The Presley, and other restaurants opening at Liberty Station
Published - 07/28/20 - 08:30 AM | 15386 views | 0 0 comments | 6 6 recommendations | email to a friend | print
The Presley has more than 2,000 square-feet of patio space at Liberty Station. COURTESY PHOTO
The Presley has more than 2,000 square-feet of patio space at Liberty Station. COURTESY PHOTO

New restaurants like The Presley and others are opening throughout Liberty Station.

Named for his young daughter, Ty Hauter, owner of The Presley and CEO of Good Time Design, just had a soft opening for his cutting-edge outdoor restaurant offering al fresco dining. The new establishment inhabits the former Fireside by the Patio in the Arts District.

With more than 2,000 square feet of patio space showcasing abundant greenery, swinging benches, and pup-friendly seating, the new eatery will be a community-driven hub for family outings, happy hour hangouts and weekend brunching.

“We wanted to put a spin on it, create something that would hold up over time, and maintain a higher-level for doing business, that was our first goal,” said Hauter. “We wanted to create a laid-back place, with reasonable pricing, a place for people to come to, or to host special events, where families can bring their kids and have a good time. We’ve had a lot of success with that before, and we’re hoping to do the same at The Presley.”

Good Time Design is the hospitality and entertainment group behind The Blind Burro, Moonshine Flats, and Moonshine Beach. Now with The Presley, Good Time adds a family-friendly addition to their group of social haunts and music venues. Future plans for The Presley, which opened July 22, call for integrating live music and DJs into its entertainment mix.

The Presley’s menu, from Good Time Design’s corporate chef Todd Nash, will range from salads and shared plates to flatbreads and sandwiches while the cocktails, created by Moonshine Flats’ Jack Washwell, will include drinks like a Dole Whip Mimosa and Lavender Gin Slushy.

Hauter talked about some of his restaurant’s other attractions and selling points.

“We wanted to bring a relaxing environment that was a little more homespun with group swings outside, and some different areas of couches, where people could feel like they’re out on their front porch or in their backyard just hanging out,” he said.

Above all, Hauter likes the synergy of The Presley’s location.

“I’ve always admired the community in Liberty Station,” he said. “When this opportunity presented itself, it was a no-brainer for us. In my opinion, it’s an outstanding location, surrounded by fun and exciting businesses with lots of energy and foot traffic.”

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  • Opened July 17 — San Diego’s Butchering & BBQ Authorities launched Fluster Cluck Hot Chicken in Liberty Public Market. Fluster Cluck’s menu boasts crispy tender sliders, loaded cheesy chicken fries and, a quintessential Southern-staple, crispy chicken with buttermilk waffles.

  • September opening — Cohn Restaurant Group is reviving Liberty Station’s beloved bakery, Con Pane. Guests can look forward to signature offerings including Turkey Cobb, Almost Grilled Cheese, Brioche Cinnamon Roll, Butterscotch Latte, Point Loma Sourdough, Gruyere, and Chive and Chocolate Bread. 

  • Early fall — Recent “Chopped” winner, chef Phillip Esteban, will debut White Rice at Liberty Public Market. The market stall will be a brick-and-mortar extension of White Rice, with a menu that will be an exploration of bold flavors, colors, beauty, and the diversity of everyday Filipino dishes.

  • Fall — The team behind Fluster Cluck Hot Chicken at Liberty Public Market will open Flat Top Fattys. A burger and milkshake joint inspired by retro SoCal diners, Flat Top’s menu overhaul will shift its offerings to pressed top burgers with a focus on house-ground patties using premium quality chuck and top round. Fattys will also flaunt a program of crave-inducing shakes and malts.

  • Now pen — Eggies, a quick-service eatery, features playful and portable breakfast staples. The walk-up window affords swift transactions and minimal interaction.


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