Wednesday, May 13, 2009

San Diego Gourmet Embraces Tradition

For generations business people enjoyed the elegant, clubby feel of The Grant Grill. But things began to slide, the U.S. Grant was sold and we waited while it found a new identity. That was a couple of years ago and the place couldn't be nicer. And with all the changes in the hotel, there were also dramatic changes in The Grant Grill, including the arrival of executive chef Mark Kropczynski and chef de cuisine Chris Kurth.

Kurth joined Robert Whitley and me today for a conversation about the restaurant and its renewed emphasis on contemporary American cuisine. He's all about local, seasonal and sustainable and it shows in his menu. Join us for a terrific conversation about The Grant Grill and Kurth's approach to dining. And check out the beef tasting menu from May 30 to June 13.

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