Joe & Paulina Saska purchase High Tide Bar, a dive in the heart of Mission Beach, and transform it into one of Mission Beach’s first family-style restaurants.
As one of Mission Beach’s rare sit-down establishments, High Tide rises the ranks as a neighborhood favorite. They become known for aged, perfectly cooked steaks and fresh salads with impeccable, old-fashioned dressings made in-house.
Joe Saska passes, and the restaurant is taken over by an outside manager.
Joe’s eldest son, David Saska, hones his culinary skills as a chef and broilerman at the legendary Chuck’s Steak House in La Jolla, with his brother Jerry Wilson. David quickly becomes known as the best broilerman in town.
Brothers David and Michael Saska reclaim control over High Tide, rename it Saska’s Steak and Seafood, and introduce a refined, now-classic menu centered on handcut steaks and quality seafood.
David cements the legacy of Saska’s, broiling signature steaks and prepping steakhouse classics, while Mike becomes the face of the FOH, making guests feel like they’re home.
Hot off the heels of Saska’s success, David opens Saska’s East in Brawley, CA.
David opens Saska’s New Place in Point Loma, which departs from the classic steakhouse vibe and trends toward a more laidback, tiki aesthetic.
The High Tide Bar next door is transformed into Saska’s Sushi Bar and fish market, offering fresh-caught fish steps from the beach.
Saska’s celebrates its 50th Anniversary and status as one of the oldest restaurants in San Diego.
After a shaky economy, Saska’s is sold to the fiercely passionate Gina Champion-Cain, owner of The Patio Restaurant Group – and regular customer since 1987.