The Duke Cocktails & Grub in Grantville occupies the bar space at 6519 Mission Gorge Rd, San Diego, CA 92120, that previously housed the Longhorn Bar & Grill for fifty-seven years. The ownership group — Logan Henry, Matt Guilbert of Regal Beagle and Regal Seagull, Jesse Melton of Sidecar and Bottle Rocket, and Garrett Haislip — reopened the location in May 2025 after a full renovation that stripped the former Western-themed decor and installed a contemporary Americana interior. All burgers use 100-percent Gold Canyon Angus beef and ship with fries at a flat twelve-dollar price point, and the craft cocktail program runs alongside eighteen draft beer lines and a full liquor license. The Mission Gorge Center shopping plaza sits near Kaiser Permanente Zion Medical Center, and Good Pressure Brewing Co. pours its own production beers in the same Grantville corridor a short drive north on Mission Gorge Road. The Reuben sandwich layers corned beef with caraway-and-mustard-seed sauerkraut, Swiss cheese, and house thousand island dressing on griddled rye, and the pulled pork chimichanga wraps slow-smoked pork in a deep-fried flour tortilla. Trivia nights and sports programming run across multiple screens throughout the week, and a Sunday brunch service opens earlier than the standard lunch window. Mission Gorge Road funnels hikers and tourists between Mission San Diego de Alcala and Mission Trails Regional Park, and The Duke catches that corridor traffic from the midpoint of the route. A San Diego County health inspection returned a score of 94 out of 100. The 92120 ZIP is absorbing new housing development north of the Interstate 8 corridor, and the ownership group built the concept around a younger-family demographic that the Longhorn's Western theme no longer served. Habibi Cut runs a barber operation in the same Grantville commercial district, and both businesses anchor the Mission Gorge Road strip's mix of food, drink, and personal services. The chili burger arrives open-faced under house-made chili, shredded cheddar, white onions, and two onion rings atop a half-pound Angus patty that holds its juice against the weight of the toppings.