Fodor’s Expert Review
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—duck breast with celery root risotto; ahi tuna with grapefruit and crispy quinoa; or swordfish with chorizo and charred scallion salsa verde. Lunch and dinner tasting menus ($40 and $75, respectively) are like a walk through a farmers’ market. Still there are menu perennials like the silky chicken liver paté. In good weather, enjoy meals plus ocean views from the terrace.
11480 N. Torrey Pines Rd.
La Jolla, California 92037, USA
- Red-wine braised short rib
- Creamy chicken liver pâté
- Patio that overlooks the resort pool and the famed 18th green at Torrey Pines South Course
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