The hospitality group behind Eureka restaurants is launching a new wood-fire based bar & restaurant concept in San Diego dubbed The Amalfi Llama.
Founded by Paul Frederick and Justin Nedelman in Hawthorne, CA in 2009, Eureka! is an American gastropub chain with more than 20 locations, including outposts in San Diego's Westfield UTC, in the SDSU College Area, and another as part of LIFT mixed-use development in Carlsbad's Bressi Ranch area. In addition to incoming The Amalfi Llama, Eureka's parent company Rockets + Pineapples is also working on launching new concepts like pickleball-themed eatery Electric Pickle and upscale Mexican bar & restaurant La Popular in partnership with Mexico City-based Grupo Carolo.
The first location of The Amalfi Llama will open within Westfield UTC mall in San Diego's University City area of La Jolla. The restaurant will offer a modern farmhouse decor with a menu centered around cooking on an open live fire parrilla grill and a wood burning oven designed by Cesar de la Parra Coghlan, the executive chef who also oversees Eureka’s menu. Inspired by coastal cultures stretching from Argentina's Patagonia region to the Mediterranean's Italian Coastal areas, dishes will be created using fire, smoke, coals and embers to cook steak, seafood, grains, and vegetable. There will also be a full bar with cocktails, beer, and wine.
The Amalfi Llama aims to open by year's end at 4575 La Jolla Village Drive, Suite 1150, in San Diego's University City. For more information, follow Amalfi Llama on Instagram.
