There is perhaps no better place that encapsulates the American dining experience than a classic steakhouse. With fine choice cut meats, delicious sides and an element of class that you can’t find anywhere else, a steakhouse is perhaps the best place to gather your friends and enjoy a meal while reminiscing about the good old days.
San Diego now gets to enjoy a new one, as Polo Steakhouse opened its doors to widespread acclaim. Polo, taking over the old West Steak and Seafood space, aims to refresh the classic steakhouse field with a wide variety of menu choices, including both foreign and domestic Wagyu, local seafood plates, raw bar items and plenty of sides.
The project is headed by three local legends in the food industry: owner Mayur Pavagadhi, known also for Paon Restaurant & Wine Bar and the Witch Creek Winery, Michael Pickering of Bankers Hill Bar & Restaurant, and head chef Judd Canepari. All three’s fingerprints are all over the new design, a 4,700-square-foot space in Carlsbad just west of I-5,. Canepari also aims to bring a flair of showmanship to his plates, using a collection of brass and antique items to create a presentation out of the meal, and carving decorative utensils out of steak bones.
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Some notable examples of Canepari’s work include caviar served in brass crab claws on driftwood, and Escargot os de Boeuf served on a demi baguette with bone marrow herb butter, toasted breadcrumbs and fresh garlic. The meat cuts include New York Strip, Filet Mignon from Red Top Farms in Iowa, and the New Zealand Rack of Lamb. There are also plenty of sides to choose from, shared among guests family style; notable examples include the Truffle Pommes Dauphine, mashed potatoes rolled into bite-sized pieces with choux pastry and truffles and fried, and the Sweet Corn.
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There are also unique cocktail choices and a wide selection of wines to choose from: over 650 bottles, and 40 by the glass. With Pavagadhi’s experience in wineries and two sommeliers on staff – Feliciano Perez and Michael Pickering – those dining at Polo are sure to find a taste that suits them well. The cocktail menu is no different, as lead bartender Blake Byram created a menu filled with classics, with a heavy focus on “amaro;” the classic Italian liqueur. There’s the Fashionably New – a new take on an Old Fashioned – and the Man with a Hat On, Byram’s twist on the Manhattan.
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Polo is open from 4:30 to 9 p.m. Tuesday through Sunday, with Happy Hour occurring 4:30 p.m. to 6 p.m. Reservations can be made over the phone or at the restaurant’s website.
Gather your friends and try some of the best meat in San Diego!
Photography by: Deanna Sandoval / Polo Steakhouse
