Duke’s honors Duke Kahanamoku, a native Hawaiian, the father of modern day surfing, and six-time Olympic swimming and water polo medalist. Guests will get a glimpse into the remarkable life of the restaurant’s namesake as well as tap into the La Jolla beach lifestyle.
The Duke’s La Jolla menus will celebrate the melting pot of cultures and cooking techniques of Hawaii and California. The menu items will be crafted to be playful and approachable, but with a thoughtful respect for traditions and a serious focus on all-natural ingredients and seasonal, locally-sourced products. Signature items will include: Tahitian Octopus cooked on a wood grill with smoked papaya, cucumber, lime and coconut milk, Charred Snap Peas with burnt pineapple vinaigrette and brie, Lilikoi Ceviche with coriander stem, tomato, avocado, Fresno chili, their famous Roasted Firecracker Fish with Suzie’s Farm cabbage, gailan, ginger sprouts and 24 Hour Kalbi Short Rib served with housemade kimchee, smoked potato salad and Kewpie yogurt.
The beverage offerings will include San Diego/California craft beers, barrel to glass wines and hand crafted cocktails made with fresh squeezed juices.
Shaughn Helliar, General Manager
Alex Hoehn, Assistant General Manager
Anthony Sinsay, Executive Chef
Dave Underwood, Chef de Cuisine
Operator: T S Restaurants of Hawaii and California
Duke’s La Jolla
La Jolla, CA 92037