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  • Red Tracton's

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Red Tracton's
Red Tracton's

Red Tracton's Details

  • Dining Style: Casual Elegant
  • Website: http://redtractonssteakhouse.com/
  • Email: info@redtractonssteakhouse.com
  • Phone: (858) 755-6600
  • Hours of Operation: Lunch: Monday - Saturday: 11:00am - 3:30pm; Dinner: Sunday - Thursday: 4:00pm - 10:00pm, Friday - Saturday: 4:00pm - 11:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Steak, Seafood, Bar / Lounge / Bottle Service
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Dancing, Entertainment, Fireplace, Full Bar, Late Night, Personal wines welcome (corkage fee applies), Private Room, Smoking Area, Takeout, Wheelchair Access
  • Entertainment: Red Tracton's features live entertainment at the World famous "Piano Bar" Wednesday - Saturday. 7:30pm - 11:30 pm on week nights and Weekends 8:00pm till closing. Dinner is also served in the Lounge
  • Special Events & Promotions: Del Mar Race Track season starts July 16, 2008. We will be unable to except on line reservations for dinner. We will be excepting online reservation for Lunch Mon - Sun and Dinner Mon & Tue night. Thank You

Getting there

  • Cross Street: Jimmy Durante
  • Parking: Valet
  • Parking Details: Self parking during lunch hours and valet after 4:00PM.
A word from Red Tracton's
Unique 50's style Steakhouse and Supper Club. Red Tracton's is know for serving only the finest in "Prime" Beef and Seafood. Quality and quantity is Red's trademark. Live entertainment Wednesday - Saturday at the Piano bar.
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerSteak
  • Diners' Choice WinnerVibrant Bar Scene
Diner Reviews
  • "One of our favorite restaurants! Great drinks, food, and service. The chops, steaks, and scallops are excellent. The wait staff was a bit overloaded this time and that's why we knocked off a point."
    Dined on 4/12/2014
  • "Red's is a show place for fine dinning and horse race lovers...the food is blue ribbon..and the memorbillia is blue ribbon...terrific scene/ Rob"
    Dined on 4/7/2014
  • "My wife was ready for a great steak dinner so I made reservations for the Red Tracton where the beef is always outstanding. I decided on the pork chop and was very pleased with my dinner. Large portions and leftovers mean that we get two nights of enjoyment out of one meal."
    Dined on 3/22/2014
  • "Maitre d' guessed my name right when we arrived. Helps to be ontime eh? Will be GLAD to Return SOON! Excellent Server black hair, good attitude, sitting by Frank and his birthday party of 6 we were in far left corner after the bar area March 14th. All three of us had a great time. The bar looks like a fun hangout but had the kids this trip... MY Double wide porkchop special on a bed of asparagus and Beefsteak Tomato salad was Great! We went through two loaves of baked bread baskets(SO FLUFFY). Tara's french fries and the Huge Shrimp were Delicious, Tanya's Clam Chowder and Lobster Mac were ok but she wished she had got the Shrimp after she saw them!. The Birthday Cheesecake slice for Tanya was so Nice!"
    Dined on 3/14/2014
  • "My husband and I needed a night out and this was perfect. The service was good, the Veal Ravioli's were to die for. Definitely going back for more good food."
    Dined on 3/13/2014
  • "The food was okay. Nothing spectacular. The service needs to be worked on. The server was not very friendly."
    Dined on 3/8/2014
  • "We have never been disappointed when dining here. Large portions, excellent beef and seafood selections, amazing side dishes and salads. Servers have had many years of experience and treat you like family."
    Dined on 1/11/2014
  • "Excellent drinks, service, and food (we had scallops and veal chop). Our go to restaurant!"
    Dined on 2/21/2014
  • "Our party of 2 ordered a filet and a sirloin strip steak. The filet was wonderful - large and perfectly cooked. The steak was thin, tough and full of gristle. Go with the filet if you find yourself at Red Tracton's"
    Dined on 2/17/2014
  • "We had a wonderful girls night out. Good food and drink, good service and a place for conversation,"
    Dined on 2/4/2014
  • "the staff at this place was horrible, they did not even greet us, no explanation of the menu and no drink menu was offered. We felt rushed and not confortable. This restaurant ruined my special ocassion. I was very excited to go here but will never go back!!!!"
    Dined on 1/17/2014
  • "We have been going to Red Tracton's for about 5 years. We always have excellent service and quality of food is excellent. Their Lobster Bisque is the best in San Diego!"
    Dined on 1/18/2014
  • "A steak/chops/seafood place with excellent quality food. The king crab raviolis were very tasty, with refined pasta shells and delicious creamed red bell pepper purée. Not a speck of sauce was left on my plate. My wife and I each had the large, bone-in, roasted prime rib, which is hard to find anywhere because it has to come off a whole roast made in house. They were spectacular! Way too large to finish, but great as a take-home leftover. The accompanying horse radish was very special, in that it came across like fresh grated, being sharp and flavorful in taste. We were impressed by this attention to detail. Each twice-cooked, stuffed baked potato, one/person, was large enough to feed at least 4 people, and was a tasty in preparation."
    Dined on 1/17/2014
  • "As usual, the food was awesome (Eastern scallops, New York sirloin, humongous baked potatoes) and the wait staff was excellent."
    Dined on 1/11/2014
  • "Our New Year's tradition is to have a great dinner out. Because I had read several favorable reviews on Red Tracton's, I set my expectations too high. For a single mom with average income the prices were a stretch so I expected great experience overall for the price. That night restaurant's small lot was half empty. The layout forced me to drive in front of the VALET ONLY station. As the attendant reached for my keys I requested to wait in the car for my dinner party He "gave" me a slot at "no charge" - which happened to be the farthest from the building. There were several open, non-handicap slots close to the entrance. (There is much more. This was a SLOW night. Read "note to restaurant". Will not be recomnending this business.)"
    Dined on 1/1/2014
  • "Always a treat to eat here. Steaks and prime rib delicous. Huge baked potatos as a side. Servers are experienced and efficient."
    Dined on 12/11/2013
  • "As a restaurant that prides itself on great steaks, you would think that the kitchen staff would be expert in their signature item. Our steaks ordered medium rare came out rarer than rarer. Both entrees went back for additional cooking. No apologies from server. Service was perfunctory. Restaurant was shabby- needed new decor, paint, and floor covering. Drinks were generous. .... Had a much better experience there a month ago. Inconsistent kitchen."
    Dined on 12/19/2013
  • "Food and service are always above standard. We went on a Friday during the holiday season and the restaurant and bar were packed. We waited a few extra minutes to be seated but the waitress immediately took a drink order and we got the warm bread & butter. Having that so quickly showed how much they value customer service, even when so busy. I have always had either prime rib or filet and it is delicious! My husband ordered the swordfish and it was the largest piece of fish I have ever seen be served at any restaurant. It was fresh and he loved it. We will be back many more times!"
    Dined on 12/6/2013
  • "The make the best shrimp appetiser I've ever had--huge shrimp with special dipping sauces. I also had their lobster bisque and a gigantic Australian lobbster tail that was truely the best I've ever had. It was cooked to perfection--sweet & juicy. I've been going here for years & never a bad meal--only oustanding meals. We also ordered some other food not to be missed inclufing the twice baked potato which is the best ever."
    Dined on 12/3/2013
  • "Our server was the worst ever-Catherine. She never asked how our dinner was and served us cold coffee. she was not friendly and never smiled. I'll make sure I don't have her if we return. It was very noisy and we may not return for dinner. The corkage fee is $25 which is high in my estimation."
    Dined on 11/25/2013
  • "Food was excellent. The steak was a little chewy and somewhat tough."
    Dined on 11/2/2013
  • "They are the best! Exciting crowd in the bar watching racing at Santa Anita. Got a little loud at times, but fun."
    Dined on 11/1/2013
  • "Owner Tracy Tracton introduced herself to us this (Sunday) evening. The first time we had met the owner in over 15 years of coming to this restaurant, one of our favorites. This after we checked in and asked where our usual maître d' (Adam?) was. We almost exclusively dine here on Saturday evening so that's probably the reason we hadn't met Tracy. This place almost always meets or exceeds our expectations for drinks, food and service. This time was no exception. Great martinis. The bread is yummy. The steaks and seafood are awesome. The humongous baked potatoes are overwhelming. As mentioned by many others, the restaurant has a great old school vibe."
    Dined on 10/20/2013
  • "Wow, didn't expect to see such giant baked potatoes! The cost is high per entree but if you know that going in and plan to split the enormous amount of food it makes the place affordable. Loved the service and choices of sides, wine was good and reasonable. Will go again for sure!"
    Dined on 10/19/2013
  • "Thanks to a recommendation, I took some friends to the Red Tracton. It was an excellent reference. The ambience was great and the food was wonderful. I loved that everything was as it should be in an upscale restaurant, (chilled forks for dessert etc) The only complaint I had was that the avocado on my wifes meal looked a little black around the edges. Otherwise everyone complimented the food. Would I still go back there? Yes indeed!"
    Dined on 10/11/2013
  • "We can always depend on a delicious dinner and a nice atmosphere."
    Dined on 9/21/2013