Saska’s, an iconic Mission Beach steakhouse, reopens Feb. 23
'The Original' entree featuring filet mignon and lobster tail.
Sold in summer of 2015 and closed for renovations since last fall, Saska's Steak & Seafood is returning with an updated design and menu – but the same classic feel.
Now called Saska’s, the popular family-run Mission Beach eatery, which opened in 1951, is set to reopen Feb. 23.
Saska's has been meticulously restored by The Patio Restaurant Group, which also owns The Patio on Lamont, The Patio on Goldfinch, Fireside by The Patio, The Swell Cafe, Surf Rider Pizza Co. and Bao Beach.
One of San Diego’s oldest steakhouses, the game plan in revitalizing Saska's was for it “to remain a staunchly traditional, unflinchingly classical steakhouse of yore,” according to The Patio Group.
With Saska’s grand reopening, The Patio Group aims to “move forward by looking back to the past.”
Branded as “San Diego’s Original Steakhouse,” Saska's will showcase a sleek, refined interior with an intimate setting that harkens back to the good ole days, embracing originality over novelty, and timelessness over fleeting fads.
“Saska’s is one of my favorite restaurants in San Diego. I’ve been a regular for more than 20 years,” said Patio Restaurant Group owner/CEO Gina Champion-Cain. “Restoring the long-standing restaurant to its former glory is a dream come true, and a passion project brought to life.”
Champion-Cain also operates Luv San Diego Surf and is CEO of Luv Surf Brands, LLC, a San Diego-based lifestyle brand for real estate, hospitality and branded merchandise.
Saska’s new menu is a take-off from the classic menu of the ’60s and ’70s. It includes Shrimp Louie salad, creamed spinach, various cuts of steak, and a wide variety of seafood including grilled salmon and Alaskan king crab legs.
Customers will also be able to choose from a number of other traditional menu favorites such as a half-pound cheeseburger, fettucine alfredo, briased short rib and teriyaki marinated chicken breast. Sides and desserts showcase ice cream, cheesecake, mud pies, chocolate cake and seasonal pies.
“We’re not trying to emulate a classic American steakhouse,” said restaurant general manager Ryan Rohrbacker. “We are a classic American steakhouse that’s going back to our roots and sticking to what we do best.”
By highlighting their protein-centric dishes, including signature cuts such as “The Duke” sirloin and “The Original” filet mignon, Rohrbacker noted Saska’s is aiming to put the “steak” back in “steakhouse.”
Executive chef Michael Ground is enhancing Saska’s storied meat program.
“A steakhouse isn’t rocket science,” Ground noted. “It’s really about taking the best cuts of a cow and preparing them simply to elevate their quality.”
The chef said all of Saska's steaks are hand-cut daily to ensure consistent quality and grilled over an open flame for an optimal sear.
Saska’s drinks program too is classically -inspired, offering crowd pleasers such as the Old-Fashioned, the Whiskey Sour, and the Last Word.
Joe Saska and his wife opened the family owned and operated the restaurant at 3768 Mission Blvd. in 1951. When Saska died, the business was handed down to son Mike. After Mike died of a heart condition, the business was transferred to brothers and sisters Tommy, Mary and Jimmy.
Saska’s transferred ownership on Aug. 10, 2015 to The Patio Group. At that time, Champion-Cain noted Saska's fit into her company's plans on “expanding our brand and our neighborhood-centric eateries along with our coffee and surf shops and our gourmet food store.”
Champion-Cain said Saska's fit into her plans incorporating “a hospitality theme catering to the local neighbors.”
Saska’s will provide dinner service daily, with brunch offered during the weekends.