HIRE LEARNING: Olivier Bioteau

As I talked about in this month’s restaurant review, the Lodge at Torrey Pines is one of the apexes of San Diego’s dining scene, thanks to chef Jeff Jackson and the signature dining room, A.R. Valentien. And now they’ve just stepped up their casual game, too, unveiling a $2.5 million renovation of The Grill at the Lodge at Torrey Pines.

The centerpiece? Fire.

Jackson and chef de cuisine Kyle Wiegand created a whole new menu for The Grill, part deux, and it’s focused around a six-foot, custom wood-fired grill with a diner-facing fireplace. The grill is six-foot, so is the oven, and there are two rotisseries. It continues the San Diego movement of open-fire cooking, and takes it to a whole new level. San Diego grill master Phil Roxworthy designed it all.

The redesign added five outdoor fire pit tables, an overhead wooden trellis, craftsman teak furniture and more than doubled the capacity of the space that overlooks the Torrey Pines Golf Course.

The new menu will have classics like Jackson’s famed Drugstore Burger, plus a spin on the Monte Cristo (wood-roasted turkey, applewood ham, gouda on raisin brioche with strawberry-green pepper jam); an oak-grilled tri-tip done Santa Maria style with pinquito beans, salsa, home made steak sauce and grilled bread; and a hot smoked black pepper salmon with peperonata and crispy polenta.

Wiegand is a home brewer and member of the San Diego Brewers’ Guild, so his 12 San Diego crafts on tap should always be solid. He’s also planning a series of seasonal beer collaborations (first is Sept. 21 with Alesmith Brewing). The wines will showcase some of Baja’s top, and craft cocktails are also on offer (blood-orange mojito, jalapeño margarita, a “local” mule, a boulevardier, etc.)

It’s open today. Serving breakfast, lunch and dinner every day from here on out. 11480 North Torrey Pines Rd. 858.777.6641.

Now please enjoy the first known photos of the brand spanking new Grill.

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

The Grill at The Lodge at Torrey Pines

FIRST LOOK: The Grill

Evans Hotels recently put $2.1 million into renovating their signature restaurant at the Catamaran Resort. It needed it. The Catamaran was that beloved local spot in Pacific Beach that felt left behind in the Magnum P.I. tropical white-guy era. Along with a pretty stunning floor-to-ceiling jellyfish aquarium in the middle of the restaurant, the renovation maximized the outdoor space overlooking Mission Bay and added a significant raw bar. For the new Oceana Costal Kitchen, they pulled in Steven Riemer, a vet of their other high-end restaurant A.R. Valentien at the Lodge at Torrey Pines.

I had a lunch there recently, and identified a sure-fire way to milk a perfect experience from the new attraction. Now that America has decided that bread or carbs of any sort lead to a form of bodily hell, the first portion of this plan fits perfectly into any diet. The second half throws all that out the window in a gluttonous pursuit of joy. So go, sit on the patio, and order:

YELLOWTAIL CRUDO: This dish relies on some supremely sourced raw yellowtail. Silky, lean and delicious. It’s then lightly bathed with aguachile, which is a chile-lime ceviche style that originated in Sinoloa, Mexico. Chef then adds some avocado for a healthy fat component and some mildly pickled radishes. One of the better crudos I’ve tasted.

NEW SCHOOL BANANA PUDDING: That’s right. You ate light and responsibly, and now it’s time to maintain balance in the universe by blowing those efforts. This riff on banana pudding has a vanilla cookie crumble, topped with carmelized bananas (one of life’s greatest sweets), with caramel sauce, whipped cream and a little mint. It’s a banana pudding that eats almost like a carrot cake.

The Perfect Lunch

There’s a fine line between being “a classic” and being a little behind. When you’re an iconic property like Catamaran Resort in Mission Bay, the challenge is deciding when to pull the trigger on a massive overhaul. Reupholstering chairs won’t do. We’re talking a $2.1 million reinvention that requires blowing out walls, hiring renowned architects and designers (Kristine Smith Design Studio, who did both Disney’s Grand California Hotel and The Lodge at Torrey Pines), and building an 800-gallon vertical jellyfish aquarium smack dab in the middle of the room. That’s some change. And Feb. 3 marks their soft open when you can see and taste it for yourself. (Note: Soft openings are really rehearsals, so exercise a little patience.)

Named Oceana Coastal Kitchen, the 8,200 square-foot restaurant is the iconic property’s first new dining concept in 30 years, and continues the rise of good food in Pacific and Mission Beaches. They’ve expanded the al fresco seats looking out over Mission Bay, plus a 12-seat private dining room and a 16-seat semi-private room. The chef is Steven Riemer, who put in a decade-plus at the Ritz-Carlton Laguna Niguel before spending seven years as executive sous at The Lodge at Torrey Pines. His menu is being called “a playful take on California cuisine.” If food at The Lodge (owned by the same parent company, Evans Hotels) is any indication of quality, expect top-notch, local, seasonal ingredients. Riemer’s debut menu includes dishes like duck risotto with Japanese squash, Niman Ranch pork chop with goat cheese grits and a California seabass with ancho chile, orange, beets, faro and baby kale. There’ll also be a raw bar and a sushi bar. Pay close attention Riemer’s desserts, since pastry was his specialty at The Ritz. At Oceana he’s got banana pudding, apple empanadas with buttermilk ice cream, espresso brulee and Meyer lemon Rice Krispie treats.

And now for the unveiling. Please enjoy the first known photos of Catamaran’s multimillion-dollar overhaul:

FIRST LOOK: Oceana Coastal Kitchen

Celebrate the Craft

WHEN: Oct. 12, 11:30AM-3:00PM

WHERE: The Lodge at Torrey Pines, 11480 Torrey Pines Rd., 858.777.6607

COST: $125

MORE INFO »

The Best Food & Drink Events This Month: September-October 2014

Simply one of the best food events in San Diego, held on the lawn at the Lodge at Torrey Pines. The Lodge and A.R. Valentien chef Jeff Jackson were among the first in San Diego to really adopt local foodways, and Celebrate the Craft is dedicated to those area people who make good food and drink—farmers, ranchers, vintners, brewers, you name it. Chefs include Jackson, Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Nathan Coulon (True Food), Antonio Friscia (Don Chido), Christian Graves (Jsix), Matt Gordon (Urban Solace), Jason Knibb (Nine-Ten), Javier Plascencia (Romesco, Mision 19), Carl Schroeder (Market), Andrew Spurgin (Bespoke Event and Menu Design), Brian Sinnott (ex-1500 Ocean), Monica Szepesy (Q’ero), Brian La Bonte (Miho Gastrotruck) and Katie Grebow (ex-Café Chloe). Wineries include Brewer-Clifton (Santa Barbara), Falkner (Temecula), Far Niente (Oakville), Joseph Phelps (Napa), Paradigm (Napa), Palumbo (Temecula), Robert Craig, (Napa), Tablas Creek (Paso), etc.

Sriracha Festival

WHEN: Sept. 20, 2-6PM

WHERE: Liberty Station, Luce Court & Legacy Plaza, 2641 Truxtun Rd.

COST: $59-$160

MORE INFO »

Sriracha. Everyone except those who live within sniffing distance of its factory loves the potent hot sauce. It’s to this generation what Tabasco was to the previous one. And now Randy Clemens, beer writer and author of the Sriracha Cookbook series, has partnered with Food GPS to throw the city’s first Sriracha Festival.  Chefs from Aqui Es Texcoco, The Bellows, Gang Kitchen, Hash House A Go Go, The Patio, Slater’s, Stone Brewing, Supernatural Sandwiches, Urban St. Brewing, Urge Gastropub and Wow Wow Waffle will serve their best rooster-sauce creations. Drinks from Iron Fist, Stone Brewing, Portola Coffee Lab and Los Angeles Ale Works will also be on hand.

Autumnal Equinox Dinner at Suzie’s Farm

WHEN: Sept. 20, 5PM-10PM

WHERE: The Grove at Suzie’s Farm, 2570 Sunset Ave., South San Diego

COST: $175

MORE INFO »

Suzie’s Farm grows good food. They’re also very good at getting San Diegans interested in farm culture and grow life. Only good things. For their fourth annual Autumnal Equinox Dinner they honor the turning of the season and give a little thanks to the summer harvest with a four-course meal on the farm, paired with beer and wine. This year’s meal will be cooked by Ryan Johnston, the excellent chef of Whisknladle (and its casual offshoot, Prepkitchen). If you’ve never had a dinner on a farm as the sun goes down, it’s a life-affirming moment. This is a chance to do that.

Celebrate the Craft

WHEN: Oct. 12, 11:30AM-3:00PM

WHERE: The Lodge at Torrey Pines, 11480 Torrey Pines Rd., 858.777.6607

COST: $125

MORE INFO »

The Best Food & Drink Events This Month: September-October 2014

Simply one of the best food events in San Diego, held on the lawn at the Lodge at Torrey Pines. The Lodge and A.R. Valentien chef Jeff Jackson were among the first in San Diego to really adopt local foodways, and Celebrate the Craft is dedicated to those area people who make good food and drink—farmers, ranchers, vintners, brewers, you name it. Chefs include Jackson, Paul Arias (The Fishery), Pete Balistreri (Tender Greens), Nathan Coulon (True Food), Antonio Friscia (Don Chido), Christian Graves (Jsix), Matt Gordon (Urban Solace), Jason Knibb (Nine-Ten), Javier Plascencia (Romesco, Mision 19), Carl Schroeder (Market), Andrew Spurgin (Bespoke Event and Menu Design), Brian Sinnott (ex-1500 Ocean), Monica Szepesy (Q’ero), Brian La Bonte (Miho Gastrotruck) and Katie Grebow (ex-Café Chloe). Wineries include Brewer-Clifton (Santa Barbara), Falkner (Temecula), Far Niente (Oakville), Joseph Phelps (Napa), Paradigm (Napa), Palumbo (Temecula), Robert Craig, (Napa), Tablas Creek (Paso), etc.

Sriracha Festival

WHEN: Sept. 20, 2-6PM

WHERE: Liberty Station, Luce Court & Legacy Plaza, 2641 Truxtun Rd.

COST: $59-$160

MORE INFO »

Sriracha. Everyone except those who live within sniffing distance of its factory loves the potent hot sauce. It’s to this generation what Tabasco was to the previous one. And now Randy Clemens, beer writer and author of the Sriracha Cookbook series, has partnered with Food GPS to throw the city’s first Sriracha Festival.  Chefs from Aqui Es Texcoco, The Bellows, Gang Kitchen, Hash House A Go Go, The Patio, Slater’s, Stone Brewing, Supernatural Sandwiches, Urban St. Brewing, Urge Gastropub and Wow Wow Waffle will serve their best rooster-sauce creations. Drinks from Iron Fist, Stone Brewing, Portola Coffee Lab and Los Angeles Ale Works will also be on hand.

Autumnal Equinox Dinner at Suzie’s Farm

WHEN: Sept. 20, 5PM-10PM

WHERE: The Grove at Suzie’s Farm, 2570 Sunset Ave., South San Diego

COST: $175

MORE INFO »

Suzie’s Farm grows good food. They’re also very good at getting San Diegans interested in farm culture and grow life. Only good things. For their fourth annual Autumnal Equinox Dinner they honor the turning of the season and give a little thanks to the summer harvest with a four-course meal on the farm, paired with beer and wine. This year’s meal will be cooked by Ryan Johnston, the excellent chef of Whisknladle (and its casual offshoot, Prepkitchen). If you’ve never had a dinner on a farm as the sun goes down, it’s a life-affirming moment. This is a chance to do that.