Champions of in-season, fresh-today produce and seafood, executive chef Jeff Jackson and Chef de Cuisine Kelli Crosson have made this cozy room in the luxurious, Craftsman-style Lodge at Torrey Pines one of San Diego’s top fine dining destinations. Their food combinations are simultaneously simple and delightfully inventive—pork belly with strawberry, kale and quinoa salad; halibut with roasted eggplant and curried cucumbers; or oak fire-cooked pork loin with chard,
red walnuts, and roasted apricots. Lunch and dinner tasting menus ($75) are like a walk through a farmers’ market. Still there are menu perennials like the silky chicken liver pate. In good weather, enjoy meals plus ocean views from the terrace.