FAMILY OWNED & OPERATED
Red Tracton’s has been a favorite restaurant for fans of choice meats, friendly service and elegant atmosphere since it was founded in 1956 by restaurateur and businessman Harold “Red” Tracton.
Born in Philadelphia, “Red” established a restaurant founded on the love and respect of his hometown’s steakhouses. Having stood the test of time, Red Tracton’s is a testament to the man’s ideas about a certain type of food and lifestyle.
Initially opening in Los Angeles off La Cienega Blvd and near the popular racetrack Hollywood Park, Red Tracton’s provided an unparalleled first class dining experience. The vibe of the nearby horse track quickly infiltrated the restaurant’s ambience—a characteristic that has remained to this day.
Establishing itself as one of the nicest restaurants in Los Angeles with big cuts of meat, strong cocktails, red leather booths and a dark, yet inviting aesthetic, Red Tracton’s grew to become a favorite hangout for track goers, steak aficionados, politicians and celebrities.
Having crafted the menu himself, “Red” managed to pay homage to some of his favorite East Coast food favorites while keeping a quintessential Southern California charm and ease of pace.
Throughout the 1960s, Red would own and operate five restaurants around Los Angeles: Red Tracton’s off La Cienega Blvd, another downtown, Salem House in Farmers Market, the Fox Hills Country Club restaurant and the Buggy Whip near Los Angeles International Airport.
Moving the La Cienega Blvd location in 1977 to a more desirable location in Encino off Ventura Boulevard, Red Tracton’s would continue to distinguish itself as one of the more formidable steakhouses in the Los Angeles area before ultimately moving to its current location in Del Mar in 1988.
Lying within close proximity of the Del Mar Thoroughbred Club, the restaurant returned to its roots—once again becoming a stalwart favorite for folks visiting the nearby racetrack.
Currently run by Red’s grandson Mason Meredith, Red Tracton’s Del Mar location has set itself apart from other restaurants on the San Diego dining scene by providing top notch eats and comfortable service in its traditionally styled bar and dining rooms.
Though the menu has changed little from Red’s original vision, every item served is special in its own way. With all steaks and prime rib being four-week aged Midwest corn-fed beef, rock lobsters coming straight from Western Australia, scallops shipped direct from Chesapeake Bay and crab legs from Alaska, dinners can rest assured they’re receiving the best that is offered.
Having carved out a characteristic niche for itself in North County San Diego, Red Tracton’s has built a reputation for itself with its old-school style and unparalleled food that speaks for itself.
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