Evans Hotels has just unveiled its $2.5 million renovation of The Grill at The Lodge at Torrey Pines, the award-winning property's more casual eatery. While it's still a gathering place for golfers coming off the Torrey Pines Golf Course, the revamp establishes the eatery as a bonafide dining destination, with a heated patio that's doubled its footprint and now holds fire pit tables under its wood trellis.
Most impressive is the six-foot-tall stone and brick fireplace that also houses a custom built six-foot grill, two rotisseries and a six-foot oven. It's where executive chef Jeff Jackson and The Grill's chef de cuisine Kyle Wiegand are cooking up many important elements of their newly elevated all day menu; at dinner, the rotisserie chicken, porchetta and authentic Santa Maria tri-tip all showcase the delicious results of live fire and smoke.
A home brewer, Wiegand will be spearheading regular beer dinners (the first is scheduled for September 21 with AleSmith) to highlight The Grill's expanded craft beer program. There are also craft cocktails on offer, plus a rotating wine list of West Coast and Baja varietals from advanced sommelier Paul Krikorian.