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Destination-Worthy Steakhouse Drops This Weekend at Sycuan

Bull & Bourbon is part of a slew of new eateries at the casino

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Porterhouse steak
Courtesy photo

A serious steakhouse from a well-proven restaurant group will be the highlight of the unveiling of Sycuan Casino Resort’s $226 million, 500,000-square-foot expansion. The 250-seat Bull & Bourbon is one of three no-expense-spared new venues operated by Clique Hospitality, the Las Vegas group that also runs Lionfish, Oxford Social Club, and The Pool House at The Pendry and has another signature restaurant coming to the Hotel Del Coronado later this spring. It officially grand opens on Wednesday, March 27 along with another luxury hotel tower, more gaming space, and a new food hall stocked with familiar names like Hodad’s and Phil’s BBQ.

Overseeing all Clique Hospitality kitchens is executive chef Aldo Negrete, who worked at Rare Form, JSix, Whisknladle, JRDN and was the chef de cuisine at Lionfish. Negrete has a background in butchery and has his own aging room for an all-prime grade or higher meat program that will all be cooked on a J&R wood fire grill; the chef tells Eater he’s also planning to make charcuterie. True to its name, Bull & Bourbon will offer more than 70 bourbons, which will also feature on the menu in dishes such as braised oxtail ravioli and a miso-bourbon burger. Clique is known for its nightlife prowess, and the Elicit Bar & Lounge will bring Sycuan a high-end drinking spot, with tableside cocktails, small plates, a raw bar, and sushi while Retreat Pool and Cabanas, a water oasis with multiple pools and a lazy river, will serve light dishes, salads and sandwiches.

Baked stuffed Maine lobster
Courtesy photo
Oxtail ravioli with bone marrow
Arlene Ibarra
Arlene Ibarra