Le Coq

Le Coq Le Coq is James Beard Best Chef finalist Tara Monsod’s French Asian Steakhouse in La Jolla, San Diego.

06/02/2026

Bluefin Tuna Thursdays is finally here. 🐟 This week, Chef Tara kicks things off by breaking down a whole bluefin in the dining room at 6pm.

3 courses, $65/person, every Thursday until the season’s done. You don’t want to miss the first one. Reserve via link in bio.

BLUEFIN TUNA IS BACK. 🐟Every Thursday, we’re serving a 3-course menu built around locally caught Pacific bluefin, and it...
05/28/2026

BLUEFIN TUNA IS BACK. 🐟

Every Thursday, we’re serving a 3-course menu built around locally caught Pacific bluefin, and it changes every few weeks so there’s always a reason to return.

Starting June 4th, Chefs Tara Monsod and Brian Malarkey are kicking things off right by breaking down a whole bluefin from hook to plate.

$65/person. Thursdays only, until it’s gone. Reserve now via link in bio.

Everything you love about French onion soup, reimagined as a tart. Tender shredded short rib, deeply caramelized onions,...
05/21/2026

Everything you love about French onion soup, reimagined as a tart. Tender shredded short rib, deeply caramelized onions, melted Gruyère, and rich beef stock poured tableside.

05/19/2026

Chicken wing stuffed with tsukune, speck and raclette. Egg yolk nikiri shoyu on the side. Watch the process, then come taste it.

Half off wine. Every Wednesday. No occasion needed, but we won’t judge if you have one. Reserve via link in bio.
05/13/2026

Half off wine. Every Wednesday. No occasion needed, but we won’t judge if you have one. Reserve via link in bio.

05/13/2026

Not your average dumpling. Rockfish & cabbage stuffed in hand-rolled pasta dough, finished with Bolzano tomato, ponzu, ginger, garlic.

Different sounds, same late-night energy. May at Le Coq hits every mood.
05/01/2026

Different sounds, same late-night energy. May at Le Coq hits every mood.

Date Night, but dressed for spring. Join us at Le Coq for a new 3-course dinner made to share for $98. Reserve your tabl...
04/23/2026

Date Night, but dressed for spring. Join us at Le Coq for a new 3-course dinner made to share for $98. Reserve your table in the link-in-bio.

A toast to all the women who raised us 🥂💐Celebrate her this Mother’s Day with brunch that’s as special as she is. Reserv...
04/18/2026

A toast to all the women who raised us 🥂💐
Celebrate her this Mother’s Day with brunch that’s as special as she is. Reserve your table- link in bio.

Our April lineup is in, with DJs taking you from first pour to last call.
04/02/2026

Our April lineup is in, with DJs taking you from first pour to last call.

Inspired by one of Chef Tara’s childhood favorites, crispy fried fish, our Rosé Snapper pairs a classic French beurre bl...
03/27/2026

Inspired by one of Chef Tara’s childhood favorites, crispy fried fish, our Rosé Snapper pairs a classic French beurre blanc with calamansi for a bright, citrusy balance.

Hop in for an Easter brunch that bends the rules. Vietnamese French Onion Soup, Coconut French Toast, and a few surprise...
03/24/2026

Hop in for an Easter brunch that bends the rules. Vietnamese French Onion Soup, Coconut French Toast, and a few surprises make this brunch anything but ordinary. 🐣 🌸⁠
⁠
Tables are going fast, reserve yours in the link in bio.

Swipe for Chef Tara’s recs.
03/18/2026

Swipe for Chef Tara’s recs.

Tableside Chocolate Mousse finished with whipped crème fraîche and seasonal toppings, hand-selected to match exactly wha...
03/13/2026

Tableside Chocolate Mousse finished with whipped crème fraîche and seasonal toppings, hand-selected to match exactly what you’re craving.

A new month calls for new sounds. March’s lineup is locked in.
03/06/2026

A new month calls for new sounds. March’s lineup is locked in.

Char Sui Pork Collar, smoked low and slow, glazed with our house beet glaze and flipped throughout to build deep, carame...
03/04/2026

Char Sui Pork Collar, smoked low and slow, glazed with our house beet glaze and flipped throughout to build deep, caramelized flavor. Finished in the oven for that signature char. Served with a velvety hot mustard soubise.

Caught red-handed, because one round is never enough.
02/25/2026

Caught red-handed, because one round is never enough.

Golden and crackling at the crust, light and cloud soft within, our baguettes are baked fresh daily, each one hand stret...
02/20/2026

Golden and crackling at the crust, light and cloud soft within, our baguettes are baked fresh daily, each one hand stretched and scored before meeting the oven. Each week, hundreds emerge from the oven, waiting to be layered with Pamplie Butter, Chicken Butter, Escargot Butter, and Caviar Butter.

Salmon Rillette, a pâté-style spread, served with warm garlic-chive bing bread. A little French, a little Chinese, and e...
02/14/2026

Salmon Rillette, a pâté-style spread, served with warm garlic-chive bing bread. A little French, a little Chinese, and every reason you’re not skipping starters tonight.

Calling all lovers & friends, we’ve got the vibes for every celebration this week. Catch for Galentine’s on 2/13 and f...
02/12/2026

Calling all lovers & friends, we’ve got the vibes for every celebration this week. Catch for Galentine’s on 2/13 and for Valentine’s on 2/14. 💌

The main event has entered the room.⁠⁠| steak frites | colossal prawns | chicken café de paris | swiss chard gnocchi | d...
02/04/2026

The main event has entered the room.⁠
⁠
| steak frites | colossal prawns | chicken café de paris | swiss chard gnocchi | duck confit | rosé snapper|

Late nights, the kind of energy you chase all week. After Hours kicks off at 9pm.
01/24/2026

Late nights, the kind of energy you chase all week. After Hours kicks off at 9pm.

Address

7837 Herschel Avenue
San Diego, CA
92037

Opening Hours

Tuesday 5pm - 12am
Wednesday 5pm - 12am
Thursday 5pm - 12am
Friday 5pm - 1am
Saturday 5pm - 1am
Sunday 5pm - 12am

Telephone

+18584271500

Website

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