Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

The Grant Grill

326 Broadway (Fourth Ave.) Send to Phone
619-744-2077 | Make Restaurant Reservations | Menu
The US Grant hotel’s elegant restaurant features contemporary California cuisine and top-notch cocktails.

Breakfast & Dinner daily, Lunch Mon.-Sat., Brunch Sun.

* Click here for rating key

The Grant Grill, San Diego, CA

The Grant Grill Restaurant Review

: Opened in 1910 by President Grant's son, Ulysses Jr., the historic US Grant hotel makes an effort to stay contemporary while still honoring its traditions. One such example is the rooftop garden, which not only supplies herbs and vegetables for the cuisine at The Grant Grill, but also for the cocktail program by head mixologist and sommelier Jeff Josenhans. El Popeye, a concoction of Cielo Rojo agave, spinach and bell pepper purée, tarragon agave and roasted sunflower seed bitters, is surprisingly delicious. Another notable potable is The US Grant Centennial Manhattan, a barrel-aged cocktail specially commissioned from High West Distillery in Park City, UT. While the bar is worth a visit on its own merits, we strongly encourage you stay for dinner. The Grant Grill's elegance is accented with modern flourishes such as white banquettes, sleek light fixtures and contemporary tableware. In addition to the main dining room and more casual bar/lounge, the space encompasses a private dining room and an upper lounge. Executive chef Mark Kropczynski and chef de cuisine Sam Burman present well orchestrated tasting menus. (Choose three, four or five courses for $40, $60 or $80, respectively, with wine pairings available for an additional cost.) For the cheese course, one selection (perhaps Miticana) is placed in its own ecosystem (nectarines, bread pudding, tangerine lace and pistachio nougatine). The philosophy of featuring five main ingredients in each preparation is embraced here; à la carte options may range from a starter of uni atop angel hair pasta with beech mushrooms, crisp shallots and pickled herbs to main dishes such as the very good beef tenderloin with crispy Yukon potatoes, Bloomsdale spinach, parsnip and roasted sweet onions. Mock turtle soup dates back to the original menu and still appears on the present one. Desserts give another opportunity for creativity to shine, as with the deconstructed s'mores and the Tahitian squash cake with Amaretto ice cream. The Sunday brunch buffet tempts guests with a waffle bar with variations like Kit Kat & Hershey Chocolate waffles, while The Grant Grill's downtown location makes it a favorite lunch destination for nearby office workers. The wine list is concise with some pricey offerings. This is a place that inspires loyalty --- some members of the staff have served the restaurant for decades.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.