The Lodge at Torrey Pines Announces the Reopening of The Grill
Executive Chef Jeff Jackson Debuts a Reimagined Menu Alongside The Grill’s Expansive New Patio Design
La Jolla, California (June 2016)—One of Southern California’s most notable AAA Five Diamond hotels, The Lodge at Torrey Pines, announces the reopening of its popular long-standing eatery, The Grill. Following a $2.5 million renovation, The Grill debuts its reinvigorated patio expansion overlooking the iconic Torrey Pines Golf Course, complete with five outdoor fire pit tables, an overhead wooden trellis, Craftsman teak furniture that doubles the outside capacity and an alfresco lounge. Alongside Executive Chef Jeff Jackson’s revamped kitchen, The Grill’s highly anticipated new menu sets the stage for locals and visitors alike.
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 Grill’s new culinary program with hints of nostalgia as he reminisces about childhood moments and favorite dishes with a mature twist. While the menu incorporates a variety of global influences that make up California’s unique culinary heritage, it’s Chef Jackson’s homage to the Santa Maria style of slow cooking over an open fire that sets a distinct tone and serves as the foundation for the menu.
The pride and joy of Chef Jackson’s enhanced dining concept 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 six feet tall is 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.
Chef Jackson’s newly reimagined menu features a handful of classics, including The Grill’s famous trademark Drugstore Burger, alongside a mouthwatering lineup of fresh new creations. A sampling of standout new 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; Oak Grilled Tri Tip Santa Maria Style with pinquito beans, salsa, homemade steak sauce and grilled bread; and a Hot Smoked Black Pepper Salmon with pepperonata and crispy polenta.
Building off of The Grill’s expanded beer program, which features 12 taps from San Diego’s finest craft breweries and a robust lineup of bottled selections, is Chef de Cuisine Kyle Wiegand, an accomplished home brewer and member of the San Diego Brewers Guild. He utilizes his dedication for sustainability and a passion for craft beer to develop seasonal beer pairing menus at The Grill in collaboration with local brewers.
With heavy emphasis on West Coast varietals and producers, resident advanced sommelier Paul Krikorian complements The Grill’s menu with a rotating selection of curated wines by the glass while also showcasing the new viticulture hotspot, Valle de Guadalupe in Baja, Mexico. A menu of classically driven seasonal cocktails, including the Local Mule, Blood Orange Mojito, Boulevardier, Old-Fashioned and Jalapeño Margarita, makes for the perfect patio sippers at the newly renovated space.
The Grill serves breakfast, lunch and dinner daily and is located at 11480 North Torrey Pines Road, La Jolla, CA 92037. For more information, please call The Lodge at Torrey Pines at (858) 453-4420 or visit www.lodgetorreypines.com
About Jeff Jackson
Jeff Jackson is the highly acclaimed and classically French-trained executive chef at The Lodge at Torrey Pines, whose name is synonymous with launching San Diego’s farm-to-table movement in 2002. Since then, his iconic market-driven cuisine has led to numerous accolades, including A.R. Valentien being heralded as one of the Top Ten Farm-to-Table Restaurants in the Nation by Conde Nast’s Epicurious.com.