The restaurant is David's second restaurant, after his successful Laguna Beach pizzeria & birreria. The San Diego twist on the familiar concept is a product of Mainiero's "bespoke" philosophy of restaurant development, which he believes is particularly appropriate for the Southern California market.
According to Mainiero, Everything in the restaurant industry is increasingly being evaluated according to a double standard: we want world-class design and ambience without the price; we want knowledgeable and endearing servers, and of course, incredible food, all without breaking the bank. We want quick food in our neighborhood, but not “fast food,” but you want and deserve the highest quality, locally sourced ingredients. The Michelin starred chefs and corporate chains shouldn't have a monopoly on that.
So, Double Standard intends to double your standards.