La Jolla's Latest Restaurant: The Hake Opens on Prospect St.

Review By Patch Contributor Megan Gallagher

Though The Hake Kitchen & Bar is just a few short steps below bustling Prospect Street, you’d never know it while enjoying one of their shareable plates. Since acquiring the building in early 2013, managing partners Ricardo Dondisch, Federico Rigoletti and Roberto Craig have transformed the 3,400 square foot space into an airy and modern, yet comfortable, eatery. The space is more reminiscent of the metro cafes of Mexico City or Barcelona, rather than the beach community of La Jolla. But that’s not to say that The Hake doesn’t fit in. In fact, it may be just what La Jolla needs.

The Hake, which is modeled after the concept of a “neighborhood brasserie,” opened its doors to the public on June 11 and has already been generating tons of buzz. Perhaps because this isn’t the first time around for managing partners Dondisch, Rigoletti and Craig, who have owned and operated successful restaurants in Mexico City over the past two decades. As part-time residents of Southern California, the trio is excited to introduce the concept to San Diego, and specifically to La Jolla.

“The Hake is based on our passion for simple dishes that showcase the high quality and freshness of ingredients,” Dondisch said. “The concept is inspired by Federico and Roberto’s successful contemporary incarnations of class brasseries in Mexico City. While these restaurants all embody modern brasseries, each has a distinct feel that caters to its colonia, or neighborhood.”

The owners plan to cater to San Diegans by offering dishes with locally sourced fish and by working with other local companies to get the ingredients they need. The Hake has already teamed up with Pappalecco in Little Italy to source its coffee. In addition, the initial menu concept, which was centered on several octopus dishes was revamped after the team found other produce to be more popular and freshly available in the area.

One thing that has remained consistent across their restaurants, however, is the concept of shareable plates. Most of The Hake’s menu items are meant to be enjoyed by many, giving diners the opportunity to be more adventurous with their palate and sample more of what The Hake has to offer.

“The Hake will [be] serving adaptations of brasserie fare that fits the palates of San Diegans who seek fresh seafood, inventive preparations, sharable plates and an environment where they can relax and have a good time,” Dondisch said.

Some of the most notable menu items include Sea Scallops, served with citrus chipotle dressing, sea salt and olive oil. This dish is light and flavorful. Another delectable dish is the Seared Hamachi served over perfectly grilled asparagus. And the Shaved Rib Eye with grilled shishito peppers and onions is served with The Hake’s house-made, baked (not fried) tortillas and salsa verde. Don’t let the appearance of the salsa verde fool you, though, it has quite the kick

The Hake brings creativity to their bar as well, with a mezcal-oriented craft cocktail selection, an extensive wine list and a handful of craft beers. A must-do is the Smoke & Honey, which is a perfect mix of Alipus mezcal, lemon and honey. And with plans for live entertainment on weekends, The Hake’s bar area is sure to become a go-to spot.

The Hake will be open from 11:30 a.m. to 11 p.m. Sunday through Thursday and 11:30 a.m. to 12:30 a.m. Friday and Saturday.