Coming from sunlight into the bar\u2019s dimly lit atmosphere also means you won\u2019t be able to immediately recognize that certain friend or coworker who might be lounging over a second martini \u2014 perhaps the person who once flippantly told you that drinking before sunset isn\u2019t normally their thing.<\/p>\n
Nunu\u2019s is a place where you could run into everyone you know or end up conversing with complete strangers.<\/p>\n
It doesn\u2019t matter if you\u2019re planted at the bar or in a booth. The vibe is intimate, convivial, and non-judgmental.<\/p>\n
The establishment has been around since 1962, when it operated under the name Cosmo\u2019s. Several years later, a Portuguese fisherman took over and renamed it Nunu\u2019s, which translates to \u201cgrandfather\u201d throughout Portugal and Brazil.<\/p>\n
Old photos of local fishermen on an inside wall pay tribute to San Diego\u2019s thriving fishing community at the time. <\/p>\n
In addition, an original decal of a compass encircling a tuna fish still greets patrons at the door as they enter the box-shaped structure.<\/p>\n
Nunu\u2019s current owner, Jon Stamatopoulos, who also runs the Turf Club in Golden Hill, essentially rescued the building from inevitable developers when he purchased the Hillcrest-area<\/a> business in 2018. \u00a0<\/p>\n He gave the interior a heavy cleaning that led to a re-calibrated kitchen and new vinyl upholstery for the scalloped booths and swivel bar stools. <\/p>\n Exterior work included a fresh paint job and repairs to the establishment\u2019s iconic, yellow signage.\u00a0<\/p>\n Also, just inside the entrance way is a wall embedded with rocks. <\/p>\n It\u2019s a classic architectural element from the mid-twentieth century that has been respectfully preserved.<\/p>\n Improved culinary offerings<\/strong><\/p>\n Stamatopoulos has improved the culinary offerings as well.\u00a0<\/p>\n Fresh fruit juices and trendy syrups factor into the cocktails these days. Although if you\u2019re on the hunt for craft or domestic beer (available only in cans and bottles), the bar readily obliges.\u00a0<\/p>\n A lemon drop cocktail ordered by a sibling on a recent evening was commendably balanced. It wasn\u2019t cloying or too tart. The citrus was fresh-squeezed, and the simple syrup was used judiciously. Better yet, the unspecified brand of vodka in the drink wasn\u2019t skimpy.<\/p>\n As a fan of gin martinis, I usually request them made with trusted, smooth Bombay Sapphire. <\/p>\n Although out of curiosity during a midday lunch visit, I opted for the bar\u2019s value option, which is Gordon\u2019s Gin. <\/p>\n Despite the drink\u2019s proper vermouth \u201crinse\u201d and two meaty olives floating within, the cocktail tasted aggressively bitter. Hence, I\u2019ll stick to my usual brand the next time.<\/p>\n While perusing the rather ambitious food menu, my companion chose a generous glass of house-made sangria. <\/p>\n Its red wine base (likely zinfandel) is enhanced with triple sec and brandy. Floating on top was a maraschino cherry and a fat slice of fresh orange. We both agreed, the concoction was cheerfully sweet and highly drinkable.<\/p>\n Meal options abound<\/strong><\/p>\n There are plenty of meal options to quell your booze intake. <\/p>\n Stamatopoulos summarizes the food as \u201cgood, basic pub grub,\u201d referring in part to the unexpected availability of pork ribs sold in quarter or half racks. They sell for $12 and $21.75, respectively \u2014 not bad in this era of soaring food prices.<\/p>\n The menu extends to burgers using meat that is never frozen; chicken wings served with house-made blue cheese dressing; BLT and chicken club sandwiches; all-beef hot dogs, and more.<\/p>\n I\u2019ve indulged so far in a traditional patty melt burger. The meat was crowned with Swiss cheese and grilled onions, and fitted between two slices of grilled rye bread that was heavily buttered.\u00a0<\/p>\n A bite of pulled pork sandwich I snatched from my companion\u2019s plate was as good as any you\u2019d find in a reputable barbecue joint. The meat was juicy with mild smokiness. The coleslaw topping was fresh and crispy. And the brioche bun was tall and springy.\u00a0<\/p>\n French fries mantled with house-made chili and velvety cheese sauce were splendid, especially given that the spuds stayed miraculously crisp beneath the toppings.<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/Nunus-new-booths.jpg\")
<\/a>The booths were given new vinyl upholstery during the bar\u2019s refresh. (Photo by Al Heishman)<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/NuNus-sangria-and-gin-martini.jpg\")
<\/a>House-made sangria and a gin martini (Photo by Frank Sabatini Jr.)<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/NuNus-patty-melt.jpg\")
<\/a>The patty melt is a top seller. (Photo by Frank Sabatini Jr.)<\/p>\n
![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/NuNus-pulled-pork-sandwich.jpg\")
<\/a>The hefty pulled pork and coleslaw sandwich (Photo by Frank Sabatini Jr.)\u00a0<\/p>\n