Alice Waters may have made her name inventing California cuisine in the 70’s, but in the 500-channel universe of the 21st century, even cities lay claim to their own style of cooking. The Grant Grill, which was recently reincarnated as part of the historic US Grant Hotel’s $52 million makeover, draws on local waters, farms, wineries, and cheesemakers for a menu that caters to San Diego’s palate. The restaurant’s roots also include Native American influences, a nod to the Starwood luxury hotel’s new owners, the Sycuan Band of the Kumeyaay Nation. Executive chef Andreas Nieto incorporates Native American flatbreads, sweet corn, and sage in his repertoire, and even waist-watchers shouldn’t miss his killer sage parsley bread with his own smoked sea salt. The restaurant and lounge hold 150 for seated events in a sophisticated room that contrasts masculine mahogany paneling with cream-colored upholstery. The alcove that served as the entrance when the grill opened in 1951 has been redesigned as an intimate private dining room that holds 12 for seated events, with wine cabinets and vintage photographs lining the walls.
—Irene Lacher
Posted 02.13.07
—Irene Lacher
Posted 02.13.07
