The Grill Reopens At The Lodge At Torrey Pines | Executive Chef Jeff Jackson Debuts A Reimagined Menu Alongside The Grill’s Expansive New Patio Design

June 14, 2016

Following a $2.5 million renovation, The Grill at The Lodge At Torrey Pines has unveiled 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, all of which will compliment Executive Chef Jeff Jackson’s revamped kitchen and new menu.

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, which 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 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, home made steak sauce, 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, Chef de Cuisine Kyle Wiegand is 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—the first of which is slated for Wednesday, September 21st with AleSmith Brewing Company.

Playing heavy emphasis on West Coast varietals and producers, resident advanced sommelier Paul Krikorian compliments The Grill’s menu with a curated selection of rotating 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 in La Jolla. For more information, visit and check out the new dinner menu below.