At 16,000 square feet, with seating for 480 and five private dining rooms, the steakhouse may be San Diego’s largest.
The restaurant offers expansive views of the bay near the Broadway Pier, two bars and both indoor and outdoor seating in different configurations.
Executive Chef Brian Christman, who was previously in charge at the Dallas-based restaurant group’s Rockefeller Center restaurant in New York, said he planned both steakhouse classics and “more cutting edge” cuisine inspired by San Diego and Mexico.
“I love cooking Mexican food, and I love being in this part of the country,” he told journalists during a tour of the nearly finished restaurant. “We’re out here to be a great part of this culinary community.”
General Manager Michael Manoocheri said his goal is to make sure diners “walk away thinking that they’ve had not only great service but a memorable experience.”
The first Double Eagle Steakhouse opened in Dallas in 1981, and the group will have 16 locations when the San Diego restaurant opens. Two more restaurants are planned in Century City in Los Angeles and San Jose in Silicon Valley.
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