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✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Saturday | 5–9 PM |
| Sunday | 5–9 PM |
| Monday | 11:30 AM–2 PM, 5–9 PM |
| Tuesday | 11:30 AM–2 PM, 5–9 PM |
| Wednesday | 11:30 AM–2 PM, 5–9 PM |
| Thursday | 11:30 AM–2 PM, 5–9 PM |
| Friday | 11:30 AM–2 PM, 5–9 PM |
Address and Contact Information
Address: 3131 University Ave, San Diego, CA 92104
Phone: (619) 735-3761
Website: https://www.the3131.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
Deckman’s North at 3131
In North Park, Deckman’s North at 3131, brings Michelin-starred Chef Drew Deckman’s vision to life—bridging Southern California and … San Diego, CA 92104.
Deckman’s NORTH Park at 3131 – San Diego, CA on OpenTable
Deckman’s offers several seating experiences: an intimate dining room, a chef’s counter (open kitchen/counter seating), private dining rooms for parties, and a …
Deckman’s North at 3131 (@deckmansnorth) – Instagram
Open daily ️North Park Restaurant + Rooftop Bar by @bajafishingchef Family @deckmansenelmogor @conchasdepiedra ⭐️ • @deckmans.group …
Reviews
Spencer Beck
Tonight was truly an exceptional, five-star experience, thanks in large part to our wonderful server Kenzie. I made reservations for myself & my dad, & we were seated promptly at the chef’s counter, with a view of the chefs preparing the food, shucking oysters, wood-firing bone marrow, et cetera. Kenzie greeted us, & from the time she approached us to the time we left, she was stellar: attentive, funny, gracious, patient, informative, & engaging. We started with the crudo & sourdough, before having the hanger steak & guinea fowl, & finished off with the chocolate baked mousse for dessert. Chef Deckman was also kind & took a few minutes to talk to us about the guinea fowl (which was delicious). While the food, the seating, & the music (perfect volume for a restaurant of this size) all would have been lovely on their own, Kenzie’s service truly felt world-class, & made our experience what it was (which is why we stayed for two & a half hours, thoroughly enjoying ourselves!). What a wonderful evening.
… moreJason Brown
I’ve dined at many of the top spots in San Diego, but Deckman’s North (the rebranded 31ThirtyOne) is operating on a different level. Chef Drew Deckman has brought the fire and soul of Baja to North Park, and the results are spectacular. If you appreciate ingredients that tell a story, this is your place.
The Starters: A Masterclass in Seafood
We kicked things off with the Yellowtail appetizer, and it was the perfect opening note—insanely fresh, buttery, and bright. But the real conversation-starter was the Mussel Tostada. It’s a brilliant play on textures; the mussels are plump and briny, perched on a perfectly crisp shell that shatters just right. It’s easily one of the most creative bites in the city right now.
The Mains: From the Sea to the Fire
The Swordfish was a revelation. Often, swordfish can be hit-or-miss, but here it was succulent and meaty, benefiting from that signature wood-fired kiss that Deckman is famous for. It was seasoned to let the natural sweetness of the fish shine through.
However, if you are a meat lover, you cannot leave without ordering the Ribeye. Ours was a 14-day dry-aged cut that arrived with a crust so perfectly charred it was almost primal. It came served with a silky potato mousseline that felt like velvet on the tongue. It’s the kind of ‘steak and potatoes’ meal you’ll be thinking about for weeks.
Why It Works
Beyond the food, the three-level space is gorgeous. Whether you’re having a cocktail on the rooftop or watching the action at the open kitchen downstairs, the energy is electric. Plus, knowing that a portion of the bill supports regenerative farming through Zero Foodprint makes the indulgence feel even better.
Final Thought: This isn’t just a meal; it’s an experience. Impeccable service, a world-class wine list from Valle de Guadalupe, and food that respects the land. Don’t skip the Ribeye!
… moreThe Starters: A Masterclass in Seafood
We kicked things off with the Yellowtail appetizer, and it was the perfect opening note—insanely fresh, buttery, and bright. But the real conversation-starter was the Mussel Tostada. It’s a brilliant play on textures; the mussels are plump and briny, perched on a perfectly crisp shell that shatters just right. It’s easily one of the most creative bites in the city right now.
The Mains: From the Sea to the Fire
The Swordfish was a revelation. Often, swordfish can be hit-or-miss, but here it was succulent and meaty, benefiting from that signature wood-fired kiss that Deckman is famous for. It was seasoned to let the natural sweetness of the fish shine through.
However, if you are a meat lover, you cannot leave without ordering the Ribeye. Ours was a 14-day dry-aged cut that arrived with a crust so perfectly charred it was almost primal. It came served with a silky potato mousseline that felt like velvet on the tongue. It’s the kind of ‘steak and potatoes’ meal you’ll be thinking about for weeks.
Why It Works
Beyond the food, the three-level space is gorgeous. Whether you’re having a cocktail on the rooftop or watching the action at the open kitchen downstairs, the energy is electric. Plus, knowing that a portion of the bill supports regenerative farming through Zero Foodprint makes the indulgence feel even better.
Final Thought: This isn’t just a meal; it’s an experience. Impeccable service, a world-class wine list from Valle de Guadalupe, and food that respects the land. Don’t skip the Ribeye!
The Stone
3131 Restaurant absolutely deserves all 5 stars. From the moment we walked in, the vibe was classy yet relaxed — the perfect spot to unwind after a long day. The happy hour here is hands-down the best in San Diego! The drinks were perfectly crafted, and the appetizers were not only delicious but beautifully presented.
Special shoutout to Grant, the bartender, who was phenomenal! He made amazing cocktails, had great recommendations, and his friendly personality really made the whole experience even better.
The staff was warm, attentive, and genuinely made us feel welcome. Every detail, from the ambiance to the flavors, showed how much care they put into their guest experience. If you’re looking for amazing food, great value, and a stylish spot to enjoy happy hour — 3131 is the place to be.
Can’t wait to come back again soon!
… moreSpecial shoutout to Grant, the bartender, who was phenomenal! He made amazing cocktails, had great recommendations, and his friendly personality really made the whole experience even better.
The staff was warm, attentive, and genuinely made us feel welcome. Every detail, from the ambiance to the flavors, showed how much care they put into their guest experience. If you’re looking for amazing food, great value, and a stylish spot to enjoy happy hour — 3131 is the place to be.
Can’t wait to come back again soon!
latoya smith
Long overdue review, I really want to acknowledge the staff that led the experience I had with my partner though.
We came in for Happy Hour and had the pleasure of meeting Molly. This restaurant was a long anticipated one and I read reviews before hand which made me a little confused at first.
To the people who speak of price point, I believe they greatly overlook the concept and agenda of this team. Small proveyer & local sourcing, driving small business economic sustainability, participating in zero carbon efforts requires a great level of intentionality and integrity.
With that being said, from the first Pacific Oyster to the last local stone fruit we tasted every bite was light, clean, thoughtful. Perfect portion sizes.
Molly was incredibly knowledgeable and attentive to every guest, not just us which speaks to experience when you consider how full the house was. Even with a full house the sound levels were comfortable, we felt we had privacy even with close proximity. Her support team was really pleasant as well and they all helped ensure the timing of our courses, reset tables, cleared glasses all were seamless, no one missed a beat. Every course that hit the table was gorgeous, not a wilted flower or drop of infused oil or spec of salt of place. It was a beautiful day, one of the best meals I’ve had since relocating to San Diego.
We left buzzing, we actually lost track of time and smiling from ear to ear. I 100% recommend anyone visit, and for those with negative experiences consider revisiting with a clean slate.
We look forward to our next meal!
… moreWe came in for Happy Hour and had the pleasure of meeting Molly. This restaurant was a long anticipated one and I read reviews before hand which made me a little confused at first.
To the people who speak of price point, I believe they greatly overlook the concept and agenda of this team. Small proveyer & local sourcing, driving small business economic sustainability, participating in zero carbon efforts requires a great level of intentionality and integrity.
With that being said, from the first Pacific Oyster to the last local stone fruit we tasted every bite was light, clean, thoughtful. Perfect portion sizes.
Molly was incredibly knowledgeable and attentive to every guest, not just us which speaks to experience when you consider how full the house was. Even with a full house the sound levels were comfortable, we felt we had privacy even with close proximity. Her support team was really pleasant as well and they all helped ensure the timing of our courses, reset tables, cleared glasses all were seamless, no one missed a beat. Every course that hit the table was gorgeous, not a wilted flower or drop of infused oil or spec of salt of place. It was a beautiful day, one of the best meals I’ve had since relocating to San Diego.
We left buzzing, we actually lost track of time and smiling from ear to ear. I 100% recommend anyone visit, and for those with negative experiences consider revisiting with a clean slate.
We look forward to our next meal!
Adin Gosine
I have previously been to their Valle location which I enjoyed. I went to the North Park location on Valentine’s Day. The service was exceptional. Drinks menu was pretty unique to its Mexican heritage. Food was solid as well. Would recommend.
… moreNick Leisenheimer
One of the best meals I’ve had, could not recommend it enough. The atmosphere was warm and inviting, the staff was lovely, and of course the food was phenomenal. Will absolutely be back, and seeking out Chef Drew’s other restaurants.
… moresofia montano
Absolutely recommended! Every dish, drinks, location, welcoming staff. 10/10 without a doubt one of the best culinary experiences. If you are looking for unique cuisine, sustainable, farm to table, this is it! Thank you Deckman!
… moreRicardo Garcia
My husband and I have been fortunate to enjoy Deckman’s restaurant in Valle de Guadalupe where the setting looks like you could be in Tuscany and the food and service is exceptional. I was treated for my birthday to his new restaurant here in SD. I was expecting for the food to be enjoyable but it was amazing. It was a pleasant surprise to taste smokiness in some of his dishes since his restaurant in Valle is mostly cooked outside on the grill. The restaurant is beautiful… tastefully decorated…. had a similar vibe to restaurants in Barcelona. Thank you Mr. Deckman for opening up a place here in San Diego. May you continue to have great success. Enjoyed my birthday dinner. Gracias
… moreChuck Herrold
Top 20 lifetime meal. Did HH on the rooftop first. We did oysters and tartar. Molly and Grant, the bartenders were fun and attentive. We then moved to the chef’s counter, and things went next level. Between Jenny, the Sommelier, and Chef Drew Deckman, the food and wine were some of the best in my life.
… moreMaya Ridinger
Amazing culinary experience. We loved the tong and clams, the fowl and the olive cake. The pasta with chanterelle were also very good. The crudo was ok but not outstanding like the rest of the dishes. Nice service. I would definitively recommend for a date night or special occasion.
… more