Known for his insistence on in-season, fresh-today produce and seafood, chef Jeff Jackson writes menus daily for this cozy room in the luxurious, Craftsman-style Lodge at Torrey Pines. His take on food combinations is simultaneously simple and inventive, as demonstrated in appetizers of smoked trout with horseradish and pickled onion, and porcini mushroom and butternut squash soup with chorizo and spiced pepitas. In addition to the à la carte menu, a nightly three-course
tasting menu explores the day's market through the eyes of the talented chef. At lunch on the outdoor terrace, consider the "Drugstore" hamburger: a grilled patty is placed on top of lettuce, tomato, and condiments, and is then topped with cheese before being steamed to perfection on its sesame seed bun.