Designed by La Jolla, California-based Hatch Design Group, and Bill Parsons, the chairman of T S Restaurants, Duke’s La Jolla is a restaurant that celebrates the cultures and cooking techniques of both Hawaii and California. The restaurant, which honors Olympic champion and surfing legend Duke Kahanamoku, occupies a building designed by Marengo Morton Architects, and features food by chef Anthony Sinsay.
The restaurant occupies 13,000 square feet with two distinct dining areas—the main level, which seats 230, and the Boomer bar on the second floor, which seats 150. The design aesthetic is influenced by surfing culture, with walls are adorned with original and replica surfboards donated or on loan from professional surfing legends, shapers, collectors, enthusiasts, friends, and employees. They are joined by images of Duke, and his wife Nadine, as well as photographs of La Jolla beach culture including John Maher’s iconic image, “Dreaming,” taken at La Jolla’s Black Beach.
The lower level features an undulating ceiling that mimics an ocean swell, as well as porcelain wood plank flooring, natural shell stone, and repurposed teak and mango wood surfaces. The Boomer Bar has a 1960s era surfer’s garage feel with surfboards stored in the rafters, communal bar tables, and playful concrete tiles.
Duke’s La Jolla is T S Restaurants’ 14th property in Hawaii and California. Other restaurants include Jake’s Del Mar, Duke’s Waikiki and Hula Grill Waikiki on Oahu, and Leilani’s on the Beach on Maui.
