Lou & Mickey’s is downtown’s longtime steak house that’s part of the King’s Seafood Company, whose other San Diego restaurants are downtown’s Water Grill and King’s Fish House locations in Carlsbad and Mission Valley. In business in the heart of the Gaslamp for over 15 years, the iconic steakhouse (named for King’s Seafood Company’s founders’ fathers) has added a state-of-the-art dry-aging room on-site and on-view in the main dining room. The addition of the dry-aging room is in line with the offerings at King’s Santa Monica steakhouse Meat on Ocean, a meat mecca of its own.
Lou & Mickey’s is now aging cuts onsite for 30, 45 and 60 days in its pink Himalayan salt block-lined, temperature controlled room. The meat is also butchered daily on premises, with three butchers employed at the restaurant. The steaks are from Double R Ranch, located in the Okanogan region of Washington State. All this time and attention results in steaks showcasing extraordinarily rich flavor and buttery texture, amplified by cooking the steaks in tallow from wet-aged steaks. This addition gives Lou & Mickey’s Executive Chef Nathan Mantyla more control of the meat, resulting in a better offering overall for steak fans.