Cuisine:

• French
• Barbeque, Grill
• Californian
• Contemporary

Grant Grill Description:
The historic US Grant hotel was opened in 1910 by President Grant's son, Ulysses Jr., and fast became the toast of San Diego. Today, after a $52 million makeover, the hotel has regained its former glory. The Grant Grill's old-world charm is accented with modern flourishes such as white leather banquettes, sleek light fixtures and contemporary tableware. Mock turtle soup dates back to the original menu and appears on the present one, but we would skip this tomato-based chili dish in favor of newer creations. We suggest ordering the spiced and roasted jumbo crab cake with sweet corn-Maui onion relish and Satsuma tangerine reduction sauce. We also like the hand-cut fettuccine with Baja prawns, basil and tomato, a simple dish that allows the fresh, high-quality ingredients to shine. The seared veal tenderloin with wild mushrooms, baby Brussels sprouts and white bean purée is our favorite for being earthy and meaty, yet somehow still light. Desserts are a highlight at The Grant Grill. The strawberry panna cotta with lavender-honey gazpacho is creamy, yet tart, while the Tahitian vanilla bean crème brûlée with coconut macaroons combines the best of France and the South Pacific.


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