There’s a new steakhouse in town, steeped in the ranching tradition of Northern Mexico.
Grandson’s Steaks in Liberty Station offers prime-quality steaks from legendary California brands, Brandt Beef and Brawley Beef, each known for their high-quality, hormone-free, Holstein cattle with signature marbling and top-notch taste.
Using these beef brands gives Grandson’s Steaks the honor of serving USDA Prime beef – reserved for only the top steakhouses.”
For co-owner Roger Cañez, the restaurant’s name says all customers need to know: it’s all about family.
Hailing from Ensenada in Baja California, Cañez has been in restaurant retail for 20 years in San Diego. The company also owns Brasa Norte Steak & Tacos, which is located inside Market on 8th in National City.
What goes into producing a prime-grade steak with a superior sizzle?
“Patience, timing, and use of sea salt,” answered Cañez, addressing why that particular ingredient is so special. “It gives a lot of flavor and makes it seem like it’s wet.”
The menu at Grandson features an assortment of seafood dishes, including Baja shrimp cocktail, yellowfin tuna, grilled oysters and octopus. The menu also features a top-notch burger plate, desserts, salads and several tacos along with ribeye, New York and Tomahawk steak choices.
“Quality is what has set us apart,” Cañez said. “It’s important to say that we have a distribution of steaks, going from California to Mexico. So, by buying by volume, we can get a (reasonable) retail price for our customers.”
Of Grandson’s location in Liberty Station, Cañez noted, “It’s an amazing place, starting with 5,000 parking spots for free.”
Cañez says his goal is “to give a lot of people like you and me the best (dining) experience ever with quality, service and hospitality at a more affordable price. People can come here any day that they want, and we’re going to treat them amazing whether they go with the prime ribeye or even a simple taco.”
of Grandson Steaks)
On its website, Grandson notes its menu was born from their families’ cattle ranching tradition, weaving bold regional flavors such as birria, adobada and bone marrow alongside
every prime cut.
Steaks)
