Lou & Mickey's sits at the gateway to San Diego's Gaslamp Quarter, working USDA Prime, Wagyu Gold, and A5 Wagyu into a menu that spans dinner, lunch, a raw bar, and daily cuts. The kitchen runs its own dry-aging program, resting steaks for 30, 45, 60, 90, or 120 days in a temperature- and humidity-controlled room lined with pink Himalayan salt bricks.
Executive Chef Kyle Carpenter has led the kitchen since rising through the restaurant's ranks starting in 2018. He's an Atlantic Cape Culinary graduate who came up through Outback Steakhouse and Blue Plate before working as a broiler cook and back-of-house supervisor at 555 East in Long Beach.
Beyond the main dining room, Lou & Mickey's operates private dining spaces built for events ranging from corporate gatherings to weddings, with a dedicated wine and spirits list backing the food.
Executive Chef Kyle Carpenter has led the kitchen since rising through the restaurant's ranks starting in 2018. He's an Atlantic Cape Culinary graduate who came up through Outback Steakhouse and Blue Plate before working as a broiler cook and back-of-house supervisor at 555 East in Long Beach.
Beyond the main dining room, Lou & Mickey's operates private dining spaces built for events ranging from corporate gatherings to weddings, with a dedicated wine and spirits list backing the food.