While San Diego may be better known for itsburritos , there are some great fine dining options that have more kinds of meat than carnitas . The city has a good mix of steakhouses as different as the neighborhoods they can be found in . Whether you ’re go for a braggy slab of meat after a one shot of 18 holes , or a amatory date night , these are the top cuts in San Diego .
Stake Chophouse & Bar
Stake is the newfangled ( and priciest ) steakhouse , but it ’s a modern dining experience that puts the honest-to-god son ’s nightclub of chophouse past to shame . Not only do you get to choose the gash ( costa eye , NY strip , tenderloin , etc . ) , you also get to select what to edit it with . When the heart is served , you ’re give with a box of knives to choose from . It ’s another position with the elusive wagyu available , but the Brooklyn Baron Verulam steak is among the best 1st Baron Verulam in San Diego . It ’s not a great place to go for a public detachment , although what steakhouse is ?
Greystone
Greystone narrow down in exotic core , like buffalo tenderloin , elk chop , and wild boar sausage . It ’s one of the few restaurants in San Diego that serves Nipponese wagyu beef , the globe ’s dear meat , renowned for its luscious texture produced by loads of natural fat . Consult Greystone ’s in - menage master mixologist and sommelier for the perfect boozing pairing with those hard - to - find cuts .
Donovan’s Steakhouse
The quality USDA steak ( you ’re getting the thin out - it - with - a - butter - knife tender filet mignon ) at Donovan ’s are instant - fry at 1,600 degrees , varnish in all the juices . While the chophouse made a name for itself at a shopping mall , it ’s far , far beyond food court fare , and is now have intercourse as one of the most refined eatery in the metropolis , bronze statue and mahogany paneling admit . Head to the La Jolla localisation for an insane position of the shores .
Island Prime
posture on piling overlooking Downtown San Diego , Island Prime has breathtaking scene with a side of steak . The California - inspired computer menu competes for care with the stunning bay views on Harbor Island . It specializes in seafood , and any steak , like the filet mignon ( pictured ) , can be accompanied by a cold - pee lobster derriere . For an upscale gadget on fried food for thought , hear the dill weed pilsner Allium cepa rings .
Cowboy Star Restaurant & Butcher Shop
The cowboy - voguish decor at Cowboy Star , with its queer beams , cowboy boot stocking over the hearth , and cowskin upholstery , make for an honest-to-goodness - timey Western stripe feel . Watch from the opened kitchen as raw chef de cuisine Chris Osborne mop up up locally sourced ingredients into delectable denture . The mitt - veer steak is delicious on its own , and the face ( smashed fingerling potatoes , and droop spinach with beef jus ) are never over - sauced . Instead , they perfectly complement the meat , verbatim from Cowboy Star ’s affiliated slaughterer workshop . Stop by on the 2nd Sunday of every calendar month for Fried Chicken Supper Sunday .
West Steak & Seafood
West Steak & Seafood chefs take the whole farm - to - table movement seriously . The three - Akka farm where eatery stave informant produce for its seasonally changing sides and herbs is just mile away from the restaurant . The farsighted list of steak includes beef tenderloin and USDA - certified Angus beef , tailor from any part of the moo-cow you feel like .
Argyle Steakhouse
Argyle Steakhouse overlooks the 18th hole at the Aviara Golf Club at the Park Hyatt , have it one of the posh places for aprés golf game . The steaks are antibiotic- and hormone - free , and seared to beau ideal . Pair the 18 oz costa eye steak , cut from the sum of the prime costa , with one of the 150 vino on the list .
Red Tracton’s
Red Tracton ’s steakhouse has been a local favorite for ten . The East Coast - mode supper ball club dishful up premium rib eye , filet mignon , and lamb chops ; add two gargantuan blackened half-pint for a Greco-Roman surf - and - turf repast after a daylight at the track . It ’s great masses - look out during race season , but it ’s skillful nub - eatin ' year turn .
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Ellen Wrightis a freelancer at Thrillist who hates when people severalize her about saving the environment by eat vegan . She talks about how upright heart and soul tastes on Twitter:@PacificPolished .
Stake Chophouse & Bar I Courtesy of Valerie Kon
Courtesy of Donovan’s
Courtesy of Island Prime
Courtesy of Cowboy Star
Courtesy of Argyle Steakhouse
