber, lime and coconut milk, while Lilikoi Ceviche is made with coriander stem, tomato and avocado. To top off its offerings, Duke’s offers local and California-specific craft beers alongside wines on tap. Be sure to try one of their hand-crafted cocktails as well such as the Lavender Colada made with locally-sourced organic lavender, coconut, pineapple and rum.
Duke’s La Jolla serves dinner daily from 5 p.m. to 9:30 p.m. with lunch and happy hour on the way.
