San Diego Restaurant Week returns this Sunday. Even as COVID-19 restrictions are easing, things are a bit different. Most of the participating restaurants are seating diners outside. Servers are wearing masks and diners wear masks until seated. That being said, my companion and I enjoyed a memorable evening at The Grill at Torrey Pines. The setting couldn’t be more idyllic. We sat on the patio, overlooking the iconic golf course, majestic pines, and the mighty Pacific Ocean.
The Grill is offering diners a three-course menu for $40. Kat and I ordered off the regular menu. She began with a Lodgeside Rickey prepared with Botanist gin, pressed lime juice, cucumber, mint, and house-made simple syrup. She savored every last sip. After sitting fireside and enjoying our drinks, we were seated on the patio, soaking in the stunning view. We ordered; Falafel Burger for Kat, Hanger Steak for me. While our entrées were being confected, we munched on house-made potato chips and onion dip. Cooked to a golden brown, the chips had a nice crunch and the dip was superb.
Our dinners arrived and they were impressive. My Hanger Steak was cooked to a perfect medium-rare and was accompanied by chimney-roasted bone marrow, and a salad of watercress, pickled shallot, Parmesan, and pan de levain. With a glass of Raymond Sommelier Selection Cabernet Sauvignon, it was one of the tastiest steaks I have ever enjoyed.
Kat was no less impressed with her Falafel Burger, served with Tzatziki, pickled onions, and arugula. Again cooked to perfection and incredibly tasty. The portions were ample and we both took leftovers home.
San Diego Restaurant Week runs April 11 -18, with 87 participating restaurants. I look forward to this event each time it comes around. It’s an excellent opportunity to discover a variety of dining options at a very reasonable price. I recommend it highly.