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Ember and rye park hyatt11/19/2023 ![]() Glass barn doors lead to a second dining room with access to an outdoor dining terrace. The restaurant features two dining rooms – one with an oversized, double-sided banquette and wrap-around, full-length windows to take in the iconic views just beyond. A well-stocked Whiskey Library serves exclusive, small batch rye whiskeys and rare Kentucky bourbons in vintage glassware. Upon arrival, guests are greeted by a lively bar and interactive Chef's station with a rotating selection of enticing snacks featuring daily favorites as part of featured gourmet smorgasbords and bountiful charcuterie platters. Interiors are flooded with natural light and boast a vibrant color palette with subtle touches of brass and black accents throughout, resulting in a modern-meets-vintage aesthetic. Grizform Design Architects was tapped for the restaurant design, ushering in a new, modern space that revitalized the traditional clubhouse experience. "Combining Ember & Rye's menu concept and our engaging culinary team with such a lively space-that I define as a ‘not-your-parents' country club' meets modern steakhouse-and you have a unique atmosphere that will bring guests coming back again."Įmber & Rye is situated along the award-winning Aviara Golf Club and overlooks the surrounding Batiquitos Lagoon. It is the embodiment of my cooking style, focusing on elevating classic dishes that many people may already be familiar with, while creating a distinct, new style and flavor in a fun, playful way," said Richard Blais. "Ember & Rye is the type of restaurant I personally want to eat at every day. The restaurant perfectly complements Park Hyatt Aviara's newly reimagined luxury resort, designed to be both refined and relaxed with an understated elegance along the coveted Southern California coast. Ember & Rye is set to open its doors in March 2021 as the final phase of the Forbes Five Star property's recent $50 million renovation. Park Hyatt Aviara Resort, Golf Club & Spa announces the name of its new signature restaurant created in collaboration with Chef Richard Blais. ![]() The pours are generous.Coastal Culinary Restaurant and Bar Where Modern Meets Vintage to Launch in Collaboration with Acclaimed Chef Richard BlaisĬARLSBAD, Calif. Compared to the main menu, the choice of wines by-the-glass at Ember & Rye is surprisingly small, with just seven mostly California reds and six international whites, starting at $12 a glass. The restaurant’s bar menu is heavy on the retro-style cocktails, including the house special: Smoking Ember, a $24 mezcal and grapefruit drink that’s served tableside with a poppable bubble of “citrus smoke” on top. To make it easier to choose dishes, the restaurant offers a three-tiered “Epic Snack Tower” of bite-size small plate items for $162 at lunch and $195 for dinner. And the Crab avocado ($24) is a fun trompe l’oeil, a skinned avocado stuffed with crab salad and dusted with black lime powder that resembles the dark skin of a ripe Hass avocado. ![]() The Hot Scotch Egg ($9) is an odd thing to find on a dinner menu, especially with a side of mousse-like maple syrup, but it’s a good dinner- and conversation-starter. The Oysters & Pearls ($16) are raw oysters on the half shell with tiny pearlized balls of bitingly flavorful liquefied cilantro. It’s a savory flavor bomb, slathered with house-made kimchi ketchup and topped with white cheddar, caramelized onions and sweet and sour pickles. Before moving to San Diego, Blais ran a gourmet burger chain in Atlanta, and he created a killer off-menu In-N-Out-inspired burger at Juniper & Ivy. Priced at $26, the backyard-style burger comes with an enormous portion of crunchy/tender triple-cooked fries. ![]() But on a journalist’s budget, I opted for the blue-collar alternative: the burger - made with a blend of Flannery, A5 Wagyu and other meats trimmed and ground in-house. They’re cooked over a wood fire on a Santa Maria-style outdoor grill that diners can see from the east dining room and patio.įrom my vantage point in the dining room on two visits, the steaks are clearly selling well. The heart of the menu is the steaks that range in price from $49 for a 6-ounce Brandt Beef bacon-wrapped filet mignon to $94 for a 14-day dry-aged “Thor’s Hammer Cut” 30-ounce Flannery Beef rib-eye to a staggering $190 for a 12-ounce A5 Japanese Wagyu “skinny cut” sirloin. ![]()
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