We Guarantee You Won’t Go Home Hungry
Written By: Omar Velasquez Lou & Mickey’s San Diego
Photographed By: Bhadri Kubendran Lou & Mickey’s San Diego
Located at the entrance to the Gaslamp Quarter in the historic heart of San Diego, Lou & Mickey’s has created a simple yet remarkable experience. Within the myriad of interior dining rooms, the custom chandeliers and Italian tiles that are relics from a forgotten era, it’s easy to envision the Rat Pack unwinding here after hours. “It’s like the perfect blend of old world and new, indoors and out,” said General Manager Cyndie McQueen.
The front of the restaurant is a completely renovated full bar and lounge surrounded by retractable walls and windows leading directly to the outdoor dining areas, partly shaded by six gorgeous Date Palms, and a dozen cherry red umbrellas. The sun is almost down and this patio is already the number one place to be in Downtown San Diego.
The story of Lou & Mickey’s actually dates back to 1945 when Lou and Mickey King, the founders of King’s Seafood Company, began their partnership and eventually mastered the art of delivering fresh seafood and quality products. They pride themselves on their famous prime cuts of beef and their very special meats, dry aged a minimum of 25-28 days. One of their best cuts is a 42-ounce Prime Tomahawk Ribeye Chop, and they encourage guests to order dishes like this to share. The 14-ounce natural bone-in filet is another rarity in the business, and is another great option for sharing with friends and family. The steaks are marinated and saturated in juices that allow diners to indulge in a rich, incomparable taste.
Owned by a seafood distribution company, the oceanic cuisine perfectly complements the steaks. Always delivered fresh, you’ll never leave disappointed after trying the seafood dishes. Lou & Mickey’s also has an amazing lobster tank that features lobsters from one and a half to three pounds for the ultimate surf and turf meal.
In addition to delicious seafood and steaks, guests can also choose from natural pork chops and lamb to their famous American Style Wagyu Cheeseburgers, made from American and Japanese beef. There truly is something for everyone at Lou & Mickey’s.
-14-ounce Bone-In Filet Mignon and Truchard Vineyard Cabernet Sauvignon, Carneros, California 2014
-12-ounce Filet Mignon and Catena ‘Vista Flores’ Malbec, Mendoza, Argentina 2014
-18-ounce Prime Kansas City Strip Steak and Ancient Peaks Cabernet Sauvignon, Paso Robles, California 2014
-Baked Twin Wild Cold Water Lobster Tails and Louis Latour ‘La Grande Roche,’ Montagny 1er Cru, Burgundy, France 2015
-Wild Rose Sea Chilean Sea Bass and Duckhorn Chardonnay, Napa Valley, California 2014
-Sauteed New Orleans BBQ Jumbo Shrimp and Dopff & Irion ‘Cuvée Dopff’ Riesling, Alsace, France 2015
Lou & Mickey’s San Diego
224 Fifth Ave
San Diego, CA 92101
Lou & Mickey’s is Serving Up the Ultimate Steak