San Diego Restaurant Week is back!
Get ready for an entire week of delectable dishes from a wide range of San Diego’s favorite restaurants starting January 15th through January 22nd.
Tonight we were lucky to preview a special SDRW menu from The Grill at Torrey Pines.
If you’re not familiar with The Grill, you’re likely familiar with the world renowned championship golf course at Torrey Pines.
The Grill is located against The Lodge Torrey Pines which is perched against this iconic golf course.
It was dark out, but you can see the massive patio area that would be perfect for dining al fresco during the day time.
You can’t tell from this picture, but inside it was bustling and quite full this evening.
Here is the special $40 pre-fixe menu you can expect to see for San Diego Restaurant Week.
It includes an starter, main, and dessert.
Before we ordered, they brought us out some complimentary chips and dip. They were nice and warm! The dip was fragrant with herbs and nice and creamy.
I started the evening with the butternut squash soup.
It was rich in flavor and not overly salty. The fried sage leaf was a nice touch and I found small bits of pomegranite (I think) inside to add a subtle layer of acidity.
Darren ordered the ahi tuna carpaccio. It was actually A LOT of tuna! The plate was pretty big and the slices were nicely cut. I helped him with this one. The ahi was fresh, and the crispy kale was a nice touch to change it up.
It’s always nice to start off with some fresh bread and butter.
For dinner I ordered the swordfish. I was on top of a squid ink pasta over more butternut squash. The squid ink pasta was sensational! It was robust with flavor, but just the right amount. Sometimes, I’m not a fan of squid ink pasta because it’s overpowering.
Also, there we nice big chunks of crab meat which added some sweetness to the dish. The fish was flavored well, but the majority of it was overcooked a touch. Still, it was a solid dish over all.
Darren got the trip-tip and requested it medium rare. The meat was accompanied by some beans and a homemade steak sauce.
For dessert I chose the root bear float. It was nice because our server Madeline gave me a choice of 4 different root beers. I wasn’t sure which was the best, so she helped me to choose the Henry Weinhart. I’m not usually that impressed with root beers, but this was awesome. It was creamy with hints to sassafras, honey, and vanilla.
Darren got the creme brûlée. The crust was nice and caramelized and he enjoyed the accompaning orange madeleines.
Overall, the meal was quite delicious. Service was very attentive, but not no over the top (which we like).
I saw some other items headed out from the kitchen as well, and the burgers look delicious as well.
We’ll definitely be back in the future. Let us know if you check them out for SDRW and what you think. Happy eating!
The Grill at Torrey Pines Lodge
11480 N. Torrey Pines Rd.
La Jolla, CA 92037
Disclaimer: Please note that our meal was provided complimentary, but our opinions remains our own.
6 Comments on “SDRW Preview – The Grill at Torrey Pines”
wow that sliced ahi dish looks shareable! swordfish seems hard to make well in steak form. any recs on where the best one you’ve tried? I tend to stick to the flakier or more oilier fish myself. man I can hardly decide where to go next this week. so many good options! 🙂
Back in the day, Oceannaire was the best place for seafood. It’s since changed ownership, so it’s a bit different these days, although still good. Bluewater grill has really nice fish if you haven’t been.
We’ve got a couple more SDRW stops this week – Nobu and Cucina Urbana. I’m getting hungry!
I’ll keep a look out for where you end up going.
Wow, a food critic and financial expert. What diversity. Thanks for this, my appetite is climbing…
Claude, I hope your appetite leads you somewhere delicious for SDRW! 🙂
The swordfish and tri tip looks great! I think I’d choose the creme brulee for dessert as I don’t know how to make that dessert.
Yeah, it’s tough to beat a well made creme brûlée! You should try making it sometime. It’s fun to bust out the torch and caramelize the top. 🙂