Piedra Santa is the newest addition to Little Italy from chef Alberto Morreale of Alba Restaurant Group. The restaurant draws from Argentine traditions with dry-aged steaks grilled over open flame, familiar sides, and a concise list of wines and cocktails that support the food rather than distract from it. Everything follows the Argentine way of letting fire, salt, and timing do the work.
The first thing you notice when walking in is the display of steaks, aged and ready for the grill. The room smells faintly of wood smoke and butter. Floral greenery is draped along the walls and large portraits hang under amber lighting that warms the dark stone and wood. The bar anchors the center, with a counter facing the open kitchen where you can see the fire working nonstop.
Photo credit: Piedra Santa
Restaurant: piedrasantasd.com
Reservations: Available
Menu: Dinner
Address: 555 W Ash St, San Diego, CA 92101
Hours: Sun-Thurs 4pm - 10pm, Fri-Sat 4pm - 10:30pm
Photo credit: Piedra Santa
The food leans into Argentine technique. Salt-forward seasoning, slow fire, rest, and serve. Most of the menu centers on beef and lamb, with lighter plates built around corn, cheese, and herbs. Cocktails carry a light tropical edge. Wines are mostly from Argentina, built to match the steak’s richness.
I started with the Empanada Trio featuring beef, chicken Florentine, and pork chile verde. The Rustic Bread came warm with truffle butter and herbs that melted into the crust. The came the Humita, sweet corn cream topped with turbinado sugar that gave it just enough texture. The Chorizo followed, grilled and full-bodied, with a smoky edge that stood out next to everything else.
Photo credit: Piedra Santa
For the main, the Cordero was tender and herb-crusted, served with a layered potato pavé and finished with a mustard cognac bordelaise. The Milanesa was thinly cut and breaded, topped with arugula, pear tomato, garlic, and a squeeze of charred lemon that kept the flavors balanced. My favorite was the Entraña, an eight-ounce USDA Prime skirt steak finished with chimichurri. I added the roasted bone marrow, which brought just enough richness without weighing the steak down. The meat carried that clean, charred flavor you only get from open flame.
Photo credit: Piedra Santa
I skipped dessert and ordered the Banano, a mix of Jamaican rum, banana, and almond cordial, finished with a brûléed lime. Smooth, sweet, and creamy enough to pass for dessert.
Service was attentive and relaxed. The timing between plates felt right, and the staff knew their way around the cuts and cocktails. They kept things moving but never rushed it.
Photo credit: Piedra Santa
By the end, Piedra Santa felt like a place built by people who care about precision at every level of the operation. The focus isn’t on presentation or reinvention but on execution. Aging the beef properly, managing the fire, and letting the timing speak for itself. It reflects the Argentine way of cooking: trust the meat, respect the flame, and don’t interfere.
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