SAN DIEGO -- Opening a new restaurant in a down economy is a risky venture, but the odds are pretty good for Carmel Valley residents David and Mariah McIntyre.

The North County couple -- who opened Crescent Heights Kitchen & Lounge in the downtown financial district 2 1/2 weeks ago -- have some pretty impressive credentials to help ensure their success.

A protege of famed chef Wolfgang Puck, David McIntyre spent eight years at Puck's Spago Beverly Hills (1998-2006), working his way up to the position of sous chef and kitchen manager. He also consulted on the 2006 opening of Puck's award-winning steakhouse Cut at the Beverly Wilshire Hotel.

Mariah McIntyre's experience includes upscale restaurant management, marketing and corporate branding. Crescent Heights' General Manager Mark Wheadon's 20-year career includes running a Ruth's Chris Steak House at the Hotel Park City in Utah, and before that, managing L.A.'s Blue on Blue at the Avalon Hotel. And Crescent Heights' chef de cuisine Mette Williams was the sous chef at Cut before the McIntyres lured him to San Diego.

Although the McIntyres both grew up in Los Angeles, they moved to North County's Del Sur neighborhood a year ago to be closer to family here and because they loved the area. They also felt that San Diego's revitalized downtown was the ideal location for their restaurant, which they named after the street David grew up on in L.A.

"It's a cut-through street in Hollywood, and it's a cute, quaint little neighborhood by the Grove (shopping district) where we've always lived," Mariah said. "The name is an homage to our past and what we wanted to bring down here."

Crescent Heights opened Sept. 29 on the ground floor of the 23-story Advanced Equities office tower at 655 W. Broadway, just steps from the downtown train depot. Designed by Akar Studios (architect for Solana Beach's Blanca restaurant) in what Mariah calls a "modern but inviting" style, Crescent Heights seats 86 in the dining room, 44 in the lounge/bar and 30 on the patio.

David McIntyre describes his menu as "California modern" and seasonal.

"In San Diego, we have access to the best of the best produce all year long, and the menu will change regularly to reflect whatever is at its peak of freshness."

He says his specialties include braised meats, a focus on technique and serving high-quality, perfectly seasoned, unpretentious food.

"Mariah and I have always said we want people to feel like we're inviting them into our home," he said. "We want everyone to feel comfortable and satisfied, so they'll want to come here even when it's not a special occasion."

The current dinner menu includes dishes such as sauteed diver scallops with brown butter and creamy Parmesan risotto ($29), 28-day dry-aged Kansas City Steak with cognac whole-grain mustard sauce ($44), and grilled Colorado lamb loin with vegetables and black olive tapenade ($29). The house signature dish is the Crescent Heights Salad with poached egg, confit bacon, fingerling potatoes, baby leeks, frisee and mustard vinaigrette ($14).

The restaurant's wine menu has a lower price point than most upscale dinner houses, with most bottles in the $45-$65 range. "That's one of our pet peeves," David said. "Mariah and I hate going to restaurants where the cheapest wines on the menu start at $75. So we wanted our wine list to be more accessible."

After working out the kinks with dinner service over the past few weeks, Crescent Heights added lunch service on Monday. Because Crescent Heights is in the heart of the business district, the McIntyres expect the lunch trade will be a major source of their revenues.

And despite the turmoil in the markets this month, they say business is going well.

"We're very happy with everything," David McIntyre said. "The word is getting out, and we're getting great feedback. We're very optimistic about the future."

Crescent Heights Kitchen & Lounge

Where: 655 W. Broadway, San Diego

Hours: 11:30 a.m. to 2:30 p.m. and 5:30-10 p.m. Mondays-Saturdays

Phone: (619) 450-6450

Web: www.crescentheightsSD.com