Two San Diego restaurants at very different stages of their journeys are preparing to serve their final guests. Hob Nob Hill in Bankers Hill will close on June 30, after a long, iconic run. Deckman’s North Park location will bid farewell on June 27.
Two San Diego Restaurants Are Bidding Farewell This Month
San Diego’s dining options will change once again as two restaurants prepare to close. While Hob Nob Hill is ending an 82-year run, Deckman’s North is closing less than two years after opening.
Hob Nob Hill to Close After 82 Years
The restaurant’s roots date back to 1944, when Harold and Dorothy Hoersch opened a small lunch counter in Bankers Hill known as the Juniper Café.
After relocating to the corner of First Avenue and Juniper Street in 1946, the restaurant operated as Melody Grill and Dorothy’s Oven before adopting the Hob Nob Hill name around 1970. The restaurant evolved into one of San Diego’s longest-running independent restaurants.
Hob Nob Hill’s became known for its made-from-scratch cooking and in-house bakery offerings. The restaurant’s staff makes fresh muffins and cakes daily, cures their own corned beef, makes house dressings and sauces, and presses fresh orange juice every day.
Breakfast classics include corned beef hash and eggs, fried chicken steak, biscuits and gravy, pancakes, burgers, and sandwiches.
The restaurant announced that it will be shutting its doors permanently. The team thanked generations of guests who supported the business over the past 82 years.
The closure follows an ownership change and reopening under Douglas Hamm of Creative House, a real estate development and investment company. According to the post, the current ownership will continue serving diners through a new Coastal Mediterranean restaurant, By The Sea.
The post ended with, “This isn’t goodbye. It’s the beginning of a new chapter. We can’t wait to welcome you back and continue creating memories for generations to come.”
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Deckman’s North Closes After Less Than Two Years
Deckman’s North marked Drew and Paulina Deckman’s first restaurant venture in the United States. The restaurant was built around the couple’s zero-kilometer philosophy. This emphasizes local, seasonal, and sustainable ingredients sourced from nearby farmers, fishermen, ranchers, and artisans.
The restaurant’s business model is built around highlighting the producers of the region and reducing the environmental footprint.
The menu is based on seasonal ingredients, including fresh vegetables, fresh seafood from the region, and responsibly raised meats, which are adjusted according to availability and the seasons.
The team announced on Instagram that Deckman’s North will permanently close following its final service on June 27. The restaurant thanked its employees, patrons, producers, partners, and the North Park community for their support during its operation.
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The San Diego chapter is coming to an end, but the culinary journey continues at Deckman’s en el Mogor and Conchas de Piedra in Valle de Guadalupe.
The two closures mark the end of very different chapters in San Diego’s dining scene, from a neighborhood institution that spanned generations to a newer concept focused on regional sourcing.
