New look, new menu for The Grill at Torrey Pines Lodge in La Jolla/San Diego



In January 2016, Executive Chef Jeff Jackson’s popular longstanding eatery, The Grill at The Lodge at Torrey Pines, temporarily closed to undergo a $2.5 million remodel. Upon reopening doors to the public the week of June 13, 2016, The Grill unveiled a reinvigorated patio expansion overlooking the iconic Torrey Pines Golf Course — complete with five outdoor fire pits, an overhead wooden trellis, additional seating and an outdoor lounge — alongside a revamped kitchen, which sets the stage for Chef Jackson’s highly anticipated new menu, and an expanded selection of local craft beer with 12 taps from some of San Diego’s finest craft breweries.

Chef Jackson’s reimagined take on The Grill’s culinary program includes menu classics alongside newly created dishes, which marks the first menu revamp since The Grill’s inception in 2002 with the opening of the AAA Five Diamond Resort, The Lodge at Torrey Pines. Offering a more casual, laid-back atmosphere in comparison to The Lodge’s critically acclaimed, fine-dining counterpart, A.R. Valentien, Chef Jackson brings a playfulness to the menu with hints of nostalgia as he reminisces about childhood moments and favorite dishes with a mature twist, while incorporating the classic and time-honored techniques for which he is respected.

The pride and joy of Chef Jackson’s enhanced culinary program is a beautiful, custom-built wood-fired grill located for all to see on the restaurant’s remodeled outdoor patio. Designed by San Diego-based grill expert, Phil Roxworthy, this four-in-one statement piece stands 6-feet tall surrounded by natural boulders and incorporates a guest facing fireplace opposite a massive six-foot grill, two rotisseries and a six foot oven, creating endless options for the culinary team.

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 Grill’s famous trademark Drugstore Burger served with mayonnaise, lettuce, tomato, onion, pickles and French fries.

— The Grill at The Lodge at Torrey Pines is at 11480 North Torrey Pines Road, La Jolla. (858) 453-4420.

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