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.
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 Crispy Polenta
Oak Roasted Vegetables
Five Spice Quinoa, Crispy Chick Peas and Salsa Verde
Rib Eye Cap
Frisée, Frilly Mustard, Tomatoes, Grilled Summer Squash, Creamless Corn, Shaved Radish
Bahn Mi (Vietnamese Hoagie)
Porchetta, Chicken Liver Pate, Pickled Carrots, Daikon and Jicama, Cilantro, Red Jalapeno
1960’s Hippie Vegetarian Sandwich
Cucumber, Red Onion, Eggplant, Grilled Peppers, Avocado, Tomato and Sprouts Multi Grain Bread and Benedictine Spread
"The Art of Baja"
To celebrate the re-opening of this quintessential eatery, The Grill at The Lodge at Torrey Pines is hosting "An Evening with Drew Deckman and the Valle de Guadalupe" on Friday, July 15 with an intimate dinner under the stars enjoying the best of Baja. Esteemed Executive Chef Jeff Jackson has put together a spectacular five-course family-style feast highlighting traditional dishes and ingredients from this unique region, which will be prepared on the outdoor rotisserie. The dinner will feature wine connoisseur and Michelin starred Chef Drew Deckman as well as Hugo D’Acosta, the premier wine guru of Valle De Guadalupe who will showcase rare wines normally unavailable in California.
The reception will begin at 6:30 p.m. with the intimate dinner taking place on The Grill’s newly designed patio from 7:30 to 9:30 p.m. Tickets are available for $125 per person.
The Lodge at Torrey Pines, 11480 North Torrey Pines Rd. La Jolla. (858) 453-4420 or lodgetorreypines.com
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