Chef Drew Deckman and his wife, Paulina, have officially changed the name of their 15-month-old North Park restaurant from \u201c31ThirtyOne\u201d to \u201cDeckman\u2019s North at 3131<\/a>.\u201d<\/p>\n It is intended to crystallize the restaurant\u2019s identity as an establishment directly connected to the chef\u2019s celebrated accomplishments while still defining its numerical address on University Avenue.<\/p>\n \u201cDeckman\u2019s is a known brand, and it has been for a long time. We are a destination in the Guadalupe Valley, located just 80 miles south of here. With the previous name, people didn\u2019t know it was us,\u201d Deckman explained while referring to his south-of-the-border restaurants: Deckman\u2019s en el Mogor; Conchas de Piedra; and Enso Omakase.<\/p>\n All of the establishments fall under the umbrella of Deckman\u2019s Restaurant Group<\/a>.\u00a0<\/p>\n Last year, Conchas de Piedra earned a Michelin Star and a Green Michelin Star, while Deckman\u2019s en el Mogor received the Green Star. Both were cited for their leadership in sustainable gastronomy.\u00a0<\/p>\n Sourcing proteins and produce from nearby farms and fisheries has defined Deckman\u2019s cooking for years, dating back to at least 2000 when he earned his first Michelin Star while working at Restaurant Vitus in Germany.<\/p>\n Deckman added that the name change is a strategic move to \u201cadapt and overcome\u201d in what he describes as \u201cone of the most challenging periods for the restaurant industry \u2014 even more difficult than in the Covid era.\u201d\u00a0<\/p>\n Taking time with a name this time around\u00a0<\/strong><\/p>\n He also pointed out that the name 31ThirtyOne was chosen last year in haste.\u00a0<\/p>\n \u201cWe first named the restaurant Watershed. But then we received a letter saying the name is licensed by a pizzeria in Marin County. So we changed it to 31ThirtyOne after our address. It was a reactionary decision at the time,\u201d he noted. <\/p>\n The newly appointed title, now freshly painted above the exterior front windows, coincides with several other positive changes made over the last year within the two-level restaurant.\u00a0<\/p>\n The operation remains favored by customers for its wood-fueled oven, an eight-seat chef\u2019s counter, and a rooftop bar. <\/p>\n Yet gone are the tasting menus, which Deckman felt were being interpreted as \u201chighbrow.\u201d <\/p>\n The menu of late is more concise and with a focus on \u00e1 la carte choices.\u00a0<\/p>\n Also, because Deckman wants to make the dining experience more relaxed for guests, the kitchen staff are sporting black T-shirts in lieu of chef jackets.<\/p>\n From a cost standpoint, prices have been reduced on certain dishes, while others are under review.<\/p>\n \u201cIt\u2019s a self-audit in progress, but we are doing it without compromising quality and portion sizes,\u201d he noted. \u201cWe\u2019re looking for that sweet spot where guests receive value and approachability.\u201d<\/p>\n The culinary parallels to Deckman\u2019s menus in Mexico are still evident, if not amplified because of greater attention brought to various styles of ceviche seen also at Conchas de Piedra.<\/p>\n Meats and many veggie dishes are fire-roasted in rustic Baja-style using oak, as they have been from the get-go. And even the house-made eggplant puree (served with fish) is scorched on the grill.\u00a0<\/p>\n Adhering to North Park\u2019s urban setting\u00a0<\/strong><\/p>\n Deckman indicated that the main differences between his bi-national restaurants are the Guadalupe Valley\u2019s pastoral surroundings versus North Park\u2019s<\/a> urban setting.\u00a0<\/p>\n Among the hot sellers at Deckman\u2019s North are Kumiai oysters from Baja. <\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/Drew-Deckman1.jpg\")
<\/a>Chef-restaurateur Drew Deckman (Photo by Isabel Ramirez\/Salsa Digital)<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/Deckmans-North-interior-Nov-7-2025.jpg\")
<\/a>New art and lighting are part of the restaurant\u2019s refresh. (Photo by Frank Sabatini Jr.)<\/p>\n
![\"\"](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/Deckmans-North-oysters-by-Isabel-Ramirez-Salsa-Digital.jpg\")
<\/a>Oyster service is a big hit at Deckman\u2019s North at 3131. (Photo by Isabel Ramirez\/Salsa Digital)<\/p>\n