• Jarnard Sutton

The Grill at Torrey Pines to debut new look and menu this summer

h2 Public Relations

The Grill at The Lodge at Torrey Pines will reopened its doors on June 13th. This longstanding eatery closed in January for a $2.5 million remodel. The updates will include a patio expansion overlooking the iconic Torrey Pines Golf Course, five outdoor fire pits, an overhead wooden trellis, additional seating and an outdoor lounge, alongside a revamped kitchen, which sets the stage for Executive Chef Jeff Jackson’s highly anticipated new menu.

h2 public relations

Alongside Chef de Cuisine Kyle Wiegand, Chef Jackson incorporates a variety of global influences which make up California’s culinary heritage, but it’s his homage to the Santa Maria-style wood burning grill, oven, and rotisserie that will set a distinct tone and serve as the foundation for the menu with an abundance of slow-cooked proteins and farm-fresh ingredients sourced from some of the region’s most notable organic farms.

Standout menu items include: Chef Jackson’s reinterpretation of the Monte Cristo with wood roasted turkey, applewood ham, and gouda on raisin brioche served with strawberry green pepper jam; a pressed Salmon sandwich with tomato, Bermuda onion, Nicoise olive, lettuce, boiled egg, radish, and red wine vinaigrette on french bread; and the five-spice quinoa with roasted vegetables is a dish that will carry all veggies prepared on the wood-burning grill.

The Grill will serve breakfast, lunch and dinner daily upon opening the week of June 13th. The Grill’s famous trademark Drugstore Burger and Ruby Brook Trout Amandine as well as a few other favorites will remain available on the menu, alongside an expanded selection of local craft beer with 12 taps from some of San Diego’s finest craft breweries.

Here's a little preview of what we know about the new lunch and dinner menu:

Beer Braised Short Rib

Potato Rosti, Pickled Red Onion, Herb Salad

Hot Smoked Black Pepper Salmon

Pepperonata and